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Rye Bunny
A new restaurant model as much as it is a new restaurant, Rye Bunny is designed around a counter service operation wedded to a full service dining room experience.
After a decade-long run for the Michelin-starred Tail Up Goat, owners Jill Tyler and Jon Sybert engaged Streetsense to go back to the drawing board in order to reinvent the space for today’s dining scene. By intentionally creating a space for a line leading up to the counter with a drink rail for beverage service, the wait for a table becomes a part of the hospitality experience rather than a prelude to it. Once in the dining room, guests are immersed in a dinner party with an amber glow, surrounded by paper lanterns embedded with dried wildflowers, candles on tables, and folk art on the walls. Described by Washingtonian as “an analog dream”, the design of Rye Bunny’s space creates intuitive flow for guests and staff alike, and the cozy and bustling space puts everyone at ease.
