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WHY HERE: Founders Michael Trager-Kusman and William Tyler Morris started Rye with the idea of serving sustainable bistro fare and cocktails featuring house-made syrups and freshly squeezed juices. Order the burger, a plate of raw oysters and a drink such as the Goblin King (absinthe, Green Chartreuse liqueur and dry vermouth).

WHY NOW: While it feels like everyone throws around buzzwords like “local” and “seasonal,” not every place knows what to do with the ingredients once it gets them. Chef Zach Chancey does, and bar manger Kelsey Hofmann has perfected the cocktail list using the same sourcing values.

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900 E. Market St.
Louisville, KY 40206