What are the opening hours?

Tuesday 5pm - 11pm Wednesday 5pm - 10pm Thursday 5:30pm - 10pm Friday 5pm - 11:59pm Saturday 5pm - 11pm Sunday 11am - 9pm

Emmer & Rye

Local Ingredients. Whole Animal Butchery. Fresh Milled Grains. Handmade Pasta.
(1088)

06/03/2026

We are closed tonight for a special event.

Planning your own? Let us set the table!

05/26/2026

our lamb & pork 'carnitas' has a new look
come try it for yourself; doors open at 5:30pm

05/18/2026

THIS THURSDAY we’re Breaking Bread again. This time with chefs Rosa de Lima and Daniela Hernandez of and you don’t want to miss out!

Each guest chef for this series collaborates with our team and together we offer a few special dishes available for one night only in addition to our normal dinner menu. Our team will be making a different sourdough bread service with butter and various accoutrements in ode to each chef. As always, reservations are not required but available through

05/16/2026

Help us wish our Executive Sous Chef, Robby Bauer, a very happy birthday ! May your birthday be as brilliant as your contributions to our team. Your hard work and dedication are truly appreciated. Wishing you a fantastic year ahead.

05/13/2026

Gulf coast, best coast.

05/12/2026

you know 'em, you love 'em.
Johnny cakes made of yellow bolita corn and served with piave vecchio cheese and a seasonal surprise at the bottom.

05/07/2026

a closer look at our carpaccio with fermented shiitake, beer fried peanut, beef garum nuoc cham

05/06/2026

Tortelloni with Smoked House Ricotta, Sauerkraut Butter and Yonderway Pork Lardon

05/05/2026

Sweet, savory and everything in between. We're still thinking about our latest Breaking Bread with Amanda Rockman from Rockman Bakery!
The weather couldn't rain on our parade... Special thanks to everyone who cozied up with us for an unforgettable evening.

Couldn't make it? Here’s what you missed:

Red snapper "Lox" with Dill Flower Kosho, Nasturium Pod Capers and topped with Everything Bagel slices

Rockman Brioche Roll with Whipped Ricotta & Candied Pecan

Pork Wellington with Persimmon Mustard, Sauerkraut Relish and Dill Salsa

Rockman Pavlova with Buttermilk Strawberry Ice Cream, Pineberry and Matcha

Milk & Cookles made with Pecan Vodka, Monster Cookies, Licor 43, Cold Brew

04/28/2026

Drizzle, dream, devour. Our sticky toffee is made with masa creme anglaise, blackened pear and ginger snap. Try it today! Doors open at 5:30pm

04/24/2026

pappardelle perfection

04/21/2026

Up next... We’re Breaking Bread with some incredible chefs and you don’t want to miss out!

First up, we welcome David Uygur of to our city THIS SUNDAY. At the end of the month , the one and only Amanda Rockman from will be popping into our kitchen. Followed by guest chefs Rosa de Lima and Daniela Hernandez of in the middle of May.

Each guest chef for this series will offer a few special dishes available for one night only in addition to our normal dinner menu. Our team will be making a different sourdough bread service with butter and various accoutrements in ode to each chef. As always, reservations are not required but available through

04/16/2026

Life is short. Eat dessert first.

Which one are you choosing ?

04/09/2026

Life is like a loaf of sourdough: you gotta rise to the occasion

We’re breaking bread and turning heads. Stay tuned for our next special guests to be announced.

04/08/2026

some of our favorites lately

04/03/2026

let us introduce you to Johnny cakes.
yellow bolita corn, piave vecchio cheese and a surprise at the bottom.

04/01/2026

It’s had a great run but it’s time we say goodbye. We are taking our Cacio e Pepe off the menu.

Just kidding, come get it. Made in house with Blue Beard Durum Spaghetti, Challerhocker and Black Pepper. Doors open at 5:30.

03/26/2026

We had the best time Breaking Bread with yesterday! Special thanks to chef Kevin Cannon for joining us for an unforgettable evening.

