The Rock & Rye

The Rock & Rye, Sweetwater Music Hall's new restaurant, boasts South American & New Orleans-inspired cuisine. Executive Chef Rick Hackett's menu highlights his admiration for South American recipes which he discovered while traversing through Machu Picchu and Lima, Peru and experiencing the world-class meats of Argentina. The Creole cuisine of Crescent City further influences singular dishes at The Rock & Rye, an affinity Hackett culls from a lasting impression after witnessing an in-person cooking demo by the late great Chef Paul Prudhomme of the famous K-Paul’s (New Orleans).

Hyper-local ingredients are sourced from Bay Area farmers and ranchers (Allstar Organics, Marin Roots Farm, Pasternack) who Chef Hackett has longstanding relationships with at San Francisco’s CUESA Ferry Plaza Farmers Market. Fresh produce with roots in both South American and Creole dishes informs Hackett’s menu with key ingredients such as okra, a wide variety of chili peppers, sweet potatoes, summer squash, eggplant, tomatoes, and others.

Whether out on the town for an unforgettable dining experience or taking in a show at Sweetwater Music Hall, The Rock & Rye will be open seven days a week starting at 11:30am with brunch service on Saturdays and Sundays (10am – 3pm). The Rock & Rye will be open nightly with a condensed menu for post-concert dining.