Rye Street Tavern
Weller Development Partners opened Chef Andrew Carmellini’s restaurant concept Rye Street Tavern in 2017, featuring American cuisine, full bar, private dining spaces, waterfront courtyard for events, and a 25-foot copper column still. The WDC team developed the 13,800SF restaurant on a vacant brownfield site in the Chesapeake Bay critical area. As an owner of the restaurant, the company was involved in all aspects of the restaurant launch, including selecting NoHo Hospitality Group to deliver a premier culinary experience, interior design, naming, branding, marketing, menu selection, and grand opening. The property is currently operated as a luxury event space by Sagamore Spirit Distillery.