West Portalians have been counting down the days until former Top Chef contestant Ryan Scott opens the doors to his new, casual restaurant this week. Scott spilled his secrets to SFoodie just before the big opening.
Let's start with the name — once Please & Thank You, now Market & Rye. “Market” represents the fresh ingredients Scott hand-picks at markets and “Rye” plays on both his name and crafted rye bread. SFoodie has high hopes for Scott's bread because he hired a North Beach baker (whom Scott dearly loves) to develop a specially made rye pretzel dough for Market & Rye's sandwiches.
Market & Rye's sandwich menu offers Scott's own take on classics like roast beef and BLTs but also recipes he's collected during his travels in recent years. Imagine Scott's signature salted rye bread stuffed with chicken salad, avocado, pepper jack, cool ranch doritos, and iceberg lettuce (inspired by one of his meals during a visit to Georgetown, Texas).