The Ruby Brink-http://www.therubybrink.com

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The Ruby Brink is a bar & butcher shop on Vashon Island whose values align with tradition, agriculture and craft. Equally a public house for gathering as a destination for casually spectacular food and beverages. The Ruby Brink will focus on whole animal butchery, thoughtful sourcing of all ingredients, preservation & curing in the kitchen and comfortably exciting cocktails, cider, wine & beer.

Our seasonal menu is posted here daily and under the menu tab.

DINNER MENU

BEVERAGES

INFO

Location

17526 Vashon Hwy SW
Vashon, WA 98070

Hours & Info

Open Tuesday thru Sunday……… Closed Monday

Butcher Shop & Bar: 4pm to 10pm

NEW BUTCHER SHOP LUNCH HOURS IN OCTOBER!!!

We do not take reservations. We are 21 & over after 7pm

Contact

(206) 408-7795
info@therubybrink.com

press

An Omnivore’s Guide to Eating Less Meat

Chefs and climate advocates dish on why you might and how you can reduce.

Seattle Met -Illustrations by Jordan Kay - Click on image for story

Seattle’s Best Butcher Shops and Meat Markets

Tucked away in Pike Place Market, or existing purely online, these local purveyors make buying a steak a personalized experience.

Seattle Met - Image : Amber Fouts - Click on image for story

Vashon Island is on the Ruby Brink of a meat revolution.

“It’s just as important to not eat meat as it is to eat meat.”

Seattle Met - Image : Amber Fouts - Click on image for story

Eater Awards 2019: Here are the Seattle Finalists

Eater Award Nomination 2019 - Click on image for story.

New Vashon Bar and Butchery Is Worth the Ferry Line.

Opened since May, The Ruby Brink is a perfect spot for lunch and cocktails

Seattle Magazine - Click on image for story. Image Credit: Natalie Fuller Drinks at The Ruby Brink

Most people don’t want to know how the sausage is made, but then, Lauren Garaventa isn’t most people.

Edible Seattle - Click on image for story. Photos by Charity Burggraff

The Vegetarians Who Turned Into Butchers.

How several former vegans and vegetarians across the country came to see meat as their calling.

The New York Times - Click on image for story.

The Ruby Brink offers new take on dining

The Riptide - Click on image for story. Eric Ormseth, Repoter

Perry - brined chicken thighs on a spring mung bean salad.

Sip Northwest, Spring 2019 - Click on image for story.

“Though its owners intend to build a community gathering space for Vashon Island, upcoming restaurant The Ruby Brink has the potential to draw visitors from around the region as a dining destination in the vein of Bainbridge Island’s Hitchcock and Port Townsend’s Finistère. The new business, which aims to open this winter, will combine a farm-to-table restaurant, artisan butcher shop, and cocktail bar, with some serious culinary firepower behind it.”

— Eater

The Ruby Brink

Web Name: The Ruby Brink

WebSite: http://www.therubybrink.com

ID:362894

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