Butcher and the Rye is the third restaurant of Chef Richard DeShantz and second restaurant with business partner, Tolga Sevdik. We will boast a 350+ whiskey bourbon collection and a creative menu of small plates that combines the familiar with the unique. Many of the tables will be open seating and not used for reservations however, we have dining areas available for reservations as well.
Two bars, upstairs and downstairs, will 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. We hope you enjoy and find Butcher and the Rye to be a unique restaurant that provides you with a great experience.
We publish our updated annual Local Food Guide and take all types of content submissions like pictures, articles, reviews, and more. Use the form below to submit content for next year's guide! We are not accepting any more content for our 2020 guide.
This directory of farms, farmers' markets, CSAs, etc. will also contain local food tips, hacks & know-how from farms, food businesses, and food resource organizations.
We help consumers connect to tools and resources to know how and where to access local, real, healthy food year-round.