6 of America’s Most Inviting Hotel Restaurants
Raleigh’s downtown Marriott has become a local dining hotspot thanks to Rye, the hotel’s upscale, 250-seat restaurant that replaced a long-languishing Italian restaurant in late 2015.
Offering a modern twist on Southern comfort food, Rye delivers a menu of regional favorites such as Cheerwine Spareribs and Short Rib Mac and Cheese, as well as seasonal dishes like Fried Green Tomatoes featuring smoked pimento cheese and truffled honey pulled from beehives on the hotel’s roof.
The restaurant’s modern farmhouse interior, punctuated by 19-foot ceilings, includes four imposing, 700-pound barn doors that separate the open kitchen, dining room, and private-dining room. Cold-rolled steel, wine barrels, and chalkboards work in tandem to elevate and brand the environment.
According to Rye GM and executive chef Michael Rigot, the restaurant averages about 160 weekday lunch covers, a rare-to-find hotel industry tally that speaks to Rye’s elevated offerings. “From the menu to the design, we’re doing a lot of things that are far from average in hotels like ours,” Rigot says.