Rye Street Tavern to open July 15 with Southern-inspired menu

Rye Street Tavern will reopen July 15 with a Southern-inspired menu after undergoing a remodel under new owners, Washington, D.C.-based Clyde’s Restaurant Group.

CRG collaborated with Grizform Design Architects to renovate the two-story, 12,000-square-foot Baltimore Peninsula property.

The restaurant and event venue features five dining rooms, three bars, small and large private event spaces, a glass and green roof and a 75-seat outdoor bar that overlooks the waterfront.

Menus will change seasonally and feature Southern-influenced cuisine that emphasizes seafood and local ingredients. Cocktails will feature Sagamore Spirit Rye produced at the restaurant’s neighboring Sagamore Spirit distillery.

“Executive Chef John Navarria embodies the essence of culinary mastery, infusing two decades of expertise into every dish he prepares,” Jeff Owens, CRG’s chief financial officer and head of development, said in a statement. “With a deep dedication to maintaining culinary traditions and providing unparalleled dining experiences, John’s arrival at Rye Street Tavern heralds a new era of gastronomic delights and unparalleled hospitality. As a Baltimore native, he is as excited as we are to open our doors to the local community and visitors to this vibrant city.”

The Rye Street Tavern will be open from 11am to 11pm Monday to Thursday, 11am to midnight Friday, 10am to midnight Saturday and 10am to 11pm Sunday.

Customers can make reservations online through OpenTable, the Rye Street Tavern website or by phone. The restaurant will also offer takeout by phone and online, as well as delivery through UberEats.

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