SouthPort Kitchen + Bar
A cozy but vibrant dining spot on Route 1 in Rye, SouthPort Kitchen + Bar (150 Lafayette Road, Rye, 964-0217, southportrye.com) delivers elevated comfort food with creative twists, blending Italian, Asian and American flavors throughout its diverse menu. The eatery is the latest venture of longtime Seacoast restaurateurs Aaron Jones and Carrie Law-Jones, who bring a couple decades of hospitality experience — and a deep love of food, drink and design — to every detail of the space, from the 800-degree pizza oven to the handcrafted cocktails and restored 19th-century ceiling beams. Executive Chef Bob Spaulding leads the kitchen with a focus on bold, comforting flavors and ingredient-driven creativity. His menu spans from small plates like pan-fried dumplings and spicy tuna tostones to heartier fare such as Thai coconut curry salmon, duck with Parmesan-mushroom risotto and a richly layered chicken Parm a la vodka. For something a bit more laid-back, the pizza is a standout — baked in the 800-degree oven with housemade dough and topped with creative, fresh ingredients. On the bar side, SouthPort’s handcrafted cocktails offer a perfect complement to the food menu, featuring inventive mixes that highlight local spirits and seasonal flavors. The warm and inviting atmosphere makes SouthPort a great spot for everything from casual weeknight dinners to special celebrations. The Scene recently caught up with the husband and wife team of owners to learn more about their ongoing vision for SouthPort and what keeps guests coming back.
How long has SouthPort Kitchen + Bar been around?
Aaron: We just celebrated our one-year anniversary of being open. We actually opened on June 6 of last year, 2024.
What makes SouthPort Kitchen + Bar unique?
Aaron: The food is definitely the star at SouthPort, for sure. … We like to call it elevated comfort food. … It’s also a different vibe than other restaurants around us. It’s a place where you can come and celebrate special occasions. We’ve got two great six-top tables out back, and then we also have four TVs that are perfectly positioned throughout the restaurant, and a lot of times we’ll play videos with music for people.
What is your favorite thing on your own menu?
Aaron: We do a braised short rib, which is by far my No. 1 go-to. … It’s a big dish — you get two really nicely sized short ribs on top of our mashed potatoes … [and] then it comes with sauteed heirloom carrots, crispy shallots and some of the gravy from the short rib sauce. It’s a nice, hearty meal.
Carrie: Mine depends on the day. I love our baked haddock with our beurre blanc sauce. There’s also something about our mashed potatoes — I could just eat bowls of them, they are so delicious. … On days when I want something really comforting, our smash burger is really good.
What is something that everyone should try?
Aaron: For me, it’s definitely the short rib, and then second, I would say, would be the chicken Parm a la vodka. It’s just something different that you don’t usually see. … I would also say our pizza too. We are definitely becoming a go-to for pizza for a lot of people.
Carrie: I would also say the chicken Parm, because the sauce is just amazing and it’s a little bit different. … But then, I would also go with the duck. We have a duck dish with a Parmesan and mushroom risotto, and that’s fairly new to the menu.
Name a celebrity you would like to see eating at SouthPort Kitchen + Bar.
Aaron: I thought about this one, and I think I’d love to sit down and break bread with Larry Bird. I think that would be amazing.
Carrie: I would say Kenny Chesney.
What’s one essential skill needed to successfully run a restaurant?
Aaron: Being consistent, and being detail-oriented. I also think it’s having a passion for delivering outstanding customer service, and building a team of like-minded employees.
What is your favorite thing about being on the Seacoast?
Aaron: I originally grew up in California, but I’ve lived here since 1995. My favorite thing is getting to experience the changing of the four seasons.
Carrie: I’m a beach bum. I like being able to go down to see the ocean, and just being close to water.
— Matt Ingersoll
Featured Photo: Courtesy Photo.
