Butcher and the Rye
The whiskey wall with over 600 varietals of whiskey should be reason enough to try out this downtown restaurant by owner chef Richard DeShantz. But there are plenty more reasons: for starters, it’s pleasing to the eye; oil lanterns and antler chandeliers light up the rooms, which are layered in confections of rich velvety fabrics, antiques, and vintage knives and cleavers. The bar serves more than 12 cocktails on draft—get the negroni—and the menu is filled with rich and hearty small plates and entrees like pork belly with apple kim chi and miso caramel, or a cassoulet of duck confit, pork belly, and cannellini beans. You won’t leave bored, hungry, or sober.