LE RUBIS:OLD SCHOOL

AS OLD SCHOOL AS IT GETS.

 LOVED EVERY MINUTE OF THIS PLACE

EGGS WITH MAYO

 DAILY SPECIALS:

TRIPE WITH POTATOES

LAMB WITH WHITE BEANS

SPRING LAMB

FOR THE FIRST BIG COOK OUT OF THE SEASON ON MEMORIAL DAY WEEKEND, I LARDED A LEG OF LAMB WITH ROSEMARY AND GARLIC, MARINATED IT IN OLIVE OIL AND LEMON (FOR 36 HOURS) AND SLOWLY ROTISSERIED IT ON THE WEBER. IT WAS SERVED WITH A MINT PESTO AND PLENTY OF ROSE.

TOOLS OF THE TRADE