Rye Bunny Opens in Former Tail Up Goat Space With Counter-Service Model
7 reported
Rye Bunny, from the same team behind the Michelin-starred Tail Up Goat, has opened in the former fine dining space in Adams Morgan with a counter-service-hybrid model. Co-owners Jon Sybert and Jill Tyler decided to close Tail Up Goat and open Rye Bunny to avoid becoming an inaccessible restaurant that diners could only afford as a treat, according to an episode of Now Open on Eater. The new spot employs fewer workers, offers competitive pay, and keeps prices at a more sustainable level. The revamped space features stained glass lining the entryway, separating the dining room from the order line. The menu includes dishes such as pork chops from Autumn Olive Farm in Virginia, stinging nettle and ramp-filled ravioli with sheep’s milk ricotta, and fried chicken and anchovy toast on house-made milk bread. Sybert stated that while he does not know if this specific model has to be the future, changes to the restaurant model will be necessary for restaurants to continue providing the level of dining they have in the past.
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 to open Rye Bunny to keep prices accessible.
The new spot employs fewer workers, offers competitive pay, and keeps prices sustainable.
Stained glass lines the entryway, separating the dining room from the order 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 said changes to the restaurant model are needed for restaurants to continue providing past levels of dining.
Key figures
Jon Sybert, co-owner of Rye Bunny
Jill Tyler, co-owner of Rye Bunny
Sources: eater.com
