For as long as he can remember, DeShantz had a passion for art. He decided to take art classes in Pittsburgh but soon realized that cooking was another way to express his creativity and enrolled at the Pennsylvania Institute of Culinary Arts. Throughout culinary school, DeShantz worked as a line cook at the acclaimed Hyeholde Restaurant in Pittsburgh under Chef Andrew Lise and was exposed to a new spectrum of the culinary arts he had never before seen. What had begun as an outlet for creativity, soon grew into a passion for food and hospitality.

Upon graduation, DeShantz spent his time traveling and working in restaurants across the country. From Chicago to Colorado, Washington D.C. and Michigan – he honed his techniques and studied under some of the top chefs in the country including famed chef Charlie Trotter.

After returning to Pittsburgh in the early 2000s, DeShantz opened Mediterra Bakehouse, where he managed operations and baked fresh bread and pastries daily. After four years, he was eager to bring more imagination into his kitchen and opened Café Richard in Pittsburgh’s Strip District. Two years later, he opened his first fine dining establishment called American Bistro Nine on Nine.

As Pittsburgh’s dining scene began to change, so did DeShantz. After selling all three concepts, he was ready to open something on his own. In 2011, DeShantz opened the doors to his flagship restaurant, Meat & Potatoes. The restaurant quickly received rave reviews, and was named “Best Gastropub in the U.S.” by Food & Wine. In 2013, Richard opened Butcher and the Rye, which was nominated two consecutive years in a row for “Outstanding Bar Program” by the James Beard Foundation, and was featured by Bon Appétit as part of the “Steel City Renaissance.” In spring 2015, DeShantz opened täkō, a street-fusion taco shop focusing on fresh ingredients and chef-driven tacos. Chef DeShantz’s celebrated restaurants and bars have also appeared on national television on Cooking Channel “Chuck’s Eat the Street,” and Travel Channel “Steak Paradise.”

DeShantz brings creativity and innovation to Pittsburgh’s Cultural District neighborhood. He continues to elevate his hometown’s culinary credibility by focusing on farm fresh ingredients and pushing boundaries.'

The fourth addition to the group is Pork & Beans, which we saw advertised when we were galavanting around. It took a bit for it to actually open up. But, Pittsburgh recently hosted its Restaurant Week, where Pork & Beans was participating. So, we made reservations and ran up after work to finally try out the fourth restaurant in the series.

OK, first course was Korean-fried chicken wings & biscuits with a chili marinade chicken, sticky chili sauce, chive biscuits and maple fish sauce. This sauce was really thick - maybe a bit too much - like it needed thinned out. But, flavors were good - if not a bit too much - and that little chive biscuit was a little bite of heaven.

Second course was grilled eggplant with chili caramel pork belly, green tomato chow chow and Fresno chilis. The pork belly was good - if not a bit too fatty at some points - but the bed of chow chow and chilis was not my favorite. It was a bit mushy, and bitter.

Third course was brisket ssam with bibb lettuce, steamed rice, garlic scallion sauce, ssam sauce and kimchi. Again, the same sort of sauce, but I could get down with this dish more. The meat was cooked well so it was tender, and I appreciated the lightness of the lettuce wrap.

The chef's menu that we chose did not have a dessert course, so we asked what was on their regular dessert menu. There was a maple bourbon ice cream and a health ice cream sandwich. I got the latter, which is from Leona's. It was the first time I've heard of them, but I'm now a full believer because it. was. amazing.



The salted health crunch, as per the website, is: Homemade heath candy and dark chocolate drizzle ice cream between two cookies studded with melted health and a Maldon sea salt flakes.

In short, if you have the opportunity to try this sandwich, get it. So good. Probably at least 1,000 calories, but it's essentially two delicious cookies with a giant hockey puck of ice cream with bits of toffee. You literally cannot go wrong.




I do want to try this again with their regular menu, because I absolutely love southern food, and when I saw folks around me order the BBQ or mac & cheese, I was infinitely jealous. I enjoyed getting to see the creative side of the restaurant, but I'm also excited to see their bread & butter - especially because it's right up my alley. Have you been? What was your favorite thing?

Grade: B