The Rye Roadhouse

            I had been wanting to try Rye Roadhouse for a long time.  Several of my friends are regulars and frequently rave about the food.  I finally got around checking it out a few weeks ago and I can see what all the hype was about. 

            The restaurant is casual and has a fun vibe.  When I asked about gluten-free options, I was presented with a full gluten-free menu.  When I say full, I mean full.  I had looked at the regular menu before receiving the gluten-free version, and the menus were almost comparable in size. 

            To start, I ordered the ‘Gator Nuggets, described as “blackened or fried, served with Cajun remoulade.”  Now I’ll be honest, gator is not something I would have naturally been drawn to, but my friends who regularly eat at Rye Roadhouse told me I had to try it.  I ordered the nuggets blackened, because per my friends, “when given an option, order everything blackened.” My friends were right, the ‘Gator Nuggets were delicious and a must have.  

‘Gator Nuggets

            For my main course I ordered the Shrimp Skewer.  The skewer had the option of being marinated and grilled or blackened.  Following the advice of my friends, I again selected the blackened option.  Most of the entrees are served with two sides of your choice so I selected the Baked Sweet Potato and Collard Greens.  The shrimp skewers were cooked to perfection and the sides were so good!  I especially loved the Collard Greens.  

Blackened Shrimp Skewer with Sweet Potato and Collard Greens

            I really enjoyed my first visit to Rye Roadhouse, and completely understand what all the hype is about.  I look forward to returning soon and trying additional menu items.  

For more information on The Rye Roadhouse, check out their website:

The Rye Roadhouse

12 High Street

Rye, NY 10580

(914) 925-2668

Seared Scallops with Roasted Pecans and Tomatoes


  • 2 lbs. Scallops
  • 2 c. Pecans
  • 2 c. Cherry Tomatoes
  • 2 tbsp. Olive Oil plus more to coat your pan
  • 2 tsp. Garlic (minced)
  • 3 Scallions (chopped)
  • 1 tsp. Tarragon
  • Ghee (enough to coat the bottom of skillet)
  • Salt


  1. Preheat oven to 350 degrees fahrenheit
  2. Add the pecans and olive oil to a bowl and mix so that the pecans are coated. 
  3. Line a baking sheet and spread the pecans out in a single layer
  4. Lightly salt
  5. Place in the oven for 10 minutes
  6. Add oil to large skillet or frying pan, just enough to coat the bottom, and place over medium-high heat
  7. Add the tomatoes and allow to cook until the skin begins to blister
  8. Add garlic, scallions, and tarragon to the tomatoes.  Stir so that everything is mixed
  9. Reduce heat and allow to simmer on a low flame while you cook your scallops
  10. In a skilled or frying pan, melt the Ghee
  11. Sear the scallops so that both sides are a nice golden brown
  12. Add the pecans to the tomato mixture
  13. Plate the scallops and top with pecan and tomato mixture
  14. Serve and enjoy!
Scallops with Roasted Pecans and Tomatoes