An assortment of dishes at Ruby Chow’s
Ruby Chow’s, the Old Fourth Ward Asian-fusion restaurant known for its bao, shoyu tamago, and moody décor, is expanding to the Westside. Slated to open near Monday Night Brewing on Trabert Avenue in summer 2027, the larger location will serve Ruby Chow’s signatures alongside dishes created exclusively for the Westside.
“We see this area as a hidden gem. The building is not directly visible to the main street. That’s on brand for who we are: a destination you’re hungry for,” says partner and general manager Brian Seo. “We’re excited to grow the restaurant and bring it to a new part of Atlanta.”
Guy Wong and Mike Blum (The Real Chow Baby, Le Fat, Ton Ton) opened Ruby Chow’s across from Ponce City Market a month before the Covid-19 pandemic began, naming the restaurant for a notable West Coast political activist and restaurateur. After getting its start largely through takeout, Ruby Chow’s has spent the past six years building a following for its bao, sushi, pan-Asian tapas, and cocktails.
Korean American chef Phillip An now leads the culinary team, drawing inspiration from his heritage and travels. At
Char siu seabass
the Westside location, he’ll serve Ruby Chow’s staples such as shaking beef, basil chicken, and cacio e pepe, along with the popular shoyu tamago, a carryover from Blum and Wong’s now-closed Miso Izakaya.
“Our food is perfect for sharing,” Seo says. “The fusion element is where we can be whimsical and put a spin on the cuisine.”
Menu items will continue to change quarterly, and about 20 percent of the Westside dishes will be exclusive to that location. The larger space will also include a chef’s table for as many as 12 guests, where An will test new dishes through multicourse tasting menus booked in advance. Ruby Chow’s also plans to host ticketed events and celebrations, including Lunar New Year parties.
Purple Rain cocktail
Courtesy of Chava Productions
Only 30 to 40 percent of the cocktails from the Old Fourth Ward location will carry over to the Westside. Seo, who leads the bar program, says the new restaurant will give him more room to experiment. He’s currently developing drinks with ingredients such as pandan, ginger, and gochujang. The beverage menu will also include beer, sake, and what Seo describes as “nuanced” wines.
As at the original, the décor will pair rich colors and warm lighting with an overall sense of maximalism. The Westside BeltLine runs beside the restaurant, though plans for outdoor dining are still under discussion.
“We want to be a happy place and bring people together,” Seo says.
Miso black cod
Dining and Cooking