Rye Bar & Southern Kitchen opened up all its rooms for its official grand opening.
By Jennifer Primrose | Mar 21, 2015
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Craft breweries, Fullsteam, Crank Arm, Mystery Brewing and Honor Brewing were all on hand with samples of their beers as well as Rye with samples of their Southern Mary, a bloody mary made with moonshine, Rye Southern Mary mix, handcrafted BBQ bitters and garnished with candied bacon. Who can say no to candied bacon? Also available was Rye’s Smokey BBQ Cola. This one is made with pork belly infused rye, smoked Coca-Cola and handcrafted BBQ bitters. I wasn’t sure if I would like this one or not – but surprisingly – it is tasty!
Executive Chef and General Manager, Michael Rigot, was on hand to greet and welcome guests. Chef Rigot most recently hails from Alabama. He describes his menu as a “refined touch to old southern comfort cuisine.”
Additionally, Rye Bar has also created a spice line to include a Dry rub, a Creole spice and a Buttermilk Ranch spice. As we made our exit, we were treated to a “swag bag” of these spices along with a couple of recipes for the Cheerwine Spareribs and the Sweet Tea Chicken. We look forward to trying these recipes at home.
All in all, it was a great night and a great grand opening for Rye Bar & Southern Kitchen. We look forward to having lunch or dinner here in the very near future.