Each month, we ask one of Pittsburgh's chefs: What do you do and how do you eat when you're out of the kitchen?


Richard DeShantz

Chef/Owner,  Meat & Potatoes, Butcher and the Rye ,  http://meatandpotatoespgh.com
Live: Downtown
Work: Downtown
How Long: 2006

What kind of meals do you cook at home? I mostly try to cook one pot meals. Comfort meals like a slow roasted pot roast or italian meat sauce; something unfussy.  It’s great to put everything in a pot and let it go then come back to an amazing meal at the end of the day.

When you’re out of the kitchen, where do you like to dine out? I like to go see my chef friends and support local establishments.  Spoon, Root 174, and Cantina are among my favorites.  They all are doing their own thing and doing it well.

Where do you go for a drink?  Anywhere with a laid back atmosphere (read: no clubs).  Relaxing spots.

How do you like to spend your days off?  I like to spend my days off with my English bulldog, Winston.  I’ll take him on a walk through Point State Park or just relax on the couch with him.

What would you do if you had a whole weekend off and it wasn’t a holiday?   I like to get in the car and travel to the next closest city and get away for the weekend.  There are so many chefs in cities like Philadelphia, Cleveland, and Baltimore that are doing amazing things, so its great to get out and experience them for inspiration.

What made you decide to become a chef? Bad SAT scores!  I was an art major and started working for my uncle at a restaurant.  I quickly discovered food was another way to express myself.  Plus, it was way too hard to be a starving artist when you’re surrounded by good food.