Accolades

  • Best New Restaurant
    Chicago magazine
  • Three Stars
    Chicago Tribune
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Randy Zweiban reviews  at post.venue.name
"Our house made meringue and grape pops, because seriously... who doesn't love to end with a sweet bite? 🍭 ⠀⠀⠀⠀⠀⠀⠀⠀ 📷: @chicagocooking"
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Chef Randy Zweiban reviews  at post.venue.name
"Listen up travelers, we have fantastic news! @cntraveler just featured Ruxbin as #4 of the 19 top Chicago restaurants! Congrats to @chefedwardkim, @chefdanieljeffrey, @chef_ryan_b and the whole team 👏 Read the rest of the story, click the link in bio!⠀⠀⠀⠀⠀⠀⠀⠀ In their words: "Kim, who spent time at Thomas Keller’s Per Se, combines meticulous French technique with confident, composed flavors inspired by his Korean upbringing...""
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Chef Randy Zweiban reviews  at post.venue.name
"Look at what the evening light brings in... 🌝 || 📷: @eddyandjenny"
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Chef Randy Zweiban reviews  at post.venue.name
"The beginnings of a delightful and delicious evening at Ruxbin! ⠀⠀⠀⠀⠀ 📷: @judyjudes"
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Chef Randy Zweiban reviews  at post.venue.name
"Wedge Salad steps 1 through 3. And yes, that's @chefdanieljeffrey's normal speed 😁"
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Chef Randy Zweiban reviews  at post.venue.name
"Are you familiar with epi bread? Known for its classic wheat stalk shape 🌾, "Epi" is the French word used to describe its flower. Each Ruxbin experience begins with our house epi bread and butter. 🥖 1, because we love the symbol of harvest and growth, and 2, the sharing of your meal begins with literally breaking bread together! Bon appétit 💫"
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