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PAST EVENTS

New Year's Eve at Ruffian: Saturday, December 31st

5pm-8pm Champagne Happy Hour. Glass specials on Sparkling wine & Champagne, snacks featuring dishes from the NYE dinner menu 

9pm-11pm Five Course Dinner with Wine Pairing. SOLD OUT

11:30pm-1am Join us on New Year's Eve to celebrate Ruffian's 1 Year Anniversary!  Drink specials to ring in the New Year. 

 

 

Izakaya at Ruffian: Sunday, December 18th, 5:30pm

 

Our most popular dinner is back! And to launch our new beer program this multi-course dinner will be entirely beer pairings. 

 

 

 

 

 

Hot for Teacher: Wine Pairing 101, Sunday, October 16th, 7:30pm

We've got it Bad, soooo Bad, Ruffian's Hot for Teacher! 

Everyone knows New Yorkers don't cook at home. So how do you pair your Seamless order? Enjoy our smart approach to common NYC Take-Out foods and six interesting ways to pair wine with them.  The Chef's table will consist of 6 mid-size courses (5 savory + Dessert) with wine pairings. $100 per person plus tax and gratuity ($130 Total). Tickets must be purchased in advance. 

 

Ooh Baby I Like it Raw: Sunday, September 11th, 7:30pm

Ruffian does it Raw. Every dish will feature ingredients that are uncooked. Every wine will be natural, without sulfur or other additions. This menu is NOT vegetarian. The Chef's table will consist of 5 courses (4 savory + Dessert) with wine pairings. $100 per person plus tax and gratuity ($130 Total). Tickets must be purchased in advance. 

Umami Issues: Sunday, August 28th

Umami means Delicious!  The Chef's table will consist of 4 courses (4 savory + Petit Fours) with wine pairings. $95 per person plus tax and gratuity ($120 Total). Tickets must be purchased in advance. Chefs Josh Ochoa and Andy Alexandre are creating rich and inventive dishes focused on the fifth of the Basic Tastes.  Owner/Sommelier Patrick Cournot and Sommelier Alexis Percival will collaborate to find unexpected and exciting pairings.  

 
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Indian Summer: Sunday, August 7th

The Chef's table will consist of 4 courses (4 savory + Petit Fours) with wine pairings. $120 per person, tax and gratuity included. Tickets must be purchased in advance. Chefs Josh Ochoa and Andy Alexandre will blend distinctly summer ingredients with Indian spices in a nod to their alma mater, Tabla. Owner/Sommelier Patrick Cournot and Sommelier Alexis Percival will collaborate to take on the notably difficult task of pairing wine with Indian flavors.  Be prepared for some creative matches; Patrick is particularly excited about this Chef's Table as he is also a Tabla alum!