Rye. Craft Food and Drink.

Rye. Craft Food and Drink. Handcrafted American specialties with local, seasonal touches in historic environs. Throckmorton, (1866-67).
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Rye opened in the fall of 2015 and is located in the former law office of Texas Governor, James W. The historical significance of the city, the downtown square, and the building where it is located have inspired Owner/Chef Jeff Qualls to create both a space and menu that is a nod to a simpler time, dedicated to locally sourced products, hand-crafted cocktails, and the forgotten spirit of hospitali

ty. A long time McKinney resident, Jeff began working in restaurants at the age of 14 and quickly decided the fast-paced, high-energy environment suited him ideally. After making his rounds in the local restaurant scene, he decided to attend school at the world renowned Culinary Institute of America in Hyde Park, New York training under some of the best Certified Master Chefs in the world. After graduating in the fall of 2001, Jeff moved to California’s fabled Napa Valley to study wine and its vital interaction with various types of cuisine. While in Napa, Jeff trained at the Culinary Institute of America at Greystone, the CIA’s sister campus. There he fine-tuned his skills in the fields of patisserie and artisan bread baking. Jeff returned home to Texas in the winter of 2002 where he successfully opened McKinney’s premier golf facility, the PGA Tour’s TPC Craig Ranch, along side one of Dallas' finest chef restauranteur's Brian Lusher. In 2005, Jeff opened Poppy’s Garden Cafe in downtown Mckinney where he was given 4 stars by the Dallas Morning News and was named one of the top five young chefs to watch by D Magazine. After stops at Dallas' Hibiscus and Neiman Marcus' historic Zodiac cafe, Jeff joined Kent Rathbun Catering in 2012, before opening Chef Rathbun's latest offering, Hickory, his modern Texas Roadhouse featuring the best in local burgers, barbeque, and craft cocktails.

Rye is returning to its July 2018 à la carte menu, the very first menu the restaurant ever served, now transformed into ...
02/03/2026

Rye is returning to its July 2018 à la carte menu, the very first menu the restaurant ever served, now transformed into a tasting experience. Familiar dishes come back with fresh perspective, reflecting how far the kitchen has come.

Paired with an all-new beverage program.

01/27/2026

We're all thawed out and ready to go!

We missed you this weekend and we can't wait to see you here.

As we step into a new year, we’re filled with gratitude.For our team, our community, and everyone who chooses to spend t...
01/02/2026

As we step into a new year, we’re filled with gratitude.

For our team, our community, and everyone who chooses to spend their time with us.

Thank you. 🤍

Course Xl - Quinoa & RyeThis course leans into late-season fruit: Honeycrisp apple, Bosc pear, and plum layered with rye...
12/30/2025

Course Xl - Quinoa & Rye

This course leans into late-season fruit: Honeycrisp apple, Bosc pear, and plum layered with rye whiskey for warmth. A miso marshmallow adds savory depth, black sesame brings bitterness and crunch, and sour quinoa ties it together with a bright, fermented edge.

Grain Stories:
Quinoa: The Incan “mother grain” — cultivated for thousands of years across the Peruvian Andes and valued as both nourishment and medicine.

Rye: A rugged, cold-hardy grain with deep earthiness; long central to breads, beers, and whiskies alike.

Celebrate New Year’s Eve with rye and apothecary, seated at the bar alongside the team behind Michelin’s Best Cocktails ...
12/20/2025

Celebrate New Year’s Eve with rye and apothecary, seated at the bar alongside the team behind Michelin’s Best Cocktails in Texas and James Beard–nominated talent. This year, we’re ringing it in with a thoughtfully crafted brand-new 7-course tasting menu, designed to carry you into the year ahead.

Wednesday, December 31, starting at 5:30PM.

Course X - Kamut & MilletDelicata and acorn squash anchor this dish with warm, autumn depth, set inside a millet ale cru...
12/17/2025

Course X - Kamut & Millet
Delicata and acorn squash anchor this dish with warm, autumn depth, set inside a millet ale crust that brings subtle malt and earthiness. A duck fat–caraway crumble adds savor and spice, while a kamut milk sherbet made by steeping and blending the grain horchata-style brings a cool, buttery finish.

Grain Stories:
Kamut: Ancient wheat with possible Egyptian origins; revived in modern Montana. Buttery, nutty, quietly rich.

Millet: Once a staple in China before rice; still central across Africa. Drought-resistant, earthy, resilient.

Had Un Oeuf?A winter flip of rye, port, and horchata, brought together with a whole egg and nutmeg. Silky, spiced, and q...
12/09/2025

Had Un Oeuf?
A winter flip of rye, port, and horchata, brought together with a whole egg and nutmeg. Silky, spiced, and quietly indulgent.

