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 in / lustau blanco / lemon / honey / winter melon bitters

  • HEY, THE GARDENS 10

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

  • F.F.P. 11

    hornitos plata tequila / grapefruit / tarragon / citrus / creme de menthe / cappelletti / rose / salt

  • pearl thief 12

    makers mark bourbon / carpano bianco / jasmine pearl tea / blueberry / lemon

  • upstate 12

    hornitos plata tequila / jim beam rye / yellow chartreuse / meletti / orange bitters / salt

  • SMOKY MOUNTAIN HIGH 10

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

  • RED HANDED 13

    knob creek rye / punt e mes / cappelletti / cynar / orange bitters

  • heart shaped box 13

    slane irish whisky / carpano bianco / green chartreuse / sherry / creme de cacao

  • SALINGER'S SLING 12

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

  • wild kind 11

    old forester 86 bourbon / smoked honey / ginger / lemon / habanero / peychauds 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 5

  • east end monkey boy 8

  • rivertowne hazy morning 8

  • southern tier swipe light 6

  • helltown brown ale 7

  • north country buck snort 6

  • yuengling lager 5

  • full pint all in amber 8

Red Wine

  • domaine du theron, malbec 15/75

    Cahors, France 2014

  • sokol blosser, evolution, pinot noir 12/60

    Willamette, OR, 2016

  • alexander valley vineyards, cabernet sauvignon 15/75

    Sonoma, 2016

  • tandem, inmune, garnacha 11/55

    Navarra, Spain, 2017

  • rocca del dragone, aglianico 11/55

    Campania, Italy, 2016

White Wine

  • Marotti Campi, Rosato 11/55

    Marche, Italy 2017

  • Talbott, Kali Hart, Chardonnay 12/60

    CA, 2015

  • mason cellars, sauvignon blanc 13/65

    Napa Valley, CA, 2016

  • Empire Estate, Dry Riesling 13/65

    Finger Lakes, NY, 2017

  • phelps creek vineyards, pinot gris 12/60

    Hood River, OR, 2017

Sparkling

  • Conundrum, Blanc de Blanc 9/36

    CA

  • Rotari, Brut Rose, Trento DOC 10/40

    Italy, 2013

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

Kitchen Hours

Monday - Thursday: 5:00pm - 10:00pm
Friday - Saturday: 5:00pm - 11:00pm
Sunday: Closed

Bar Hours

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

212 Sixth Street

Pittsburgh, Pennsylvania

412.391.2752

For private events, contact,
events@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