D.C. gets a new modern take on the Jewish deli with the opening of On Rye, courtesy of founder Ilyse Fishman.
The restaurant, which got its start as a stand in Nats Park, attempts to give a more health-conscious spin to Jewish fare (the restaurant has worked to reduce salt content while maintaining flavor, and has several vegetarian sandwich offerings). They’re hoping the changes convince diners that the deli food is something they can eat multiple times a week. Find menu items like Wagyu corned beef and pastrami, a smoked beet Reuben, traditional and oven-baked latkes, black and white cookies, babka French toast and babka ice cream sandwiches, and more. The restaurant is serving egg creams, too, plus canned wines, beers, and even champagne.
The space is 2,550 square feet in size, with seating for 60, designed by local firm HapstakDemetriou. One wall is even covered with a sandwich mural. The restaurant is open for lunch and dinner.
On Rye, 740 6th St. NW, website