Rye Bunny

Image: Line up under the quilts.

Last Updated: September 2026

Overview:

The couple that brought us Tail Up Goat flipped the space and flipped the script. From Michelin starred fine (yet friendly) dining to refined counter service. The cooking is still in the slightly funky New American style, though leaning a bit more towards comfort food. The beverage program remains top notch. The service charming. It may be the most hyped spot among the foodie crowd, but it lives up to the hype.

The dishes are not the same as Tail Up Goat, but they draw on the same reservoir of creativity of Chef Jon Sybert. The menu changes with the seasons, so any dishes mentioned might have rolled over, but there do seem to be some early staples. Fried Chicken is thickly battered and crisped to a deep dark hue, flavored with sumac and Aleppo honey (and has rolled off the menu for now). Anchovy toasts on thick milk bread with fruit confit might convert the resistant. The dishes run in size (with no clear demarcation) from the smaller plates to something close to family-style portions. Pastas have always been a strong suit from this kitchen (they were part of the neighboring Reveler’s Hour that focused on pasta). Desserts are more straightforward – crème brûlée, chocolate cake – though they are doing a collaboration with Dolcezza for shiso gelato.

The “refined counter service” referenced above works like this. There is a line leading up to the host. Someone, and it might be Jill Tyler (the other half of the couple), will come up and ask if you’d like something to drink while the line progresses. When your party is assembled, step up and place an order, then move to an open table. One insider tip: you can order more at the table, so don’t feel too much pressure on the first order. Even on busy nights, the tables tend to turnover with enough alacrity that the line moves and bottlenecks are not common. The idea is inspired by an Austin restaurant called Birdie’s, that led to this version of counter service.

Other Guidance: Post accessibility guidance is, “No barriers to entry; restroom is ADA-accessible.” Vegetarians can do well. The front desk has a cheat sheet of allergens found in each dish and what can be modified. It is a casual spot, but dressing up a little is not out of place.