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Our Downtown Raleigh Restaurant's History

Our Downtown Raleigh Restaurant's History
Rye Bar & Southern Kitchen was opened with a vision of unique cocktails and traditional Southern favorites as a base for a menu that would use the freshest, and best of what the Local North Carolina Farming community could offer.  Partnering with several local farms, like Braswell Farms in Hillsborough for all eggs, Tingen Farms for fresh NC Grass Fed Beef, Fox & Farm for locally foraged mushrooms, Farm & Sparrow Mill in Asheville for indigenous corn grits and several other smaller farms, Executive Chef Pete Dougherty continues that vision.  Over 30 years on the local culinary scene, Chef Pete's menus - always evolving, to use the best possible ingredients of the season.
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