Best new bar-restaurant hybrid: Rye House, co-mixologists Lynnette Marrero and Jim Kearns



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  • Photographs: Lizz Kuehl

Photographs: Lizz Kuehl

OTHER NOMINEES Henry Public, Macao Trading Co., Sweet Afton

The recent influx of gastropubs has blurred the line between bar and restaurant in this town. Rye House succeeds at both. Don't miss first-rate cocktails like the chorizo-infused Creole daiquiri. Or claim a table in the back dining room and pair your tipple with bites from chef Greg Johnson: deep-fried sweetbreads doused in hot sauce or the Pittsburgh sandwich, an andouille sausage layered with coleslaw and fries. Rye House 11 W 17th St between Fifth and Sixth Aves (212-255-7260)

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