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Development News

Eat and Drink: Butcher and Rye downtown and Gaucho Wood-fired Grill in the Strip District

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Eat + Drink is Pop City's roundup of Pittsburgh's food scene
 
Having turned away dozens of potential patrons night after night, Meat & Potatoes owners have announced they will open a second location nearby, Butcher and Rye, this June across from Heinz Hall in the former Palate space.   
 
“Every time I walked by Palate, I thought it would be nice (to reopen the space),” says Tolga Sevdik, co-owner with Richard DeShantz of Meat & Potatoes on Penn Avenue. “It’s such a great location.”
 
The new restaurant will seat 85 and feature a menu similar to the popular gastro pub, with perhaps slightly smaller plates. Sticking with a winning formula, it will specialize in classic cocktails, bourbon and rye. The Meat and Potatoes sous chef will move over to the new location, which promises the same farm-to-table fare that has made Meat & Potatoes an award-winning favorite.

The bar will remain on the mezzanine level with some renovation to create a more appealing front entrance. Shantz and Sevdik also plan to open a third casual dining restaurant, Pork & Beans, in Lawrenceville later this year.
 
In more casual dining, Pittsburgh’s first Argentinian parrilla has opened, Gaucho Parrilla Argentina Wood-Fired Grill at 1607 Penn Ave. in the Strip District.
 
Chef and owner Anthony Falcon, a native of Brooklyn, NY, was previously the executive chef and food and beverage director at Southpointe Country Club. Falcon says the restaurant was inspired by his Argentinian father and uncle who took one look at the Strip District and said:
 
“You gotta open something down here. You’ll sell 100 chickens a day.”
 
Located in the former Big Mama’s, Falcon has created a cozy and casual stand-and-eat and take-out spot with a sizzling selection of hearty grilled dishes, steak and vegetable  sandwiches, sausages, chicken and fish.
 
The concept is working. Since opening two weeks ago, lines have been winding out the door with patrons drawn by the smoky flavors of the hickory wood-burning fire.
 
Writer: Deb Smit
Source: Tolga Sevdik, Butcher & Rye; Anthony Falcon, Gaucho
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