Kevin Campbell, Tom Codispoti, and brothers Jon and Greg DeMarco bought what used to be called the High Street Roadhouse on St. Patrick’s Day in 2008. Since their takeover, the quartet has enjoyed 10 years worth of good food, good people, and immeasurable fun.
Campbell and Codispoti were bartenders at the original restaurant. The DeMarco brothers used to work at their family-owned eatery, The Maple Tree in Rye, now known as the Town Dock. When the DeMarcos’ father passed away, they sold their restaurant, but still wanted to remain in the restaurant business.
Then, when the woman who owned High Street Roadhouse wanted to sell, the four men teamed their resources, bought the restaurant, changed the name, and Rye Roadhouse was born.
There wasn’t much that needed to be altered once they got started — they already loved the atmosphere and decided to keep the dark wood walls and window shutters, which create a warm, rustic charm for diners.
The new management team revamped the menu just a little, keeping staples such as jambalaya, ribs, and fried chicken, but making a few small tweaks here and there.
If Cajun food isn’t already tasty enough, Rye Roadhouse features weekly specials. Celebrate Mondays with quesadilla night, Tuesday nights with half-priced hamburgers and Wednesday nights with award-winning fried chicken dinners. Thursday nights are seasonal; currently it’s their chicken and waffles dish, but in the summertime the special becomes a seafood boil.
“We try to do new specials every weekend,” says Campbell. On the weekends they usually have specials including different appetizers and seafood and/or meat specials.
Although they are not having a specific celebration for their tenth anniversary, the owners are excited for their annual St. Patrick’s Day shindig on Sunday, March 11th (annually, this party happens the Sunday before St. Patrick’s Day). Throughout the day, ten bagpipers perform.
“They blow the roof out,” said Campbell on their big party. “It’s fun for the kids too.”
Keeping their traditions and tasty menu a success for ten years, the restaurant team has their customers to thank.
“We have a great, loyal customer base,” says Campbell. “We’re still getting new customers all the time, which is great, but our core customer base has been awesome for ten years and they’ve made it easy for us to stay in business and do well.”
12 High St, Rye
914.925.2668
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