Eating Rye: William Ryan of Crisfield’s Prime Meats

Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurants and kitchens across Rye and nearby communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family and your taste buds.

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Today we meet William Ryan, owner of Crisfield’s Prime Meats.

Your Name: William Ryan

Your Role: Owner

Your Restaurant / Kitchen: Crisfield’s Prime Meats

MyRye.com: Describe yourself in one word:

Ryan: Driven

How long have you been an owner at Crisfield’s?

Ryan: Three Years

Previously, where did you work?

Ryan: Crisfield’s is my second store; I have also owned Rooster’s Market in White Plains for the last 10 years.

What and when was your first paid job?

Ryan: My first job was scooping ice cream at Rooster’s Market, I was 12 years old and worked one to two hours after school for the wage of a basket of French fries and a drink. Best job ever!

Describe your path to becoming an owner of Crisfield’s:

Ryan: I was fortunate enough to start at a very young age in an industry I loved. Over the years I held many jobs, some summers working 3 to 4 jobs to get as much experience as possible. When I was 19, I was offered to become a partner at Rooster’s Market. It took some time to get the deal done, but by 20 I had dropped out of college and became a partner. At 23, I became the sole owner of that business and three years ago I purchased Crisfield’s Prime Meats. I have loved every day of my job and always have been grateful for my opportunities.

What are three attributes that make someone a good owner?

Ryan: I would say to be a good owner is to be a good listener, hard-working, and willing to admit when you are wrong. A good owner knows the difference between a leader and a boss, I have always strived to be a leader.

Describe your restaurant’s clientele:

Ryan: At our market, we cater to everyone’s needs, while we carry high-end products, we also have options available for everyday meals and budgets. We have everything from organic chicken to 60-day prime dry-aged beef available. Covering all bases as best we can.

Describe the atmosphere of your restaurant:

Ryan: Very friendly, cozy, and informative. We do our best to answer all questions and provide whatever our clients ask for, even if that means flying A5 Wagyu from Japan. With time, we can find a solution for just about anything.

Describe the physical attributes of your restaurant:

Ryan: We are a small and densely packed environment serving the highest quality products in a well-organized and clean establishment.

Match a recommended meal with each season:

Ryan:

Occasion	Recommended Meal
Warm summer evening	Steaks on the Grill
Crisp fall afternoon	Arugula Salad with Grilled Chicken
Cold winter day	Super Chuck Pot Roast
Muddy wet spring night	NY Strip or Filet Mignon with a baked potato

 

What is your favorite dish on the menu and why?

Ryan: I have always been a Ribeye man myself, salted and cooked on the grill medium rare (no sauce necessary). With a side of roasted potatoes, sauteed mushrooms and onions, and some slow-cooked garlic. Nothing better than the steakhouse experience at home.

What’s the most underrated day of the week and time of day to enjoy your restaurant?

Ryan: We are generally similarly busy on all weekdays; Saturday is our busiest day and on Sundays, we are open in June and July from 10 am to 2 pm. If you don’t feel like cooking the whole meal, after 2 pm we pack out all of our food for grab-and-go so you can heat up side dishes or even an entrée. Every day we have different specials available so it can be fun to pop in and see what’s available on any given day.

Thank you, William!