Eating Rye: Oswaldo Rodriquez of Ruby’s Oyster Bar and Bistro

Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurant kitchens across Rye. When you dine-in, pick-up or call for delivery these are the folks working hard for you, your friends & family and your taste buds. Do you have a suggestion for who we should profile on Eating Rye? Tell us.

Today we meet Oswaldo Rodriquez of Ruby’s Oyster Bar and Bistro.

Your Name: Oswaldo Rodriquez

Your Role: Head Chef

The name of your restaurant: Ruby’s Oyster Bar and Bistro

MyRye.com: Describe yourself in one word. Dedicated

How long have you been a chef at your restaurant?

Rodriquez: Head Chef for 2 years and sous chef for 10 years.

Previously, where did you work? 

Rodriquez: El Pavalito, a Peruvian restaurant in Port Chester.

What and when was your first paid job? 

Rodriquez: My first paid job was dishwashing at El Pavalito.

Describe your path to becoming a chef.

Rodriquez: I started from the very bottom. I slowly made my way up the latter, always wanting to learn new things.

What are three attributes that make someone a good chef? 

Rodriquez: Doing what you love to do, patience, always learning new things.

Describe your restaurant’s clientele. 

Rodriquez: We have a very loyal clientele, with very sophisticated palates. 

Describe the atmosphere of your restaurant. 

Rodriquez: French bistro style with al fresco dining, a zinc bar from pans, and red leather banquettes.

Describe the physical attributes of your restaurant. 

Rodriquez: High ceilings with large windows. A really nice sky light near the open kitchen. Can’t forget about our private dining room and back patio!

Match a recommended meal with each season:

Rodriquez: 

Warm Summer Evening	Chilled lobster roll & 1 dozen oysters.
Crisp Fall Afternoon	French onion soup & grilled french ham sandwich.
Cold Winter Day	Three cheese fondue & braised short ribs
Mussy Wet Spring Night	Tuna tartar & chicken scarpariello

 

What is your favorite dish on the menu and why? 

Rodriquez: Everything on the menu, but if I had to choose one dish it would be the pistachio crust & sole milanese. 

What’s the most underrated day of week and time of day to enjoy your restaurant? 

Rodriquez: Any day of the week between 3-5 pm. 

Thank you, Oswaldo!