Rye: the latest restaurant for NuLu

http://insiderlouisville.com/news/2011/ ... t-concept/

Highlights:

Rye will go into vacant space at 900 East Market, on the corner of South Campbell Street, that once was a Hausman Jeep Eagle dealership.

The plan is for a soft opening for Rye in October and a grand opening in November.

The primary mover behind Rye is Michael Trager-Kusman, grandson of Bernard Trager, chairman of Republic Bancorp.

Michael Trager-Kusman has imported some strong talent, such as general manager Erin McDonald from Chicago and Chef Tyler Morris from The Breslin in New York.

Rye will be about fine food in a casual atmosphere, with an emphasis on local ingredients.

“We envision having the younger, louder bar crowd and the quieter, older, more sophisticated diners,” Yarmuth said. “Something for everyone.”

However, there will also be an oyster and raw bar at Rye because, noted Yarmuth, “with UPS, you can get fresh anything from anywhere several times a day.”

With all these places pushing "local" ingredients - I soon expect a shortage of local ingredients. Now how about some Mexican tomatoes or Indonesian tilapia?

[Robin Garr]

With all these places pushing "local" ingredients - I soon expect a shortage of local ingredients. Now how about some Mexican tomatoes or Indonesian tilapia?

It's not as funny as you think. Harvest is using Adam Barr's outstanding free-range chickens, and now he rarely has enough left to sell in his meat CSA. Harrumph!

With all these places pushing "local" ingredients - I soon expect a shortage of local ingredients. Now how about some Mexican tomatoes or Indonesian tilapia?

I wonder the same. What are they going to do with all that winter squash and sweet tatters this winter?

With all these places pushing "local" ingredients - I soon expect a shortage of local ingredients. Now how about some Mexican tomatoes or Indonesian tilapia?

It's not as funny as you think. Harvest is using Adam Barr's outstanding free-range chickens, and now he rarely has enough left to sell in his meat CSA. Harrumph!

While I was snide - the thought was absolutely genuine.

http://insiderlouisville.com/news/2011/07/08/coming-to-nulu-this-fall-aaron-yarmuth-co-s-rye-is-the-latest-concept/

Highlights:

Rye will be about fine food in a casual atmosphere, with an emphasis on local ingredients.

“We envision having the younger, louder bar crowd and the quieter, older, more sophisticated diners,” Yarmuth said. “Something for everyone.”

Rumor has it Garage is doing a bit of invitation only action now. Soft opening soon.

I love PR releases, "Chef Tyler Morris from The Breslin in New York". The Breslin's chef is April Bloomfield with Peter Cho being the chef de cuisine. A bit of googling shows that Chef Tyler was a sous chef there, but I think the wording implies he was the chef de cuisine at The Breslin. Anyway I'm interested in the concept and it sounds like it will be a nice addition to the East Market Gallery District.

With all these places pushing "local" ingredients - I soon expect a shortage of local ingredients. Now how about some Mexican tomatoes or Indonesian tilapia?

It's not as funny as you think. Harvest is using Adam Barr's outstanding free-range chickens, and now he rarely has enough left to sell in his meat CSA. Harrumph!

I think this will be a recurring theme. I asked Dave from Field 51 why he doesn't sell his wonderful chickens at the farmer's markets and he told me he can barely keep up with his CSA.

Rumor has it Garage is doing a bit of invitation only action now. Soft opening soon.

We drive by the building several times per week and it certainly looks like it's got a lot of work to do before it opens.

Rumor has it Garage is doing a bit of invitation only action now. Soft opening soon.

We drive by the building several times per week and it certainly looks like it's got a lot of work to do before it opens.

While it does look as such, they definitely had an invitation-based soft opening last night (and the night before, I believe). We had a few patrons last night grabbing a pour or two before walking over.

With all these places pushing "local" ingredients - I soon expect a shortage of local ingredients. Now how about some Mexican tomatoes or Indonesian tilapia?

It's not as funny as you think. Harvest is using Adam Barr's outstanding free-range chickens, and now he rarely has enough left to sell in his meat CSA. Harrumph!

If my chickens were that much in demand, I'd sell them to whomever is actually willing to pay the most.

[Robin Garr]

If my chickens were that much in demand, I'd sell them to whomever is actually willing to pay the most.

Good point, although don't get to talking too much like an MBA here. There are more variables than just the one. It might make more sense to Adam to sell for the same price - or even a small discount - if he has a consistent market for his entire output in one simple transaction and shipment, as opposed to hand-selling his inventory, one by one by one. Just thinking out loud, probably not very well ...

If my chickens were that much in demand, I'd sell them to whomever is actually willing to pay the most.

Good point, although don't get to talking too much like an MBA here. There are more variables than just the one. It might make more sense to Adam to sell for the same price - or even a small discount - if he has a consistent market for his entire output in one simple transaction and shipment, as opposed to hand-selling his inventory, one by one by one. Just thinking out loud, probably not very well ...

Robin, funny MBA comment there. I decided to think through this issue via some economic theory, but then I had to reach for the headache medicine bottle. I had a longer response, but decided to go with the problematic response. Should have a added a proper emoticon.

It's not as easy as supply and demand - or, to put it differently, supply and demand is influenced by so many factors - but I'm willing to bet that someone willing to pay top dealer, could get his/her hands on that chicken. And, depending on how the "local" market progresses, it might take top dollar to get certain products. 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.

[Robin Garr]

Robin, funny MBA comment there. I decided to think through this issue via some economic theory, but then I had to reach for the headache medicine bottle. I had a longer response, but decided to go with the problematic response. Should have a added a proper emoticon.

It's not as easy as supply and demand - or, to put it differently, supply and demand is influenced by so many factors - but I'm willing to bet that someone willing to pay top dealer, could get his/her hands on that chicken. And, depending on how the "local" market progresses, it might take top dollar to get certain products. 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.

Yeah, more seriously, good thoughts, Matthew. I just couldn't resist taking a swing at that fat slow pitch over the plate ... I'm sure you're right, though.

I thought Bloomfield was owner of Spotted Pig now.