Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/692367
photography courtesy of emmer & rye A charming culinary haven, Emmer & Rye brings a "choose your own adventure" dining experience to Rainey Street. Chef Kevin Fink and his team create an always-changing menu of sea- sonal items, supplemented by a rotating dim sum cart of dishes celebrating the daily haul of small farmers and foragers. "As a chef, you are always in pursuit of how to extract the best flavor of your product," says Fink, a 2016 Food & Wine Best New Chef. This is why Emmer & Rye freshly mills heritage grains for pastas, breads, and desserts. An in-house fermentation program maximizes the life of produce and ups the flavor ante of dishes such as the supple Johnny Cake, filled with fermented vegetables and meats. "When you use acid through fermentation, there is an unexplain- able vertical and horizontal flavor," Fink explains. Pasta at Emmer & Rye centers around a dedication to relic grains and Fink's tenure in Florence, Italy. Cacio e Pepe is a staple, made from Blue Beard Durum spaghetti and Challerhocker cheese—a creamy bowl of perfection. A bone- in pork chop may be Emmer's most elusive menu item, there until it's gone with a rich umami flavor from two weeks of dry aging. If you miss the chop, a return visit to Emmer & Rye guarantees a whole new adventure. 51 Rainey St., Suite 110, 512-366-5530; emmerandrye.com . The fuTure of AusTin dining is now AT EmmEr & ryE, from iTs grAin-bAsed menu To iTs cArT full of nighTly surprises. By Frani LiEBErman all that and dim sum "When you use acid through fermentation, there is an unexplainable vertical and horizontal flavor." —chef kevin fink 40 AUSTINWAY.com top: Kevin Stewart designed the rustic and welcoming Emmer & Rye, which opened to national acclaim in late 2015. bottom: Grains are celebrated in many dishes, such as the red fife and emmer grain salad with Pure Luck chèvre and cherry tomatoes. scene dine