The Chef

Richard DeShantz is the chef and owner of Butcher and the Rye, in the Cultural District of Pittsburgh, PA. The two-story restaurant is a destination for its extensive whiskey collection and creative menu, which offers contemporary riffs on rustic American dishes.

Butcher and the Rye is the first Pittsburgh bar to be nominated for a James Beard Foundation Award for Outstanding Bar Program since the category was created in 2012.

Interior Design

At Butcher and the Rye, details carefully come together to create a unique experience that pays homage to the rustic Americana. Designed by Richard DeShantz, the space is carefully curated to complement the menu and is approached as a layering of different textures and colors.

Oil lanterns take the place of candles on some tables. A chandelier of white antlers hangs over one of the dining rooms. Tattoo-inspired murals adorn the tables and chairs. Vintage knives and cleavers are displayed by the entrance. Antique doorknobs are installed as purse hooks at the bar. A 1920's flag with 48 stars faces the window of the other private dining room.

The Bar

Awarded James Beard Semifinalist for Outstanding Bar Program for two consecutive years, the Butcher and the Rye boasts an ambitious cocktail program that adds depth to the Pittsburgh dining scene. In addition to three custom and locally-sourced beers on tap, 12 cocktails on draft, 30+ wines and 15+ featured cocktails, our skilled team of bartenders and mixologists have an arsenal of numerous cocktails, including many of their own custom creations.

Butcher and the Rye features two bars. The first bar is located on the main floor and features our acclaimed Whiskey Wall, boasting 600+ varietals of whiskey. Our Rye Bar is located on the second floor and features a first-come, first-served craft cocktail bar, a library for lounging and a more private dining room. The private dining room can be reserved upon request.

Cocktails

  • QUEEN BEE 13

    sipsmith gin / lustau blanco / lemon / honey / winter melon bitters

  • HEY, THE GARDENS 10

    ketel one / grapefruit / rose / lemon / oat straw honey

  • F.F.P. 11

    espolon tequila / grapefruit / tarragon / citrus / creme de menthe / cappelletti / rose / salt

  • WILD KIND 11

    old forester 86 bourbon / smoked honey / ginger / lemon / habanero / peychauds bitters

  • PAPERWEIGHT 10

    bulleit bourbon / dolin dry / blood orange / pomegranette / super punch / lemon

  • SMOKY MOUNTAIN HIGH 10

    dickel no. 8 whiskey / smoked maple syrup / apple bitters / angostura bitters

  • RED HANDED 13

    wild turkey 101 rye / punt e mes / cappelletti / cynar / orange bitters

  • PIAZZA VECCHIA 13

    hennessy vs cognac / old overholt bonded / dolin rouge / caffe borghetti / fernet branca

  • SALINGER'S SLING 11

    bulleit rye whiskey / grand marnier / demerara / house coffee bitters

Whiskey Flights:
Three 3/4 oz. samples

  • RYE FLIGHT 46

    Angel's Envy Rye Finished in Rum Barrels / Colonel E.H. Taylor Straight Rye / Whistle Pig 13 Year 2nd Edition Boss Hog

  • AMERICAN MALT 36

    Rogue Single Malt / Woodford Reserve Master's Collection Classic Malt 9 Year / Pearse Lyons Reserve Kentucky Malt

  • AROUND THE WORLD 41

    Suntory Toki / The Irishman Cask Strength 2013 / Zuidam Millstone Rye

Beer

  • Bud Light Pale Lager 4

  • Full Pint White Lightning 7

  • Rhinegeist Truth IPA 7

  • Great Lakes Eliot Ness Amber Lager 6

  • Yards Love Stout 7

  • Yuengling Lager 4

Red Wine

  • Dona Paula, Los Cardos, Malbec 9/36

    Mendoza, Argentina, 2017

  • William Hill, Pinot Noir 12/48

    San Miguel, CA, 2015

  • Newton Skyside, Cabernet Sauvignon 14/56

    CA, 2016

  • Bieler Pere & Fils, La Jassine, Grenache 11/44

    Cote-du-Rhone, France, 2015

White Wine

  • Marotti Campi, Rosato 9/36

    Marche, Italy 2017

  • Talbott, Kali Hart, Chardonnay 10/40

    CA, 2015

  • Cape Mentelle, Sauvignon Blanc 11/44

    Australia, 2016

  • Empire Estate, Dry Riesling 11/44

    Finger Lakes, NY, 2017

Sparkling

  • Conundrum, Blanc de Blanc 9/36

    CA

  • Rotari, Brut Rose, Trento DOC 10/40

    Italy, 2013

  • Veuve, Clicquot 25 / 110

    France

We recommend reservations.
To make a reservation please call
412.391.2752 or reserve online.

Kitchen Hours

Tuesday - Thursday: 5:00pm - 11:00pm
Friday - Saturday: 5:00pm - 12:00am
Sunday - Monday: Closed

Bar Hours

Tuesday - Thursday: 5:00pm - 1:00am
Friday - Saturday: 5:00pm - 2:00am
Sunday - Monday: Closed

212 Sixth Street

Pittsburgh, Pennsylvania

412.391.2752

For private events, contact,
kelly@richarddeshantz.com

For general inquiries, contact
info@butcherandtherye.com

For all media inquiries, contact
press@richarddeshantz.com

Butcher and the Rye is a registered trademark
of Imbibe Management Group, LLC