In Ten Years, Emmer & Rye Grew From 20 Covers a Night to a Pillar of Texas Dining | Eater Austin

"Opened in 2015 on Rainey Street, this restaurant staked its identity on Texas farmers, in-house grain milling, and constant experimentation, pursuing a terroir-driven answer to what Texas food is rather than a fixed genre; in its first year the team cooked 400 unique dishes (250 the next), keeping the producers constant and the plates ever‑changing. Early nights meant 20 to 30 covers and 14‑ to 16‑hour shifts while they kept going, but the work eventually drew national attention, Food & Wine’s Best New Chef honors in 2016, and, today, both a Michelin Green Star and Bib Gourmand." - H. Drew Blackburn