Location
17526 Vashon Hwy SW
Vashon, WA 98070
NEW Winter Hours & Info
Open Tuesday thru Sunday……… Closed Monday
LUNCH MENU: 12:00 - 4:00pm
DINNER MENU: Tues thru Thurs 4:00pm - 8:00pm Fri & Sat 4:00 - 10:00pm
BUTCHER SHOP - 12:00pm - 5:00pm T-Sat 10:00am - 3:00pm Sun
SUNDAY BRUNCH HOURS - 10:00am - 3:00pm
SEE DAILY UPDATED MENUS ABOVE
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.”
