‘Built from the grain up,’ Rye Deli & Drink reimagines old-school deli flavors with a modernized approach to well-crafted, artisanal dishes.
The concept was born from the shared vision of Billy Caruso, chef and facilitator and Jeremy Vass, general manager.
Rye was born from Caruso’s spin on traditional cuisine. Reflecting his Austin, Texas roots, Caruso has embraced slow-smoking methods throughout the menu. Renditions like the pastrami sandwich, served on housemade rye with mustard made from Off Color Brewing’s Apex Predator Farmhouse Ale. Rye’s approach, can also be found in their matzo ball soup, a dish composed of a variety of spices (like sumac, za’atar, and Ethiopian berbere), featuring matzo balls made of blue corn, finally served in a bowl decorated with seasonal vegetables.
Middle Eastern and North African flavors can be traced throughout the menu as well, like the breakfast menu with the crunchy Tunisian brik (free-range egg, fingerling potatoes, thyme and dill, crispy crepe shell). Additionally, flavors of labneh stand in place of the typical cream cheese.
The menu expands beyond bagels and pastrami to highlight a variety of shareables, soups and sandwiches made with smoked meats, vegetables and fish.
Rye Deli & Drink is open Thursday 8am to 3pm and Friday through Sunday 8am to 6pm. Rye will be opening for pick-up orders on Wednesday, 11.25 (only day during the week of Thanksgiving), and will reopen 12.03.
Rye Deli & Drink is now open in the West Loop.
‘Built from the grain up,’ Rye Deli & Drink reimagines old-school deli flavors with a modernized approach to well-crafted, artisanal dishes.
The concept was born from the shared vision of Billy Caruso, chef and facilitator and Jeremy Vass, general manager.
Rye was born from Caruso’s spin on traditional cuisine. Reflecting his Austin, Texas roots, Caruso has embraced slow-smoking methods throughout the menu. Renditions like the pastrami sandwich, served on housemade rye with mustard made from Off Color Brewing’s Apex Predator Farmhouse Ale. Rye’s approach, can also be found in their matzo ball soup, a dish composed of a variety of spices (like sumac, za’atar, and Ethiopian berbere), featuring matzo balls made of blue corn, finally served in a bowl decorated with seasonal vegetables.
Middle Eastern and North African flavors can be traced throughout the menu as well, like the breakfast menu with the crunchy Tunisian brik (free-range egg, fingerling potatoes, thyme and dill, crispy crepe shell). Additionally, flavors of labneh stand in place of the typical cream cheese.
The menu expands beyond bagels and pastrami to highlight a variety of shareables, soups and sandwiches made with smoked meats, vegetables and fish.
Rye Deli & Drink is open Thursday 8am to 3pm and Friday through Sunday 8am to 6pm. Rye will be opening for pick-up orders on Wednesday, 11.25 (only day during the week of Thanksgiving), and will reopen 12.03.
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