After attending culinary school at South Seattle Community College, Aaron Crisp cooked in several local restaurants, including a stint as opening chef at Serafina in Eastlake, before he and Maura decided they wanted a place of their own. They searched throughout the Northwest before finding a place close at hand, and they opened Ruby's in 1994. Crisp anchors his cooking in French technique, but there's considerable Italian influence on the modestly sized menu, and occasional accents of the Middle East or Southeast Asia.
Preparations can be fairly elaborate, but they remain solidly rooted in the realm of comfort.
Beer and wine. All major credits accepted. No obstacles to accessibility. Free parking in lot. Smoking in lounge only.