The Ruby, a blend between a New York style rotisserie and an Austin style breakfast joint, is driven by restaurateurs Chris Jones and Josh Goyert. Specializing in brined, dry rubbed rotisserie chicken that is gently roasted for hours before being served, Jones and Goyert believe that Hotel Zed guests will fall in love with a menu built around the signature dish.
The Ruby’s rotisserie chicken is made from farm fresh birds from the Fraser Valley that have never been frozen. Each bird is then brined for nine hours before being rubbed by a signature dry rub (Jones is keeping this recipe secret) and placed on the rotisserie. And, rotisserie influences the entire mid day and evening menu. Each of the salads incorporates chicken breast, and items like chicken dip, rotisserie chicken tacos, and chicken soup are offered.
Breakfast items, built around ingredients from local partners, are designed to build upon classic menus items with an added twist. Naturally, in the brunch-obsessed community of Victoria, there are waffles and eggs benedict; however, the menu adds duck confit and spiced rotisserie chicken, alongside locally roasted Discovery Coffee and Red Barn bacon.