Rye

"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

"While Rye isn’t new to the scene, it has transformed for the summer into Aguasal, while it tests out a Mexican-Caribbean menu for the spot taking over the former Rye in McKinney. The whole menu is worth stopping in to try, but the drinks sound especially refreshing in the dead heat of summer. Noteworthy options include the I’m Your Trinidaddy, an egg white sour, and Espresso to San Juan, a banana espresso martini." - Courtney E. Smith

"The folks at Rye changed the concept for the summer to a Mexican-inspired menu. Rye is always forward-thinking and experimental with its cuisine, and the same can be expected at its Aguasal pop-up." - Courtney E. Smith

"Rye's strawberry cake, from their specials menu, is a seasonal delight. The combination of cake, strawberry puree, ice cream, and brittle-like bites makes for an outstanding dessert." - Courtney E. Smith

"Sop by and order the pork belly lollipops and the Icelandic hot dog, the latter of which does a bang-up job of recreating the flavors of a street food dish with elevated ingredients. The vegan chile relleno is also well executed. Rye added lunch and brunch to it’s offerings, and the chicken sandwich is a hit." - Courtney E. Smith