Emmer & Rye is celebrating its 10 years since its opening in 2015. (Courtesy Emmer & Rye/Photo by Julia Keim)
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.
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.
Emmer & Rye's menu features pasta, oysters, chicken, pork, carnitas and more. (Courtesy Emmer & Rye/Photo by Mars Tello)
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.”
(L-R) Tavel Bristol-Joseph and Kevin Fink lead the Emmer & Rye Hospitality Group. (Courtesy Emmer & Rye/Photo by Jessica Attie)
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.
