Rye
Restaurant · Belmont
1920 Greenville Ave, Dallas, TX 75206
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Highlights
Handcrafted American cuisine, experimental tasting menus, craft cocktails
Handcrafted American cuisine, experimental tasting menus, craft cocktails
"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, nick rallo, kevin gray, kevin gray, kevin gray, rosin saez, nick rallo, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, nick rallo
"A highly experimental Dallas restaurant known for an Icelandic hot dog, adventurous tasting menus that have featured items like kangaroo tartare, and a Michelin Award recognizing its Outstanding Cocktail Program; it originally opened in McKinney and was founded with the goal of offering sophisticated, unexpected dining to suburban patrons tired of chain restaurants." - Courtney E. Smith
"Rye was already known for having a boundary-pushing menu that utilized unusual ingredients. Its tasting menu, launched in fall 2024, hits those same notes. It starts with dessert (kangaroo tartare, crab & caviar cannoli, and blue cheesecake), goes into a dish it calls an “edible napkin” (those are riblets), and gets kookier from there. The zaniness of the naming conventions or order of the courses, however, should not be taken as a sign that the kitchen is anything less than serious about quality. If anything, that’s just the creativity of chef Taylor Rause and his team coming out in unexpected ways. The 11-course version of this tasting is $185 per person, while the 8-course option is $125. In the dining room, the place is a little bit industrial, with wood furniture and black iron fixtures, and softened by ever-present plantlife. There is also a patio, and although it may seem like no one is ever eating on it, guests are welcome to if they choose." - Courtney E. Smith
"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
"The team at Rye has seriously been stepping up its game over the last year. Notably, the introduction of its 11-course tasting menu that includes a kangaroo tartare, crab and caviar cannoli, Trinidadian green curry, and more. It already had an inventive, compelling a la carte menu in place. But its bar director, Julian Shaffer, walked away with Michelin’s Exceptional Cocktail Award — so clearly, don’t miss ordering one of his drinks before, during, and after the meal." - Courtney E. Smith
