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From Union Square To Westchester: Rye House Lands In The County

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If a place ever had “my new favorite hangout” written all over it, it’s this 100-seat gastropub that opened in January from the owners of Rye House in Union Square. There are lots of bar bites and other shareable plates, a lengthy yet easy-to-navigate spirits menu (approaching 250 bottles!), a downstairs lounge with low tables and acoustic music space, and décor that exudes organic comfort, like caramel leather seating, reclaimed white oak floors, smoke-tinted and hand-blown Murano glass pendants, and exposed beams.

Rye House offers a good selection of drinks; Owners (from left) Dan Forrester, Michael Jannetta, and Rob Lombardi stand outside their new venture in Port Chester. Not Rye—it’s just called Rye House.

Small-batch whiskies are at the center of the beverage program including hundreds of rye, bourbon, and Scotch whiskies (divided by such flavors as tobacco and leather, spicy, floral, and grassy), plus tequilas, mezcals, rums, gins, and vodkas. On offer are a dozen American craft beers on tap that rotate weekly as well as a dozen craft cocktails including the signature Main Street Melting Pot (made with Royal Thistle Blended Scotch, Old Overholt Rye, and Four Roses Yellow Bourbon, plus Velvet Falernum, Orgeat, lemon, absinthe, and Angostura bitters). “The Main Street Melting Pot is a representation of Port Chester,” says co-owner Rob Lombardi. “The ingredients include three different whiskeys as well as a few other artisanal ingredients to form its own type of melting pot.” Wines, all offered by the bottle and glass, highlight top American wineries from the Columbia Valley, the Finger Lakes, and Napa Valley.

Venison stew with mashed potatoes and crispy onions makes for a hearty dish.

Executive Chef Anne McKinney designed the menu offering creative American fare with a Southern tilt. For starters, pick from grilled oysters; shrimp fritters; white truffle popcorn; duck quesadillas; and a smoked tofu salad with field greens, cashews, and lo mein in an orange-ginger vinaigrette. There are sandwiches (try the Pittsburgh with grilled Andouille sausage, provolone, house-made slaw, and hand-cut fries), along with entrées (most fall between $16 and $24) like broad leaf venison stew, Hudson Valley duck breast with sticky rice, and buttermilk-fried chicken with cornbread stuffing. Co-owner Michael Jannetta says, “To elevate each dish, ingredients are sourced from the region in which they take their inspiration, such as stone-ground grits from Texas and Burrata from the mountains of Vermont.”

And just remember: Rye House is located in Port Chester, not Rye. 

126 N Main St, Port Chester
(914) 481-8771 www.ryehousepc.com

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