The Fulton Market restaurant has had its fair share of praise and plaudits since opening its doors in April 2011.
The magazine lauds Edward Kim's restaurant for the "time and energy" put into the dishes instead of "overused, overpriced ingredients." And the author called a Cream of Wheat dish with lamb drippings and brown butter "maybe the best thing I ate all year."
And forget about a complicated reservation system -- Ruxbin doesn't take reservations at all. And, it's BYOB.
Looks like that wait's going to be a little bit longer this weekend.