Rye Bunny Opens in Adams Morgan, Replaces Michelin-Starred Tail Up Goat

Rye Bunny has launched in Adams Morgan, transforming the space previously occupied by the critically-acclaimed, Michelin-starred Tail Up Goat. Co-owners Jon Sybert and Jill Tyler, who were also behind Tail Up Goat, have developed Rye Bunny as a counter-service-hybrid model, focusing on casual comfort dishes.

The decision to close Tail Up Goat and open Rye Bunny was driven by the owners' desire to maintain accessibility for diners and ensure sustainable pricing. This new model employs fewer workers, offers competitive pay, and allows for more stable menu prices, contrasting with the rising costs often associated with fine dining.

The revamped space features stained glass in the entryway, which separates the dining room from the ordering queue. Rye Bunny's menu is described as a hyper-seasonal mid-Atlantic offering, with dishes prepared from scratch.

Examples of the menu include pork chops sourced from Autumn Olive Farm in Virginia, which are marinated in a water and sugar mixture before being seared and drizzled with quality vinegars. Ravioli, filled with stinging nettle, spinach, Swiss chard, and ramps, incorporate sheep’s milk ricotta, house-made pasta dough, fava beans, and brown butter sauce, finished with shaved sheep’s milk cheese.

Other preparations include fried chicken and anchovy toast. The anchovy toast features fresh milk bread, proofed in-house overnight, topped with a cooked-down red onion and blood orange jam, a Spanish anchovy, and fennel fronds. Jon Sybert noted that while this specific model may not be the only future, changes are necessary for restaurants to continue providing high-level dining experiences.

According to Eater, Sybert and Tyler provided insight into a day of food preparation and service at their new establishment in an episode of "Now Open."