Rye & Co Turns Into An Upmarket Steakhouse (Closed)

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Rye & Co has morphed into an upmarket steakhouse. It opened in Xintiandi Plaza a year ago, originally as a bakery with a Nordic-inspired all-day brunch menu.

But things change, and the powers that be have determined that big steaks trump eggs Benedicts when it comes to attracting mall-going diners.

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About Rye & Co Steakhouse

The new iteration of Rye & Co is a classic American steakhouse. This concept takes residence on the seventh floor. It’s a straightforward menu of strong appetizers, sides, and desserts. The mains are steak cuts of all sizes from the filet mignon for single diners to the Tomahawk for groups to share.

What I really like about it is that it is small, intimate space. You can also have a nightcap on the terrace.

The sixth floor bistro is open during the day and serves some of the original Rye & Co menu items, including crowd favorites like Nourish Bowl and Nordic Benedict, supplemented by new steak-based sandwiches and burgers.

What makes a good steakhouse? For one, a good steakhouse must have quality meat that’s cut, handled, stored and cooked well. You also need quality appetizers that hold their own to make the meal complete. Rye & Co does this very well.

Table bread

Introducing The Appetizers

I wholeheartedly recommend the Jumbo Shrimp Cocktail (¥158) and the Beef Tartare (¥148). Those two are excellent.

Four meaty shrimp are served on ice with a powerful horseradish dip, while the classic French-style beef tartare comes with hand-cut fries. The beef tartare is slightly spicy with well-balanced flavors and a light bite from the tiny shallots and sweet pickles.

Jumbo Shrimp Cocktail (¥158)

Beef Tartare (¥148)

There’s also the American steakhouse requisite of Oysters Rockefeller (¥188/three), cheese baked oysters topped with butter-herb sauce.

Oysters Rockefeller (¥188)

Main Course: Steaks and Sides at Rye & Co

All steaks come with unlimited hand-cut fries. Each steak comes with one sauce—house steak sauce, green peppercorn, or béarnaise.

Tomahawk (¥1,388) Australian Wagyu Ranger Valley M5 1.5kg

Personally I’d go for a Rib-Eye cut, medium rare (leaning on rare). It’s well marbled (I love high fat content in my steaks), tender, and strong beefy flavor. The Tomahawk is good for sharing, as it’s essentially a Rib-Eye with a couple extra inches of meat on the bone.

Rib-Eye (¥688) Australian Wagyu Ranger Valley M5 480g

Sirloin 280g M3 ¥288

I trust you’re going for the meats. However, if your dining companion(s) feel otherwise, there are also non-beef mains of salmon (¥288/380g), roast chicken (¥198/half, ¥368/whole) and The Nest Raspberry -N- Stout Ribs (¥288/half rack, ¥588/whole). These also come with all-you-can-eat fries.

Pan-Fried Salmon Fillet ¥288/380g

The Nest Raspberry -N- Stout Ribs (¥588/whole rack)

There’s also a Surf & Turf (¥488) option that couples a New York Strip (280g) with half Boston Lobster, Jumbo Shrimp, or Scallops.

Hand-Cut Fries (¥58) – Excellent

Roast Garlic Mashed Potatoes (¥58)

Sautéed Mushrooms (¥48)

To Finish: The Desserts

The desserts are again, mostly classics. A favorite is the chocolate cake. It’s height and girth might be intimidating, but the chocolate cream and cake layers are quite light, and its not overly sweet.

Giant Layer Chocolate Cake (¥98)

Baked New York-Style Cheesecake (¥78)

Key Lime Pie (¥78)

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Rye & Co Steakhouse
Address: 6-7/F, Xintiandi Plaza, 333 Huaihai Zhong Lu, near Huangpi Nan Lu 淮海中路333号新天地广场6-7楼, 近黄陂南路
Tel: 63391993
6/F Bistro: 11am-5:30pm
7/F Dining: Sun-Thu 5:30pm-11pm, Fri-Sat 5:30pm-midnight