Ruby & Rach

Don’t let it’s proximity to the malodorous Strattons Hotel put you off… these guys know how to knock up a Reuben (& a Rachel [the pastrami equivalent]).
Totally worth the extra two block walk from the CBD.

This review is strictly based on food… only because the dining area for Ruby & Rach is open for lunch from 11am — 3pm and inactive afterwards, but you can still order from their menu downstairs at the Stratton Hotel up to 7pm from Mon-​Wed and 9pm on Thu-​Fri.
I have a special place in my heart for a good Reuben sandwich, a great sandwich invented in America, and the offerings in Sydney leave much to be desired. From the «WTF is this Reuben» at Reuben & Moore, to the «This tastes pretty good but not exactly Reuben» at the Sandwich Shop, to the «Is this meat even corned Reuben» at MoMo Brasserie, and the «Hey, that’s OK» at Sourdough, there’s plenty of room for improvement.
When a friend told me about this place, run by Tony Gibson, a former Marque and Four in Hand chef who operates a stall at Pyrmont Markets and Bondi Markets, I HAD to check it out.
So off I went. I ordered at the bar and shortly after the Reuben came out.
The rye was toasted and buttered, the corned beef (Australian wagyu) was properly corned and plentiful, the sauerkraut was fresh, the pickles were just right, and the russian dressing was great. Hallelujah, a proper Reuben in Sydney!
None of this fusion Reuben business or half-​assed corned beef you get at those other places, you’ll get a proper NY deli-​style sandwich here… minus the American sized portions.
But hey, gotta watch that waistline, right?
BTW they have real poutine!!!