Rye Bunny Opens in Former Tail Up Goat Space With Counter-Service Model
8 reported
Co-owners Jon Sybert and Jill Tyler have opened Rye Bunny in the former Tail Up Goat space in Adams Morgan, transforming the fine dining restaurant into a counter-service-hybrid model. The team decided to shut down the Michelin-starred Tail Up Goat and open Rye Bunny to avoid becoming an inaccessible restaurant that diners could only afford as a treat. 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, and fried chicken and anchovy toast. Sybert stated that while this specific model may not be the future, changes to the restaurant model will be necessary for continued dining quality.
What’s reported
Rye Bunny is from the same team behind Tail Up Goat.
The restaurant is located in Adams Morgan.
The team shut down Tail Up Goat to open Rye Bunny.
Rye Bunny uses a counter-service-hybrid model.
The restaurant employs fewer workers and offers competitive pay.
Pork chops are sourced from Autumn Olive Farm in Virginia.
The menu includes ravioli with stinging nettle, spinach, Swiss chard, and ramps.
Fried chicken and anchovy toast is also on the menu.
Key figures
Jon Sybert, co-owner of Rye Bunny
Jill Tyler, co-owner of Rye Bunny
Sources: eater.com
