I was inspired to dine at Rye because of the rooftop beehives. We were lucky to get Daniel as our server; he was attentive and conversational without being smothering, plus he knew about the rooftop hives and the garden. The service was excellent and the food was exquisite, flavorful and generous in portion. I like to look at the dessert menu, even when not planning on dessert but tonight we chose the rhubarb strawberry crisp and it was the perfect finish to a delightful experience at Rye. We'll be back.
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Even without the special treat from Chef Nick Morse our experience at Rye would have been a memorable delight. Waiter Dan immediately impressed by cheerfully finding bottled Sprite for my wife's Old Fashioned. His detailed description of their source for salmon simplified our entrée decision. He thoughtfully offered to split the wonderful wedge salad for us. The salmon was served beautifully and tasted absolutely perfect.
The special treat was something else! If you've ever encountered a comb honey and goat cheese appetizer, you'll relate to this. By previous arrangement with Chef Nick Morse I had brought with us a sample of the comb honey I harvested from my apiary this year. He decided to buy several of my combs and took them away. We were surprised when, within minutes, Nick brought each of us an appetizer plate with three of his fancy version of comb honey and goat cheese on a cracker. If you've had something similar, you will remember how obscenely tasty it can be. If you haven't yet, it needs to be added to your bucket list.
The pork with Risotto was great. The risotto had some squash in it and was the best ever. Beating out the bacon wrapped pork for favorite thing on the plate.
Dan C. is the best ever! I know he made the experience eating there twice as good. He knew everything about the menu items and his recommendation based on what I told him I was interested in eating was spot on!
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