Ruffian is tiny but mighty.

“This quirky gem has grunge chic down pat and has been hiding in plain sight turning out a host of creative dishes. Just like the diminutive space, the menu is equally small scale, featuring seasonal touches as it evolves from day to day. Braised fennel with a kosho aïoli and resting in red pepper purée is sweet and spicy, while roasted carrots are ramped up with a ginger labneh, dusted with house-made rendang powder and dots of honeycomb for an intensely flavorful and unexpected surprise. Then there is the short rib borscht, with its meltingly tender meat and vibrant red purée. Popular with industry types, it's wise to make reservations, or be prepared to wait. However, a worthy wine list will help bide your time.”

MichELIN BIB GOURMAND 2021

The Natural-Wine Bar is Where You’ll Find the Cool-Kids Table.

“There are too many to name in NYC, but Ruffian is in my regular bar rotation. Wine, like travel, is about putting yourself in the right mindset to make some discoveries. You won’t know until you go, sip, and soak it all in.”

Esquire

One of the best bars in America.

“Ruffian, an unfussy, equestrian-themed joint about the size of a stable on Seventh Street in the East Village, captures the spirit of the trailblazing vin vivant hubs in Europe. Which is to say it’s a laid-back place to drink some natural wine and eat some snacks with friends. There’s something post collegiate about the atmosphere: Food is cooked on a hot plate, and bottles fall under categories like “sativa” and “indica,” presumably so stoners will know what to expect.”

ESQUIRE MAGAZINE

Where there’s smoke, there’s root vegetables.

“Steven Shockley has used smoke to coax Parmesan notes out of celery root, salted caramel flavor out of sugary sunchokes, and umami out of beets, all from a 372-square-foot restaurant. “The kitchen is 6 x 4 feet, with two induction burners and a convection oven,” says the chef of (mostly) vegetarian wine bar Ruffian, which serves around 100 people a night in New York City’s East Village.”

Plate online

New York’s Best Wine Bars

“Ruffian in the East Village is not new. But it’s singular, nothing like the tiny place it was when it opened in 2016, receiving one star in The Times from Pete Wells, the restaurant critic, who praised its meat pies and soufflés.

Its menu became largely vegetarian, with a pronounced eastern European feel, and the original narrow counter is now supplemented by an adjacent dining room and an outdoor dining shed.

The wine list is predominantly natural and offers a wide array of skin-contact, or orange wines. The biggest concentration comes from Austria, Eastern Europe and the Balkans, along with a smattering from Italy, France and elsewhere.

It’s possible to snack at the counter, with maybe pita bread for dipping and a glass of rosé from Gut Oggau, a terrific Austrian producer. But it’s more exciting to put yourself in the restaurant’s hands with a four-course tasting menu. Many dishes are a combination of the sweet, savory and sour flavors that characterize much of Eastern European cooking.”

the new york times

NYC’s Ruffian Wine Bar is an Unassuming Culinary Powerhouse

“Since opening its doors in 2016, Ruffian has cemented itself as one of the best natural wine bars in the U.S. The wine bar-restaurant is a Michelin Bib Gourmand boasting art, culture, and international influence, particularly from Southern France and Eastern Europe.

At Ruffian, says Cournot, a flexible, customizable experience is the name of the game. Folks can pass through for just a glass of wine or sample small plates from their mostly vegetarian à la carte menu — which has since expanded to a vegan and gluten-free menu as well. The wine bar also offers a four-course tasting menu. Like the wine, Ruffian’s food menu also frequently changes. According to Michelin Guide, braised fennel with kosho aïoli and red pepper purée has been featured, along with roasted carrots with ginger labneh and honeycomb. Raving Yelp reviews praise the chicken liver toast, smoked olives, and sunchokes.”