Ruxbin
Chicago, Illinois
Who said you need a lot of money to open a restaurant? Chef Edward Kim was able to start Ruxbin on a shoestring budget by finding a small space — there's only 32 seats — and using refurbished, repurposed, or reclaimed materials to build the interior, giving the space a uniquely inviting feel. The menu draws on a number of influences, but is never overly contrived, and is always based on the freshest, most local produce and meats available. No need to worry about the drink list — Ruxbin is strictly BYOB.
