Rye is intimate and calming; an environment where diners can really think about what they’re eating and enjoy every bite. The cocktail are adventurous. Light options include the Somebloody to Love cocktail, made with vodka, blood orange, Aperol, buddha’s hand, cava and soda. Most plates here are small but pack a punch. The shrimp and grits isn't your typical hearty bowl, but rather a plate of three grit cakes atop a bed of etouffee gravy topped with shrimp crème fraiche, chives, red bell pepper, onion and tasso seasoning garnished with tiny pieces of lobster tempura. If you’re looking to fill up on a larger dish, the cacio e pepe is an indulgent plate of yolk pasta made in-house mixed with rio fresh beet marinara, mushrooms, goat cheese, arugula, vegetarian chorizo, basil-english pea puree and microgreens. For dessert we recommend closing out with the peanut butter jelly thyme, a plate of challah french toast, topped with creme anglaise, mixed-berry thyme compote, crystallized berries and candied peanuts, garnished with peanut butter cream cheese mousse.