Emmer & Rye serves inventive New American fare with a focus on heirloom grains, seasonal local produce, and craft cocktails in a modern, airy Rainey Street space.
"Powerhouse team chef Kevin Fink and executive pastry chef Tavel Bristol-Joseph run this New Texan restaurant at the end of Rainey focused on using heritage grains, local products, and in-house fermentation. It’s known for a delicate cacio e pepe pasta and creative desserts from Bristol-Joseph like sorbet with salted cream. The vibe is modern industrial, with exposed brick, wood walls, and matching shelves and lighting using black metal. It’s a good spot for dinner with friends and family." - Erin Russell
"Emmer & Rye is a Bib Gourmand Green Star restaurant known for its commitment to sustainability. The restaurant sources 90-95% of its ingredients from local Texas farms, including their own Trosi Farms. The team focuses on utilizing ingredients that might otherwise go to waste and employs creative techniques to minimize food waste." - Michael He
"Some of Austin's most popular bars and restaurants are here on Rainey Street, and Emmer & Rye is no exception. This place is always packed and humming with a crowd, both outside on the breezy patio and indoors in the contemporary, inviting dining room. The new American menu is well-designed and tightly focused. From the in-house fermentation program and freshly ground heirloom grains figuring prominently on the menu to strong ties with many of Texas's small farms, there's a commitment to sustainability here. Yellowfin tuna crudo tucked with strawberries and cucumber is a refreshing opener before tucking into a plate of house-made cacio e pepe. Velvety and satisfying, it's been on the menu since the very beginning." - The MICHELIN Guide
"Emmer & Rye, an Austin restaurant, was honored with a Michelin Green star for its dedication to eco-friendly and sustainable practices." - Nadia Chaudhury
"The high-end New American restaurant Emmer & Rye doesn’t really fit much into Rainey Street’s food and beverage scene (other than its geographical location). The food showcases their in-house fermentation program and local ingredients, and while you can order a la carte, the tasting menu is where you really get to try all that the restaurant is about. This probably isn’t a place where you’d casually stroll in for a snack during a night out, but if there were any restaurant on Rainey Street worth making the trek for, this is it. " - raphael brion, nicolai mccrary
