A New Chapter for Blue Ruby
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Selections from Blue Ruby Kitchen’s to-go Easter Menu
If you’ve spent any time at Ruby de Noche in Flat Rock over the past couple of years, you know it wasn’t just a place to eat. The cozy restaurant tucked away in the back of Flat Rock Square was a place to gather, linger, and feel at home.
Which is exactly why the news of its transition from a full-service, dine-in restaurant to a more flexible mix of meal delivery, catering, and community events might feel a little disappointing.
But spend a few minutes talking with owner Lesley Milhas, and it quickly becomes clear: this isn’t an ending. It’s an evolution. “Of course, it’s bittersweet,” Lesley says. “But one of the things that we really wanted to accomplish when we started was to scale down a little bit. And that has not happened.”
After nearly two decades in the restaurant world - starting at Never Blue and continuing through Blue Ruby Bistro & Bakery and Ruby de Noche - Lesley is making a thoughtful pivot. With the impending change, Lesley is doing something many business owners only dream about - reshaping her work around her life, not the other way around.
From Dining Room to Something New
Ruby de Noche’s traditional dine-in model, while beloved, came with struggles. The business was seasonal and closely tied to Playhouse traffic, making it a challenge to sustain year-round.
And, although much smaller than the Never Blue operation, the staffing was more limited and the hours just as long. Lesley and Jesse both realized it was time to turn the page. So instead of forcing the model to work, Lesley is flipping it entirely.
Introducing Blue Ruby Kitchen
At the heart of this new chapter is Blue Ruby Kitchen, a reimagined version of her previous ventures that leans into convenience, quality, and connection. “I’m going to offer to-go meals with delivery and pickup options,” Lesley says. “So every week we’ll have seven to nine items on the menu. It'll be a mix of my Cajun items and all of the food we've had here at Ruby de Noche.” Think of it as your favorite restaurant - just showing up at your door.
Menus will be released a month in advance, with customers ordering ahead for weekly pickup or delivery. Meals will come ready-to-heat, complete with instructions. And yes - fan favorites are sticking around. “We will always have gumbo on the menu,” says Lesley. “The gumbo turned out to be one of our best-selling items. Our customers also really love the meatloaf, and our blue-plate special is staying.”
And if customers are worried about losing those deeply rooted, soulful flavors, they shouldn’t be. “I have 17 years’ worth of recipes from Jesse and both of my grandmother’s recipe books,” she says with a laugh. “I have everything I need to keep it fresh.”
In addition to the takeout options, the space currently occupied by Ruby de Noche will become a flexible, community-centered hub - part event venue, part creative space, part culinary headquarters. “We want to turn this space into more of an event center for community events - everything from book clubs to weddings,” she explains. “We are also going to do some ticketed events like wine dinners, some live music, and different sorts of pop-up events that don't keep us all locked here every day.”
It’s a shift that feels very creative, collaborative, and just a little bit unexpected – honoring the legacies of both Never Blue and Ruby de Noche.
A True Family Affair
One of the most heartwarming parts of this transition is how deeply personal it is. “This is a family business,” Lesley says. Her husband, a chef with two decades of New Orleans experience, will be available to assist behind the scenes. Her mother-in-law is already pitching in—especially for big events like Easter. “She’s the deviled egg queen,” Lesley laughs.
And, even as the business shifts, familiar faces will remain part of the story. Team members Laura and Brie are staying on. Jesse and her husband Edson will continue operating their Never Blue food truck, with the Blue Ruby kitchen serving as their home base. And Jesse is also launching something completely new: the Marigold Art Collective, bringing small-group art classes into the former Blue Ruby Bistro space. In other words, the spirit of collaboration that defined Ruby de Noche isn’t going anywhere - it’s just taking new forms.
More Time for What Matters Most
Lesley with Daugther Charley
Behind all of these changes is a simple, powerful motivation for Lesley: her family. After years of long nights and demanding schedules, Lesley is ready for something different. “While I hate the idea that I'm not going to get to see all the people that I've gotten to know… it is going to give me nights back with my family,” she says. “So I got a pretty excited kid that's looking forward to that part.”
Indeed, her daughter Charley, now almost six, is a big part of that decision. As is the desire to be free to travel more often to Louisiana to visit family. “You think being the owner is going to give you freedom,” Lesley reflects. “And it does the opposite. I learned that lesson these past few years.” Blue Ruby Kitchen is her answer—a way to keep doing what she loves, while reclaiming the time that matters most.
Still Serving the Community—Just Differently
If there’s one thing Lesley wants people to know, it’s this: she’s not going anywhere. The format may be changing, but the heart behind it remains the same. Blue Ruby will continue to be a part of people’s lives - just in a more flexible, sustainable way.
And as always, it’s about relationships as much as it is about food.
“I've made such wonderful connections and friends running this place,” Lesley explains. “I'm going to miss pouring drinks for them, but hopefully I'll still be bringing them dinner.”
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If You Go (or Rather… Order)
Order Your Easter Meals Now: by calling 828-666-0686
Blue Ruby Kitchen launches: Early April. Take Easter Dinner orders now. Place your order by calling 828-666-0686
Going Forward …
Ordering: Online, with menus released one month in advance
Anticipated Weekly Schedule:
Orders close Monday evening
Prep midweek
Pickup & delivery Thursday–Friday
What to expect:
7–9 rotating menu items each week
Heat-and-serve meals, plus some freezer options
Holiday menus (Easter kicks things off, with Mother’s Day to follow)
Also available: Full-service catering and special events
