You come for a simple drink. You leave with a head full of esoteric liquor factoids. That’s the greatness of the Rye House’s liquor-nerd bartenders, who are comfortable recommending an organic mocha stout one second and discussing a whiskey from 1962 the next. The tavern’s customer base recognizes the resource at hand and lines up at the granite bar for boozy back-and-forth. Blob lamps emanate dim light like fireflies trapped in amber — you can hardly recognize the fellow in front of you — so prepare to guide yourself by sense of touch to the back room for a communal-table dinner that, despite internet rumors, is not inspired by the cuisine of Pittsburgh. (Imagine a grizzled steelworker chasing beluga lentils around a plate with his fork!) Instead, there are kicked-up versions of a sloppy joe, grilled cheese, and crispy fish tacos, as well as one great Pittsburgh sandwich that’s stuffed with andouille, slaw, and French fries.