Open late Fri.-Sat.
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Rye Restaurant Review: The soundscape at Rye, nestled in the historic turn-of-the-last-century NuLu district, sets a very up-to-date tone. The buzz of conversation in the bar, where inventive whiskey cocktails are favored, bounces off exposed brick walls. Kitchen clatter can be heard in the background of the cozy dining room, where tables are only inches apart, as in European bistros. Chef William Tyler Morris’s internationally drawn and ever-shifting menu, largely using ingredients from local producers (supplemented by fresh seafood flown in daily), provides new experiences with each visit. Assemble a meal from small plates such as salmon ceviche, tempura avocado, Thai coconut shrimp, and heirloom tomato salad. Charcuterie and cheese boards are shareable starters. A traditional entrée of bone-in rib-eye is given a new twist when seasoned with grilled lemon. Coriander yogurt lends zest to roasted chicken. Blackberry mess with lemon curd provides a not-too-sweet finish. Service might be a tad distracted during peak times, but the inventive menu is worth the wait. The wine list is short, but very food-friendly.