The Story
Richard DeShantz opened Poulet Bleu in 2020 on Butler Street in Lawrenceville, and it immediately became one of Pittsburgh's most talked-about restaurants. The concept is a classic French bistro executed with precision and warmth: roast chicken, steak frites, duck confit, and a raw bar, all served in a gorgeous room with a zinc-topped bar.
DeShantz, who also operates Butcher and the Rye, Tako, and other Pittsburgh restaurants, designed Poulet Bleu as his most personal project. The attention to detail is extraordinary, from the imported French tilework to the bread program to a wine list that leans heavily on Burgundy and the Rhone.
Despite opening during a challenging time for restaurants, Poulet Bleu thrived. It earned Pittsburgh Magazine's Restaurant of the Year and quickly became the city's go-to for special occasions and serious dining.
What Makes It Pittsburgh
Poulet Bleu proves that Pittsburgh can support ambitious, high-end dining without the sticker shock of coastal cities. A world-class French bistro dinner here costs a fraction of what it would in Manhattan, and the quality stands shoulder to shoulder with the best.
DeShantz's commitment to building his restaurant empire in Pittsburgh rather than expanding to other markets speaks to the city's strength as a place to build a hospitality career.