Pittsburgh City Paper Booze Battles:
Seviche vs. Roasted Barrelhouse & Eatery
November 23, 2016
By Celine Roberts / Pittsburgh City Paper
Each week, we order the same cocktail at two different bars for a friendly head-to-head battle. Go to the bars, taste them both and tell us what you like about each by tagging @pghcitypaper on Twitter or Instagram and using #CPBoozeBattles. If you want to be a part of Booze Battles, send an email to food-and-beverage writer Celine Roberts, at firstname.lastname@example.org.
The Drink: Pisco Sour
930 Penn Ave., Downtown
Ingredients: Capel Pisco, raw sugar, lime, lemon, egg white, cinnamon, Angostura bitters
Our take: The Angostura bitters and cinnamon add warmth to an otherwise brisk, tart cocktail. The lemon and lime juice provide the main flavor notes, while the astringency of the pisco is mellowed by frothy egg white. The addition of sugar makes the whole experience like a dessert in a glass.
Roasted Barrelhouse & Eatery
3705 Butler St., Lawrenceville
Ingredients: BarSol Pisco, lemon, egg white, Angostura bitters
Our take: This simplified version of the classic plays up the medicinal quality of the Angostura bitters and the astringent qualities of the pisco. The combination of the lemon and egg white mellows the acidity of the citrus and creates a decadent foam atop the cocktail.
Buzz feed: 2016’s hottest new restaurants
November 17th, 2016
By Dan Gigler / Pittsburgh Post-Gazette
A gustatory burst punctuated the last few weeks of 2015 like the high flames of a flaring kitchen grill, closing out with the opening of four restaurants — Morcilla in Lawrenceville; Whitfield at the Ace Hotel and Muddy Waters Oyster Bar, both in East Liberty; and Smallman Galley in the Strip District — which were instant hot spots.
A late December like that alone meant that 2016 would really have its work cut it out for it to matchup to the prior year, but it has held its own with a bumper crop of new spots that have enhanced Pittsburgh’s ever-expanding food scene. Here are 13 of the most notable new restaurants of the year to date, plus some more heavily anticipated destinations that were on the cusp of opening at press time.
• Apteka, Bloomfield. Kate Lasky and Tomasz Skowronski created buzz for years with their pierogie pop-up dinners and after a successful crowd-funding campaign brought their brick-and-mortar dream of vegan Eastern European food to life this year to rave reviews.
• Block 292, Mt. Lebanon. Brooks Broadhurst broke away from the family business — Eat’n Park — to pursue this passion project, which is part restaurant, part market and butchery housed in an old auto-body shop on the quaint Beverly Road shopping district.
• Cibo, Regent Square. After being shuttered for a year, this Braddock Avenue bistro re-opened with a menu that lists beautiful rustic Italian cuisine by chef Jennifer Burfield, who returned to her kitchen roots after four years as the general manager of Cure in Lawrenceville.
• DJ’s Sandwich Shoppe, Bloomfield. The modest little diner on Pittsburgh’s Little Italy’s main Liberty Avenue drag doesn’t look like much on the surface, but the sandwiches and burgers feature excellent and often exotic meats from DJ Smulick’s neighboring butcher shop.
• The Foundry, North Shore. Amid a sea of chains in the glorified office park that is the North Shore (when there isn’t a game or concert going on anyway, at least), The Foundry opened in August and brought with it a refreshing change of pace: gourmet gastropub fare from former Duquesne Club sous chef Michael Godlewski.
• Hidden Harbor, Squirrel Hill. Kitschy yet classy, this Technicolor Tiki Land of Oz has food, drink, decor and music that hits all the senses. Monique Ruvolo’s small plates are vibrant and flavorful to match the colorful drinks by all-star bartenders Greta Dunn, Wes Shonk and Max Stein.
• Pirata, Downtown. First there were bourbon bars. Then tequila became trendy. Now, this Downtown spot bets rum will rule next, as it features more than 200 varieties of the molasses-based spirit along with foods from South America, Puerto Rico, Cuba and Mexico, on the ground floor of the Tower Two-Sixty high-rise on Forbes Avenue, just off of Market Square.
• Pork & Beans, Downtown. The fourth establishment from the DeShantz Group juggernaut was delayed several times, but Pork & Beans has delivered on its promise of a barbecue bounty Downtown from dynamic chef duo, Richard DeShantz and Keith Fuller. The setting is that of a raucous roadhouse and the cocktails complement the food and fun.
• Revel + Roost, Downtown. The new Hilton Garden Inn brought with it two restaurants under one roof: Revel, the street level gastropub and Roost, the upstairs finer dining upscale lounge.
