One of the hardest restaurants to get a reservation for for Pittsburgh Restaurant Week was Butcher and the Rye. From the creators of Meat and Potatoes, initial feedback on Butcher and the Rye involves a surprising menu. Considering the “Butcher” name, you would think it would be a steak-heavy menu, but in fact it is the vast array of meats that compliment the whiskey selection (the Rye). Beef, pork, duck, rabbit … if you can hunt it, I bet it will probably appear on the menu at some point.

So for Pittsburgh Restaurant Week, a $35 tasting menu was the perfect way to get to know this new restaurant. Unlike some restaurants, it was great how Butcher & the Rye championed the Pittsburgh Restaurant Week celebration and hung a special banner near the entrance for all to see.

Because the items changed daily, new menus were printed each day with the tasting combination of the day.  On January 17, the courses were Salmon Crudo, Pumpkin Risotto, Skirt Steak and Carrot Cake.