Emmer&Rye - CLOSED
Seattle, WA 98119
- Sun, Sat 9am-11pm, Mon-Fri 5pm-10pm
- MasterCard, Visa, cash
- Patio/Sidewalk Dining, Vegetarian Friendly
- Brunch, Dinner, Lunch
- Full bar
Seattle Weekly's Description
Chef Seth Caswell proves that rustic cuisine doesn't have to mean simple. Dishes like grass-fed beef Bolognese with pork and organic orecchiette ($14) and gathered mushroom tart with Cypress Grove goat cheese, leeks, spinach, and pears ($14) are less precious than the more refined cuisine at Tilth, but the seasonally inspired, locally derived menu at Emmer & Rye is conceptually spot-on and tasty as hell. The old Victorian house that Julia's once called home is a perfect stage for upscale farmhouse dining. Small and large plates come in half or whole portions, which makes it easy to sample a bunch of items without breaking the bank. Make sure to save room for cheesecake-it's Caswell's grandmother's recipe and it's garnished with fresh berries.
Tips from foursquare
Chef Seth Caswell opened his restaurant Emmer & Rye in an old Victorian house. The venue is inviting, the food is good and the prices are moderate. Has a knack for cooking simple dishes.
Local greens are used here to accentuate the taste of meat. Happy Hour daily from 4 to 6 p.m.; Shared plates & sandwiches from $1-$9, $3 beer, $4 wine and $4 rye Manhattan.
Emmer and Rye’s farm-to-table menu begins with pure ingredients and ends with reasonable prices.
At Emmer, Caswell spends about 90 percent of his dollars on local food; close to 100 percent when it’s produce and fish.
Wonderful atmosphere, excellent service and really amazing flavors. Get lots of small plates and try their EmmerCosmo and the Matilda. Sabroso!
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