Hi! I’m Dru. Thanks for stopping by.

I’m a pretty simple guy. I like simple things. I like to think about food in simple ways. Buy good food and don’t mess with it too much. 

I’ve been asked to define my culinary style. It’s not hard. I’m a “new” Mexican. My family has been in New Mexico for a while now. I’m part of the fifth generation of Ruebush’s born and raised in southwest NM. But make no mistake, I’m Mexican. The culinary traditions that I inherited from my parents and grandparents have been influenced largely by local and regional cuisine, as well as the strong Southern heritage on both sides of the family. Just as the different regions of Mexico have their own distinct styles, so it is with our own Desert Southwest. After all, we were once Mexico, and not that long ago! My food is a direct reflection of farm life in Southern NM. Simple, fresh, and usually some element of spice. 

I’m one of those lucky kids that grew up in the kitchen. My sister and I were always allowed, and encouraged, to cook for ourselves and our family. Some of my fondest memories are of my sister and I making cookies or cakes in her easy-bake oven. By the time I was in high school, I was cooking meals for the family, and hosting dinners for my friends and classmates. But I didn’t get into the restaurant business until I was in my 30’s. Didn’t take long for me to get hooked though. By my early 40’s I had transitioned out of the family real estate appraisal business, and become a full-time service industry guy, with the single-minded goal of opening a restaurant. With a lot of help from some really good people, in 2015, Radish & Rye was born. 

I’m completely overwhelmed with gratitude and awe for the tremendous success of our restaurant. We continue to grow in popularity, and the future hold some extremely exciting changes. Hold on to your forks, because this is going to be awesome!