Rainey Street restaurant Emmer & Rye will host events on Nov. 8 and 9 to commemorate its 10th anniversary with specialty chefs and one-night-only dishes.

The specifics

To kick off festivities on Nov. 8, the restaurant will host a special edition of its Breaking Bread Guest Chef Series which will feature Portland chef Gregory Gourdet of concepts Kann and Sousòl.

Chefs Kevin Fink and Tavel Bristol-Joseph will be joined by Gourdet, the team will prepare dishes highlighting the restaurant’s past decade.

On Nov. 9, a celebration will bring together all Emmer & Rye Hospitality Group concepts including Hestia, Canje, Ezov, Kalimotxo, Ladino, Henbit, Fife & Farro, Mezquite, Isidore and Nicosi.

Attendees will have the opportunity to taste bites from each restaurant and enjoy cocktails and music from 3-7 p.m. Tickets are $65 and include food and entry with drink tickets available for $15.Looking back

Emmer & Rye was launched in 2015 showcasing a seasonal menu with rare, heritage grains milled in-house daily, utilizing partnerships with local Texas farmers and a whole-animal butchery program.

In a news release, Fink states the goal of the restaurant was to celebrate Texas farmers, seasons and a way of cooking which cultivated deep connections.

“What’s most meaningful to me is how that vision has grown into a community—not just of guests, but of chefs, farmers and team members who have shaped what Emmer & Rye has become through great hospitality and care,” Fink said. “This milestone isn’t just about reflecting on a decade; it’s about looking forward to the next chapter of pushing boundaries, supporting local farmers and continuing to create something lasting together.”The restaurant team is led by duo Fink and Bristol-Joseph alongside partners Alicynn Fink, Rand Egbert and Berty Richter. The team launched its hospitality group in 2019 with the opening of its second concept, Hestia.

“Emmer & Rye has always been about community,” Bristol-Joseph said. “Over the past 10 years, we’ve had the privilege of building a team that has grown with us, supporting local farmers, welcoming guests and inspiring others in the culinary world.”

The group has expanded its operations from Austin with four full-service restaurants, five quick-services eateries and a standalone restaurant. A Houston concept is anticipated to open later this year.

“To see how one restaurant could spark a whole family of concepts across Austin and San Antonio, and soon Houston, shows what's possible when you stay true to your values, and it has been an incredible journey," Bristol-Joseph said.

• 51 Rainey St., Austin
• www.emmerandrye.com