Agave & Rye

Agave & Rye’s concept walks an intriguing line between fine art and street art, which gives each location the feel of “urban grunge."

Agave & Rye Plans Major Nationwide Expansion

Agave & Rye, a Tequila and Bourbon Hall based in Covington, Kentucky, has announced major plans for expansion nationwide. The popular restaurant delivering “epic tacos” and an unconventional dining experience will bring its passion for flair to Lexington, Kentucky within the month of June. By the end of 2020, Agave & Rye plans to have up to six additional concepts opened, proceeded by 15 or more concepts annually, in each year to follow. This aggressive growth speaks not only to the restaurant’s current popularity in Covington, Kentucky, but also to its ability to cater to restaurant-goers across a variety of communities nationwide.

Agave & Rye’s concept walks an intriguing line between fine art and street art, which gives each location the feel of “urban grunge”. Guests can expect an eclectic mix of music that spans everything from 80’s pop hits to today’s essential tracks. Visually, both rustic wood and plush, brightly colored cushions dress the space to create a comfortable atmosphere.

The menu, as well, is a differentiator that sets Agave & Rye apart from the traditional taqueria. Nineteen tacos, such as “The Crown Jewel,” featuring truffle mac n’ cheese and lobster, “The Sensai,” featuring soy and ginger kangaroo, hosin, and rice noodles, and “The All Nighter,” featuring duck confit, offer inventive ways  or guests to enjoy expertly crafted food, bite-by-bite.

“We’re so excited to share the Agave & Rye concept with restaurant guests and foodies in Kentucky and beyond,” says Yavonne Sarber, founder of Agave & Rye. “We want to provide a dining experience unlike any other—from the food to the service to the atmosphere. Furthermore, it is our goal to continue to respect and nourish the communities we serve with exceptional service paired with outstanding energy.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.