Emmer & Rye, the grain-forward restaurant from Kevin Fink, is opening tomorrow. Fink, along with Page Pressley and Tavel Bristol-Joseph, will serve contemporary American dishes focused on very seasonal and local ingredients. This includes a dedicated dim sum-style service, homemade pasta (like rye pappardelle), breads (including arepas and roti), and house fermented soda, alongside meats from local ranchers.
Eater photographer Nicolai McCrary took a tour of the rustic and warm space, designed by Kevin Stewart, who also worked on Dai Due and Peached Tortilla. The 160-person space has a chef’s table and private dining room. In-progress sauces, fermented, and pickled goods are on display tagged in jars. Outside of the SkyHouse restaurant is the wood-paneled patio with the restaurant’s garden.
