The Ruin Daily is now open at 328 S. Jefferson St. in the West Loop.
Helmed by chef Gabino “Bino” Ottoman (Saint Lou’s Assembly, Longman & Eagle, La Bernardin, ABC Kitchen, The Breslin), the all-new sandwich shop and day bar will offer house made deli meats and a rotating menu of 10+ sandwiches with interesting twists on familiar favorites, as well as a killer cocktail program by Dylan Stewart (Revival Café-Bar, Mercadito, La Mez, North Pond). West Loop-goers can also look forward to morning pastry offerings by James Beard award-winning chef Mindy Segal, and can get their daily caffeine jolt at the full coffee-bar by Revival Café & Bar’s Coffee Programming Manager Eric Turner (Elaine's Coffee Call, La Colombe, Lavazza).
Some highlights include the Shaved Ham and Cheese with Tasso ham, cheddar, shredded lettuce, sliced pickles and rosemary truffle dijonnaise on an Italian baguette, the Salmon Po’ Boy with roasted Atlantic salmon, special sauce, shredded lettuce, tomato, pickles and pickled onions, as well as the Gym Shoe with sliced lamb, corned beef, sliced beef, Tzatziki mayo, giardiniera and shredded lettuce on an Italian baguette. There will also be several veggie-friendly options such as the Buffalo Blue Cauliflower with roasted buffalo cauliflower, blue cheese dressing, shredded lettuce and celery on a sesame challah bun. Look for a creative selection of slaws and sides such as the Marinated Kale with sesame-ginger vinaigrette, carrot, jicama and apples, as well as Potato Salad with sundried tomato pesto and bacon.
The Ruin Daily will exclusively serve Fulton Market’s Metric Coffee, offering a full coffee-bar by Revival Café & Bar’s Coffee Programming Manager Eric Turner (Elaine's Coffee Call, La Colombe, Lavazza), who will focus on “doing the basics very well.” Options include a rotating selection of espresso and Chemex pour over options, as well blends and cold brews, batch brewed drip coffee, Cortados, Italianos, Lattes and more.
Dylan Stewart (Revival Café-Bar, Mercadito, La Mez, North Pond) presents a rotating roster of drinks—including beer, wine, and cocktails to fit the fast-casual nature of the concept. Cocktails include the Nightingale with Pinot Noir, spiced rum, cacao, lemon, angostura and egg white, the Black Manhattan with High West Double Rye, Amaro Nonino, Zucca Amaro and bitters, as well as the Michelada Mestizo beer cocktail with Pacifico, lime, and house Michelada blend. Happy Hour will crank out shared plates such as charcuterie, baked ricotta and sausages, as well as food and beer options.