When Emmer and Rye opened on Rainey Street in 2015, it challenged Austin to take food seriously. The restaurant milled its own heritage grains, partnered with Texas farmers, and built menus that changed with the seasons. It felt ambitious back then. Now it feels essential.
In ten years, the team led by Kevin Fink and Tavel Bristol Joseph has shaped how the city eats. They earned a Michelin Green Star for sustainability, a Bib Gourmand award, and national recognition for pushing boundaries without losing their Texas roots. Their approach proved that Austin could be thoughtful, local, and still a little rebellious.
To mark the milestone, Emmer and Rye will host a two-day celebration this November. On November 8, they welcome Chef Gregory Gourdet from Portland’s Kann and Sousol for a Breaking Bread Dinner that blends Texas ingredients with Haitian flavors. The next day brings a dine-around event featuring dishes from every Emmer and Rye Hospitality Group restaurant, including Hestia, Canje, Ezov, and Kalimotxo in Austin, and Ladino, Henbit, Fife and Farro, Mezquite, Isidore, and Nicosi in San Antonio.
Tickets for the dine-around are sixty five dollars and include food and entry, with fifteen dollar drink tickets available. Reservations for the Breaking Bread Dinner are available on OpenTable. Both events promise the mix of generosity, creativity, and hospitality that built Emmer and Rye’s reputation.
For Fink and Bristol Joseph, the anniversary is less about nostalgia and more about what comes next. The group will expand to Houston in 2026, continuing its vision of cooking that celebrates Texas farmers, the seasons, and community.
Ten years later, Emmer and Rye still defines Austin dining. It is elegant without being precious, serious about ingredients but never self-serious. The restaurant that once felt like an experiment is now part of Austin’s DNA, and the city is better for it.