Butcher and the Rye is the third restaurant of Chef Richard DeShantz and second restaurant with business partner, Tolga Sevdik. It boasts a 350+ whiskey bourbon collection and a creative menu of small plates that combines the familiar with the unique. Many of the tables are open seating and not used for reservations however, they have dining areas available for reservations as well.

Two bars, upstairs and downstairs, provide an opportunity to experience different styles of drinks and the craft of bartending. Enjoy a whiskey house, tavern vibe on our main floor, while the upstairs is amazingly designed to the style and class of the supper club and grand cocktail era.