The Ruby Brink Vashon is a forthcoming 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.
The unique and tasty menu incorporates seasonal produce from farmers located on Vashon Island. A whole-animal butchery, preservation, and pickling. Produce, dairy, and meat comes from Vashon farms and the wider region. Their amazing dishes include the plate of house bacon; beef jerky made with soy, garlic, and mirin; apple cider vinegar-pickled eggs; bacon jam toast topped with a soft egg; a salad of island-grown greens; Vashon lamb merguez sausage on a challah roll with yogurt sauce; plates of cheeses, charcuterie, and pickles; a braised pork sandwich; and oyster mushroom polenta.
The Ruby Brink Vashon signature “Meat & Noodle” dish, with from-scratch noodles, braised pork, a soft egg, and seasonal vegetables floating in bone broth, is front and center — it’s a holdover from Garaventa and head chef Rustle Biehn’s popular soup pop-up of the same name. There’s also a vegetarian “Hold the Meat” version that substitutes the pork for roasted shiitake mushrooms.