Just OK; eager to see what the new owners will bring..
My experience of Ruben's was before it had to be sold so I hope the new people running the place never take any pages out of the previous owners' book.
Although, I think the first post was rather harsh I have to agree with it. I went there a total of 3 times and that was enough for me. The gentleman that worked at the front register was nice if not a bit lethargic but I could not get over the fact that his waist length hair was free-flowing during all of my visits. Not only that but he was always playing with his hair constantly without bothering to wash his hands before handling food.
The food was OK at best. It's not bad but it certainly wasn't great. It's also simple food so it shouldn't be bad. Their pastries tasted fine but some did look like they were quite past their prime.
My friend's brother worked there for a time and Ruben's did indeed use mass amounts of shortening in their products. He recalls often being told to weigh out 10 lbs of shortening for a buttercream icing. And when questioned why not butter, he was told that they never use butter in it. In fact, that was the only kind of fat they used. No canola/vegetable oil... There was no trace of butter in that entire establishment and their soups were made from artificial flavored bases, not from scratch but I digress, it tasted ok.
The cakes were made using giant cement-bag-sized mixes of cheap sponge cake and these cakes were scooped into their baking dishes by hand, literally. The pastries/croissants were purchased frozen goods, same as the chicken (the same used for the allegedly awesome chicken salad). The eggs were never refrigerated and whatever was in there was expired.
Despite that there are more negative facts about Ruben's, one of the previous owners was almost nice enough to distract from the adverse qualities of her cafe.
P.S. I think whomever made the 3rd post might be one of the other owners trying to defend their previous property, or possibly close to them. Either that or just an equally biased consumer that likes to emphasize ignorance with the caps-lock key.
New - Under New Ownership.
Ruben's has recently been sold and is now under new ownership. They have added a lot of new menu and bakery items and are now doing lunch catering - boxed lunches, gourmet salads, etc.
If you haven't been in a while I would highly reccomend going again. They're also updating the decor and have made quite a few changes. A lot if the favorites are still there with some new hits.
CLOSEST PLACE TO HOME!!!. WHEN WE WALK INTO RUBEN'S, IT IS LIKE WALKING INTO GRAM'S KITCHEN ALL OVER AGAIN!!! THE AROMAS TAKE YOU BACK TO WHEN WE WERE CHILDREN AND OUR GRAM WAS BAKING HER WONDERFUL CINNAMON ROLLS!! ! THE FOOD IS THE BEST!!! THE CAKES ARE WORTHY OF BEING ON THE FOOD NETWORK!!!! THE STAFF IS THE WARMEST, MAKING YOU FEEL LIKE FAMILY!!!! RUBENS IS AT THE TOP OF OUR DINING LIST!!!!!
Wow! The other side of the coin.... Wow, I just read the other review and do not agree. I go there especially for the chicken salad. I was referred by a group of ladies who recommended it and I agree it is awesome. I guess you must prefer the tangy zip of miracle whip. I also know for a fact that 95% of all their pastry are Trans-fat free, made from scratch and not from a bucket as most of the other bakeries. They supply Nordstrom's with daily pastries and the criteria for Nordstrom?s are Trans-Fat Free. If you are unsure of ingredients all you have to do is ask. They willingly invited me into their kitchen, and I was impressed. I used to go to a Bakery up the street from them, until I found out that they open up mixes of cake and don't even bake anything there. I much prefer scratch!
"bakery" is a loose term.
I never knew something as simple as chicken salad could taste even more drab until I had it here. The white pepper adds an overpowering taste of mildew and with the combination of raisins, grapes, and [of all things] cashews does hardly anything for the flavor. The mass amounts of mayonnaise adds more blandness and the need for salt is a dire cruciality
Everything this bakery/cafe produces is remarkably mediocre.
The "french" pastries posses the potential to be favorable but there is only so much one can make out of topping a puff pastry cut-out with a fruit jam. The cakes provide as much flavor as a rock can water and the mass amounts of shortening used in the supposed rich icings do not help.
The last time I checked, butter cream icing should be made with a majority of butter and not cheap shortening and margarine.
Shortening has no taste and doesn't melt like butter does in the mouth so it leaves this filmy residue on the tongue. Not exactly pleasing or indulging like cake icing should be.
So if you'd like your slice of crude-but-effective cake with generous sides of saturated and trans fats, you will absolutely love the cakes this place produces.
Sign in with Facebook Sign in with Facebook to see what your friends are up to!