high & rye

SOUTHERN KITCHEN & BAR

 

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NOW SERVING LUNCH & BRUNCH! 
COME JOIN US EVERY MONDAY - FRIDAY FOR LUNCH FROM 11AM-3PM & BRUNCH ON SATURDAY & SUNDAY
FROM 11AM-2PM!

 



 

5310 E High St, Phoenix, AZ 85054

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INFORMATION


HOURS: 
SUNDAY - THURSDAY 11AM - 10PM
FRIDAY & SATURDAY 11AM - 12AM

ADDRESS:
5310 E HIGH ST. PHOENIX, AZ 85054

PHONE:
[480] 634-4143

EMAIL:
INFO@HIGHANDRYEAZ.COM

 




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HAPPY HOUR

MONDAY - FRIDAY
11AM - 6PM


1/2 OFF TAP BEER • 1/2 OFF HOUSE WINE
1/2 OFF WELL COCKTAILS • $2 OFF STARTERS*

 

SATURDAY & SUNDAY
11AM - 4PM

1/2 OFF TAP BEER • 1/2 OFF HOUSE WINE
1/2 OFF WELL COCKTAILS


*ONLY AVAILABLE FROM 3-6PM

 

 

 

MAKE A RESERVATION

COME DINE WITH US! 
MAKE YOUR RESERVATION ANY DAY OF THE WEEK FROM 11AM-10PM!

 
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COCKTAILS


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THE TEAM

 
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ROBERT GREGG
GENERAL MANAGER

Rob has spent over 15 years working in the restaurant industry, primarily in Minneapolis but including stints in San Francisco and now Phoenix.   From flipping burgers as a teen at a local Dairy Queen to managing full service restaurants, his passion is for hospitality and service.  He graduated from the Art Institutes International in Minneapolis with a B.S. in Culinary Management in 2013 and plans to be involved with restaurants for the rest of his career.  His inspiration for developing the High & Rye concept comes from growing up on a hobby farm in the rural countryside of central Minnesota and studies of the culinary history of the United States.  When he isn’t working you can usually find Rob enjoying the outdoors, out to eat with family and friends or reading a book – a glass of whiskey usually within reach.

 

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BRICE NIEHAUS
EXECUTIVE CHEF

After graduating high school in a small town in western Wisconsin, Brice moved to the Minneapolis/St. Paul area to attend music production school.  He spent a few years playing music with his internationally touring band and he found himself cooking for a living in between tours and production meetings.  Cooking shortly took over most of his life and he worked in several different kitchens under the guidance of renowned chefs like Max Thompson, Chris Nye and Gavin Kaysen.  He transplanted to Denver where he helped run the kitchen at well known River North restaurant Acorn until his friend Rob recruited him to help develop High & Rye.  When he isn’t running a kitchen he spends time with his dog Pippen, watches hockey and plays guitar.

 

 

DINE WITH US

5310 E HIGH ST.
PHOENIX, AZ 85054

 
 

Contact Us

Have a question for High & Rye?  Send us a message and we will get back to you as soon as we can! 

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