Artisanal Spirits, Creative Cocktails, Craft Beer, and Regional American Cuisine
Add To the Eclectic Port Chester Dining Scene
Located in a historical building, circa 1890, whose antique brick façade and grand door arches frame the corner of Willett Avenue and North Main Street in the New York City suburb of Port Chester, Rye House is named after the American distilled spirit and the spirit of an American neighborhood tavern. Spearheaded by Our House Hospitality, whose eating and drinking establishments include the original Rye House and Sala One Nine, Tapas Bar & Restaurant, both located in the Flatiron district of New York, Rye House Port Chester pulls no punches – instead, it offers a break from the norm, with good food and drink at the forefront.
Our House Hospitality is comprised of seasoned restaurateurs Michael Jannetta, Robert Lombardi, Dan Forrester, and Jeffrey Skiba. Michael’s career began in the kitchen of the 5-Star Eeseola Lodge in Linville, NC. While studying abroad in Segovia, Spain Michael cultivated his passion for the Spanish tapas culture which would later lead him to partnering with fellow restaurateur Robert Lombardi and real estate developer Dan Forrester. The trio opened Sala on the Bowery in 1999, bringing traditional Spanish tapas to NYC. In 2004 they expanded the Sala concept with Sala One Nine located in the Flatiron District, adding Rye House tothe neighborhood in 2009 and ultimately introducing Rye House Port Chester in 2014. Westchester native Jeffrey Skiba is a 15-year hospitality veteran who mastered his craft while working with such industry icons as Chef Waldy Malouf of Beacon restaurant, Tom Colicchio of Craftbar, and Alfred Portale of the prestigious Gotham Bar and Grill. Back home, and dedicated to supporting the growth of “the villages” and its growing restaurant scene, Jeffrey runs the front and back of the house operations for Rye House as the General Manager.
Wrapped in dark wood flooring, exposed brick, reclaimed wood columns and beams, farmhouse furnishings, and chocolate leather banquettes, the focal point of the space is its stunning granite top bar accented by hand carved woodwork and shelves filled with American small batch whiskeys and international spirits. The bar area and dining room seats 100+ guests. The lower level private event room consists of a full bar and lounge seating and can accommodate up to 100 people reception style.
The menu takes its culinary cues from the many cities, ports, and cultures that illustrate the American landscape, with an emphasis on local sourcing, fresh, from-scratch cooking. “Pub Share” items and appetizers feature; truffle popcorn dusted with sea salt and herbs; crispy voodoo shrimp with creole remoulade; old school potato skins topped with scallions, crème fraiche, bacon, and aged cheddar; chicken wings – buffalo, Thai chili, or voodoo dry rub; lump crab fried rice; crispy duck roll with spicy sweet chili sauce; and ginger tuna tartar with jicama, mango, avocado, lemon hibiscus dressing. Seasonal salads are creative and hearty, as are a variety of sandwiches including; truffle grilled cheese made with fontina, black truffle, on country white bread; duck confit reuben topped with house made kraut, gruyere, remoulade, between grilled rye bread; and fried shrimp po boy with lettuce, tomato and hot sauce, all on a fresh baguette.
Entrees consist of land and sea favorites; Carolina shrimp & grits with bell peppers, andouille sausage, atop stone ground cheddar grits; baked Atlantic cod with white wine and seasonal vegetables; the best Cheshire pork chop served up with saffron rice, chorizo, mushrooms, and cherry peppers; and a mouthwatering carne asada of grilled hanger steak and a mélange of roasted sweet corn, poblano peppers, pearl onions, and sherry cascabel. Desserts are homemade, or made near home, and include Port Chester’s Longford’s Ice Cream, seasonal fruit tarts, and vanilla creme brulee.
The beverage program is led by culinary graduate and accredited bartender Sarah Pyles, who came to Rye House by way of such local high volume and high profile restaurants and bars as Barcelona, Bodega, Johnny Utah’s, and Lolita’s. A master of mixology who combines her broad flavor palette with her culinary prowess when creating an array of craft cocktails, Sarah’s wintertime cocktail menu includes;
The PC Native
Westchester Rye Whiskey (Still the One Distillery), Neversink Apple Brandy, Honey, Orgeat, Orange Curacao, Lime
Damson, Why So Sloe?
Averell Damson Gin, Lime, Cinnamon, Bitters, Orange, Egg White
Wake Up Call
Jalapeño Infused Evan Williams Bourbon, Lemon, Honey, Cinnamon, Mint
Jack Frost
Bulleit Bourbon, Chai Tea, Espresso, Dark Chocolate, Coconut Milk, Homemade Peppermint Marshmallow
A revolving craft beer selection, an accessible wine list, and the area’s largest brown spirits collection round out the beverage program.
Open For Dinner – Mondaythru Thursday
Lunch and Dinner – Friday andSaturday
Brunch and Dinner – Sunday
Happy Hour Mon thru Fri, 4-7 PM
$8 Kids Menu, Free on Sundays after 5 PM
Wednesdays, 1/2 price bottles of wine
Live Music
126 North Main Street
Port Chester, NY 10573
www.ryehousepc.com
