The Rye Grill & Bar

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I stopped by the other night just for a quick sample of the sliders. We ended up trying a few other dishes, too, including the signature farfalle pasta with sausage and kalamata olives:

Delicious. A ton of new photos after the jump.

The joint was jumping.

So packed we couldn’t sit at the downstairs bar. Here’s a look around the downstairs:

So we headed upstairs.

Also packed.

We took a seat at the upstairs bar.

Right near one of the fireplaces:

The bartender says they’ve been packed like this every night since they opened three weeks ago. He said he couldn’t believe at first how much they had expanded the footprint of the building. But every seat was filled and the bar was standing room only. People have really missed this place. As you can imagine, it was super loud, too. Downstairs was deafening.

We have a story on sliders coming out tomorrow, and the Rye Grill offers lobster roll sliders.

Very good. Not too much mayo:

We had asked for the burger sliders medium, but they were charred. Way well done. Almost burned:

We enjoyed the taste of the pizza, but the crust wasn’t done enough for our liking.

Would that the pizza and the burgers had traded places on the stove!

This “Cape Cod” salad was delicious. Baby arugula, moist chicken. Just the kind of main dish salad you want for a neighborhood joint:

And then there was the signature pasta. I was full and still couldn’t stop picking:

Even though the building is brand new, there’s something old fashioned about the Rye Grill. It’s not the cozy restaurant it used to be — see old photos here and here — but it retains its neighborhood feel. It’s a great place to come with the family or meet for a drink after work. There’s something for everyone, and everyone feels welcome.

The 411 on Rye Grill & Bar.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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