New BYOB Joins Local Restaurant Scene with a Different Approach to Dining

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Image via Rye BYOB.

Local artwork adds to the décor, and the food at Media’s Rye BYOB is layered with texture, color, and playfulness, writes Ed Williams for Main Line Today.

This recently opened restaurant foregoes traditional first-, second-, and third-course descriptions, focusing instead on starters, pastas, and proteins.

“We prefer that our diners create their own personal, pick-and-choose tasting experience,” said chef and owner Ryan Sulikowski.

For starters, there’s shishito peppers with feta and cured olives, roasted Brussels sprouts with cilantro and rye berries, and smoked trout with charred squash, arugula, crispy shallot, mustard vinaigrette, and capers.

Pasta choices feature housemade garganelli or toasted spaghetti and butternut squash torelloni.

Protein choices include salmon, a half chicken, scallops, mussels, and a surf-and-turf combo. A local favorite is a double-beef cheeseburger.

On-site desserts range from gooey cinnamon buns to a crepe cake made with rye flour and cocoa.

And there are hot toddys.

“We’re elevating more familiar foods while keeping things approachable and affordable,” said Sulikowski.

They do have heated tables out front, and Sunday night family dinners are available, pre-ordered, online.

Read more about Rye BYOB in Main Line Today.

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