• Roasted Barrelhouse & Eatery, Lawrenceville. The Butler Street corridor boasts two top spots, which “Cure” and “Smoke” meats. So it stands to reason that meats should be “Roasted,” too. That’s the case at Roasted, where their menu of slow-roasted meats make for some memorable sandwiches.
• Spork, Garfield. Christian Frangiadis made innovative cuisine here in the 1990s, and after an extended detour to the Caribbean, he returned to open Spork. The sleek but not stuffy overhaul of the former Quiet Storm coffee shop specializes in elegant but fun small plates and house-cured meats.
• Streets on Carson, South Side. This love letter to worldwide street food features as diverse a menu as you’ll find in town, from Peruvian Pan con Chicharron to Czech Chicken Chlebicek. In lesser hands, such an ambition could be a disaster, but Matt Christie seamlessly provides a culinary world tour from central Asia to central America, from the cozy confines of Carson Street.
• Umami, Lawrenceville. The Round Corner Cantina set a standard for new-Lawrenceville cool in 2009, and its restaurant within a restaurant on the top has upped the ante with Roger Li’s Umami. The dimly lit space accented by red neon lights is an izakaya (a Japanese pub), featuring highly regarded street fare and sushi dedicated to umami flavors.
And coming soon …
Derek Stevens’ Union Standard will be a ground-floor anchor as part of a restoration that’s giving new energy to what is arguably Downtown’s grandest structure, the Union Trust Building … Dave Anoia will open DiAnoia’s Eatery in the Strip Distict, featuring the Italian food of his heritage … Caselulla in Manhattan brought worldwide handmade cheeses to New Yorkers; it will do the same at Casellula @ Alphabet City on the North Side … Vallozzi’s will open Talia Cucina & Rosticcheria, a temple to Italian meats inside the old Alcoa Building Downtown … Kevin Sousa of the late Salt of the Earth is hoping to open Superior Motors in Braddock by summer 2017 … Dennis Marron’s work at The Commoner created buzz; now he strikes out on his own with Merchant Oyster Co. in Lawrenceville … Pie for Breakfast will bring the upscale fare of neighboring Legume but in a more modestly priced cafe setting … Finally, Andrew Gabarino will move his acclaimed white tablecloth fare at East Liberty’s Twisted Frenchman to Baum Boulevard; the current restaurant will go on the top floor, with brasserie Bar Frenchman downstairs.
Pub vibe greets patrons of Roasted Barrelhouse & Eatery
Wednesday, Oct. 19, 2016, 6:54 p.m.
By Julia Gongaware | Pittsburgh Tribune-Review
We could smell Roasted Barrelhouse & Eatery before we could see it. The unmistakable scent of slow-roasted meat guided our feet down Butler Street and into its front door.
Located where Eclipse Lounge used to be in Lawrenceville, Roasted's exterior has been completely overhauled by the new owners. Gone is the moody exterior and glass-block window. Now, a striped awning and over-sized window open to the street. Four swivel bar stools made from old tractor seats are available to sit and take in the last fleeting moments of warm autumn breezes.
The inside also got a refresh. The long bar is now half-bar, half-kitchen. The dark-purple tones were replaced with white subway tile and a more neighborhood pub vibe. There is a large, unexpected back dining room if the seats in the front are taken. The most jarring addition is the life-size Blues Brothers figures looming over the front bar and dining room area.
The menu at Roasted is small: starters, soups, salads and sandwiches make up the bulk of the offerings. The menu is being fine-tuned as most newly established restaurants have a tendency to do.
To start, we tried the Jamaican BBQ wings with homemade ranch that were on special, warm German potato salad and mac and cheese. The sauce the wings were tossed in had an interesting flavor that wasn't particularly Jamaican rub or BBQ. It was more honey mustard than spicy tang. The mac and cheese was rich and cheesy, and the German potato salad had a delightful mild vinegar flavor. We wanted to try the galumpkis (pork and rice stuffed cabbage), but they weren't available the night we went.
Other starter options include meatballs, nachos topped with pulled-pork chili and beer cheese, and roasted potato wedges topped with Parmesan cheese. If you have a larger party, try the meze platter. It comes with blue cheese and feta spread, roasted garlic and chickpea spread, cucumber yogurt dip and an assortment of cheese, olives and crostini.
For main dishes, you're limited to sandwiches and a few salads. Salads are a little on the small side, so consider paring them with one of the aforementioned starters. The French dip sandwiches are the cause of the delicious smells and the main attraction at Roasted. Pro tip: The sandwiches are big enough to share, so get a few different kinds and split them with friends.
