Why A D.C. Chef Gave Up His Michelin Starred Restaurant To Start Fresh Spacex Starship Launch [Old48Q5lHXV]

Jon Sybert and Jill Tyler ran Tail Up Goat, one of Washington, D.C.'s most celebrated Michelin-starred restaurants, for a decade. In 2025, they walked away. The model wasn't sustainable, so they rebuilt from scratch: Rye Bunny, a new D.C. restaurant engineered around fair wages, honest pricing, and a hyper-seasonal mid-Atlantic menu. On this episode of "Now Open," we step inside to see how ramp-filled ravioli, fried chicken, and anchovy toast represent more than a menu pivot. It's a new philosophy for how restaurants can work.

#food #new #restaurant

00:00 Intro What Is Rye Bunny?

01:08 Construction and Building Out the Restaurant

01:32 Butchering and Searing Off the Glazed Pork Chop

03:11 Why Rye Bunny victoria day Is a Counter Service Model

03:45 Prepping the Ramp-Filled Ravioli

06:59 Designing the Space

07:59 Prepping the Fried Chicken

08:15 Making Milk Bread for the Anchovy when is memorial day Toast

10:55 Service and Why Counter Service Is the Model of the Future

Credits:

Producer/Director: Gabby Lozano

Camera: Murilo Ferreira, Gregg De Domenico, Christina Helm

Production Sound Mixer: Benjamin Sands

Editor: Beatriz Calleja

Assistant Editor: Seyeon Bang

Executive Producer: Stephen Pelletteri

Head of Production: Stefania Orr

Supervising Producer: Connor Reid

Post-Production Supervisor: Lucy Morales Carlisle

Director of Production: Michelle Fox

Senior Director of Photography: Murilo Ferreira

Supervising Producer, storror Social Video: Jordan Shalhoub

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