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With their New American cuisine, Rye has quickly gained a reputation not only for being one of Louisville’s best new restaurants, but also for being an establishment that serves delightfully unexpected dishes. I just visited their Facebook page and had my gaze met by a whole roasted suckling pig lazing on a platter amongst beautiful glasses of red wine. Seriously – it was staring back at me with its pearly whites bared and its flesh roasted to crispy perfection. Not your average cover photo, and clearly not your average restaurant. This place is exciting and creative.

This Monday, December 31st, Rye is hosting a New Years Eve dinner consisting of 6 courses.

The Menu:

 

1

Champagne Oysters

with Leeks, Potato, and Sabayon Caviar Sauce

 

2

Fois Gras Torchon

With Radicchio, Bitter Greens, Walnuts, and Pear Mostarda

 

3

Madagascar Shrimp Laksa

with Coconut, Chili, and Cilantro

 

4

Roasted Duck Breast

With Golden Raisins, Saffron, and Moroccan Couscous

 

5

Dry-Aged Ribeye

With Chanterelle Mushrooms and Red Wine Bordelaise

 

6

(Dessert)

Chocolate Tart with Sea Salt

 

Seating is limited and selling out by the minute! Reservations can begin at 5 PM. Call (502) 749-6200.

Tickets are $65 per person or $95 per person with wine pairings.

Rye has received great reviews from Louisville magazine and the Courier Journal, and it was recently named a Top Newcomer by the Friends of Eater Louisville (http://www.louisville.eater.com), a collective of local critics, bloggers, writers, and other big names in our fair city. Reserve your seats for this dinner now, and go see why it’s so well-loved!

Scoot.

Rye (on Market)

900 E Market St. (40206) – Butchertown

(502) 749-6200

Open 7 days a week for dinner

                - Hours: Sun – Thurs from 5 to 11 PM, Fri-Sat from 5 PM to Midnight

Catering available!

https://www.facebook.com/pages/RYE/254152074600814?fref=ts

www.ryeonmarket.com

Twitter: @ryeonmarket

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Madeleine Dee's picture

About Madeleine Dee

I am a writer/reviewer who has the unique perspective of also being a working professional chef. I don't look up big words in my thesaurus to sound impressive because I'd rather concentrate on having a writing style that makes you feel like a friend. I'll be bringing you news about Food & Dining in our lovely city. :)

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