Butcher and the Rye
- Company typePrivate
- Founded2013
- HeadquartersPittsburgh, United States
- Headcount1–10
- GTM typeB2C
- OfferingServices
What Butcher and the Rye does
Butcher and the Rye is a single-location American fine dining restaurant established in 2013 at 212 6th Street in Pittsburgh, Pennsylvania, operating within the Richard DeShantz Restaurant Group portfolio of 13+ Pittsburgh establishments. The restaurant targets affluent dining enthusiasts, craft cocktail aficionados, and special-occasion diners through a seasonally rotating menu of heritage-farm-sourced dishes and a proprietary craft cocktail program featuring house gin and original recipes such as the FFP, Butcher Martini, and Lucky Strike. Menu pricing spans $7 to $85 across starters, entrees, and signature plates, with cocktails priced at $15-$17 and beer at $7-$9.
The business operates a traditional per-transaction revenue model with no subscription, delivery, or takeout components. Distribution is exclusively through the physical restaurant, with table reservations managed via the OpenTable platform and walk-ins accepted subject to availability. Operating hours are limited to Wednesday through Saturday from 5pm to 10pm, reinforcing a positioning built on craft, pacing, and exclusivity rather than volume. Marketing is conducted primarily through organic Instagram and Facebook presence with no disclosed paid digital campaigns.
Technology plays a minimal role in operations: there is no proprietary platform, no mobile application, no AI or data infrastructure, and no third-party delivery integration. The technical stack is limited to the OpenTable reservation widget and a standard content-managed marketing website. The restaurant is privately held with no disclosed funding history, no institutional investors, and no public revenue figures. Ownership resides with the Richard DeShantz Restaurant Group as the parent strategic operating entity.
Butcher and the Rye firmographics
Firmographics- Name
- Butcher and the Rye
- Legal name
- Butcher and the Rye
- Website
- https://butcherandtherye.com
- Company type
- Private
- Founded year
- 2013
- Operating status
- Operating
- Headcount range
- 1–10 employees
- Ownership category
- akta.pro rank
Butcher and the Rye industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511)
- SIC
- Retail-Eating & Drinking Places (5810)
- akta.pro primary industry
- Fine Dining Restaurants (THAFACAA)
- akta.pro secondary industries
- Farm-to-Table & Contemporary American Restaurants (THAFACAF), Brewpubs & Taprooms (On-site Beer Service) (THAFALAA)
Keywords
Where Butcher and the Rye is headquartered
LocationHeadquarters
- HQ city
- Pittsburgh
- HQ country
- United States
- HQ region
- North America
Offices1 record
Markets served
Butcher and the Rye business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Operations, Personnel, Infrastructure, Marketing or Sales
Revenue model
- Food and Beverage Sales: Traditional restaurant revenue through per-transaction food and beverage sales. Customers pay per menu item for appetizers ($7-$32), entrees ($33-$85), cocktails ($15-$17), beer ($7-$9), and non-alcoholic beverages ($9-$13). No subscription or recurring revenue model.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Per-item pricing for all menu offerings |
Go-to-market motion1 record
Distribution channels1 record
Marketing channels3 records
Butcher and the Rye product offering
Product offeringCore offering
Butcher and the Rye operates a single-location American fine dining restaurant in Pittsburgh's Penn Avenue corridor, serving a seasonal menu sourced from heritage farms with traditional old-world techniques such as 28-day dry-aged beef and house-made accompaniments. The restaurant pairs the food program with a craft cocktail and spirits offering built on house-made gin blends and signature original recipes, complemented by curated beer and non-alcoholic selections. Service is delivered through full-service on-site dining with reservations managed via OpenTable Wednesday through Saturday evenings.
Product overview
Butcher and the Rye is a Pittsburgh-based American fine dining restaurant established in 2013, part of the Richard DeShantz Restaurant Group. The restaurant offers a unified dining experience combining a seasonal food menu sourced from heritage farms with a craft cocktail and beverage program. The Food Menu provides starters, entrees, and sides, while the Beverage Program features craft cocktails, beer selections, and non-alcoholic options. Reservations are managed through OpenTable integration.
Differentiator
Problem solved
Functional benefit
Products and services
- Food Menu Seasonal American fine dining menu of starters, entrees, and sides served to on-site restaurant guests, with heritage-farm sourcing and old-world preparation techniques such as 28-day dry-aged beef.
- Beverage Program Craft cocktail, beer, and non-alcoholic beverage program featuring house-made gin blends and signature original cocktails such as the FFP, Butcher Martini, and Lucky Strike, served to on-site guests in the restaurant and bar.
- Reservation Services Table reservation service enabling guests to book dining room or bar seating at the Pittsburgh restaurant through the OpenTable platform.
