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  • Ruka's Table

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Ruka's Table
Ruka's Table

Ruka's Table Details

  • Dining Style: Casual Elegant
  • Website: http://www.rukastable.com
  • Email: justin@rukastable.com
  • Phone: (828) 526-3636
  • Hours of Operation: Wednesday & Thursday: 5:30-8:30
    Friday & Saturday: 5:30-9:00
    Sunday: 5:30-8:30
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: American, Southern, Seafood
  • Executive Chef: Justin Burdett
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Farm to Table, Fireplace, Full Bar, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Takeout, Wheelchair Access, Wine
  • Private Party Facilities: Private Dining is available for anyone wanting to reserve space for larger groups, intimate dining, parties, rehearsals, showers, or reunions. Special menus are available. Advance notice is preferred and will be necessary for special menus. Reservations are subject to availability and size of party. Please call 828-526-3636 or 828-335-7653 for details.
  • Private Party Contact: Brooke Palmer (828) 526-3636
  • Special Events & Promotions: Atlanta Food & Wine Festival May 30 - June 2, 2013

Getting there

  • Cross Street: 2nd Street
  • Public Transit: Public Transportation is not available in Highlands. Private transportation is available through a "For Hire" service in the Highlands/Cashiers area. You may contact them by calling 828-526-8645 or emailing chasdash@rocketmail.com
  • Parking: Public Lot
  • Parking Details: Ruka's Table is situated in the heart of Wright Square on Historic Main Street in Highlands. Wright Square offers a large parking area for its customers as well as multiple handicap parking spaces located at the front of each entrance. Parking along main street is available and is located directly adjacent to Wright Square on the same side of the street. Overflow parking is available in the rear parking lot next to Helen's Barn and across from our brother restaurant, Flipside.
A word from Ruka's Table
Ruka's Table embodies the spirit of Highlands with a casual but elegant atmosphere, excellent food and service, and a commitment to quality in every sense. Executive Chef Justin Burdett was recently nominated by Food & Wine Magazine in the southeast division of America's Top 10 Best New Chefs and also became a champion on the Food Network series Chopped. His seasonal menu offers a modern interpretation of southern cuisine sustainably sourced from ingredients of the highest quality. Ruka's features a beautiful copper bar that offers a huge assortment of craft beer, fresh cocktails, and a fantastic wine list. Continued
Diner Reviews
  • "We enjoyed our meal very much! My wife choose two appetizers the Scallops & Little Neck Clams, both as she put it were out of this world.. Highly Recommend, especially if you love Southern Cuisine."
    Dined on 1/19/2014
  • "We sat by the fire, had a blood orange martini, opened a bottle of wine, and here comes the food. Very creative, ingredients will blow your mind, but it all fits beautifully together to make a truly gastronomic experience. Love that it's local food and ethically treated animal sourced. You will love the chef and he loves to create a wonderful experience for you. From local beets, carrots, UGA caviar, yes, I said UGA ( University of Georgia). Sauces made of black ink squid, or dehydrated lime, or dehydrated onion. Foams too! Yum!"
    Dined on 1/17/2014
  • "entrees were very salty--trout, flounder and ribeye. appetizers were good--fried oysters and endive salad."
    Dined on 12/30/2013
  • "Charming, rustic interior. Farm fresh ingredients. Overall a lovely experience."
    Dined on 12/26/2013
  • "We had a wonderful evening and all of our food was delicious. We will definitely go back. Very charming atmosphere."
    Dined on 12/27/2013
  • "The restaurant is attractive, the food excellent, the servers knowledgeable. The only drawback is slow service, both from the bar and from the kitchen. That's easy to overlook when the food is so good."
    Dined on 11/29/2013
  • "Dinner was a culinary explosion of vibrant flavors blended to perfection. The cheese plate eclectic and full of flavor, Ahser Bleu the best! The scallops perfectly seared on a creamy base of grits. Pork Belly was crisp with a delicate glaze that was full of flavor. The oysters are the star of show. Perfectly fried with a light texture and the sauce was just delicate enough as to not smother the wonderful flavor of the oyster. Duck seared to perfection, sauce and greens served with this was a treat and compliment to dish. By far one the best meals we have ever had! Do not miss this gem in beautiful Highlands. Service was prompt and very friendly! Chef Justin Burdett is amazing and knows how to pair foods! Can't wait to return."
    Dined on 11/5/2013
  • "Once again rukas was wonderful! We have been here four times now and each time has been wonderful ! We went there this time for our anniversary! We had a lovely dinner with candle light and music ! Our three year daughter had a wonderful time as well and was treated like she belonged there! We plan on returning to rukas again ! Thanks for a wonderful evening !"
    Dined on 11/2/2013
  • "Good food and service. Worth a visit if you are in the Highlands area."
    Dined on 10/19/2013
  • "Good dinner..crowded Friday night. Food was good, service slow...waitress had too many tables, and worked at the bar too. We have been here before and will come again..food is good and nice portions."
    Dined on 10/18/2013
  • "The ambience was no more than a chain steak house. Our waitress was disinterested and never checked to see if we needed anything. As for the food, the tomatoes were very fresh and tasty on the salad. That was where it ended. We were informed that the fish "didn't look quite right" when the chef opened the box of frozen filets so only one of us could have the trout. So, one of us was offered the remaining "good" trout, and the other was offered the grouper . Needless to say, the trout was overdone and the grouper was nothing we would have ordered. There are many restaurants to choose from in the area with fresh, farm to table experiences, good wait staff and excellent food. This is not one of them."
    Dined on 9/1/2013
  • "We were very pleased with food. Whoever is frying in the kitchen knows their craft. Fried catfish and okra fabulous. Anson Mills products tell you all you need to know about quality sourcing. Purple cape beans and farro piccolo do not just show up on menu by chance. Very accommodating of our young ones too, made a special plate of pasta and split it for them. Service can be a little off but they are pleasant and try to please, just maybe short handed?"
    Dined on 9/12/2013
  • "The food 10 out of 10, but the service was a 5 out of 10. It is a very nice venue, but they had the AC on really low so everyone at our table and neighboring tables was freezing. This restaurant has great potential. It just needs someone who can run the "front of the house" effectively and efficiently. They currently seem very short staffed and it is a long wait for food and drink. The chef is superb though!"
    Dined on 8/24/2013