Seattle >Emmer & Rye
We will be Back!!!.
Food was delicious - will be back. Farrro fries, seared tuna and pork belly to start and I can't remember the main dishes by name. Love the smaller portions and the option to try more different things. Desserts are to die for with cheesecake and huckleberries to finish. The plates were finger licking good!
Service very friendly and helpful we will be back soon. Queen Anne needed this so much!
My new favorite restaurant.
I also used a Groupon and was excited to finally try this restaurant. I ordered a taste of the pork belly and a taste of the coho gravlax. My date had the seared ahi tuna with lentils and cilantro pesto.
The gravlax was very good! I liked that dish a lot. But the pork belly... heaven! It was tender, the flavor was intense, and I left very happy. My date's tuna was the best tuna I had ever tasted. The cilantro pesto was good and a nice match, actually, for the tuna. Also, the tuna was cooked to perfection.
Oh, I also had their rye Manhattan with housemade cherries. The drink was smooth and delicious. And if I discerned correctly they stirred it rather than shaking the drink which makes Manhattans so much better.
I would definitely go back even without the Groupon. Hats off to Seth Caswell and staff. Our server was awesome, too, and didn't mind that we took a while to figure out what we wanted.
Great Food but......... I only give it three stars because although the food and ambiance are quite good and as other reviewers have mentioned the availability of half portions is a plus, the service needs improvement. Four of us had dinner and it took 15-20 minutes to get a cheese plate appetizer although the glass of wine was served pronto. I do enjoy leisurely service when fine dining but this seemed overly slow and inattentive. In fact, the wait person admitted he had forgotten to bring our coffee along with our desserts when we complained. As far as I could tell there was no manager, i.e, no one in charge of the wait people and it impacted the quality of the service.
Wonderfully, delicious food.
On a whim, we decided to eat out Sunday night and ended up at Emmer & Rye. What a stroke of luck!
The atmosphere is warm with a country feel, however, you'd be perfectly comfortable in casual or dressy attire.
We just loved the food! Small portions are available in both appetizers and entrees. This allowed us to sample many items on their menu.
The cheese plate for 2 had 2 cheeses, 4 slices of warm apricot bread and apricot conserve.. perfect size.
I thoroughly enjoyed the cider braised pork shoulder. My only regret is that I didn't get the larger portion!
We shared 3 taste size appetizers and 3 half portion entrees and still had dessert which can also be purchased in smaller sizes. My dessert was OK, the cheesecake was delicious.
The service was great and food fresh and seasonal.
Can't wait to go back on a night when there is a little more energy.
Home style seasonal cuisine.
At the top of Queen Anne lies a hundred year-old Victorian home where discerning diners are served seasonally inspired, locally derived cuisine.
In the former Julia’s space, emmer&rye takes its namesake from two grains ─ emmer (an ancient grain now being recultivated in Washington state), and rye (also an ancient grain that fares well in harsh climates and is known for being distilled to whiskey).
Whether you’re dining with a significant other or out for an evening with friends, emmer&rye offers small plates (in bite size and appetizer size) and large plates (in half and full portions) that are perfect to share. Executive Chef Seth Caswell uses local food to create skillfully crafted seasonal dishes like their popular Faro Fries, served as an appetizer with delicious dipping sauces for dinner or, on their weekend brunch menu, with a poached egg, wild mushrooms, and hollandaise sauce.
Other favorites include small plates of seared tuna with beets and sunchokes, steamed mussels with butternut squash, chilies on a toasted baguette, and pork belly with heirloom beans and chicories. Try their large plate favorites: braised rabbit, oyster pan roast with spinach on grilled ciabatta, and goat crepinette with black trumpet mushrooms and butternut gratin.
emmer&rye offers a delicious brunch on Saturday and Sunday featuring traditional dishes like eggs Benedict and pancakes, original dishes of biscuits and gravy, and a wild nettle omelet with Camembert cheese.
From traditional to unique, emmer&rye’s appeal is food that is both subtle and good, with choices for every appetite and every season.
Brunch Doesn't Compete in Queen Anne.
Emmer & Rye is certainly a welcome new occupant of the Queen Anne house-turned-restaurant that was home to Julia’s for several years. Actually having breakfast in what used to be someone’s living room adds more than a splash of charm to dining out. And, as I never joined the Julia’s fan club, I was very excited to hear that Emmer & Rye was moving in.
Although I haven’t yet been for dinner, I was unfortunately underwhelmed by brunch. Queen Anne is one of the most “brunchable” parts of the city, so any new contender must bring his A-game. Some brunch chefs make their mark by serving local interpretations of ethnic cuisines; others go for appeal by dressing brunch up (or down) to grab the Sunday Sport Coat crowd (or the greasy-spoon elite). But if you’re serving a standard, All-American eggs-pancakes-biscuits-bacon breakfast (as Emmer & Rye is), impeccable execution is now just par for the course.
The Macrina brioche French toast served with rhubarb and whipped cream was decent, but the rhubarb was a little soggy for my taste. Several of my tablemates ordered poached eggs (the ultimate test of a brunch cook’s aptitude), but were disappointed to find they were overcooked. Finally, the biscuits, for which one would have high hopes given the restaurant’s name, were dry and forgettable.
All that said, brunch service had only recently started when I ate there, so the chef may still be discovering his timing and tweaking his recipes. I have high hopes for Emmer & Rye and look forward to trying dinner sometime soon.
Learn about your grains....
Emmer and Rye is a welcomed dining destination in Queen Anne - don't let the door hit ya on the way out Julia's. However, despite the culinary turnaround ... there are still airs of the old in terms of decor -- it sort of feels like coming to dine at gramma's house, just not your own so it's a bit odd, albeit cozy. Luckily, the food will inspire you stay and return again. And you'll even learn about some grains you've never heard of.
Our party shared the farro (a grain) fries, cauliflower salad and roasted fingerlings... for entrees we each had different dishes ranging from the mushroom tarte to rabbit papparadelle to beef shortribs. Then we shared blackberry cheesecake all-around. Everything was pretty yum, definitely seasonal, and very rustic tasting.
Another plus... most of the items on the menu come in half and full portions which makes it easy to share many dishes if you cannot decide or portion control. Although the latter is less likely. Can't wait to see Emmer & Rye get its footing, work out some service kinks and switch menus with the new seasons. Welcome home E&R!
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