Companies that use Butcher and the Rye
Customer profileNamed customers1 record
Segments1 record
Ideal customer profiles1 record
Butcher and the Rye technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Butcher and the Rye partnerships and signals
Strategic signalPartnerships
One partnership is on record.
- Richard DeShantz Restaurant GroupcoreButcher and the Rye is operated as part of the Richard DeShantz Restaurant Group portfolio, a collection of 13+ Pittsburgh-based restaurants including Meat & Potatoes, Tako, Poulet Bleu, Fish nor Fowl, Coop de Ville, Preamp Coffee Studio, Golden Gai, Sally Ann's, Rib Room, Tako Torta, Gi-Jin, Sea Monkey, and Vieux Carré.
Scale indicators2 records
Recent moves4 records
Butcher and the Rye competitors and assessment
Company assessmentDirect peers
- The Violet Hour: Chicago craft cocktail institution with a strong original cocktail program and elevated food offering, sharing Butcher and the Rye's craft-first positioning.
- Death & Co: Pioneering craft cocktail bar and restaurant with locations in NYC, LA, Denver, and Washington DC. Comparable on its house cocktail IP, original recipes, and craft-focused dining ethos.
- Vieux Carré: DeShantz Group cocktail-focused concept with a strong spirits program, closely paralleling Butcher and the Rye's craft cocktail differentiation in the same Pittsburgh market.
- Meat & Potatoes: Sibling concept under the Richard DeShantz Restaurant Group. Operates as a Pittsburgh farm-to-table gastropub in the same portfolio, sharing operational infrastructure, supplier relationships, and customer base.
- Poulet Bleu: Richard DeShantz Group sibling concept in Pittsburgh with a similarly elevated French-inspired dining experience and craft-driven positioning, sharing parent group resources.
- Gi-Jin: DeShantz Group concept combining a Japanese izakaya with a craft cocktail program, sharing the group's heritage-ingredient and craft-spirits positioning.
- Sally Ann's: Sibling DeShantz Group restaurant in Pittsburgh offering seasonal American cuisine and craft beverages in a comparable price tier and intimate dining format.
Regional players
- Altius: Pittsburgh fine dining restaurant on Mt. Washington offering contemporary American cuisine with premium pricing and panoramic views — a direct regional competitor for affluent Pittsburgh diners in the same metro.
Broad incumbents
- Eleven Madison Park: Iconic NYC fine dining establishment operating at the upper end of the fine-dining tier. Comparable in fine-dining service model and seasonal heritage-ingredient sourcing, though at a substantially higher price point and scale.
- The Capital Grille: National upscale steakhouse chain with dry-aged beef and craft cocktail programs. Comparable in the dry-aged steak and craft-beverage positioning, though operating at much broader scale across 50+ US locations.
Market position
Strengths4 records
Weaknesses5 records
Competitive moat2 records
Key risks6 records
Key highlights6 records
Customer concentration
Butcher and the Rye social profiles
Digital presenceButcher and the Rye financial estimates
Financial estimateRevenue estimate
Valuation estimate
Butcher and the Rye leadership team
Management profileNumber of profiles
Butcher and the Rye funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Butcher and the Rye M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Butcher and the Rye
What does Butcher and the Rye do?
Butcher and the Rye operates a single-location American fine dining restaurant in Pittsburgh's Penn Avenue corridor, serving a seasonal menu sourced from heritage farms with traditional old-world techniques such as 28-day dry-aged beef and house-made accompaniments. The restaurant pairs the food program with a craft cocktail and spirits offering built on house-made gin blends and signature original recipes, complemented by curated beer and non-alcoholic selections. Service is delivered through full-service on-site dining with reservations managed via OpenTable Wednesday through Saturday evenings.
Is Butcher and the Rye a public or private company?
Butcher and the Rye is a private company. It is classified as corporate owned and is currently operating.
When was Butcher and the Rye founded?
Butcher and the Rye was founded in 2013. It employs 1 to 10 people.
Where is Butcher and the Rye based?
Butcher and the Rye is headquartered in Pittsburgh, United States, in the North America region.
How does Butcher and the Rye make money?
One revenue line is on record: food and Beverage Sales.
Who are Butcher and the Rye's main competitors?
Direct peers on record are The Violet Hour, Death & Co, Vieux Carré, Meat & Potatoes, Poulet Bleu, Gi-Jin and Sally Ann's. Altius is listed as a regional player. Broad incumbents are Eleven Madison Park and The Capital Grille.
Does Butcher and the Rye have an API?
No public API is recorded for Butcher and the Rye.
What industry is Butcher and the Rye in?
Butcher and the Rye's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAA, Fine Dining Restaurants, with a secondary code of THAFACAF, Farm-to-Table & Contemporary American Restaurants. Its NAICS code is 722511 and its SIC code is 5810.