Here’s what you missed:

Deviled Egg Salad with Little Gem, Gribiche Vinaigrette and Crispy Onion

Sweet Potato Cakes with Smoked Fish and Smoked Trout Roe Buttermilk

Sourdough Bread accompanied by Yogurt Butter, Smoked Pork Rillette and Banana Pepper Honey

Orecchiette with Pork Sausage, Broccoli Kimchi and Pecan Crumble

Aged Pork Chop with Seared Cabbage and Red Chili Pork Jus

📸

03/20/2026

Next Wednesday, we’re Breaking Bread with chef Kevin Cannon of Barley Swine and we’d love for you to help us give him a warm welcome!

The last time he was in our kitchen was with Bryce Gilmore back in 2024 when we first started this series. Here’s a little look at the special menu we collaborated on back then. We couldn’t be more excited about what we’ll do together next. Be sure to swipe til the end and don’t forget to make your reservation with the link in our bio. You’re also welcome to walk on in the day of.

03/16/2026

Close out SXSW with us and this special edition of Breaking Bread with wine! We’ll be featuring a special trio of wine for you to try.

Michael Schmelzer, Monte Bernardi’s visionary viticulturist and oenologist, followed his heart and uprooted his life to Panzano in Chianti in 2003. With a passion for food, wine and adventure, Michael completed winemaking studies in Australia before embarking on the search that led him to Monte Bernardi. He crafts exceptional wines that express the essence of Monte Bernardi’s terroir with expertise and intuition, supported by a talented multinational team in the office, vineyards, and cellar.

Wine down with us and meet him tomorrow. Doors open at 5:30pm. Reservations are recommended but not required.

03/10/2026

Still thinking about last week’s special Breaking Bread menu with

Stay tuned to see who our next guest will be

03/01/2026

BREAKING BREAD IS BACK!

We are thrilled to announce another our next guest chef is Mike Perez from ! Help us give him a warm welcome this coming Thursday, March 5th.

Each guest chef for this series will offer a few special dishes available for one night only in addition to our normal dinner menu. Our team will be making a different sourdough bread service with butter and various accoutrements in ode to each chef. Reservations are not required but available through

02/14/2026

love at first bite.
crudo with strawberry boshi, trosi farms hibiscus kombucha and royal red grapefruit

02/12/2026

berkshire pork with creamed kale, bbq butternut squash and napa cabbage kimchi

02/09/2026

Join us in welcoming Andy Peay of West Sonoma Coast winery Peay Vineyards. Andy is one of our favorite wine folks, full of fun stories, and he will be guiding us through a tasting of six Peay wines paired perfectly with Emmer & Rye cuisine. Wines include their West Sonoma Coast Chardonnay, Scallop Shelf Pinot Noir, Savoy Vineyard Pinot Noir, Les Titans Syrah and more treats from our cellar.

Andy started Peay Vineyards with his older brother, Nick, in 1996. Their goal was to make American wines that captured a purity and unique sense of place like the great wines they enjoyed drinking from the Old World. To that end, the brothers decided it was critical for them to own and farm their own grapes in a climate much cooler than they had experienced in the New World. In 1996, they purchased an old sheep ranch on a ridge overlooking the Pacific Ocean on the extreme West Sonoma Coast near Annapolis - where folks said it was too cold to ripen wine grapes - and were the first to plant the region in 1998. They were joined in 2001 by Vanessa Wong, former winemaker at Peter Michael, who started her career with stints at Chateau Lafite Rothschild and Domaine Jean Gros. This allowed Nick to focus on farming the 53-acre organic vineyard and Andy to manage sales and marketing. They have been very fortunate to be able to make wines of finesse and intensity that capture the character of their estate vineyard as well as the attention of wine lovers around the world.

Address

51 Rainey Street Suite 110
Austin, TX
78701

Opening Hours

Tuesday	5pm - 11pm
Wednesday	5pm - 10pm
Thursday	5:30pm - 10pm
Friday	5pm - 11:59pm
Saturday	5pm - 11pm
Sunday	11am - 9pm

Website

http://www.emmerandrye.com/

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