RYE BUNNY

1827 Adams Mill Road NW 

Jill Tyler and Jon Sybert closed up their critically acclaimed restaurant, Tail Up Goat, last year to make way for Rye Bunny, a new rigorously seasonal and hospitality-forward counter-service restaurant, which has officially opened at the same address. Drawing from folk craft traditions, the 84-seat space has been revitalized by EDIT AT STREETSENSE, featuring a warm, layered design anchored by rag rugs, patchwork tile floors, vintage chairs, and an eclectic art collection, all illuminated by string lights and paper lanterns. Inspired by time spent staging at genre-bending, fine-casual restaurant Birdie's in Austin, TX, Tyler and Sybert are bringing the innovative model to their hometown, setting a new bar for elevated counter-service dining in D.C. Rye Bunny showcases hyper-seasonal, craveable dishes with an unexpected twist—Sybert’s culinary hallmark. Drawing on relationships with the farmers and purveyors he has worked with over two decades, Sybert’s weekly-changing menu highlights ingredients from the very food system he has helped shape, working closely with producers to fine-tune what they grow. While Rye Bunny’s counter service model primarily prioritizes walk-ins, two tables per night will be available to reserve through OpenTable.

Photo by Scott Suchman