Emmer & Rye, the anticipated grain-centric restaurant, will open on Saturday, November 7. Along with new American cuisine, the restaurant will also feature owner and executive chef Kevin Fink’s take on dim sum every day. The restaurant will be found on the ground floor of the SkyHouse apartment complex on Rainey Street.
The rest of the menu includes polenta with both fermented and roasted mushrooms, grilled wagyu short ribs with Hungarian chili piri piri, and a tres leches cheesecake coated with a malabar berry caramel glaze. A take on tamales with sticky rice, roasted cauliflower, and cold fermented corn chowder will be found on the dim sum menu. Late night will feature desserts like ice cream sandwiches.
The team includes Page Pressler, formerly of Uchiko and St. Philip, as chef de cuisine, and Tavel Bristol-Joseph as pastry chef. Emmer & Rye will be open from 5 p.m. to 10 p.m. Tuesday and Wednesday, 5 p.m. to midnight Thursday through Saturday, and Sunday for brunch and dinner from 11 a.m. to 8 p.m.