Rye Bunny Replaces Tail Up Goat With Counter-Service Comfort Food
7 reported
Rye Bunny, from the same team behind the critically-acclaimed Tail Up Goat, has opened in the former fine dining space in Adams Morgan as a counter-service-hybrid model. Co-owners Jon Sybert and Jill Tyler decided to close the Michelin-starred Tail Up Goat and open Rye Bunny rather than increase menu prices, aiming to keep the restaurant accessible. The new spot employs fewer workers, offers competitive pay, and maintains prices at a more sustainable level. The revamped space features stained glass lining the entryway, separating the dining room from the ordering line. The menu includes dishes such as pork chops from Autumn Olive Farm in Virginia, stinging nettle and ramp-filled ravioli, and fried chicken and anchovy toast. Sybert noted that while this specific model may not be the future, changes to restaurant models are necessary for continued dining quality.
What’s reported
Rye Bunny is from the same team behind Tail Up Goat.
The restaurant is a counter-service-hybrid model in the former Tail Up Goat space in Adams Morgan.
Co-owners Jon Sybert and Jill Tyler closed Tail Up Goat instead of raising menu prices.
Rye Bunny employs fewer workers, offers competitive pay, and keeps prices sustainable.
The space has stained glass separating the dining room from the ordering line.
Menu items include pork chops from Autumn Olive Farm in Virginia, stinging nettle and ramp-filled ravioli, and fried chicken and anchovy toast.
Sybert stated that changes to restaurant models are needed for continued dining quality.
Key figures
Jon Sybert, co-owner of Rye Bunny
Jill Tyler, co-owner of Rye Bunny
Sources: eater.com
