PHOTOS BY AURALIA HENDERSON COURTESY OF THE RIB ROOM

For as long as he can remember, Richard DeShantz has wanted to open the Rib Room, a private dining space inspired by classic, high-end supper clubs. 

Opening on Oct. 20, the restaurateur’s dream was finally be fulfilled.

Located in a small room behind the kitchen at Meat & Potatoes in Downtown’s Cultural District, the intimate space seats 16 and features a rotating a la carte menu focused on prime rib that’s aged in-house. It will operate Thursday, Friday and Saturday evenings. 

Guests will enter through the main eatery — which the Richard DeShantz Restaurant Group debuted in 2011 — and be led down a long hallway to the Rib Room. 

The decor, like the menu, is opulent, with red leather chairs, plaid accents, Damask wallpaper, oil lanterns, vintage decor and a cooler displaying cuts of prime rib and tomahawk steaks supplied by Allen Brothers.  

Executive Chef Aaron Gottesman took over the Meat & Potatoes kitchen in January 2022 after culinary gigs throughout Philadelphia, so he’s well-versed in executing an upscale, beef-focused menu. At the Rib Room, he gets to cater a unique dining experience without the need for an entirely new site and staff. 

Carnivores will find the traditional king- and queen-cuts of prime rib, along with popular items such as lobster thermidor and baked Alaska flambéed tableside. Fine wines, whiskeys and specialty cocktails are curated by the DeShantz beverage team, which includes veteran bartenders from across the company, including the still-closed Butcher and the Rye on Sixth Street.

“Our supper club experience is intimate and relaxed,” says Casey Henderlong, DeShantz Restaurant Group’s director of events and public relations. “With only two seatings per evening, we want to give guests an opportunity to relax, enjoy each other’s company and savor every bite.”