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Nice review, I have been to Rye several times and agree with many of your points. There is one that I do take issue with, and that is about the cocktails. The Hemingway daiquiri & Jack Rose and two cocktails that have been around for a long time. I am wondering if somehow their execution went wrong, or you just don't like those cocktails. Some people just don't like the taste of Maraschino liquor, a key ingredient the Hemingway Daiquiri, or does their recipe use to much. Same with the Jack Rose, it is an very simple drink which I love to make. Does Rye use too much Grenadine, or do they use rose's(which I highly doubt), just saying it tasting like spiked fruit punch is to nonspecific for me, but that is coming from a bit of a cocktail nerd.

Filet Mignon! So tender and juicy!

They have them in the MET FOODS on Driggs Ave and Russell street in Greenpoint, Brooklyn. I get them once in a while...I love them.
What a wonderful, and delicious, concept.

pliant is my fav

GROSS!

Rosemary Foccacia topped with fresh red onion and tomato and drizzled with olive oil.

My boyfriend Adam is my cooking inspiration. Since we moved in together, he has made me into a bonafide foodie. He cooks something exotic almost every night of the week, and his recipes are always taken from different sources and cultures. He has reinvented my palate and my way of approaching and enjoying food. I love him and, undoubtedly, what's for dinner tonight...