Work is scheduled to begin in late October on an extensive makeover of the restaurant and bar area at the Raleigh Marriott City Center. When the work is complete — this winter, if all goes according to schedule — Posta Tuscan Grille will be no more. In its place will be Rye Bar & Southern Kitchen, whose menu will offer “a refined take on traditional Southern cuisine, inspired by the bounty of quality ingredients from North Carolina and surrounding farmers.”
Given the assignment of putting that concept on the plate is executive chef Michael Rigot, whose work at the hotel recently earned him the additional title of general manager. Rigot’s menu will evolve with the seasons, and will include enticements such as a salad of local greens with sea salt goat cheese; organic chicken and waffle BLT; a daily “meat and three” selection featuring produce and meats from partner farms; and red velvet bread pudding.
A fireplace will add a cozy touch to the 120-seat main dining area. A new patio will provide additional seating, and an adjustable banquet space will accommodate up to 80 for private functions. The Rye Bar will hold up its end of the bargain with a selection of innovative cocktails, a beer tap wall showcasing local and regional brews, and a premium wine list.
Rye Bar & Southern Kitchen (500 Fayetteville St.; 919-227-3370; ryeraleigh.com) will serve breakfast, lunch and dinner daily. The restaurant’s website is slated to go live soon, along with Facebook and Twitter pages where you can follow the progress.