Rye Street Tavern will reopen July 15 with a Southern-inspired menu after undergoing a redevelopment under new owners Washington, D.C.-based Clyde’s Restaurant Group.
CRG has collaborated with Grizform Design Architects to revamp the two-story, 12-000-square-foot property at Baltimore Peninsula.
The restaurant and event venue features five dining areas, three bars, small and large private event spaces, a glass and green roof, and a 75-seat outdoor bar that overlooks the waterfront.
Menus will change seasonally and will include Southern-influenced cuisine highlighting locally sourced seafood and ingredients. Cocktails will feature Sagamore Spirit Rye produced in the restaurant’s neighbor, Sagamore Spirit Distillery.
“Executive Chef John Navarria embodies the essence of culinary mastery, infusing two decades of expertise into every dish he crafts,” said Jeff Owens, CFO and head of development at CRG, in a statement. “With a profound dedication to upholding culinary traditions and delivering unparalleled dining experiences, John’s arrival at Rye Street Tavern heralds a new era of gastronomic delight and unparalleled hospitality. As a Baltimore native, he’s as excited as we are to open our doors to this vibrant city’s local community and visitors.”
Rye Street Tavern will be open from 11 a.m. to 11 p.m. Mondays through Thursdays; 11 a.m. to midnight on Fridays; 10 a.m. to midnight on Saturdays; and 10 a.m. to 11 p.m. Sundays.
Customers can make reservations online through OpenTable, Rye Street Tavern’s website, or via phone. The restaurant will also offer carryout via phone and online ordering, and delivery through UberEats.
