Open late Fri.-Sat.
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Rye Restaurant Review: With bourbon soaring in popularity, adventurous imbibers appear ready to rediscover America’s original whiskey: rye. At least that’s part of the premise at Rye, which uses numerous Kentucky-distilled rye whiskies as the main ingredient in many of its bar’s signature cocktails. (Buffalo Trace, Bulleit and Wild Turkey all make rye in addition to bourbon.) Housed in a rehabbed brick building in historic NuLu, Rye gets its buzz from both the contemporary décor and European-style proximity of tables. Strangers at neighboring two-tops strike up conversations all the time, as they practically sit in each other’s laps. European traditions inspire the eclectic menu, which chef William Tyler Morris crafts from as many locally sourced ingredients as possible. Typical small plates will appeal to vegetarians, as well as omnivores --- Vidalia onion and faro soup, spring artichoke and cheese tart, radish and fennel salad with foraged watercress. Spice-roasted half chicken, hanger steak with fennel, fettuccine carbonara and various iterations of sauced gnocchi are common “main eats.” Peaches and blackberries underlie two of the desserts. Friendly service adds to the welcoming atmosphere. Like the menu, the eclectic wine list changes frequently.