Rye Street Tavern is Chef Andrew Carmellini and NoHo Hospitality Group’s American restaurant located in Baltimore’s Port Covington neighborhood, adjacent to the Sagamore Spirit Distillery.
Rye Street Tavern is a tribute to the neighborhood taverns of Charm City’s industrial era, where locals and visitors quenched their thirst, exchanged stories and enjoyed good cooking. Chef Carmellini’s menu features locally-grown ingredients, farm-raised meats including his famous fried chicken, sustainable seafood and raw bar, and plenty of Maryland crab. Rye Street Tavern proudly specializes in serving American spirits, craft beers and wines, with an emphasis on rye whiskey and Maryland’s distilling heritage.
The bi-level space designed by Baltimore-based Patrick Sutton offers indoor and outdoor dining with views of the Patapsco River, a bar area with a stage for live entertainment overlooking Sagamore Spirit’s rye distillery, four private dining spaces, and American relics like a 25-foot-high copper column still.