Ruggles Black

Local, responsible sourcing anchors the farm-to-table kitchen, which covers everything from responsibly raised beef, pork, and seafood to focused dietary alternatives. The lineup runs from savory staples like Angry Shrimp and Brussels sprouts to low-carb adaptations like keto wings, enchiladas, and bread, rounded out by keto drinks and keto cheesecake.

The space balances open patio seating with an eclectic interior design curated by Bruce Molzan, shifting into daytime services for Saturday and Sunday brunch.