The first Pittsburgh bar to score a James Beard nomination for Outstanding Bar Program, Butcher’s actually two bars in one, both tucked into Richard DeShantz’s charcuterie-heavy destination. The first is the main-floor bar, whose Whiskey Wall contains more than 600 different bottles of the brown stuff, making it a serious candidate for a spot among the nation’s best whiskey bars. But for the cocktail nerds, the second-floor Rye Bar is the place to be, perched on a loft lit by candles illuminating bespoke decor and, most importantly, slinging arguably the best cocktails in Pittsburgh, among them 12 on tap and signatures that include the spicy single barrel rum-spiked Gettin’ Chile With It and the Forgive & Fernet, which turns the ol’ Bartender’s Handshake into something more like a complex handshake that gets you into a secret club One with really great meat.
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