“There is no such joy in the tavern as upon the road thereto”
– Cormac McCarthy
A few weeks ago, our friends at Duke’s Beach House recommended we check out the Rye Tavern in Plymouth, since, quite shockingly, we had never been before. They indicated that because we are avid fans of the farm-to-table movement and deeply appreciate the region’s history, we were in store for a wonderful experience.
Long story short, Taylor and Drew were absolutely right – saying “we were impressed,” with the overall vibe, food, and history, would be an understatement. It is terrific, and we can’t wait to go back to enjoy the historic and quaint tavern.
Nestled on a long, winding dirt road in south Plymouth, lies the historic Rye Tavern. One can really “get lost” in their thoughts and in nature on the drive there, as one feels as though they are taking a step back into colonial times, since the dirt road looks akin to what you would see during the Revolutionary War; as a history buff, I was both impressed and in awe.
Once you reach the end, there is an intersection where the Old Sandwich Road and the Old Tavern Trail meet and, dead center in the middle, sits our destination for the evening: the beautiful and historical Rye Tavern. The structure, originally the Cornish Tavern, was built in 1792 by Josiah and Abigail Cornish, and served as an inn and tavern where carriages would often stop for weary travelers who were in need of sustenance and a place to sleep; or, a warm embrace after a long carriage trip from Boston, to provide some respite on a snowy day, where a traveler could warm their bones next to the hearth, while enjoying a pint of porter or mead, listening to the local gossip and politics of the day.
As we approached, we saw the beautiful Cape-Cod style and colonial era tavern, and noticed a gilded, gold-leafed sign, indicating we had finally reached our destination, the quintessential New England look of the Rye Tavern. We quickly parked our car, eager to check out the grounds, where folks were enjoying some cocktails and appetizers on the outdoor patio. I sauntered by the locals and spoke with them for a few minutes, and informed them I had never been to what I was told is “the Rye,” and that I was in for an incredible time and dining experience. While talking to them my gaze went beyond them, as I located their on-premise garden, which provides all of the vegetables, herbs, and other fauna for the true farm-to-table dining experience. After being hurried by my wife, we went to the bright red front door, and entered the tavern.
As soon as I entered, I went into a slight trance: the ambiance was terrific, and the historical prevalence of the tavern was omnipresent: beautiful wooden pine flooring, exposed king post-and-beam joists running across the ceiling, an open floor fireplace and hearth. One other aspect I quickly noticed is that the tavern
tradition is still being fulfilled: patrons were happy and enjoying good conversation over libations and discussing the politics of the day – talking to one another rather than using technology. It makes me happy to see the tavern is still alive and electrified and following in the same manner as when it first opened in the 1700s.
We were greeted by our host, who was very friendly and accommodating, and decided to sit next to the colonial hearth (i.e., fireplace). The table was adorned with flowers, a candle, and impeccably placed utensils: this tavern, or “the Rye,” as the outside locals mentioned, was indeed, the real deal.
We started out with some cocktails, the Green Thumb, which is a combination of tequila, fresh cucumber juice, black pepper honey simple syrup, and a splash of St. Germaine: incredibly refreshing, and would highly recommend on a hot summer day. The wife decided on a classic espresso martini, which in her own words was “one of the best she’s had” in the area. We participated in classic tavern banter, chatting with a few locals and enjoying the vibe and decor of the tavern; I tried to imagine how it looked on the inside so many years ago.
We started to get hungry, so we finished our drinks and ordered some snacks and appetizers, the Smoked Eggplant, Crispy Brussell Sprouts, and the Smoked Wings – all of which, were incredible. For the entrée, we decided on the NY Strip, which is a local fan favorite, so we hear. We ended the night with the Cookie Skillet and the Grapenut Crème Brulee. After our meal, like the true artists that they are, we had a wonderful chat with Executive Chef Josh Todisco and Sous Chef Patrick Baker. Two incredibly talented people doing fresh, unique, and exciting things in the culinary space.
As we left, with the moon at full ascent, I imagined a stagecoach sitting in the distance. I walked around grounds for a moment, listening to the tall pine trees sway in the wind, and felt the crisp air on my face, which had just a hint of the smell of the ocean. I briefly looked down the long dirt road, and knew that this place had left a mark on me, just as it made marks on those there tonight, and on all of the other travelers of the past.
The Rye Tavern was an incredible experience – highly recommend it for the ambiance, cocktails, friendly banter with locals and staff, and of course, the ever-changing and dynamic farm-to-table menu.
Check out the Rye Tavern, and tell them Foodies sent you!
Cheers,
FSS
