We’re so excited that Rye Street Tavern (225 East Cromwell St.) is opening tomorrow, September 12th. We were luck enough to have an early tasting during “Whiskey on the Water” and we can confirm you’re in for a treat!
Adjacent to the five-acre Sagamore Spirit Distillery, the 13,000 square-foot bi-level American restaurant will feature food and drinks with Mid-Atlantic roots, using seasonal ingredients sourced from local farmers and fishmongers.
Chef Carmellini and Chef de Cuisine Brian Plante helm Rye Street Tavern, whose name is an homage to Charm City corner taverns and gathering places, where locals and visitors alike quenched their thirst, exchanged stories and enjoyed good cooking. Rye Street Tavern’s signature dishes include Wood-Fired Seafood Bakes, Bloody Mary Blue Crab Salad and Liberty Farm Carrots with Popped Sorghum. The menu also features Chef AC’s Famous Fried Chicken, a rotating “Crab Of the Day” special with dishes like Crab Pot Pie as well as Coconut Cake with Maryland Mule Sherbet.
“We’re proud to be next to the beautiful waterfront destination Sagamore Development has built,” says Chef Carmellini. “Baltimore is a great place and we’re excited to be part of this story.”
Designed by Baltimore-based Patrick Sutton, Rye Street Tavern’s interiors include a fireplace and 25-foot copper column still spanning both floors and combines elements of rich leather, wood, concrete and steel. Via the bustling open kitchen, guests will have the opportunity to watch the culinary team in action at the wood-fired grill and oven, while the second floor houses a glass-ensconced wine room and a glimpse at two original pieces of “The Star-Spangled Banner.”
Rye Street Tavern can seat more than 200 guests, including indoor and outdoor bar seating for up to 80 and four private dining spaces for groups of 10 to 300. The space also features a stage for live entertainment.
Check it out!