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Upcoming Events 

Tokyo Pop up!

Chef Kevin will be joining his friend, Chef Daisuke Nomura in Tokyo for a two day cooking event centered around Aroma on June 28th and 29th. Dinner will be held at Sougo, and will consist of a 7 course tasting menu, with sake and tea pairings optional. Email info@tokyo-cook.com for reservations!

American Diner Brunch

Our next brunch theme launches on June 16th, just in time for Fathers Day! Patty Melts, Deviled Eggs, and Pony Beers are in your future - reservations open now!

Wine & Food Week in The Woodlands

Catch Chef de Cuisine Tim Welch in The Woodlands on June 8th!

Upcoming Events & Press

Escape this heat with a delightfully refreshing Tierra Verde. A fun play on a tequila gimlet with fresh cucumber and house-made Hoja Santa syrup. ¡Que bonita!

We're currently looking to add a passionate, driven Chef de partie to our team. Email us at emmerandrye@gmail.com to apply!

Our Koji Egg Cream with Fredericksburg Peaches delicately balances the complexity of rice koji and the beauty of Swiss meringue, leaving you with the perfect light and flavorful bite. A lovely way to end a summer meal.⁠

Umeboshi is a Japanese preservation technique traditionally done with green plums, shiso leaves, and salt. We use the boshi method to preserve the short fruit seasons that we have here in Texas. From blueberries to last of the season pears, boshi imparts umami, acid and texture across our menu.

BITTER. Why is it so compelling? Why is it so divisive? If you've spent enough time at Emmer & Rye you've surely heard Lynne Rosetto Kasper wax on about taste receptors, but for those who haven't...⁠ .⁠ We have 25 genes that code for bitter receptors on our taste buds, whereas for sweetness we only have 2. Sweet is simple: if it's sweet, we know it has calories, and evolutionarily, that's helpful for us. Bitterness, on the other hand, often indicates toxicity. It's a flavor we must learn to like, as it contradicts our most primitive survival instincts.⁠ .⁠ Digestive bitters have been used for centuries to prepare for dinner (aperitif) or recover from dinner (digestif). These bitter herbs stimulate receptors on the tongue, stomach, gallbladder and pancreas, encouraging digestive juices to breakdown food and absorb nutrients. This improves digestion, aids mineral and vitamin absorption, reduces gas, bloating, heartburn and inflammation, regulates blood sugar, and promotes detoxification.⁠ .⁠ What's your favorite form of bitter? Vermouth? Amari? Coffee? Hops? We're currently crushing on bartender Jenn's magical concoction - The Season of The Witch: Hayman's Old Tom Gin, Jenn's Housemade Tonic & Carpano Antica. It's refreshing, full of deliciously beneficial bittering agents, and a great aperitif to prime you for dinner. Cheers!

We almost always use Sungold Tomatoes fresh because they're so delicious on their own. Brushing them with a little egg white amino (a savory amino sauce made from egg white waste) brings out their natural umami and enhances their beautiful texture.⁠