Rye: If there's a softer mode than "soft opening," a more friendly and familial "friends and family," it's embodied by this new Williamsburg restaurant from chef Cal Elliott (Dressler, Dumont). Though word of the new establishment, located in a former bodega, began trickling out several weeks ago, it is still very much a work in progress, albeit a gorgeous one. During a visit to Rye yesterday, an admittedly exhausted Elliott declined to reveal anything about his menu, which he would only describe as "contemporary American." He told us that a recent photo spread on Grub Street and menu reveal on Eater were done without his approval, and he may soon close the kitchen for a week to reevaluate. more ›