Rye

The story

Rye in Dallas – Seasonal Small Plates & Craft Cocktails | Michelin Recommended

Rye

Rye describes itself as a super seasonal, creative American small plates restaurant and cocktail bar. The approach is a different way to dine: locally sourced, constantly rotating menu items meant for sharing, encouraging guests to try a variety of handcrafted food instead of one large entree. It’s about being together with friends in an intimate dining room full of energy.

The team, led by Creative Director and Owner Tanner Agar and Executive Chef and Owner Taylor Rause, came from across the United States to make North Texas their home. Their goal was to create a place for the type of food they love to make: approachable, seasonal cuisine elevated by the introduction of uncommon ingredients. They blend old-school hospitality with new dishes and pairings that look toward the future. Chef de Cuisine Jay Vopatek and Bar Manager Aaron Dolan round out the leadership.

This philosophy has earned Rye a place on the Michelin guide’s Recommended list, a recognition of its refined yet welcoming take on contemporary, seasonal dining. The cocktail program is equally ambitious, featuring inventive drinks like the “All Tai’d Up” with bourbon, orange, lime, and house maple-pecan falernum, or the clarified milk punch “Clearly, a Colada.” A separate Desserts & Cocktails service offers booze-forward and dessert drinks.

Rye is a little different, but that is the point. It is a restaurant that evolves with its team and its guests, offering a dining experience built on curiosity, craft, and genuine hospitality.