—
Russell Norman, of London’s Polpo Restaurant, pretty much summed up exactly what we’ve been trying to do over the last three years with the above brief quote in a Harlem Times piece called NY’s Best Cheap Eats Picked by Top Chefs.
We couldn’t be prouder.
MOMosas For Mothers
Hey Kids:
Moms are pretty much the best people on the planet. Sadly, the harsh reality is that, in their everyday lives, they rarely consume their recommended daily value of fresh-squeezed orange juice and champagne.
This is unacceptable! As a result, we’ve started a grassroots campaign called MOMosas For Mothers. The concept is simple: get your mom a mimosa this Mother’s Day. She deserves it.
By the way, if mimosas aren’t her thing, many would argue she, also, deserves Old Fashioneds, Southsides, Red Roosters, Retoxes, Buck’s Fizzes (the precursor to the mimosa), and various other brunch-inspired cocktails.
So, please, this Mother’s Day (May 13th), won’t you join us as we strive to rid the world of mimosa-less mothers?
Now accepting reservations for Mother’s Day brunch. Call (718-218-8047) or email (rye@ryerestaurant.com) ASAP because spots will fill up quickly…
old fashioned gardening…
@scarlet_fever1 made this awesome pic collage about rye after spending her 6yr anniversary here. this is what it’s all about. so cool…
VICE Munchies did a kick ass piece on Cal and Rye…
Basically, he spent a wild night cooking, eating, and drinking for @VICE’s series Munchies. It’s pretty cool. WATCH!!
![Casey Makes a Brandy Milk Punch - We Get Drunk and Happy
Edible Brooklyn’s new issue is all about dairy. In it, there’s a killer piece on our brandy milk punch.
Here’s a snippet:
Loosely based on chef/owner Cal Elliott’s favorite dessert, a Brandy Alexander pie, the Brandy Milk Punch is made with Ronnybrook whole milk, Jacques Cardin brandy and house-made Demerara syrup. The final touch is the glass rim: moistened with an orange slice and dipped in cocoa nibs from Brooklyn bean boys, the Mast Brothers.
After a vigorous, even violent, shaking with ice… the cocktail is strained into a glass and transformed into a light, fluffy concoction. “You see it, and it looks like it’s going to be thick,” [Casey] Van Heel warns, “but it’s not.”
The entire dairy issue is awesome - we love Edible.
To check the article and the issue out, go HERE.](http://25.media.tumblr.com/tumblr_m1k14d2USG1qhj1t4o1_400.jpg)
Casey Makes a Brandy Milk Punch - We Get Drunk and Happy
Edible Brooklyn’s new issue is all about dairy. In it, there’s a killer piece on our brandy milk punch.
Here’s a snippet:
Loosely based on chef/owner Cal Elliott’s favorite dessert, a Brandy Alexander pie, the Brandy Milk Punch is made with Ronnybrook whole milk, Jacques Cardin brandy and house-made Demerara syrup. The final touch is the glass rim: moistened with an orange slice and dipped in cocoa nibs from Brooklyn bean boys, the Mast Brothers.
After a vigorous, even violent, shaking with ice… the cocktail is strained into a glass and transformed into a light, fluffy concoction. “You see it, and it looks like it’s going to be thick,” [Casey] Van Heel warns, “but it’s not.”
The entire dairy issue is awesome - we love Edible.
To check the article and the issue out, go HERE.
Monday BLUE PLATE Special!
Rye Meatloaf - with brussel sprouts, mashed potatoes, and baby carrots…
You know you want to, $15.
Love,
Rye
Sunday BLUE PLATE Special!
Fish & Chips - Atlantic cod with hand-cut fries and home-made tartar sauce…
It’s almost too good to be true, $15.
Love,
Rye
Double Meat, Double Cheese! Five Bucks!
It’s hard to believe our happy hour could get any happier, but it just did…
$5 Cheeseburgers at the bar, Monday through Friday, 5:30pm to 7:30pm.
Plus, as always, draft beers are $3 and classic cocktails are $5. Check it out:
Thursday BLUE PLATE Special!
Shepherd’s Pie - with braised short rib, mashed potatoes, and winter vegetables…
You guessed it, $15.
Love,
Rye
