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| - Although the name suggests that food is the focus ("Butcher" does come first in the name), clearly it's the "Rye" - and other whiskey spirits - that are the star of the show here. Not that comestibles are forgotten, FAR from that! I'd stick a fork in anyone who tried to come between me and my Shishito Peppers and aioli, Crispy Pig Wing, Roasted Brussels Sprouts or Pig Candy! It's just that when an entire floor-to-SOARING-ceiling wall-o-whiskey is the first thing you see when you come through the door, well...the emphasis is evident.
While you're perusing the premises, it will be hard to find one spot for your eye to settle on because there's so much to see. I swear the restaurant is as much an art installation as it is a spot for fine dining. And drinking, of course. The surroundings have been curated and built by the chef himself. Rick DeShantz, of Meat & Potatoes fame, put together a restaurant for all the senses. And I'm not just talking about the food.
Every elevation, twist and turn holds new curiosities from a Jackalope riding squirrel to a grown-ass bear to tattooed red leather chairs to door knobs for purse hooks on the upstairs bar made of recycled vintage doors to the quirky Ladies' Room downstairs that allows you to make eye contact and conversation with your across-the-divider neighbor and still take care of private necessities. I can only imagine what special features the Mens' Room has! Explore every level, explore every nook and cranny. What Chef DeShantz didn't handle himself, he hired the best of the best to tackle. Like the amazing murals! Bottom line...if you're a fan of art, antiquities and bizarrities, check this place out. You won't be disappointed.
On to the cocktails. Please! Downstairs the wonderful wall-o-whiskey dominates the room. Here's where you'll settle in for flights and tastings and drinks made of the finest whiskeys around. At all price levels. You name the whiskey, I'd be shocked if B&R doesn't have it. Give it a try.
Head up the stairs...and up yet another smaller set of stairs still...and you find yourself at my own favorite spot of all. Bar Manager Mike Mills put his head together with Rick's to come up with a bar setup all other bartenders must drool over. There's even an area behind the bar to cook up syrups and shrubs, bitters and brews and all sorts of cocktail creativity. Be sure you order a classic cocktail here. My fave? A cool, refreshingly tart and sweet Ramos Gin Fizz. Oh my! There is absolutely no doubt whatsoever why the The Butcher and the Rye is a semi-finalist for James Beard Outstanding Bar Program this year!
Classic/craft cocktails not your scene? Maybe one of the original cocktails from some of the best bartenders in the city. (When I talked about Rick being a curator, I was talking about the way he gathered not just the artwork, but some of the most talented cocktologists in the city under one roof. Well...he and business partner Tolga Sevdik conspired to make that happen!)
One other thing...Monday nights from 6:00 PM on, there's a little (BIG) deal going on upstairs called PopUp Embury. Yep, The old renowned Embury makes a weekly appearance with the former Embury's own Spencer Warren behind the stick. Guest bartenders from all over the 'Burgh and elsewhere recreate the magic that was Embury for those of us who miss it or MISSED it before the magic ended. Don't miss it while it's there....last call for PopUp Embury is scheduled for March 31st. See you there!
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