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Ruxbin's New Dining Format

November 30 2015 - 9:00 AM

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A few weeks ago, Ruxbin, the intimate, 32-seat BYOB bistro in Noble Square, celebrated its 5th anniversary. Along with the celebration, Ruxbin decided to overhaul its concept and menu. The menu switched from an a la carte menu, to one where each table orders a minimum of five dishes to be shared among the table. As Chef Edward Kim explains, “By changing our format from a la carte to one that is a hybrid of tasting and dinner party, where a minimum of five dishes is required [and] guests must commune with one another from the onset, I feel we’ve created an exciting new path and goal for ourselves.”

The menu changes daily based on ingredient availability, although there are a few staples, such as the grilled octopus, which was a favorite dish off of Ruxbin’s previous menu.  Guests choose five dishes for the table, making them very much part of the dining experience. The price is set at $65 per person for all five dishes, and all dishes are portioned according to the number of diners.

I stopped by in the first few weeks of the reconcept to experience the new menu with other food writers and bloggers. Many of us had never met but we worked together to agree on dishes we would all enjoy. Ultimately, we selected a total of six dishes because the menu was so intriguing.

The menu is split into three sections; it’s recommended you select two dishes from the first section, two dishes from the second section, and one dish from the last section which are desserts.

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We were greeted with a board of freshly baked epi baguette and butter which was beautiful and of course delicious!

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Our first course (pictured top)  was the shaved vegetables and pumpernickel salad with heirloom carrots, beets, anchovy, walnuts, and Parmesan. The flavors were similar to a Caesar dressing, but this was no Caesar salad. The fresh vegetables were beautifully plated and added a nice touch of color to the white plate.

The second dish we enjoyed was Ruxbin’s famous octopus, a favorite of our table and many other patrons. The octopus is cooked with ginger, scallion, fermented soy bean, roasted grapes, and chickpeas. It was a wonderful blending of sweet and savory flavors and had the perfect tender texture.

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Moving along to the second section of the menu, we chose three dishes: skate, jackfruit carnitas, and venison. The jackfruit caarnitas was served with escabeche, smoked tomato gravy, and grits. It was an interesting play of flavors and I enjoyed the tender carnitas.

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The skate was brought to our table with a side of kimchi tarragon broth which was poured tableside. The soup included marble potatoes, bok choy, turnip, and okra. The kimchi tarragon broth certainly stole the show.

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Our last main dish was one I don’t think I would have ordered if it weren’t for the influence of my fellow diners. The venison was served with ramen risotto, persimmon, cauliflower, and pomegrante duck jus. I’m so glad we ordered the venison because it ended up being one of my favorites of the evening (although every dish was fantastic).

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The dessert course is served individually, with your choice of carrot cake or flourless chocolate cake. We unanimously chose the carrot cake with cardamon spiced-cake, carrot, ginger, cotton candy, and goat cheese ice cream. The dish was another fantastic symphony of flavors, and one that truly highlighted the flavors of the season.

Carrot Cake

While Ruxbin’s new concept is different, they stay true to their inventive roots. Chef Kim’s menu is ever-changing, ensuring a unique experience on each visit.

For more on the reconcept and new menu, check out Ruxbin’s website and blog.

Note: my meal at Ruxbin was complimentary; however, all opinions expressed are my own.

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