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.

Splendid and Clear thinking drinks

  • YUZU SOUR 10

    Yuzu / Champagne Syrup / Lemon / Strega / Green Chartreuse

  • NAUTI-MULE 10

    Boyd & Blair Vodka / Lime / Ginger / Jalapeno / Jamaica's Finest Ginger Beer

  • RUSTED ROOT 10

    Auchentoshan Scotch / Root Liqueur / Drambuie

  • APPLE CORT 10

    Bowmore Single Malt / Apple Brandy / Amari

  • BRAMBLE ROYAL 10

    Tanqueray / Vanilla / Creme de Mure / Angostura / Lemon / Sparkling Wine

  • MOONLIT SAUNTER 10

    Bulleit Rye / Campari / Sweet Vermouth / Creme de Cacao / Coffee Bitters

  • AMERICANO INVERNO (bottled) 8

    Campari / Sweet Vermouth / Allspice / Blood Orange Oil

  • KENTUCKY COFFEE TREE 10

    Bulleit Rye / Mezcal Joven / Coffee Syrup / Chocolate Bitters

Whiskey Flights:
Three 3/4 oz. samples

  • RYE 20

    EH Taylor / Crown Royal Harvest / Knob Creek

  • WHITE 18

    Buffalo Trace White Dog / Death’s Door / High West Western Oak

  • AROUND THE WORLD 25

    Bastille / Four Roses Single Barrel / Nikka Taketsuru Pure Malt

Draft Cocktails

  • SCOFFLAW (BARREL-AGED) 12

    Old Granddad / Dolin Dry / Grenadine / Lemon / Orange Bitters

  • WHITE CASTLE (BARREL-AGED) 12

    Jim Beam Rye / B&B / Kummel

Draft Beer

  • BUTCHER'S ALE BY SHUBREW 8

  • BROOKLYN DARK CHOCOLATE STOUT 8

  • SEASONAL SELECTION 8

Beer

  • 21ST AMENDMENT BREW FREE OR DIE 5

  • ANDERSON VALLEY WINTER SOLSTICE 6

  • FULL PINT RYE REBELLION 7

  • TROEGS PALE ALE 5

  • BELLS WINTER WHITE 6

  • GREAT LAKES ELLIOT NESS AMBER LAGER 5

  • JACK'S HARD CIDER 5

  • KENTUCKY BOURBON BARREL ALE 9

  • BUD LIGHT 4

  • ALPINE PURE HOPPINESS 6

  • DOGFISH HEAD FORT 15

  • TERRAPIN HOPSECUTIONER 7

  • YUENGLING LAGER 4

Red Wine

  • VEGA SAUCO SELECCION CRIANZA TORO, SPAIN 15/60

  • VIDAL FLEURY VENTOUX, FRANCE 12/48

  • BALLA LA VECCHIA SUPER TUSCAN, ITALY 15/60

  • CUSUMANO NERO D' AVOLA, ITALY 11/44

  • FINCA EL ORIGEN MALBEC, ARGENTINA 14/56

  • OLD SOUL PINOT NOIR, CALIFORNIA 14/56

White Wine

  • FERRARI CARANO 'TRE TERRE' CHARDONNAY, CALIFORNIA 16/64

  • TERRAZAS TORRONTES, ARGENTINA 15/60

  • EL COTO ROSE, SPAIN 11/44

  • KINGS RIDGE PINOT GRIS, OREGON 10/40

  • CLEEBOURG GEWURTZTRAMINER ALSACE, FRANCE 16/64

Sparkling

  • CODORNIU CLASICO, CAVA, SPAIN 10/40

  • STELLINA DE NOTTE PROSECCO, ITALY 12/48

  • VEUVE CLIQUOT ROSE, FRANCE 25/110

  • VEUVE CLIQUOT, FRANCE 25/110

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 all media inquiries,
please contact: Jessica Bishop /
Denise Psyhogios
RDRG@bullfrogandbaum.com
212-255-6717

For general inquiries,
please contact
info@butcherandtherye.com

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