Familiar chef’s Raging Ryno’s brings slider restaurant to Cedar Rapids

CEDAR RAPIDS — For several years, diners have eaten Chef Ryne “Ryno” Bly’s foods at Epic Catering LLC restaurants — Midtown Station, Crosby’s, Midtown Reserve, Tic Toc and more.

But now, fans of his work can get the full experience unadulterated by other influences on the menu.

The new concept made in his image, opened in August, is currently the only restaurant in Cedar Rapids to predicate most of its menu on one item: the bite-sized slider sandwich.

“The overall concept in my head was just a fun vibe that serves higher quality food,” said Bly, managing partner and namesake stakeholder at Raging Ryno’s. “Something with options that makes people want to come back and try something new.”

The concept, headed up with his right-hand kitchen man Vo Killingsworth, is a concept that Bly has had since age 14. Now 32, the vision in place is only slightly different from the one he had in his head decades ago.

“When I was 14, (the vision) was a rooftop with hot tubs on it,” he joked. “There was a little bit more of the ‘raging’ part to it.”

But he says the small space now, previously occupied by the North Point bar and grill that still resides in the back of the building, has something for everyone — which is not something most restaurateurs can say in a spot exuding a unique personality through bright orange walls and artificial rhino head fixtures.

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“It’s a different experience that’s also bringing in familiar flavors,” he said.

With 25 slider options alone, diners can choose from beef, chicken, pork, seafood and sliders served on various scratch-made buns and biscuits. One slider can be a snack for $4.75; three sliders can fill you up for $12.50.

With the entire menu and its ingredients all made from scratch, Bly wants the restaurant named after him to embody his definition of quality: all fresh products that are never frozen and never premade.

The idea for sliders hopes to appeal to students at the restaurant’s neighborhood near Coe College with fast, fun and efficient options.

With an eye for the novel but a heart for comfort, slider options can be as adventurous or reassuring as you need them to be. Standouts include the Nashville Chicken with ghost pepper cheese and a hand-breaded finish; enchilada sliders with fresh red sauce; the Mac Attack with Cajun seasoning; and the Cuban Sliders with sliced ham, pulled pork, Dijon mustard and Swiss cheese.

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Seafood options include the Ahi tuna, the Crabby Patty and cod — all unique in the slider form as far as Corridor restaurants are concerned.

Sides like mac and cheese, sweet potato fries and salad options start at $3 a la carte.

The breakfast menu, served all day above a selection of appetizers, salads and “smash tacos” with smash burger patties, also infuses Bly’s knack for versatility into Eggs Benedicts, pancakes, shipwrecks, breakfast sliders and avocado toast.

Standout Benedicts include a raspberry jam option with preserves and Granny Smith apple slices on an English muffin; crabcakes with garlic aioli; and the tomato jam option with avocado, balsamic glaze and hollandaise sauce.

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But no matter the entree, the chef’s versatile “surprise factor” personality shines through the menu more overtly than any of the concepts he had a hand in before.

“You never know what you’re going to get. I’ve been a person that gets along with almost anyone, no matter what their personality is,” Bly said. “In the food, you’re getting the same. There’s a little bit of Ryno for everyone.”

That’s the key ingredient that helps a place focusing on what is essentially mini cheeseburgers stand head and shoulders above dozens of others serving the American staple.

Comments: Features reporter Elijah Decious can be reached at (319) 398-8340 or elijah.decious@thegazette.com.