Cal Elliott's Rye Restaurant: a Grass-Fed Ribeye and a bottle of Chateauneuf du Pape in a leather-cushioned banquette OR meatloaf sandwiches and a beer at the bar.
Valentine’s Day prix fixe… before. Stay tuned for the “after” pic.

Valentine’s Day prix fixe… before.

Stay tuned for the “after” pic.

Valentine’s Day Deliciousness! Listen up, lovebirds and friendbirds: We’ve planned a very special Valentine’s Day prix fixe menu this year and would love to have you… To make a reservation, call (718-218-8047) or email ( rye@ryerestaurant.com ) soon because spots will fill up quickly! Happy V-Day! Love, Rye

Valentine’s Day Deliciousness!

Listen up, lovebirds and friendbirds:

We’ve planned a very special Valentine’s Day prix fixe menu this year and would love to have you…

To make a reservation, call (718-218-8047) or email ( rye@ryerestaurant.com ) soon because spots will fill up quickly!

Happy V-Day!

Love,

Rye

It’s a New Year, so you know what that means…

NEW MENUS!

Lots of great additions and seasonal changes to some old favorites.

Have a look above or at our website!

Holiday News! The New Year’s Prix Fixe Menu (above) is hot off the presses and we’re excited.  We’ll be taking reservations for the festivities and there’ll be a complimentary champagne toast when the clock strikes twelve, so be sure to call (718-218-8047) or email (rye@ryestaurant.com) soon.  Spots will fill up quickly… Also, FYI, we’ll be closed on Saturday, 12/24, and Sunday, 12/25, to celebrate Christmas. Happy Holidays!!

Holiday News!

The New Year’s Prix Fixe Menu (above) is hot off the presses and we’re excited. 

We’ll be taking reservations for the festivities and there’ll be a complimentary champagne toast when the clock strikes twelve, so be sure to call (718-218-8047) or email (rye@ryestaurant.com) soon.  Spots will fill up quickly…

Also, FYI, we’ll be closed on Saturday, 12/24, and Sunday, 12/25, to celebrate Christmas.

Happy Holidays!!

We just got our Michelin Guide Bib Gourmand award for 2012!  Three years in a row… Woohoo!

We just got our Michelin Guide Bib Gourmand award for 2012!  Three years in a row… Woohoo!

Scotch Eggs are all the rage these days, eh? Liza De Guia, of Chow.com and Food.Curated., did a deliciously awesome piece on our Scotch Egg for NY1.  Now, my mouth is watering… Watch the whole piece on NY1.  And, follow Liza on Twitter - she’s doing big things…

Scotch Eggs are all the rage these days, eh?

Liza De Guia, of Chow.com and Food.Curated., did a deliciously awesome piece on our Scotch Egg for NY1.  Now, my mouth is watering…

Watch the whole piece on NY1.  And, follow Liza on Twitter - she’s doing big things…

the turkeys are a’roastin already!! happy thanksgiving!

the turkeys are a’roastin already!! happy thanksgiving!

Thanksgiving! We will be accepting reservations from 3pm to 11pm on Turkey Day this year.  In addition to our new fall menu, we’ll have a whole bunch of Thanksgiving specials, including a turkey dinner and all the fixin’s! Spots will fill up quickly, so have a look at the menu above and give us a call (718-218-8047) or email (rye@ryerestaurant.com) soon! By the way, whatever you end up doing for Thanksgiving this year, please know that we are thankful for all your support and encouragement… Hope to see you soon.  Happy Thanksgiving!!

Thanksgiving!

We will be accepting reservations from 3pm to 11pm on Turkey Day this year. 

In addition to our new fall menu, we’ll have a whole bunch of Thanksgiving specials, including a turkey dinner and all the fixin’s!

Spots will fill up quickly, so have a look at the menu above and give us a call (718-218-8047) or email (rye@ryerestaurant.com) soon!

By the way, whatever you end up doing for Thanksgiving this year, please know that we are thankful for all your support and encouragement…

Hope to see you soon.  Happy Thanksgiving!!

Rye is beautiful in the snow…

Rye is beautiful in the snow…