May 6, 2025 - Food and Drink

Ruthie's finds new home inside The End bar

Meira Gebel

Two plates on a rustic wooden table: one with a fresh salad topped with herbs and crispy bits, the other with two golden brown rolls, a dollop of cream, and a spoonful of red jam. — Ruthie's, the food cart behind Someday, recently moved to the kitchen of cocktail bar The End. Photo: Meira Gebel/Axios

The duo behind Ruthie's, Aaron Kiss and Collin Mohr, recently traded their food cart — tucked in an alley behind SE Division's Someday — for the indoor kitchen of cocktail bar The End.

The latest: After four years of serving homemade rolls with seasonal jam, bone-in pork chops, rockfish sliders, potatoes drenched in cheese and salads piled high with seeds and sometimes cereal, Ruthie's offerings are taking a turn.

Now on the menu are plates of tuna crudo, bathed in citrus and topped with serrano mayo, coppa on top of green garlic grits, as well as snacks like cacio pepe popcorn and Castelvetrano olives with lavender honey.

Best bites: I stopped by on the cart's final day of service last month to say goodbye to some of Ruthie's greatest hits.

The funeral potatoes were gently mashed and mixed with cheddar, cream of chicken and topped with corn flakes, and the pork chop had a sticky, sweet root beer jus — both crowd pleasers at my table.
The standouts for me, however, came at the beginning and end of the meal. The wedge salad with grapefruit was sharp and zesty, while the nana nilla cookies tasted literally like banana cream pie.

The bottom line: Ruthie's knows how to have fun. And while the new menu offers some sophisticated takes, I have no doubt that ethos still remains.

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Ruthie's finds new home inside The End bar

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