From their website, ‘Opened in 2015, Emmer and Rye is a restaurant designed around the farmer’s haul, featuring a menu that changes daily with a focus on seasonal and local cuisine. Heirloom grains are milled fresh for house-made pastas, breads, and desserts, whole animal butchery is done on-site, and an extensive in house fermentation program captures flavors at their peak and preserves them for the off-season. Emmer and Rye is a carbon-neutral restaurant. We work with Zero FoodPrint to help offset our carbon emissions. From the Austin Eater website, ‘This Rainey Street New Texan restaurant takes its grains — and pasta — very seriously. While the menu often changes, be sure to try the mainstay pasta: cacio e pepe made with fermented tomato water. There are indoor and outdoor dine-in services. I went to Emmer and Rye for a couple of dinners during South by Southwest, and they always knock it out of the park. The dishes are so fresh, creative, and perfectly executed. I had a cheese macaron that is probably the first macaron I’ve ever liked, a perfectly cooked and seasoned ribeye with sunchoke puree (sunchokes are the most underrated root vegetable), and, of course, that wonderful standby of cacio e pepe. It was a great reminder to visit because there’s always something exciting on the menu.’
Need to add Emmer and Rye to the AUS and TX JSON file.
Emmer and Rye
Address: SkyHouse, 51 Rainey St UNIT 110, Austin, TX 78701
Phone: (512) 366-5530
URL - https://emmerandrye.com/
From their website, ‘Opened in 2015, Emmer and Rye is a restaurant designed around the farmer’s haul, featuring a menu that changes daily with a focus on seasonal and local cuisine. Heirloom grains are milled fresh for house-made pastas, breads, and desserts, whole animal butchery is done on-site, and an extensive in house fermentation program captures flavors at their peak and preserves them for the off-season. Emmer and Rye is a carbon-neutral restaurant. We work with Zero FoodPrint to help offset our carbon emissions. From the Austin Eater website, ‘This Rainey Street New Texan restaurant takes its grains — and pasta — very seriously. While the menu often changes, be sure to try the mainstay pasta: cacio e pepe made with fermented tomato water. There are indoor and outdoor dine-in services. I went to Emmer and Rye for a couple of dinners during South by Southwest, and they always knock it out of the park. The dishes are so fresh, creative, and perfectly executed. I had a cheese macaron that is probably the first macaron I’ve ever liked, a perfectly cooked and seasoned ribeye with sunchoke puree (sunchokes are the most underrated root vegetable), and, of course, that wonderful standby of cacio e pepe. It was a great reminder to visit because there’s always something exciting on the menu.’
Closed Monday
Joshua Weissman (YouTube)