An Edmond restaurant is offering gluten-free options, seasonal items from their front yard
The old adage says breakfast is the most important meal of the day, but Emily Godfrey and Ryan Richardson of Fox + Rye Sandwich Co. would argue lunch and dinner are equally vital.
"Food is love, and the fact that we get to do that all day every day is so important to me," Godfrey said.
The pair have been serving up flavorful lunches and dinners at the restaurant at 13 W 15th St. in Edmond — open daily from 11 a.m. to 8 p.m. — since December. The menu features hand-crafted sandwiches, sides and more with specials that adjust based on seasonally available ingredients.
From opening delays to delighting guests at Fox + Rye Sandwich Co.
After initially planning to open the restaurant in March 2022, Godfrey and Richardson faced a number of challenges, including delays with equipment and issues with contractors. They were finally able to open Dec. 15, and now as Fox + Rye approaches one year, Godfrey said the hard work has been worth it.
"It's definitely a labor of love; labor is a big part of that," Godfrey said. "The six months leading up to it were some of the most difficult times of my life, but once we got there, this place has such a hold on me, it's ridiculous."
Godfrey said watching people's reactions to the restaurant has provided gratification through the difficult process, as well. She is excited when she meets new guests and is able to provide a great experience for them, and she is equally grateful for those who continue coming back to Fox + Rye, week after week.
"I think my favorite part is that we have customers that we've had since pre-opening that just really liked our idea on Facebook and I was messaging back and forth with. We still see them, but then I'm also making new regulars," she said. "That just makes me so happy, too, knowing that I'm able to foster existing connections and make new ones every day."
Building sandwiches and community ties at Fox and Rye
The menu at Fox + Rye is largely crafted by Richardson, who is classically trained, while Godfrey shares input and is responsible for the restaurant's baked goods. And since Godfrey has a gluten allergy, all of the cookies sold at the restaurant are gluten-free, as are many of the sides, and gluten-free bread also is available.
"Our goal when writing the menu was to make it difficult for people to order," Godfrey said.
The core menu remains the same and signature sandwiches such as the best-selling Finegan Reuben, the Brie Apple Panini (add the smoked turkey), the Disco Club, the Italian and the Knuckle Sandwich are available year-round. However, the duo offers up some changes seasonally based on available ingredients and expected flavors.
The current seasonal specials include a Thanksgiving panini, or a burger version offered after 4 p.m. for dinner, a Dr. Pepper braised short-rib sandwich, and a fall harvest salad, along with pumpkin soup made in-house from pumpkins sourced from the patch right outside the restaurant.
"As we go forward — however the climate changes or whatever — what we can rely on is what we have here, what we have at home and the people we know," Godfrey said. "Ordering locally keeps our money local, it keeps our local economy booming as opposed to giving money to corporate giants."
The pumpkin patch isn't the only fellow local business Fox + Rye has built a relationship with. The restaurant also sources ingredients or used products from Big Sky Bread, Head Country BBQ, Seikel's Mustard and Okola-homa Soda Co.
"Fostering local, too, makes everyone feel a little more interconnected," Godfrey said. "You really do start to feel true roots of community when you start working local and realizing how big of an impact it can have."
This article originally appeared on Oklahoman: Fox + Rye Sandwich Co. nears one year, builds on community ties
