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#116 Butcher and the Rye (Pittsburgh, Pennsylvania)

This two-story Pittsburgh bar is famous for its whiskey wall: a selection of more than 600 whiskeys arranged on shelves soaring two stories tall (the highest spirits are retrieved via a library ladder). The first floor bar features this amber-lit wall, while the second-floor Rye Bar is a more intimate craft cocktail bar and lounge where patrons can enjoy their drinks surrounded by vintage lighting, candles, and taxidermy. As the name suggests, rye whiskey is one of the main focuses at Butcher and the Rye. The selection includes: Pappy Van Winkle’s Family Reserve 15 Year, 20 Year, and 23 Year, Old Rip Van Winkle 10 Year, Van Winkle Reserve 12 Year, Michter’s Celebration Sour Mash, and A.H. Hirsch Reserve 16 Year. A James BeardFoundation semifinalist for Outstanding Bar Program, the Pennsylvania bar has an exemplary cocktail menu that changes seasonally, in addition to whiskey flights and seasonal punches. The signature cocktail is the Salinger Sling, which is a take on the old fashioned (Woodford Reserve, Grand Marnier, Demerara syrup, coconut and coffee bitters, all garnished with an orange peel). The food menu, designed by owner and executive chef Richard DeShantz, pays homage to rustic Americana, creating contemporary riffs on the classics, with dishes like braised rabbit with buttermilk dumplings, root vegetables, and mushrooms. There are small plates, like artisanal cheeses and house-made charcuterie boards, too. The bar staff, led by Christopher McKenzie, are constantly pushing the limits with new, innovative ways to present cocktails, from alcoholic gummy bears to a unique ice program. (Foo C./Yelp)

 

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