The menu at Ryn is written the day you eat it. Before service each day, as AY Magazine reported when Ryn opened, Matthew Cooper's cooks walk the rows of Sun Painted Farm with the growers and pick by hand what the night's eight to ten courses will be built from — the picking is the menu-writing, and neither can happen in advance. Dinner is a fully gluten-free tasting menu in a restored farmhouse standing on the farm that feeds it, around $150 a head, by reservation Thursday through Sunday. Cooper was a 2025 James Beard finalist for Best Chef: South. Past its first year the same farmhouse also holds a private dining room and an à la carte lounge. Wine Wednesdays takes walk-ins: the sommelier pours four to six wines by the glass, the kitchen sends small plates to order, and the gardens and the farm stand are open to wander. It asks something in return — a reservation, real money, the whole evening, and you won't know the menu going in. Handing that over is the point.