We sampled the Dunkirk (Roasted's signature sandwich), the smoked beef brisket, the Italian roast pork and the Arsenal meatball. The Chicken Lickin' sandwich made with smoked chicken was on our radar until we learned the Chiavetta vinaigrette was replaced with the Jamaican BBQ sauce that had been on the wings.
The favorite sandwich of the group was the Arsenal meatball, closely followed by the Dunkirk. The meatballs were spicy, tender and so good that I considered not sharing after the first bite.
The Dunkirk, roast beef with horseradish sauce, was also high on the list of favorites. The meat was tender, but it didn't pack the same overall flavor punch as the meatballs. For being Roasted's signature sandwich, I expected more.
The Italian roast pork sandwich is made with house-made porchetta, braised rapini and provolone. The porchetta was moist and had a nice flavor, but it was overpowered by the bitter rapini.
The smoked beef brisket came topped with Russian dressing, Swiss cheese and house-made sauerkraut. This was the least favorite sandwich from the ones we tried. While the idea of a Rueben made with brisket sounds great, it paled in comparison to the other sandwiches.
All sandwiches can be served without the bun if you're watching your carb intake. You also have the option to add coleslaw or sauerkraut for $1 or roasted potato wedges for $3 to any sandwich.
The beer selection offers a variety of styles available by the bottle or draft. Roasted also offers several local favorites such as Rivertowne, Full Pint and East End. Its cocktail menu is heavy on the gin-based offerings, but enough variety exists for a non-gin drinker to be happy. Red and white wines are available by the glass.
We inquired about the beer float featured on the dessert menu, but our server failed to sell us on the idea. I'm sure the right combination (a stout with vanilla ice cream maybe) would yield delicious results. If you're not feeling adventurous enough for the float, Roasted does offer a bundt cake served with ice cream. Past flavors include apple, chocolate and cinnamon.
With a little more tweaking of its menu and a continued focus on delivering A+ service, Roasted could become a staple of Butler Street.
Julia Gongaware is one of the food-savvy ladies of eatPGH.com, who contribute a weekly Dining Out column to the Tribune-Review.
Munch goes to Roasted Barrelhouse & Eatery
October 6, 2016 12:00 AM
By Dan Gigler / Pittsburgh Post-Gazette
“Hey buddy, where do you get a beer and a sandwich around here?”
The question was innocent enough, but the source made me chuckle: a middle-aged, mustachioed man, built like a cantaloupe and wearing the official attire of 1970’s football coaches everywhere – skin tight polo shirt, mesh cap and hiked-up Bike shorts (!!!). All in Michigan State green, he lumbered up the block toward me like a Galapagos tortoise. There was a coaching conference of some sort at a hotel nearby, and this East Lansing chap needed a decent meal. I pointed him to a neighborhood favorite, and thought that old man will never be me.
Fifteen years later in Lawrenceville, and now I’m the out-of-shape coach (minus the shorts). I see these kids on Butler Street with their Twenty One Pilots and their Pokemon and their grown-up coloring books and Gary Johnson stickers and their kombucha and gluten-free vegan cupcakes, and I’m all “Where do you just get a beer and a sandwich around here?”
As is well-documented, Lawrenceville has no shortage of high end and/r painfully hip restaurants and bars. What it’s lacked until recently was a surplus of places to just sit and hang out for a while over decent unpretentious food — the proverbial sandwich and a beer place.
Opened in late July Roasted Barrelhouse & Eatery helps fill the void.
A striped cloth awning unfurls over a line of stools posted into the sidewalk, serviced by a broad open window to the inside bar. The interior is that of a handsome tavern and comfortable contrast: a beautiful wooden bar back stands at attention behind a sleek white marble bar top; exposed brick and white subway tile face one another on opposite walls; classic white hexagonal honeycomb tile line the floor below a dark tin ceiling; tables and booths are a sturdy, dark-stained wood; food is prepared in an open kitchen behind a frosted glass partition.
With a bit of help over two visits I tried five of the seven sammies on the menu, all of which are served on terrific and lightly toasted Breadworks rolls.
With a dollop of Russian dressing, Swiss cheese, and a mildly tart house sauerkraut the Smoked Beef Brisket ($10) was like all of the best component parts of a Rueben — without being a greasy sopping mess. Likewise, The Verona teased toward a gyro with roast leg of lamb, arugula, and a cucumber yogurt sauce ($11).
The pork of the Arsenal Meatball was flavorful and almost fluffy, with a sweet and slightly tangy house marinara with a hint of pepper and provolone ($10).
