Emmer & Rye
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05/07/2026
a closer look at our carpaccio with fermented shiitake, beer fried peanut, beef garum nuoc cham
Drizzle, dream, devour. Our sticky toffee is made with masa creme anglaise, blackened pear and ginger snap. Try it today! Doors open at 5:30pm
04/24/2026
pappardelle perfection
Life is like a loaf of sourdough: you gotta rise to the occasion
We’re breaking bread and turning heads. Stay tuned for our next special guests to be announced.
04/01/2026
It’s had a great run but it’s time we say goodbye. We are taking our Cacio e Pepe off the menu.
Just kidding, come get it. Made in house with Blue Beard Durum Spaghetti, Challerhocker and Black Pepper. Doors open at 5:30.
03/20/2026
Next Wednesday, we’re Breaking Bread with chef Kevin Cannon of Barley Swine and we’d love for you to help us give him a warm welcome!
The last time he was in our kitchen was with Bryce Gilmore back in 2024 when we first started this series. Here’s a little look at the special menu we collaborated on back then. We couldn’t be more excited about what we’ll do together next. Be sure to swipe til the end and don’t forget to make your reservation with the link in our bio. You’re also welcome to walk on in the day of.
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Website
Address
51 Rainey Street Suite 110
Austin, TX
78701
Opening Hours
| Tuesday | 5pm - 11pm |
| Wednesday | 5pm - 10pm |
| Thursday | 5:30pm - 10pm |
| Friday | 5pm - 11:59pm |
| Saturday | 5pm - 11pm |
| Sunday | 11am - 9pm |
