Est. 2019
The Story Behind the Biscuit
Ruby Washington grew up in her grandmother's kitchen in Charleston, South Carolina. Every Saturday morning started the same way: flour on the counter, buttermilk in the bowl, and biscuits in the oven before the sun came up.
She moved to Brooklyn in 2012 with a degree in restaurant management and a cast-iron skillet that weighed more than her suitcase. Seven years of working other people's kitchens taught her what she already knew: nobody up here was making biscuits right.
"A good biscuit doesn't need anything on it. But a great biscuit makes everything on it better." Ruby Washington, Chef & Owner
Ruby's opened on 5th Avenue in Park Slope on a Tuesday in March 2019. She made 200 biscuits that first morning and ran out by noon. Six years later, she still makes them the same way her grandmother did. By hand. Every morning. No shortcuts.
