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Rye Street Tavern is Chef Andrew Carmellini and NoHo Hospitality Group’s newest 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.

Chef Andrew Carmellini

Chef, Restaurateur, Author

Andrew Carmellini's cooking is soulful and flavorful, rustic and refined. It's a personal style that reflects his American roots, his work in some of the world's best fine dining restaurants, and his travels abroad.

Born and raised in Seven Hills, OH, Andrew credits his parents who loved simple, delicious, well-made food with his early appreciation for it. After graduating from the Culinary Institute of America, Andrew became part of a generation of chefs who began their cooking careers in the heyday of era-defining institutions such as Lespinasse, L’Arpège and Le Cirque. Then in 1998, Andrew became the opening Chef de Cuisine of Café Boulud. During his tenure, he was awarded twice by the James BeardFoundation and named one of Food & Wine Magazine’s“Best New Chefs,” among many other accolades. Members of his kitchen brigade would also go on to become some of today’s brightest culinary talents, leaving Andrew’s own set of prints on the era that followed.

Outside of culinary circles, Andrew is known as a hit-maker synthesizing pertinent culinary culture with urban social dining scenes. His restaurants are often credited with cracking the code between fine cooking and fun dining. They currently include 10 restaurants, a live music and performance venue, a retail and wholesale bakery, three cocktail bars, a beer hall, two fast-casual concepts, and six hotel food and beverage programs across four states. No two are alike.

Andrew is also the author of two cookbooks with his wife Gwen Hyman: "Urban Italian" (Bloomsbury Press, 2008), which climbed to the year's "Top Ten Cookbooks" list on, and "American Flavor". (Ecco: Harper Collins, 2011). 

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