1827 Adams Mill Road, NW previously home to Tail Up Goat
Rye Bunny makes it official: “officially open on Thursday, April 2nd. We open on April 2nd and will be open for dinner only.”
About Rye Bunny:
“Rye Bunny is a hospitality driven, counter service restaurant featuring seasonal fare and top tier hospitality from the award winning wife and husband team Jill Tyler and Jon Sybert. We source our foods thoughtfully and locally and present them with minimal fuss. Our wine program is led by Audrey Dowling, long time DC sommelier and Jon and Jill collaborator. Audrey says “our list is meant to be both accessible and exciting, a showcase of the classics and an introduction to more modern, esoteric makers.”
Inarguably the most important thing for you to know about Rye Bunny is the answer to “why the name?” Rye Bunny is named after Jill and Jon’s two beautiful, massive rescue dogs, Charlie and Rigel. Join us more than once and you’re pretty much guaranteed to be shown a picture of the pair by one of us or the other. Adopt, don’t shop.
What is a hospitality driven, counter service restaurant?
It means you’ll be greeted by one of our amazing folks at our counter. At the counter you’ll order your meal, find what you feel like sipping on, and then get cozy at one of our tables. Once you sit down it will feel more familiar than you might think and no you won’t have to get up to order anything else. A server in the dining room will get water in your glasses, say hello, keep the drinks flowing, reset you with clean plates along the way, and get a dessert order at the end when you are ready for something sweet.
How do I join you?
You just walk in. Think of us the same way you do your favorite no reservation restaurants. If we are running a wait at the counter we’ll get a drink in your hand until we can get your order taken. We are a walk in, first come first serve spot, except for two reservations per evening that can be booked via OpenTable. These reservations have a $25 booking fee associated with them and 100% of the booking fee is donated to our local non-profit partners; Dreaming Out Loud and Amica Center For Immigrants Rights.
What makes Rye Bunny sustainable?
When we imagined Rye Bunny, we kept returning to one word: sustainable.
For us, that meant more than sourcing thoughtfully and cooking seasonally. It meant building a restaurant that can thrive without compromising the things that matter most to us as business owners. Supporting local food systems, offering competitive wages, providing health care, and ensuring paid time off for all of our full time employees.
From day one, every member of our team earns at least the full minimum wage, not the sub-minimum wage often used in restaurants. By doing so all hourly team members share in the tip pool. We believe everyone contributes to your experience here, from the kitchen to the counter, and compensation should reflect that shared effort. This model directly addresses the wage disparity that often exists between the front of house and the back of house.
Every team member has access to health care, of which we pay 100% for all full time employees as well as paid time off. Creating a workplace that is sustainable for the people who make Rye Bunny tick is priority one.
Sustainable giving has also been baked into our planning. As a small business we wanted to think about where and how we could make an impact locally. While we are primarily a walk in only restaurant we do accept two reservations per evening via OpenTable. These reservations have a $25 booking fee associated with them and 100% of the booking fee is donated to our local non-profit partners; Dreaming Out Loud and Amica Center For Immigrants Rights.”