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Interior - Ruxbin - Permanently Closed, Chicago, IL

Ruxbin - Permanently Closed

$50 and over
Contemporary American
851 North Ashland, Chicago, IL 60622

About this restaurant

Ruxbin is a small 32 seat bistro tucked away in Chicago's West Town neighborhood, serving a New American Prix Fixe menu helmed by Chef Edward Kim. We serve a seasonal $85, 5 course menu Wednesday through Sunday with the option of a $55, 3 course menu on Sunday, Wednesday and Thursday. Every effort is placed to create a progressive and inventive menu in a tiny kitchen rooted in French technique. All of our cultural influences are celebrated while remaining classically American. Please visit www.ruxbinchicago.com to see our current dishes.

*We are a BYOB restaurant* and welcome one 750 ml bottle of wine or beer per couple. Hard liquor is not permitted.

Permanently Closed

This restaurant is permanently closed.

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Additional information

  • Dining style
    Casual Dining
  • Price
    $50 and over
  • Cuisines
    Contemporary American
  • Hours of operation
    Dinner: Wednesday: 6:00pm - 10:00pm, Thursday: 6:00pm - 10:00pm, Friday - Sunday: 5:30pm - 10:00pm
  • Phone number
  • Payment options
    AMEX, Discover, Mastercard, Visa
  • Dress code
    Business Casual
  • Executive chef
    Edward Kim
  1. Home
  2. United States
  3. Chicago / Illinois
  4. Chicago
  5. West Town

Permanently Closed

This restaurant is permanently closed.

Google Map for Ruxbin - Permanently Closed

851 North Ashland, Chicago, IL 60622

Additional information

  • Neighborhood
    West Town
  • Hours of operation
    Dinner: Wednesday: 6:00pm - 10:00pm, Thursday: 6:00pm - 10:00pm, Friday - Sunday: 5:30pm - 10:00pm
  • Price
    $50 and over
  • Cuisines
    Contemporary American
  • Dining style
    Casual Dining
  • Dress code
    Business Casual
  • Parking details
    Street Parking
  • Public transit
    Blue Line - Division
  • Payment options
    AMEX, Discover, Mastercard, Visa
  • Executive chef
    Edward Kim
  • Additional
    BYO Wine, Chef's Table
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