Richard DeShantz’s latest dining option to open soon is a nod to the woman who cooked her first meals.
Sally Ann’s is named after her late mother, whose favorite flower was the daisy. Guests will notice the flowers throughout the space created by New Kensington artist Matt Spahr.
The decor is described as homey and welcoming, a place to relax and unwind, just like mom’s home.
Having the restaurant named after DeShantz’s mother is a wonderful way to honor her memory, said Jamilka Borges, who will serve as executive chef for the new concept.
“Richard and I had a similar upbringing,” said Borges, of Lawrenceville, whose mother, Jenny Munic, lives in Puerto Rico and may be in town for the opening. “Our moms have worked hard to give us the best. My mom is an amazing human.
the DeShantz Restaurant Group announced on Friday that the plan was to open the last week of May – ahead of the Dollar Bank Three Rivers Arts Festival, which will be held across the cultural district this year.
The address is 136 Sixth St. in downtown Pittsburgh.
According to the restaurant group, Sally Ann’s will offer hearty sandwiches such as pork roll and Reuben as well as vegan choices such as a cauliflower cubano and a “kimcheese” cast.
The plan is to add carrot pierogies and a fancy macaroni and cheese of the week. The menu will include soups, salads, juices and smoothies.
A coffee bar will open daily at 7 a.m. and will offer Pennsylvania-based La Colombe roasts, homemade pastries and grab-and-go brunches such as the Jerusalem bagel with smoked salmon, labneh and caper relish .
The food will be light fare with plenty of brunch dishes, Sally Ann’s favorite meal.
There will be Happy Hours and creative cocktails and lots of local beers. She told him it was important to support local brewers, many of whom have become friends.
It is located in the old Pork and Beans, which closed during the pandemic.
DeShantz and his business partner Tolga Sevdik, who operate several other restaurants, “worked to renovate and reimagine the space into something that welcomes downtown Pittsburgh tenants and customers back into a welcoming new space,” said the owners said in a statement.
There will be places where people can work remotely. This is an option for those working from home who may be looking for a change of scenery.
“We’re going to have fun with this restaurant,” Borges said. “I want to learn everything I can from Richard. He has so many talented people working with him and he brings such energy to everything he does. He also gives back to the community, which is so important.
Borges moved to Pittsburgh for culinary school in 2007. She was a James Beard Foundation Semi-Finalist for Best Mid-Atlantic Chef in 2019 and a Rising Star in 2015. She has worked at Legume, Spoon and her most recent pop-up, Wild Child.
Borges collaborated with Chef DeShantz at a dinner party in California. The two worked well together, she said. So when he invited her to be part of this company, she was immediately on board.
“I love feeding people,” she says. “It’s a simple thing, but it’s a thing of beauty. You meet and chat with restaurant people. We can welcome them to the restaurant, just as our mothers welcomed everyone in the family home.
JoAnne Klimovich Harrop is editor of Tribune-Review. You can contact JoAnne at 724-853-5062, email@example.com or via Twitter .
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