Vashon Island will get its potential new dining destination soon. After nearly two years of planning, The Ruby Brink — a whole-animal butcher shop, cocktail bar, and restaurant all in one — will officially open on May 4 at the historic Vashon Landing building. Though the location is a long haul for most Seattleites, there are many features that could make it an attractive trek. All the produce, dairy, and meat will come from Vashon and other local farms, the drinks will be expertly crafted, and a retail space will allow patrons to buy pasture-raised meat, cut to order.
A trio of culinary forces are in charge. The new business — which will be open seven days a week, from 11am to midnight — is a joint venture from Vashon-island-based butcher Lauren Garaventa, Rustle Biehn, and Jake Heil. Garaventa and Biehn collaborated on a popular soup pop-up called Meat and Noodle, while cocktail pro Heil moved to the island from Portland, where he managed the esteemed Multnomah Whiskey Library (known as one of the best whiskey bars in the country).
The partners plan to incorporate seasonal produce, preservation, and pickling. Fans of Meat and Noodle will be able to relive the pop-up experience at a 10-person communal table in the butcher shop. And a comprehensive drinks menu — with classic drinks, neat spirits, cider made from Vashon-area ingredients, and beer — will round out the experience.
Meanwhile, as the owners put the finishing touches on The Ruby Brink, they have learned that knowing local farmers with tractors has its advantages.