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The first-time restaurateurs behind this Noble Square BYOB take inspiration from their old stomping grounds on the East and West Coasts, as well as chef Edward Kim's Asian heritage, to create a casual, eclectic dining experience highlighting seasonal ingredients. French, Mexican and Korean influences come together on a contemporary American menu in dishes such as Cuban-style mojo chicken on basmati rice with golden raisins, almonds and black beans and crispy-skinned seared trout with sweet grains and herbs. A salvaged aesthetic gives life to each surface in the intimate dining room. Storied tin ceilings have been repurposed into wall panels; wood finishes are derived from various old projects; and sparkling vintage crystals in the light fixtures help illuminate the cozy space.
The owners of Ruxbin are hoping to open Hopscotch, a retail wine shop, above the restaurant. A liquor moratorium would need to be lifted and plans were presented to the East Village Association at an Oct. 10 meeting.