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RUXBIN



menu, subject to change:

1st Course: Carrot Ginger Soup with lemongrass
2nd Course: Pork Belly Salad with cauliflower puree and arugula
3rd Course: Soy-Marinated Hanger Steak with kale and kimchee potatoes
4th Course: Berry Shortcake with creme chantilly, balsamic, and black pepper

Tickets are nontransferable and nonrefundable. Menu is prix fixe and dietary restrictions cannot be accommodated. Guests must be at least 21 years of age.

 

 

 

Tuesday, March 1, 6pm

Vintage and salvaged compositions furnish every surface of the dining room of Ruxbin, whose design mantra is “refurbished, re-purposed, and reclaimed.”  Crafted by Davide Nanni of Alter Ego Form, the cozy, low-lit setting is rife with raw and industrial elements like frosted glass lifted from the DJ booth at recently-shuttered West Town club Sonotheque; durable orange crates once used to ship apple juice, now repurposed as wall panels; and seating options that make use of seat belts, old theater chairs, church pews and used leather jackets. The setting is fitting for Chef Edward Kim’s eclectic menu, which melds Asian, European, and American influences.

Enjoy a four-course meal with wine while Chef Kim and Nanni discuss the philosophy behind the menu and the restaurant's tricked-out interior design. 

COST $75 CAF Members; $80 non-members
LOCATION Ruxbin, 851 North Ashland Avenue, Chicago
AIA/CEU 1

Sorry, this event is SOLD OUT.


 

BIOS

 

CHEF
Edward Kim

Edward Kim crafts a straight-forward yet progressive menu drawn from his culinary influences from French technique, Asian heritage, and bi-coastal gallivanting. He transforms fresh and, when possible, locally-sourced produce into thoughtful, approachable dishes. Diners can expect American comfort punctuated with Kim’s Chicago-born, Le Cordon Bleu trained, Korean American palate. He attended New York University with a B.A. in political science intending to become a lawyer, but found his way into the culinary program at Le Cordon Bleu in Los Angeles and into the kitchen of Thomas Keller’s Per Se.  He spent several years honing his craft in places as far away as Seoul to New York and Los Angeles, working every rung of the ladder from prep-cook all the way to head chef.


INTERIOR DESIGNER
Davide Nanni

Italian-born designer Davide Nanni is the director of AlterEgoForm, Salvage One's interior and architectural design company.  Like the retail shop, all of the materials used in AlterEgoForm’s creations are recycled or repurposed.  Nanni’s mantra is “Ex Malo Bonum” (the good from evil) and he finds beauty in taking discarded materials and giving them new life.  Environmentally speaking, it's a model both ingenious and intuitive: building materials are rescued from the landfill, new furnishings are coming from a local source instead of virgin wood and, best of all, the final product is completely unique.  His other local restaurant projects include Simone's Bar in Pilsen and the Boiler Room in Logan Square.

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PRESS

RUXBIN INTERIOR SHOTS

apple juice shipping crates re-purposed into wall paneling
apple juice shipping crates re-purposed into wall paneling

OFFICIAL MEDIA SPONSOR        




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