Rye Bunny, el mostrador informal de Adams Morgan donde se come sin reserva
Los chefs de Tail Up Goat han transformado el mismo espacio en un local de servicio rápido inspirado en Birdie's de Austin.
Rye Bunny showcases chef Sybert's seasonal Mid-Atlantic dishes in a casual setting. The name comes from the couple's two adopted dogs, and Tail Up Goat, at Adams Morgan, boasts a Michelin star.
The dining room, which seats 84, was quite full on a Thursday at 8 p.m. Only a few round tables and tables for two remained, while the private tables along the wall were occupied. Among the diners was Eun Yang, an NBC news anchor and a big fan of Washington, D.C.'s food scene, who had reserved one of the last available spots with her daughter.
Roasted parsnips, coated in a spicy Aleppo chili sauce, are softened with apple cubes and a dollop of mint-centered mascarpone ($19). Cold asparagus stalks in browned butter are topped with toasted hazelnuts ($15), and the rave-about half-fried Bobo chicken costs $28.
The wines are reasonably priced: from a glass of Austrian Grüner Veltliner for $13 to a Monticello, Virginia, pét-nat for $15. Bringing in a bottle not served on-site incurs a $35 corkage fee.
The walk-in system makes enjoying a good meal more informal and less obligatory, so it's ideal for a first date. The staff, always smiling, seem to enjoy serving customers, and that enthusiasm is contagious.
People strike up friendships with neighboring tables before the night is over, and the noise level increases as it progresses.