Chef yoakum joins Rye for a one-night-only, 8-course collaboration. This first-ever collab features an all-new tasting ...
12/06/2025

Chef yoakum joins Rye for a one-night-only, 8-course collaboration.

This first-ever collab features an all-new tasting menu — from smoked oyster flan and Japanese ratatouille to wagyu tataki-ignon and a butter-mochi finish — paired with Michelin’s Best in Texas cocktails from the Rye bar.

With a career spanning NYC, London, Chicago, SF, and 3.5 years at The French Laundry, plus a Michelin recommendation and James Beard Finalist recognition in Dallas, Chef Yoakum now leads his newest project, Lynn’s Table.

This first-ever collab features an all-new tasting menu — from smoked oyster flan and Japanese ratatouille to wagyu tataki-ignon and a butter-mochi finish — paired with Michelin’s Best in Texas cocktails from the Rye bar.

Thursday, Dec. 18 | 5:45 PM | $200/person

Reserve your seats on

Chef joins Rye for a one-night-only, 8-course collaboration. This first-ever collab features an all-new tasting menu — ...
12/06/2025

Chef joins Rye for a one-night-only, 8-course collaboration.

This first-ever collab features an all-new tasting menu — from smoked oyster flan and Japanese ratatouille to wagyu tataki-ignon and a butter-mochi finish — paired with Michelin’s Best in Texas cocktails from the Rye bar.

With a career spanning NYC, London, Chicago, SF, and 3.5 years at The French Laundry, plus a Michelin recommendation and James Beard Finalist recognition in Dallas, Chef Yoakum now leads his newest project, Lynn’s Table.

This first-ever collab features an all-new tasting menu — from smoked oyster flan and Japanese ratatouille to wagyu tataki-ignon and a butter-mochi finish — paired with Michelin’s Best in Texas cocktails from the Rye bar.

Thursday, Dec. 18 | 5:45 PM | $200/person

Reserve your seats on

Course VII — Barrel Stave SpinalisWagyu Spinalis, Rouille-Bise & BordelaiseBarley: one of the earliest cultivated grains...
12/03/2025

Course VII — Barrel Stave Spinalis
Wagyu Spinalis, Rouille-Bise & Bordelaise

Barley: one of the earliest cultivated grains, has anchored bread and beer for nearly 10,000 years.
Rye: tied to old-world bread and whiskey, brings its own history of smoke and depth.

Here, wagyu spinalis is smoked over whiskey barrel chips and served with two sauces: a sourdough rouille-bise of saffron aioli, onion, bread, and cream, and a beet-lapsang bordelaise enriched with scotch and Chinese black tea.

Wagyu spinalis, whiskey barrel smoke, sourdough rouille-bise, beet-lapsang bordelaise, barley, rye

Course VI — Pulp ChickenYellow Chicken LegEinkorn — considered the world’s oldest cultivated wheat — traces its origins ...
11/28/2025

Course VI — Pulp Chicken
Yellow Chicken Leg

Einkorn — considered the world’s oldest cultivated wheat — traces its origins back over 10,000 years to the Fertile Crescent.

Here, a yellow chicken leg is broken down, its fat rendered and the meat cooked sous vide before being fried crisp. A rich farse adds tenderness and depth, while a rye whiskey jus brings a spirited, savory backbone. Brown butter and thyme layer on warmth and aroma. An einkorn biscuit adds rustic texture, and a touch of wheatgrass lifts the plate with brightness.

Yellow chicken leg, farse, rye whiskey jus, brown butter, thyme, einkorn biscuit, wheatgrass oil

Course VIII beverage pairing — Pear Milk Punch
Coquerel VSOP Calvados, Old Overholt Rye, St. George Spiced Pear Liqueur,...
11/26/2025

Course VIII beverage pairing — Pear Milk Punch

Coquerel VSOP Calvados, Old Overholt Rye, St. George Spiced Pear Liqueur, Pear, Cinnamon, Crème Fraîche

In this sidecar-leaning riff, VSOP calvados and rye are thebackbone that’s warm, structured, and gently fruity. Acid-adjusted pear steps in for lemon while spiced pear liqueur replaces the traditional dry curaçao, pushing the profile deeper into autumn.

The cocktail is then clarified through a milk punch. The cinnamon-infused crème fraîche, giving it that silky finish. What you’re left with is a delicate fall blend — pear, spice, tang, and a whisper of cream — perfectly balanced to echo the richness of the 8th course.

Address

111 W Virginia Pkwy
McKinney, TX
75069

Opening Hours

Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 11pm
Saturday 10:30am - 11pm
Sunday 10:30am - 10pm

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