As a very passionate chef, Stu Diapold has a unique vision in regards to how food should be seen. He incorporates only the freshest meats and produce options from local vendors into every dish we prepare here at Rare & Rye. This is why our menu gets rewritten twice a year, once in the spring and once in the winter. It ensures that we are only using what is available seasonally and although this creates a more extensive spring menu, it allows us to stick to what we value most- fresh food.
Together, it is our mission to restore the trust between consumers and what comes on the plate in front of them.