You've all heard that Bootsy Ruby's is opening, but I chatted with Bowie over at Jeff Ruby's Culinary Entertainment and got some more details:
It's opening on December 1st, but won't open to the public until Thursday, December 3rd. They expect to seat 100-150.
Chef Mark Bohr will be the Executive chef-- new blood from Sarasota, FL and Chicago.
They will be featuring tapas, sushi, and signature cocktails with a Latin flair-- influences include Spain, Latin America and South America.
Around 10-11 PM, the restaurant will transition to the lounge. There will be a resident DJ (not yet announced) and an area of the restaurant that is cocktail-only, as well as an area that is bottle service only. Bowie emphasized that Bootsy Ruby's, unlike other venues in what has become the new bar district, will be a restaurant first and a lounge second.
You can expect to spend $40-50 per person to have dinner, but with plates running between $7-13, you can get a quick bite before a show or something after a show as well and not break the bank. This seems like a nice, high-end alternative to a lot of the more expensive restaurants in that block-- it seems like it will fit in, but maybe be slightly more affordable, depending on how much you eat/drink.
Watch this space-- you'll be seeing a little bit more about Bootsy's sometime soon.
7 comments:
I wonder what happened to Jimmy the Cook? he was doing all the research.
I'll have to ask next time I see him, maybe he's stretched too thin with the other Ruby restaurants.
Jimmy Gibson is the executive chef for Jeff Ruby Culinary Entertainment, not for a particular restaurant.
Thanks for the update. This place sure is going to be interesting once it is complete. Over the top is the phrase that first comes to mind. In a good way of course.
My friends and I were just talking about this the other day. Thanks for the update. I can't wait to try it out!
Julie, are you getting involved with JR? :)
In a professional way of course!
*laugh* Hey you, world traveler! No, I'm not getting involved with JR. I do have a fairly big announcement to make soon-- it's pretty exciting. But no, not working for any restaurants or restauranteurs. :)
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