The local restaurant group’s follow-up to Pica Pica offers beef from Northern Spain alongside cocktails and tapas

Following the opening of Pica Pica in 2019, Epicurean Group has a follow up to Spanish cuisine with Rubia, a steak and tapas restaurant which opened in February 2020. Rubia is set to enrich the Soho neighbourhood with steaks sourced from Northern Spain, together with a seasonal selection of tapas and cocktails. 

Sourced from the Galician Hills of Northern Spain, Rubia’s proud signature hand-reared beef is presented ‘from the skillet’ in forms of steaks, notably including the 250g Rubia Gallega boneless rib-eye and 250g Rubia Gallega tenderloin. The steaks are best served alongside hand-cut Spanish Agria ‘Patatas Fritas’ and Spanish piquillo peppers. Other a la carte highlights include Huevos Rotos (broken fried eggs mixed with chorizo or morcilla served atop fried potatoes), and spicy potato and beef bomba. 

While the upstairs dining room serves a Spanish twist on steak frites, Rubia’s ground floor is a taberna where a separate bar menu featuring an extensive wine and cocktail list highlighting Spanish red and white wines, Cava and Corpinnat. , The together with the establishment also features an’s array of cocktails such as Rubia Old Fashioned, where Maker’s Mark bourbon is washed with Rubia beef fat and mixed with bitters and sugar; and the Mon Cheri, where espresso and Mr. Black coffee liqueur is lightened with crème de cassis for a fruity twist. The bar also includes a seasonal tapas menu featuring small bites such as patatas bravas; cured white anchovies on potato chips; and chorizo Iberico bikini sandwiches. Rubia is open Mondays to Saturdays.