Tuesday, January 1, 2013

First Impressions - Rye Opens in Leawood

Rye's open kitchen. The copper-topped table in the
foreground will eventually host Chef's Table seating.
Colby and Megan Garrelts' much anticipated Rye opened last week. Opening week (or month) is arguably the worst time to visit a restaurant. More often than not the menus aren't fixed, the servers are confused and everyone is still bumping into each other in the kitchen. So we arrived Saturday night full of anticipation tempered with realistic expectations.

It was a Saturday night and at 7:00 PM the place was pleasantly packed, full of energy and bustle. It's a handsome space - exuding a subtle masculinity that feels warm and timeless.

It's always fun to watch pro's in action.  Throughout the evening Colby and Megan could variously be seen greeting old friends, gently guiding the staff, or whispering to each other in the corners always keeping an eye on the place like protective parents watching a child at the playground from afar.

First impression: It was the best opening week meal I can remember. Don't wait to visit.

A few more details and photos...

It's too early to weigh-in on specifics but here are a few observations:
  • The restaurant has a warm inviting atmosphere perfectly paired with the Garrelts' modern reinterpretation of the mom & pop Midwestern comfort food restaurant.
  • Good looking and large bar area. We were seated immediately and didn't get a chance to try it out.
  • The open kitchen offers a nice view of the backstage efforts that make the restaurant special.
  • Unfamiliar with some of the wines, I took advantage of their very helpful sommelier. 
  • The cocktail list is creative and will tempt anyone looking for a midwestern spin on many old standards.
  • The menu should please anyone ready to try their old comfort food favorites with a slightly dressed-up twist by a very talented chef.
  • Save room for dessert. Megan's skills really shine. 

Sweet Corn Fizz Cocktail
Kansas white whiskey, St. Germain, House-made corn water,
egg white lemon and cream
House-cured meats from the starter menu.

Whipped Goat Cheese and Honey

Buttered Hot Sauce Shrimp
Creamy cheddar grits, crispy pulled pork.

Fried Chicken

Sour cream mashed potatoes with butter and scallions

Vintage Beef Brisket

Meyer Lemon Pie

Chocolate Peppermint Layer Cake

Megan and Colby Garrelts, owners of Rye, in front of their kitchen.

No comments:

Post a Comment