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McKinney Export Rye Makes Its Debut in Dallas Proper This Week

Expect a bounty of shareable dishes made with locally sourced ingredients, plus creative cocktails mixed with Rye’s own butterscotch rum

Seared scallops served on a white plate. A salad of greens is plated to the left.
Striking scallops are on the menu at Rye
Rye Official Photo
Amy McCarthy is a staff writer at, focusing on pop culture, policy and labor, and only the weirdest online trends.

Much-lauded McKinney restaurant Rye, known for its locally sourced eats and solid cocktail menu, will make its debut in Dallas proper this week.

The restaurant is set to open its doors on Wednesday, August 25 at 1920 Greenville Avenue, in the space formerly occupied by Laurel Tavern, according to a press release. The restaurant is a project of owner Tanner Agar, who just opened compelling new cocktail bar Apothecary next door to the space that Rye will occupy. At Rye, the dining room boasts seating for 60 diners, plus 40 seats on an outdoor patio.

The menu is devoted to shareable plates from executive chef Taylor Rause, with options like molasses-glazed nopales with masa cake, verde sauce, chili creme fraiche, and panko-fried artichoke hearts, and a cabrito dish called Cornucopia served with green corn tamales, huitlacoche, red corn grits, corn ice cream, and tortilla strips. Charcuterie boards, grilled scallops, and desserts like Mexican chili chocolate cake are also on offer.

On the cocktail side of the menu, look forward to spiffed-up versions of staple drinks like the espresso martini, plus more creative libations like the Welcome to the Jungle, which mixes butterscotch rum with pyrolized banana.

When it opens on Wednesday, Rye will operate from 5 p.m. to 10 p.m. Tuesday through Thursday, 5 p.m. to 11 p.m. on Friday and Saturday, and 5 p.m. to 10 p.m. on Sunday. Reservations are currently open via Rye’s website.