Richard DeShantz’s latest dining option that’s set to open soon is nod to the woman who prepared his first meals.

Sally Ann’s is named after his late mother, whose favorite flower was the daisy. Guests will notice the blooms throughout the space created by artist Matt Spahr of New Kensington.

The décor is described as homey and welcoming, a place to relax and unwind – just like at mom’s house.

The fact the restaurant is named after DeShantz’s mother is a wonderful way to honor her memory, said Jamilka Borges, who will be executive chef of the newest concept.

“Richard and I had similar upbringings,” said Borges, of Lawrenceville, whose mother, Jenny Munic, lives in Puerto Rico and may be in town for the opening. “Our moms worked hard to give us the best. My mother is an incredible human. “

The DeShantz Restaurant Group announced Friday that the plan is to open the last week of May – in advance of the Dollar Bank Three Rivers Arts Festival, which will be held throughout 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 the pork roll and Reuben as well as vegan choices such as a cauliflower cubano and “kimcheese” melt.

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 am and offer Pennsylvania-based La Colombe roasts, house-made pastries, and some grab-and-go brunch items such as Jerusalem bagel with smoked salmon, labneh and caper relish.

The food will be light fare with lots of brunch items, Sally Ann’s favorite meal.

There will be Happy Hour and creative cocktails and lots of local beers. She said her it’s important to support area brewers, many who’ve become friends.

It’s located in the former Pork and Beans, which closed during the pandemic.

DeShantz and business partner Tolga Sevdik who operate several other restaurants have been “working to renovate and reimagine the space into something that welcomes back the tenants and patrons of Downtown Pittsburgh into a new and inviting space,” the owners said in a statement.

There will places for people to work remotely. It’s an option for those who work from home who may be looking for a change of scenery.

“We are 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 an energy to everything he does. He gives back to the community too, which is so important. “

Borges moved to Pittsburgh for culinary school in 2007. She was a James Beard Foundation semifinalist for best chef mid-Atlantic in 2019 and rising star in 2015. She’s worked at Legume, Spoon, and her most recent pop-up, Wild Child.

Borges collaborated with Chef DeShantz on a dinner in California. The two worked well together, she said. So when he invited her to be part of this venture she was on board immediately.

“I love feeding people,” she said. “It’s a simple thing, but it’s a thing of beauty. You get to meet and talk to people in the restaurant business. We get to welcome them into the restaurant – just like our moms welcomed everyone into the family home. “

JoAnne Klimovich Harrop is a Tribune-Review staff writer. You can contact JoAnne at 724-853-5062, jharrop@triblive.com or via Twitter .

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