Chris Parsons, the chef/co-owner of Steel & Rye, is a fourth-generation fly-fisherman who plays the banjo, loves wooden boats and once drove a tractor at Whippoorwill Farm on Martha’s Vineyard.
Steel & Rye is housed in a 6,800-square-foot garage that was formerly an auto body shop for ambulances.
Welcome to Steel & Rye
The entrance gives visitors a good idea of the scope of the restaurant.
No matter where you sit, including the bar area, there’s plenty of room to breath in this industrial space.
A dining area tucked in a corner provides a little more privacy for those interested in a quieter evening.
A favorite appetizer at Steel & Rye is the veal meatballs with button mushrooms.
Not so po'
A recent menu offered a fried shrimp po’boy.
This terrific salmon entrée is delivered to the table in a pan.
For a bigger appetite, order the double-cut pork chop with seared cabbage, king oyster mushrooms, Asian pear, puffed rice and an apple-soy glaze.
A big menu hit is a dish called Legs & Eggs. It's a sweet potato puree topped with a sweet potato & duck confit hash that has been cooked with duck jus and brown butter. A sunny-side duck egg rests on top with grilled scallions and a pinch of Parson's house made Five Spice Powder. Yum!