Rye sits on Greenville Avenue as a small-plates restaurant built around a locally sourced, constantly rotating menu — the idea being a spread of hand-crafted dishes shared across the table rather than one entree apiece. Owners Tanner Agar and Taylor Rause lead the kitchen alongside chef de cuisine Jay Vopatek, with Aaron Dolan running the bar program.
The cocktail list leans inventive, and regulars point to standout dishes like the beef cheeks tacos and a wagyu burger, along with plating and an atmosphere that draws attention in the intimate dining room. The kitchen's presence in the room has become part of the experience, and service comes up consistently as a strength.
Rye has been selected for the Michelin Guide in both 2024 and 2025.
The cocktail list leans inventive, and regulars point to standout dishes like the beef cheeks tacos and a wagyu burger, along with plating and an atmosphere that draws attention in the intimate dining room. The kitchen's presence in the room has become part of the experience, and service comes up consistently as a strength.
Rye has been selected for the Michelin Guide in both 2024 and 2025.