Rye Plaza
Casual bistro for upscale American fare
Bar · $$$
From the team behind Leawood’s Rye comes this Country Club Plaza farm-to-table bistro serving hearty American fare like hushpuppies, peel-and-eat shrimp and fried chicken, plus wood-fired steaks, pies and cocktails. The casual modern setting is marked by white subway tiles, natural woods and blue banquettes, plus a patio dotted with fire pits.
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hours Open Today · 7:00 AM - 10:00 PM
7:00 AM - 10:00 PM
7:00 AM - 10:00 PM
7:00 AM - 10:00 PM
7:00 AM - 10:00 PM
7:00 AM - 11:00 PM
10:30 AM - 11:00 PM
10:30 AM - 9:00 PM
location 4646 J C Nichols Parkway, Kansas City, MO 64112, USA phone +1 816-541-3382 website www.ryekc.com directions Get Directions
Zagat Mentions of Rye Plaza
Google Reviews
Great service and amazing food as usual! I finally got to try this new location down on the Plaza and the atmosphere was awesome. The bar and seating areas were massive and everything was spaced out perfectly. The best part was the deserts counter, now you can sneak a look at all the delicious sweets!
Matt Peppes · January 17, 2018
I'm THRILLED to have a location so closer to me. Rye has been a staple in Kansas City for amazing food for some time now, and the minds behind it are wonderful people themselves, active in the community and respected. They are, of course, the minds behind Bluestem, another prominent restaurant in the area. The food, of course, reflects that. They have an AMAZING space on the plaza. They have an open kitchen, a bakery window so you can take home some of their famous pies and cakes, and more. Everything is delicious, and they do accommodate to dietary restrictions.
Kolika Kirk · January 28, 2018
If you haven't been to Rye on The Plaza, you need to get there and fast. What an amazing restaurant and experience! Absolutely loved it from start to finish. Top notch staff and the food is simply the best. Love the pies! Get one to take home with you when you are finished with your tasty fried chicken (can't be beat!), steaks and much, much more. Good comfort food.
Jill Masson · December 19, 2017