At the top of Queen Anne lies a hundred year-old Victorian home where discerning diners are served seasonally inspired, locally derived cuisine.
In the former Julia?s space, emmer&rye takes its namesake from two grains ? emmer (an ancient grain now being recultivated in Washington state), and rye (also an ancient grain that fares well in harsh climates and is known for being distilled to whiskey).
Whether you?re dining with a significant other or out for an evening with friends, emmer&rye offers small plates (in bite size and appetizer size) and large plates (in half and full portions) that are perfect to share. Executive Chef Seth Caswell uses local food to create skillfully crafted seasonal dishes like their popular Faro Fries, served as an appetizer with delicious dipping sauces for dinner or, on their weekend brunch menu, with a poached egg, wild mushrooms, and hollandaise sauce.
Other favorites include small plates of seared tuna with beets and sunchokes, steamed mussels with butternut squash, chilies on a toasted baguette, and pork belly with heirloom beans and chicories. Try their large plate favorites: braised rabbit, oyster pan roast with spinach on grilled ciabatta, and goat crepinette with black trumpet mushrooms and butternut gratin.
emmer&rye offers a delicious brunch on Saturday and Sunday featuring traditional dishes like eggs Benedict and pancakes, original dishes of biscuits and gravy, and a wild nettle omelet with Camembert cheese.
From traditional to unique, emmer&rye?s appeal is food that is both subtle and good, with choices for every appetite and every season.