"Rye is a first-date-worthy spot with a sense of humor. The food is kooky and creative, sometimes downright silly, like the tiny Icelandic hot dog served on a postal stamp-sized slab of rye bread, hitting all the sweet, salty, savory (and cute) notes. The kitchen’s way with plants is equally impressive. The Za’tartare, with rainbow carrots, fava beans, beets, and coconut “egg yolk,” is a visual play on beef tartare, but its balanced acidity and deep root vegetable flavor celebrates the carrots instead of trying to turn them into meat. Cocktail nerds will revel in hinoki-misted martinis and duck fat-washed bourbon, and the party continues after dinner next door at Apothecary, where the drinks get even more complex." - Rosin Saez
Brock Dupont
