UPDATE: Ruby's BBQ has announced that their final day of business will be February 17.
Shock waves ran through the Austin food scene on January 31 with the announcement that two beloved Austin institutions were shuttering. Guadalupe Street joint Ruby’s BBQ and urban farm pioneers Springdale Farm both announced that they will be closing their doors in the near future.
First came news that Ruby’s BBQ was throwing in the towel after 30 years. In a statement to the Austin Chronicle, owner Pat Mares blamed the closure on a changing Austin, a shortage of labor, increased costs, and family concerns.
Although she would not divulge details, Mares did hint that there was a prospective buyer and that the “reincarnation will be a restaurant — not a tear down/development." The last day to get brisket, ribs, sausage, and spicy beans will be sometime around February 20, but the date may be pushed forward.
In more bad news, a mainstay of the Austin locavore movement is also calling it a day. In a statement emailed to newsletter subscribers, Springdale Farm owners Glenn and Paula Foore explained that they will be closing after tomato season this summer in order to “focus on health and family.”
The Foores purchased the East Austin property in 1992, then converted it into a farm in 2009. It has since become a favorite of both chefs and farmers market shoppers, hosting countless tastings and fundraisers as well as a twice-weekly farm stand on the property.
According to the newsletter, Springdale Handmades — the body products line helmed by Paula Foore and local food advocate Carla Crownover — will live on through online sales. No word yet on what the closure means for Eden East, chef Sonya Coté’s onsite restaurant. The farm stand will remain open through June 2018.