Owners Jill Tyler and Jon Sybert are launching their highly anticipated new venture, Rye Bunny, in Washington D.C. This opening marks a significant pivot for the couple, who previously operated a beloved Adams Morgan establishment for a decade.

The Decision to Reset and Relocate

The decision to close their previous restaurant stemmed from a need for change after ten years in business. Sybert noted that they had evolved significantly, as had the city and the industry itself. Tyler explained that the previous operation was becoming unsustainable, stating, “I don’t want to be a business owner to run a nonprofit, and that’s kind of what Tail Up Goat was quickly becoming.”

Ultimately, Tyler and Sybert chose to remain in D.C. and continue in the restaurant industry, choosing to revitalize their original location. Their new concept, Rye Bunny—named for their two dogs—is set to open on Thursday, April 2.

Inspiration from Austin and a New Service Model

Tyler initially resisted the idea of a counter-service restaurant, prioritizing the personal connections fostered in traditional hospitality settings. However, a visit to Birdie’s in Austin, co-owned by a former colleague, completely changed her perspective.

After witnessing Birdie’s operations, Tyler reversed her stance, telling her friend, “I’m going to open a counter service restaurant.” Rye Bunny's model blends elements of fast-casual dining with full-service touches.

The Hybrid Service Experience

At Rye Bunny, patrons order at the counter, where staff assist with menu selections, including wine and cocktails. Guests then select a table, and servers handle water service, plate clearing, and additional food and drink orders.

Crucially for Tyler, this setup still allows for the desired “banter that is my favorite part about going out, if that’s what you want.” From an operational standpoint, the model requires nearly half the front-of-house staff, making it more economically viable.

Commitment to Sustainable Work Culture

This staffing reduction allows the owners to offer health insurance to all full-time employees and ensure competitive pay. All hourly staff will receive at least the full minimum wage before tips.

Furthermore, because the restaurant does not utilize the tip credit, gratuities are distributed between front- and back-of-house staff, helping to equalize pay. Tyler summarized the shift in focus: “Sustainable wasn’t only about supporting local food systems in the way we thought about it previously. Sustainable was ‘How do we run a sustainable business? How do we create a sustainable workplace culture?’”

Comfort Food with Elevated Twists

Chef Sybert describes the menu as “comfort food,” though it features creative updates. Offerings include a steak au poivre variation incorporating peppery nasturtiums, ravioli filled with ramps and spring greens, and fried chicken topped with sumac, aleppo honey, black garlic, and crispy lemon slices.

Tyler highlighted her personal favorite: butter-crisped parsnips served with a date/chili crunch and a minty apple salad with mascarpone. Sybert noted that these dishes possess a “nostalgic pull” while remaining unique.

Beverage Program Details

The drink selection, curated by former Tail Up Goat beverage director Audrey Dowling, features about 100 bottles of wine and 14 wines available by the glass, generally priced between $12 and $15. The list also includes several beers and batched cocktails, such as two martini variations and a mezcal negroni.

Designing a Cozy Atmosphere

The new dining room maintains the same seating capacity as the previous space but eliminates the bar area. Tyler’s primary directive to the design firm Edit at Streetsense was to achieve a “cozy” aesthetic.

The interior incorporates vintage quilts, mismatched secondhand wooden chairs, and booths upholstered with leather rag rugs thrifted from an Austin flea market. Locally crafted stained glass transoms divide the counter area from the dining room, while the ceiling is adorned with string lights and paper globe lanterns containing pressed flowers.

Charitable Reservations Policy

The restaurant will primarily accommodate walk-ins, but two reservations will be accessible nightly via OpenTable. Each reservation requires a $25 booking fee, which is donated entirely to non-profits supporting immigrants facing detention or deportation. Tyler views this as a method for sustainable charitable contribution while offering certainty to guests who prefer to book ahead.