RH 25
2016 RH 25: Richard DeShantz Restaurant Group

2016 RH 25: Richard DeShantz Restaurant Group

The best and brightest restaurant companies are not just creating one great concept; they're creating many. See Restaurant Hospitality's picks for powerful multiconcept companies that not only play it cool, they kick ass. See all concepts >>   

Richard DeShantz (Photo: Laura Petrilla)

Pittsburgh

Annual Sales: $10.5 million

Units: 4

Key Personnel:
• Richard DeShantz, chef/owner
• Tolga Sevik, co-owner

SINGLE CONCEPTS:
• Meat & Potatoes (gastropub serving seasonal American fare)
• Butcher and the Rye (contemporary rustic Americana fare with an extensive whiskey collection)
• Tako (modern Mexican street food with Asian accents)

UPCOMING PROJECTS: 
• Pork & Beans, a pork-driven restaurant that will include upscale barbecue menu items 

WHY IT’S COOL: So many of the rustbelt cities that many thought would wither away have come back in a big way in recent years. A lot of that revival can be attributed to chefs like Richard DeShantz, who have created vibrant, exciting restaurants that energize a city. The Pittsburgh native learned much from revered chef Charlie Trotter, but he understands the current zeitgeist of culinary culture, and he eschews fine dining in favor of casual, hip restaurants that draw younger crowds. Check out all the can’t-miss touchpoints he’s hitting—gastropub, rustic, whiskey, street food, barbecue. DeSchantz is a smart guy in and out of the kitchen. 

Next: True Story Brands
Previous: Hospitality Management Group

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish