Cal Elliott's Rye Now Open In Williamsburg

New York-Starting June, 2009, renowned chef Cal Elliott (DuMont, Dressler, DuMont Burger) opens the doors of his first restaurant Rye located at 247 South First Street between Roebling St and Havemeyer St. in Williamsburg, Brooklyn. Off the beaten path and housed in a converted garment factory/ bodega dating back to 1901, Rye's 1,800 square foot interior mixes vintage elements with contemporary elaborations, handcrafted to create a homey neighborhood escape. Almost every inch of the space-from the original hardwood floors, to the massive, 21-foot mahogany Brunswick bar-has been restored or rendered by hand by Cal Elliott and Mike Arvan, adding deep authenticity to the atmosphere that can only come with the utmost attention to detail. Mismatched antique silverware and table bases, handmade banquettes with distressed leather, a waiter station made of Hoosier cabinets, room partitions crafted from salvaged door parts, antique brass light fixtures and a pressed tin ceiling boasting tiles that were individually treated, are only some of the embellishments that adorn Rye with an intimacy that lends an everlasting allure.

Elliott's culinary inspirations come from a life of travel and the diversity of experiences that his trips have afforded him. Born in Boise, Idaho, Elliott left in 1990 to work on a commercial fishing boat "Jeannie X" in Bristol Bay Alaska gill netting sockeye salmon. He then moved on to Dutch Harbor to long line for pacific cod on the "Yukon Princess" and worked in Alaska seasonally until 1998. Elliot is the owner, builder, designer, sole investor of Rye, his first restaurant venture.

The same attention to detail is apparent in Rye's contemporary American standards with a strong focus on seasonal ingredients. Having lived in the neighborhood for 15 years and cooked in it for the past 7, Elliott's menu is accessible to everyone on the block. The restaurant has something to suit everyone's tastes- from great music to killer drinks. Elliot's menu takes a personal twist on contemporary American fare with reinterpreted rural dishes like House Smoked Sturgeon with boulangere potatoes, pancetta, frisee & horseradish. Artichoke Stew with globe artichokes, roasted tomato & spinach, and Wild Mushroom Lasagne with shitake, oyster & portobello mushrooms, ricotta & pecorino cheese. For a quick bite, grab a dish from the snack menu whose offerings include easy-to-eat savory items such as the Pork Belly Sliders, Meatloaf Sandwich and Crab Croquette, or go for the grill's rich flavors that include Long Island Duck Breast, Marinated Quail, Berkshire Pork Belly and the unbeatable $16 Hanger Steak. Wash it all down with Rye's refined cocktail menu featuring debonair drinks like the Hemingway Daquiri, the Havemeyer Cocktail and the Jack Rose moderately priced at $10 per drink for your sipping pleasure. Created by mixologist Thomas Chadwick (Dram), Rye prepares all ingredients in-house including squeezing its own juices, making its own bitters and crafting its own ginger beer. Whether enjoying a cocktail at the burnished bar or pulling up a chair in the dim-lit dining room, you'll soon feel at home in this clandestine Brooklyn eatery.

RYE
247 South First Street between Roebling & Havemeyer
Phone: 718. 218. 8047
Hours: Monday- Friday, 6pm - 11:30pm; Saturday- Sunday, 6pm- 12:30am
www.ryerestaurant.com

ABOUT CAL ELLIOTT
Elliott's culinary inspirations come from a life of travel and the diversity of experiences that his trips have afforded him. Born in Boise, Idaho, Elliott left in 1990 to work on a commercial fishing boat "Jeannie X" in Bristol Bay Alaska gill netting sockeye salmon. He then moved on to Dutch Harbor to long line for pacific cod on the "Yukon Princess" and worked in Alaska seasona