Jeremy Law is the man with the pan behind Ruckus & Redemption, a new craft burger and cocktail bar opening soon in downtown Wilson.
“Burgers seem simple, but as simple of an item as it may be, there are so many ways to do it depending on the meat you choose, the bread you choose and the toppings,” said Law, who has been posting some of his culinary experiments for the downtown eatery on the Facebook page for his restaurant, SoCo Farm and Food.
Law operated SoCo with his wife, Kimberly Kulers, at their rural Wilson County farm for about 10 years before closing it last summer. They relocated a historic home and are in the process of renovations in downtown Greenville, but the popular farm-to-table eatery likely won’t open until late spring or early summer.
About a month ago, Brewmasters owner Morkos Youssef texted Law about considering the head chef position at his new downtown restaurant. Around the same time and unbeknownst to the men, Kulers texted Youssef’s wife about Law leading the Ruckus & Redemption kitchen.
“I’m glad I have months to spend with Morkos and Molly on this instead of just consulting for a week or two on it,” Law said. “I’m really excited about it, and it makes the delay of construction in Greenville work for me.”
The finishing touches are being put on Ruckus & Redemption at 220 Barnes St., with the hopes of opening for dinner service in the last week or two of January. Youssef has hired 10 people, and bartender training starts Monday.
“We are going to start off with four to six house cocktails that are special to here, and we’ll always have the standard drinks like a Manhattan, a whiskey sour or a Tom Collins, but they’ll be made the right way,” he said. “For example, we spent Christmas as the beach, and I ordered a whiskey sour. It is my favorite drink in the world, but it wasn’t made well and just tasted cheap. I’m looking forward to bringing something more to Wilson.”
Applications have been submitted for government approval of the Tiny Sips Brewery — a small-batch brewery that will operate within Ruckus & Redemption whose brews likely won’t start pouring from the restaurant’s eight taps for several months. Youssef said there will be domestic beer and a selection of wine available as well.
“I think the toughest part about working here is we’ll want to be customers,” Law said. “We’re building a place where we would want to eat and enjoy a cocktail.”
Initially the restaurant will be open for small plates in the afternoon and a full dinner service Tuesdays through Saturdays, but plans for lunch and brunch on other days is in the works.
“We are going to start simple and add some things after we see what Wilson wants,” Law said. “It will be simple food because it doesn’t need to be complicated. It just needs to be good. This won’t be SoCo food, but it will be my food through a Ruckus & Redemption filter.”
Both men said they look forward to providing a great experience near the Vollis Simpson Whirligig Park in downtown Wilson.
“People want to talk about this project specifically, but I think it is important to look at the big picture. There are successful businesses downtown and they are laying the foundation for the revitalization, but it is going to take a little time,” Law said. “Each project helps to make downtown a place where people want to go and hang out.”
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