“First we eat, then we do everything else.” —M.F.K. Fisher

McKinney Food Company, founded by chef/owner Jeff Qualls, is pleased to announce the opening of their first location, rye. craft food and drink, located at 111 W. Virginia St. This modern American bistro, with a prominent location in Historic Downtown McKinney, opened Tuesday, Nov. 17.

Chef Qualls attended the Culinary Institute of America in Hyde Park, N.Y., training under some of the best Certified Master Chefs in the world. In the fall of 2001, Jeff moved to California’s Napa Valley to study wine and its vital interaction with various types of cuisine. Jeff trained at the Culinary Institute of America at Greystone, the CIA’s sister campus, where he fine-tuned his skills in patisserie and artisan bread baking.

rye. craft food and drink

Jeff returned home to Texas in 2002 and opened McKinney’s premier golf facility, the PGA Tour’s TPC Craig Ranch, alongside Dallas' chef restauranteur Brian Lusher. In 2005, Jeff opened Poppy’s Garden Cafe in downtown McKinney earning 4 stars from The Dallas Morning News and was named one of the top five young chefs to watch by D Magazine. After stops at Hibiscus and the historic Zodiac cafe in Niemen Marcus, Jeff joined Kent Rathbun Catering in 2012. Jeff was also entrusted with opening Chef Rathbun's latest offering, Hickory, a modern Texas Roadhouse.

At rye, part of Chef Qualls mission is to cultivate relationships within the community. To that end, he has partnered with many local purveyors to bring the best products to your table. “As seasons change, so will the menu at Rye. Working with seasonal produce helps us create value in our menu, but also ensures we are serving our guests the best of what the season offers.” Jeff is inspired by the buildings and streets of historic downtown McKinney. He takes pride in the history thereof, and the traditions of their culture.  His desire is to “extend uncommon excellence and hospitality to guests by building individual relationships and customizing each and every experience.”

The lunch and dinner menus feature items such as Dr. Pepper braised pork belly, coriander roasted snapper, and bucatini carbonara with a duck fat poached egg. The Sunday brunch menu at rye will include a bacon and Nutella short stack, huevos con sofritos, and a rotating chalkboard menu featuring local farmers as well as specialty cocktails. Our full menu can be found on our website at ryemckinney.com.  Lunch dishes will range from $8 to $18, dinner dishes from $14 to $27, and hand crafted cocktails drinks will be offered for $8 to $10.

Rye’s noteworthy cocktails are hand crafted by the service manager and lead bartender, Manny Casas. Manny uses fresh ingredients to pair cocktails with menu items which enhance our guests’ overall experience. The restaurant's small but well-rounded wine list features 25 bottles ranging from $30 to $85 while beer lovers will enjoy a selection of popular craft beers.

The restaurant will serve lunch, dinner and Sunday brunch. Hours of operation are Tuesday through Thursday 11 a.m. to 9 p.m., Friday and Saturday 11 a.m. to 11 p.m. and Sunday brunch from 10 a.m. to 3 p.m. In addition to dining in, rye is available for private events and catering. For more information, please call 214-491-1715 or email info@ryemckinney.com.