The new Rye Tavern, located in the historic Wright Tavern, at the intersection of Old Tavern Trail and Old Sandwich Road, seats up to 50 patrons inside the newly renovated dining room, bar area, and another 30 guests on the heated outside patio area. We offer our guests a changing menu filled with classic dishes with a twist that reflect New England's four seasons with inspirations from our own 2100 square foot vegetable garden just outside the Tavern.
At Rye Tavern we are strong believers in bringing the freshest products to your plate and we aim to use our local resources for a number of reasons. The Farm to Table movement not only benefits our bellies but is also is good for the environment; we aren’t wasting gas nor polluting the air when shipping food around the globe. Eating locally is healthier because we’re not exposing your food to pesticides or chemicals. Lastly, it is beneficial to our community to support our local farmers. But more than anything else, we believe that seasonal New England produce is delicious and fresh.
Farms We Work Closely With
Click on the available links below to visit the farms' sites.
- Beixedon Estates, Southold, NY
- Bump Rock Farm, Plymouth, MA
- Colchester Farm, Plympton, MA
- Plato’s Harvest, Middleboro, MA
- Whip’s Farm, Plymouth, MA
- Fresh Meadows, Carver, MA
Joanna Farrar
Joanna Farrar's upbringing on her family's small western Maine farm is where she gained her appreciation and love for food. Having a bounty of fresh produce, dairy and meats gave her the platform to experiment and play with food. It also helped her to gain immense respect for local farmers and producers.
Wanting to refine her skills, she studied at Southern Maine Community College, earning her associates degree in Culinary Arts and Business Administration. While studying she worked various restaurant jobs, most notably as the sous chef at a small central Maine café. There she worked every aspect of the restaurant, absorbing all she could about local, from scratch cooking.
She continued to work in many New England restaurants holding various positions. Most recently she worked as the Executive Chef of Bogey's at the Kingsbury Club, a full service restaurant and event facility.
Joanna will cook with the philosophy that good food can be crafted using fresh and simple ingredients. She hopes this is transpired into each dish she creates.
