Kevin Plank’s latest establishment, Rye Street Tavern, made its debut last night.
The Port Covington restaurant helmed by James Beard Award–winning chef Andrew Carmellini is located at the Sagamore Spirit distillery and will serve up fare with lots of Eastern Shore influence.
According to the Rye Street Tavern website, the restaurant is intended to evoke the neighborhood taverns of Baltimore’s industrial era, when locals and visitors ate, drank and told stories at the local saloon. The menu features locally-grown ingredients, farm-raised meats, sustainable seafood and raw bar, and, of course, Maryland crab.
Carmellini also runs Rec Pier Chop House, the restaurant at Plank’s Sagamore Pendry Hotel in Fell’s Point. Carmellini is also associated with the New York and Miami restaurant The Dutch, Joe’s Pub, The Library at The Public, Lafayette, Bar Primi, Little Park, Evening Bar, Westlight, Mister Dips, and Leuca.
Like many of Plank’s properties, Patrick Sutton designed the 315-seat restaurant which includes indoor and outdoor dining spaces with views of the Patapsco River, a bar area with a stage for live entertainment, and four private dining spaces.
Rye Street Tavern is currently open for dinner, with lunch and brunch “coming soon.”
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