Ruxbin is the dream project of Ed, Jenny, and Vicki.
With Ruxbin, our goal is to create food that goes back to the etymology of what a restaurant is meant to embody.
res·tau·rant \ˈres-t(ə-)ränt also -t(ə-)rənt, -tərn
Etymology: French, from present participle of restaurer to restore
The Space: Ruxbin emerges at the junction of Wicker Park and West Town. This 32-seat American Bistro hosts a steam-punk decor in a sepia-toned menagerie. Time periods and materials flair together with the Refurbished, Repurposed, and Reclaimed. Vintage and salvaged compositions furnish every surface of the dining room, creating an inviting respite.
The Chef: Edward Kim, making his debut in his hometown Chicago, crafts a straight-forward yet progressive menu drawn from his culinary influences from French technique, Asian heritage, and bi-coastal gallivanting. He transforms fresh and, when possible, locally-sourced produce into thoughtful, approachable dishes. Diners can expect American comfort punctuated with Kim’s Chicago-born, Le Cordon Bleu trained, Korean American palate. Ed was born and raised in the northeast suburbs of Chicago. He attended New York University with a B.A. in political science intending to become a lawyer, but found his way into the culinary program at Le Cordon Bleu in Los Angeles and into the kitchen of Thomas Keller’s Per Se. He spent several years honing his craft in places as far away as Seoul, Korea to New York and Los Angeles, working every rung of the ladder from prep-cook all the way to head chef.