Jon Sybert and Jill Tyler are no strangers to the D.C. dining scene. The husband-and-wife team ran the highly regarded Tail Up Goat for a decade in this very same spot, but Rye Bunny is far from a reboot of the same concept. Everything, from the look and feel (think colorful farmhouse) to the service, is completely new. It's laidback, with no reservations and a hybrid style that has guests ordering at the counter before enjoying traditional service at their table. Meanwhile, the food is best described as contemporary, creative riffs on comfort food, as in fried chicken with Aleppo pepper and sumac honey served over black garlic toum with red pepper jam. Anchovy toast on milk bread with blood orange compote and fennel pollen is impossibly delicious.