Executive Chef and Owner Kevin Fink and the team behind recently opened Rainey Street restaurant, Emmer & Rye, is excited to announce the launch of brunch beginning this Sunday, November 22. Brunch will be served on Sundays from 11:00 a.m. to 3:00 p.m.
“Opening Emmer & Rye has been a dream come true, and we are so excited to expand our offerings,” said Executive Chef and Owner Kevin Fink. “Beginning brunch allows us to cater to the city in a new way, with thoughtful and playful dishes that still stay true to who we are.”
The full menu will include dishes like Polenta with Charred Kale, Oma Cheese, and a Soft Egg; a Chestnut and Ricotta Pancake Steen’s Cane Syrup; Sweet Porridge made with Smoked Oats and Emmer, Braised Pumpkin; and a Texas Toast Breakfast Sandwich.
In addition to a rotating weekly menu, brunch will also feature dim sum service full of pastries and desserts handmade by Emmer & Rye’s pastry chef, Tavel Bristol-Joseph, such as Sweet Potato and Persimmons Roll Cake with crème fraiche, Orange Marmalade Tea Scone; and a Fruit Tart with chestnut flour shell, lemon curd, and merengue.
Emmer & Rye boasts 160 seats in the restaurant and features different dining options, including bar seating, a chef’s table, outdoor seating, a main dining room, and a 14-seat private dining room. Emmer & Rye is located at 51 Rainey Street and is open Tuesday through Wednesday from 5:00 p.m. to 10:00 p.m., Thursday through Saturday from 5:00 p.m. to 12:00 a.m., and Sundays for brunch or dinner from 11:00 a.m. to 8:00 p.m.