The story
Ruffian is the pioneering wine bar and chef’s table that has anchored the East Village since 2016. Devoted to Eastern European natural wine and seasonal cooking, it earned a Michelin Bib Gourmand each year since 2020—alongside being a New York Times Critic’s Pick and a favorite of The Infatuation. The 250+ bottle list draws from the world’s oldest wine regions: the Republic of Georgia, Greece, Austria, Slovenia, and everywhere between.
Executive Chef and Director of Operations Jes Monroe leads the kitchen, combining fresh local ingredients with the richer, spice-inflected tones of Eastern Europe. The menu changes seasonally, offering à la carte dishes alongside tasting menus and curated flights. Patrons drop in for a glass or book the space for special occasions.
The original bar, a 3,000-pound counter made of two shades of pourable stone, seats ten and puts guests within arm’s reach of the kitchen action. Its textured white surface is designed to highlight the color and opacity of the wine in your glass. In 2021, Ruffian expanded into a dining room (formerly the Big Gay Ice Cream shop) that now hosts larger parties, private events, and full buy-outs—a lively, welcoming space that has evolved over four years.
Managing Partner and Beverage Director Patrick Cournot curates the wine program, which includes flights, classes, and weekly happy hours. The team’s personal favorites—the Caraflex Cabbage Goulash and the Spicy Beef Salad—hint at the kitchen’s range. Ruffian remains a place where contemporary cooking meets old-world wine culture, serving dinner daily until 10:30 pm.
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