Roux’s [roos] proper noun

1 : The name of our restaurant at 501 Walker St in downtown Woodbine, IA.

roux [roo] noun

2 : a cooked mixture of butter or other fat and flour used to thicken sauces or soups.


1 : Woodbine; the last part of our chef’s childhood nickname - “Rosseroo”

2 : French from Latin meaning brownish, the color of a good roux; used in three of the “mother sauces” in French cuisine.

"A made from scratch meal from Roux's kitchen is small town dining at its finest."


Our Promise | Always fresh. always handcrafted. Always Made With Love

At Roux’s, our mission is to provide our guests with a unique, well-crafted menu served amidst a friendly and welcoming atmosphere. We envision Roux’s as a culinary destination in the greater Harrison County area: a place where family and friends gather to enjoy craft beer and full-flavored dishes using many local ingredients and both modern and traditional techniques. Our lunch specials and weekend features are available on social media outlets. Find us online and stay connected to the fresh! 


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Welcome to the heart of the city. Originally constructed in 1878 as the Odd Fellows Lodge #405, this Italianate style building is the cornerstone of our downtown. For generations, children of the days have convened here to discuss events (I.O.O.F Lodge, 1878 - 1903) conduct business (Siebels' Department Store, 1904 - 1954), and break bread (Bob’s Cafe, 1972 - 1998). Today, in its 3rd American century, we’re proud to call this revered building our home.

Check out Chef Ross & Roux's on Iowa Ingredient!

Ross Clark, Roux’s executive chef and founder, is a native of Woodbine. His background in French and Italian fine-dining cuisine, coupled with his familiarity with local culture, tastes, and sensibilities, inspire a menu that balances tradition and innovation. “This restaurant has been years in the making and all we want to do is give people a great place to eat. We plan on keeping things simple and delicious, and we will do everything we can to make our guests happy.” - Ross Clark, Chef

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