Ruggiero’s favorite part about being a restaurant owner is the “freedom to do as he sees fit.” We elevated it and did it with braised oxtail and brioche from Noble (Bread).” One of my first cooking jobs I had was at Taste of Chicago. “It’s my take on an Italian beef sandwich from Chicago. “(One of the original items) since day one that people would freak out if I took off (is) definitely the oxtail,” Ruggiero says. Temporarily removed from the menu were the grilled oysters with cutino sauce butter and grana Padano ($18), until Hush regulars demanded they return. Some of the original menu items that have stood the test of time during the pandemic are the crab hush puppies with sweet corn remoulade and scallions ($16) and the date cake with bourbon toffee sauce and vanilla gelato ($10). It’s been very helpful, but I’m looking forward to when all of that is over and we can really see what the space can do with this many seats.” It’s been helpful to have that extra space with the minimum-capacity mandates that we have to be able to spread the guests out. “We have a staff bathroom, like we made it. “There’s a lot more kitchen space and we have an office now, which is just crazy,” Ruggiero says. Prior to the July shutdown, the duo acquired the space next to their restaurant and expanded their once 40-seat space to include a new dining area, larger kitchen and office space. “Nights when there was a debate or an election was on, it was a ghost town because people were glued to their TVs, but we have high hopes that things are turning around and we’re on the other end of it hopefully-fingers crossed,” Ruggiero says.
They reopened October 1 and business has been good, according to Ruggiero. The duo had to close the restaurant twice due to COVID-19-the week of March 13 and in early July, during the protests after George Floyd’s death. “We threw ‘public house’ on there because we wanted it to be a cool neighborhood bar and restaurant where you can come to a couple nights a week and didn’t have to be fancy or anything.” “Charles’ mom was like, ‘You guys need to keep it on the hush so you don’t get fired,’ and it just kind of stuck. “Charles and I both had jobs that we were working at, so we had to keep it under wraps for a little bit,” Ruggiero says.
The name came from a family member telling the owners to keep their plans of opening a restaurant on the downlow. The friends came together to start their own restaurant-Hush Public House, which opened in February 2019. Over the years learning the industry, working different restaurants and trying to perfect my craft, I finally felt it was time for me to step out and do my own thing, and Charles felt the same.” “He was running the bar there for a long time. “I was working at Zinc Bistro in Kierland Commons, and that is where I met my partner Charles (Barber),” Ruggiero says. After leaving the Marine Corps, Dom Ruggiero went to the now-defunct Scottsdale Le Cordon Bleu and has been cooking since then.
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