The Forks blog

More on Butcher and the Rye to open in October

Written by Melissa McCart on

butcher and the rye logoButcher and the Rye, the second restaurant from chef Richard DeShantz and partner Tolga Sedvik, is perhaps one of the most anticipated restaurant openings this fall. The sibling to the popular Meat & Potatoes is slated to open in October at 212 6th St. across from Heinz Hall in the space that was formerly Palate.

Though it's the same seating capacity as Meat & Potatoes, a visit to Butcher and the Rye will be curated, a detour from 400-cover weekend nights. Mr. DeShantz said he wanted a diner's experience to be "more controlled," with sharper detailing on service. 

Sectioned spaces will help. The two-story, 100-seat restaurant will feature two bars and two dining rooms, with the downstairs front room the more casual of the two, and with communal tables for walk-ins only.

The second floor features a first-come, first-served craft cocktail bar, a library for lounging and a more private dining room that's primarily for reservations.

Perhaps the most anticipated menu is at lower level bar that will feature 400 bourbons and ryes, feeding a trend that has taken hold in cities around the country. They include the library of the coveted Pappy Van Winkle as well as barrels from Willett and a single-batch Buffalo Trace.  

Like McSorley's Old Ale House -- the formerly men-only bar from 1854 in New York's East Village -- Butcher and the Rye will pour only two brews on draught, made for the restaurant by Church Brew Works, named "Light" and "Dark." 

Dishes will be "a little more refined" than Meat & Potatoes, said Mr. DeShantz, citing a sectioned menu with 16 to 18 items with more ingredients from local farms and purveyors than Meat & Potatoes. Portions won't be small by any means, but smaller than the robust servings at its sibling. Roasted poussin, kobe beef cheeks, oxtail, uni or lobster will run from $6 to $16.

On both levels, look for details such as velvet wallpaper, racks of antlers, antique chandeliers, vintage plates, glassware and salvaged materials and woodwork from Pittsburgh Urban Tree. On one floor, note the rabbit and cleaver reference while elsewhere find a mural that's a tribute to the restaurant's namesake, J. D. Salinger's "Catcher in the Rye." 

"There are lots of personal touches," said Mr. DeShantz, who designed the place. "It's unique." 

Butcher and the Rye logo




Join the conversation:

To report inappropriate comments, abuse and/or repeat offenders, please send an email to socialmedia@post-gazette.com and include a link to the article and a copy of the comment. Your report will be reviewed in a timely manner. Thank you.

Food Video