King & Rye

Southern · Alexandria

By phone

orders & questions

Unclaimed listing

Own King & Rye?

We built this page from your own website, so people looking for you can find you. It's yours to take over — here's what that switches on.

Take orders on this pagePickup and delivery, card payments, straight to your kitchen. We take a flat 3% at any volume. Card processing is billed separately by the payment provider, as it is in the dining room — and on a pickup order paid at the counter there isn't any.
Your menu, prices, photos and hoursChange a price at 6pm and it's live at 6pm. Nothing reaches diners until you've confirmed it's right.
An assistant that answers dinersIt knows your menu and your hours, replies day and night, and hands the conversation to you the moment it isn't sure.
Promotions, offers and reservationsRun an offer, take bookings, set a delivery radius — all switched on or off by you.
See who's orderingWhat sells, what gets reordered, and which dishes people ask about but you don't list.

Free to claim and free to stay listed. No setup fee, no monthly fee, no card needed. Takes about two minutes.

Fried chickenask if they make it
Brined, dredged, fried in a skillet. Judge by the crust.
Shrimp and gritsask if they make it
Stone-ground grits under sautéed shrimp; a Lowcountry standard.
Collard greensask if they make it
Slow-cooked with smoked meat; pot liquor is the reward.
Peach cobblerask if they make it
Warm, with a biscuit top. Save room.