By John Bruno Turiano
Natives of Beirut, Lebanon, and now Rye residents, Berj Yeretzian and Tania Rahal have opened this 44-seat, open-kitchen eatery serving fare from across the Mediterranean. Expect lots of small plates, in addition to entrées, local cheeses, seasonal vegetables, the generous use of fresh herbs, and plenty of natural grains and legumes.
Rosemary and Vine in Rye
Cuisine: Mediterranean (Vegetarian)
Photography By Andrew Dominick