Emmer & Rye

Seasonal American dinner restaurant built around heirloom grains, whole-animal butchery, and a menu that changes with the farmer's haul.

Opened in 2015, Emmer & Rye is a dinner restaurant whose menu changes with what the farm provides, with a focus on seasonal and local cuisine. Heirloom grains are milled in-house for pastas, breads, and desserts. Whole-animal butchery is done on site, and an extensive in-house fermentation program captures flavors at peak season and preserves them for the off season. The menu is structured around small, shareable plates alongside house-made pastas. Seating options include a main dining room, outdoor patio, and a chef's counter with a direct view into the kitchen. Emmer & Rye holds a MICHELIN Bib Gourmand and MICHELIN Green Star (2025), and is led by James Beard-nominated chef Kevin Fink.

Emmer & Rye is a carbon-neutral restaurant and works with Zero FoodPrint to offset its carbon emissions. The kitchen mills heirloom grains fresh in-house for use in pastas, breads, and desserts, drawing on heritage varieties that have largely fallen out of modern use. Whole-animal butchery is performed on site. An in-house fermentation program is used to preserve peak-season flavors for use throughout the year. The restaurant is a proud member of Good Work Austin, which supports equitable practices and professional development in the local food and beverage industry. The menu is built around seasonal and local sourcing, described by the team as designed around 'the farmer's haul.'