Chef Edward Kim dubs his food "Progressive American" and integrates French, Asian and Latin American flavors as well as seasonal ingredients. Opened in summer 2010, the Noble Square eatery grows its own micro greens and herbs. Reservations are not accepted.
Emily R.
Much smaller inside then expected. Food was fun and innovative. Was hoping for more interaction from staff especially after we brought them a bottle of...
Em C.
When it comes to your Michelin rated Chicago restaurants, I must say that Schwa is the least "assuming" (at least when you first arrive), which makes me...
Seelia Y.
It's definitely unassuming because it looked like it was closed from the outside, but the inside is a vibe. It's dim and there's loud music which was nice...
feng lin
Best shredded beef ever! Great service and fresh, delicious food. Come here weekly. Highly recommend.
Emily Garcia
I'm usually very opposed to fancy dining as I never feel that the price is worth the flavors that are given to me. Ruxbin is one of the few that I can say gave me an amazing culinary experience and not just a fancy plate of food. Besides the decent decor and great service, their menu is concise and diverse and the execution is flawless. My farmers ravioli was deconstructed and presented in the most beautiful way I have ever seen. Each part of the plate had its own color, texture, feeling. From foam to pea both, from 2 kinds of cheeses to gooey egg yolk, from thick pasta to perfectly cooked mushrooms. My meal felt extremely thoughtful and very delicious. The garlic fries were pretty tasty and the seaweed popcorn was a fun way to start our meal. Not related to the 5 stars, but after a bottle of wine I have to admit that their bathroom is the coolest thing in the world (a rotating door into a secret corridor = bathroom). I know, a little ridiculous, but its things like these that make a place memorable.
Erin Thor
We had a delicious meal at Ruxbin this weekend! The menu is very small, as is the restaurant itself. I think we counted 32 total seats! I know they didn't take reservations last year, but they have since changed that which is nice - especially now that I've seen how small the space is. We didn't try one thing that I didn't like. I know the menu changes, but the standouts were: garlic fries, octopus appetizer, halibut, and veal. They also had an oyster appetizer that was really unique - 3 oysters each prepared a different way. The third was smoked with applewood chips and had a cover on it, so when you opened it up, the smoke billowed out. Delicious! Another plus is that it's a BYOB, with a $5 corkage fee for the whole table. Not bad at all. Finally, the bathroom was so cool! It had a darkroom door leading into it, and the wall was lined with old concert promo posters.
Jenna Callery
Awesome dining experience!!!!! Truly unique food and space!! Very tiny space and do not take reservations so expect to wait. Very reasonably priced for what it is. Trout is incredible and duck fat fries are amazing! BYOB.
Lizette Penalber
Is the wait worth it? Yes. I've literally turned around 4 times after been given a 2 hour wait time. Why must all the great, secret places be written up! Finally, slipped in at a 5:30PM slot with a line awaiting the doors to open. The menu changes seasonally, so repeat visits necessary. Had the Pork Belly Salad, Mushroom Toast, Fried Hand Pie. All delicious, but the Hanger Steak was the winner!
