Rye: the latest restaurant for NuLu

I thought Bloomfield was owner of Spotted Pig now.

Her first restaurant was the spotted pig (which I highly recommend for anyone traveling to NYC soon) then The John Dory (which closed and has reopened as the John Dory Oyster Bar in the Ace hotel, and then The Breslin which is also in the Ace Hotel.

aaaahhhhh, I have not been keeping uuup. Thanks for the info.

Hi, this is Michael. Thanks for the buzz! I think there might be a little confusion with the wording of this post- the author intended for it to be interpreted that Tyler is the Chef of Rye, coming via the Breslin in NYC, where he was Sous Chef. We look forward to having you all visit us this Fall!


If you have any additional question please contact me at michael@ryeonmarket.com or Erin at erin@ryeonmarket.com.

Granted, if the market is that robust, new producers should move in to get a slice of the action. Quality of their product, obviously, to be determined.

I think this is highly relevant. Rather than throttling back use of local products, we need to continue using them so as to encourage quality local producers to generate quality local product.