![\"\"](\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2020\/02\/DSCF1874-1.jpeg\")
<\/a><\/p>\nEvery so often you stumble into a waking dream. The Ruby Brink, an eatery that opened this spring on Vashon Island, is the sort of place that inspires such astonishment. It\u2019s an island-to-table experience, equal parts public house, restaurant, whole-animal butcher shop, and farm kitchen.<\/p>\n
Vashon is sometimes described as an island surrounded by reality, both positively and negatively. Still, one thing that is beyond contention is its concentration of independent, organic farms and its pastoral beauty. Led by an ensemble cast, The Ruby Brink was born of a dream to create a gathering place that offered the best of Vashon: comfort, beauty, a kind of timelessness, and the delicious best each season has to give. The unique blend has led to The Ruby Brink becoming an epicurean hub in Vashon\u2019s eclectic community.<\/p>\n
Located in the historic Vashon Landing building on the central corner in the town of Vashon, The Ruby Brink\u2019s spacious interior underwent a lengthy remodel as the owners tailored the interior to their vision. The space is comfortable and elegant in a way that feels suitable for an anniversary dinner or a beer and sandwich after a day on the farm. The classic J-shaped bar is an invitation to sidle up and start a conversation. Comfortable booths and an array of variously-sized tables accommodate couples and large groups.<\/p>\n
The owners are butcher Lauren Garaventa, chef Rustle Biehn, and bartender Jake Heil. Lauren\u2019s background includes stints at Vashon\u2019s Sea Breeze Farms, one of the local pioneers of sustainably-focused, grass-pastured meat and later at the farm-to-table Rain Shadow Meats in Pioneer Square. She and Rustle were the duo behind Meat & Noodle Soup Club, the celebrated pop-up. Jake moved to the island from Portland where he co-opened and managed the Multnomah Whiskey Library, called one of the\u00a015 best whiskey bars in the world<\/span><\/a>. Of his experience working at one of the most exclusive places in the Northwest, Jake says, \u201cThe legacy of that for me is less about whiskey, and more about hospitality. Here I\u2019ve curated a back bar that is less exclusive, more local, but, I think, just as intriguing. Each bottle has a story.\u201d<\/span><\/p>\n The Ruby Brink exudes a kind of relaxed island hospitality, refined and timely, without any big-city pretension. This carries over to the food.\u00a0\u201cNothing about this says fine-dining except for the amount of attention that gets paid to the ingredients,\u201d Lauren says.\u00a0\u201cThat\u2019s the number one thing we have in common with any of the fine-dining restaurants in Seattle: we\u2019re able to curate our ingredients to a really high standard.\u201d<\/p>\n Not surprising, given The Ruby Brink\u2019s focus on sustainability, local meat and produce, and simple, clear, lovely flavors. It\u2019s healthy food that is so tasty it leaves you craving more. Jake says,\u00a0\u201cWe wanted to make it as accessible as possible, a place for neighbors and people visiting the island to enjoy each other, the space, have drinks, a snack or a meal.\u201d<\/p>\n The butcher shop, located in one corner of the ample space, offers a variety of cuts and meats as well as one of the best-tasting bone broths you\u2019ll find anywhere.\u00a0\u201cWe\u2019re a one-cow-a-month restaurant,\u201d Lauren says.\u00a0\u201cFiguring out how to divide up the meat between retail and the restaurant is a puzzle. At the end of the month, every bit of the cow is used, eaten, with nothing left.\u201d<\/p>\n This kind of approach requires a lot of planning. Lauren and Rustle confer each afternoon, and a new menu is printed every day. You may not find the same thing on the menu from one visit to the next. What you will find is balanced, flavorful food served in beautifully composed plates. You\u2019ll always find a Meat & Noodle bowl, but the meat and vegetables will vary. And you\u2019ll always find a sausage served on a Macrina Challah Roll, but the type of sausage will change. Both carnivores and vegetarians are sure to find something to love on the list of starters, sandwiches, salads, rice dishes, and entrees like roasted half-chicken or whole pork chops.\u00a0\u201cWe want you to feel like someone cared deeply about the ingredients and prepared them with love,\u201d Jake says.\u00a0\u201cThat feeling passes through everything we do, whether it\u2019s drinks, food, or service.\u201d<\/p>\n Leslie Mackie, Macrina\u2019s founder, and a Vashon resident, says,\u00a0\u201cThe Ruby Brink quickly became a beloved island hang out and gathering spot. The menu showcases what they are getting from local farmers and what Lauren is working on in her butcher shop. The food is always delicious and inspiring. Macrina is very proud to provide The Ruby Brink with bread and flatbreads.\u201d<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This island-to-table restaurant is a rare gem that doesn\u2019t unduly abuse the wallet. \u201cWe didn\u2019t want to price out the farmers who supply us,\u201d says chef Rustle Biehn.\u00a0 Every so often you stumble into a waking dream. The Ruby Brink, … Continue reading <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n