Complemented with bitter braised rapini and sharp provolone, the Italian Roast Pork’s ($9) housemade porchetta was juicy and with a surprisingly sweet and spicy almost lightly cinnamon flavor (five spice? clove?), which is to say that it didn’t taste like a porchetta at all. It wasn’t necessarily bad, but it also wasn’t as advertised — seemed more Asian than Italian — and should be rechristened.
The Dunkirk ($9) is the house roast beef with a house horseradish sauce and as a take-out order managed to be a sufficient bribe to an occasionally ornery editor who edits this copy. He reports: “Sandwich was great. Meat was flavorful and moist, made better by dipping into the rich au jus. The horseradish sauce wasn't overpowering, like some can be. It complemented the roast beef quite well.”
Side dishes include mac ‘n’ cheese with parmesan bread crumbs and house-cured bacon ($9) and Pittsburgh family picnic favorites such as Galumpki (pork and rice stuffed cabbage in tomato sauce, $8) and German Potato Salad — nice vinegary potatoes with bacon and onion, served warm ($6).
The bar slate is dominated by classic cocktails and a perfectly serviceable (albeit not terribly adventurous) beer list includes 36 bottles and 15 drafts, rounding Roasted out as a good place to get a beer and a sandwich.
Roasted Barrelhouse & Eatery: 3705 Butler St., Lawrenceville; 412-904-3470; http://ww.roastedpgh.com/
Dan Gigler: email@example.com; Twitter @gigs412
Melissa Wade, Public Health Information Officer
412-578-8312, cell 412-339-7995, firstname.lastname@example.org
For Release: September 16, 2016
New Live Well Allegheny Restaurant,
August Food Establishments Announced
PITTSBURGH – The Allegheny County Health Department (ACHD) today announced that Roasted Barrelhouse & Eatery is the latest restaurant to receive the Live Well Allegheny designation. Additionally, ten food establishments opened in the county in August, including eight restaurants and two confectioneries.
Roasted Barrelhouse & Eatery, located at 3705 Butler Street in Lawrenceville is committed to providing offerings which foster a healthy lifestyle. In addition to being trans-fats free, the restaurant is: providing half portions of sandwiches, offering roasted vegetables, and salad as side dishes in lieu of higher caloric options, providing vegetarian and vegan options and more. Learn more about what Roasted is doing to live well along with other Live Well Allegheny Restaurants by visiting http://j.mp/LWA-Restaurants.
“The key to a healthy diet is choosing foods that have more good fats than bad fats, or trans fats,” said Health Department Director, Dr. Karen Hacker. “As part of our county-wide commitment to promoting individual and community wellness, we also look at and highlight those facilities that use trans fat-free cooking oils. We’re delighted to see eateries taking that step toward living well.”
The facilities using trans fat-free cooking oil are:
- Panda Express, 2070 Lebanon Church Road, West Mifflin
- M & J Bistro, 2017 East Carson Street, Pittsburgh (South Side neighborhood)
- Millennial Cupcake & Parfait Bar, 192 North Craig Street, Pittsburgh (Oakland neighborhood)
Five new eateries opened last month:
- Umai, 297 Beverly Road, Mt. Lebanon
- Asian Fusion Bowl, 2767 East Carson Street, Pittsburgh (South Side neighborhood)
- Corner Market & Ale, 875 Greentree Road, Green Tree
- Jim’s Wraps, 4508 Liberty Avenue, Pittsburgh (Bloomfield neighborhood)
- Joe & Pie, 1621 South Braddock Avenue, Edgewood
- Café 33 Taiwanese Bistro, 1711 Shady Avenue, Pittsburgh (Shadyside neighborhood)
An additional food establishment opened in August:
- Natu-Roll Creamery, 4318 Butler Street, Pittsburgh (Lawrenceville neighborhood)
For more information, call 412-687-ACHD (2243) or visit ACHD's New Food Establishments page.
First Look: Roasted Barrelhouse & Eatery
With a bit of work, the new Lower Lawrenceville tavern has the potential to become a solid neighborhood watering hole.
August 10, 2016
BY HAL B. KLEIN / Pittsburgh Magazine
Roasted Barrelhouse & Eatery, a new bar and restaurant in Lower Lawrenceville, brands itself as a “Legendary Neighborhood Hangout.” After visiting the other night, it’s clear that Roasted is still quite far from legendary status, though it certainly has the potential to thrive in the neighborhood hangout department.
Roasted opened late last month in the building previously occupied by Eclipse Lounge. The establishment still is in the very early stages of its development; restaurants often go through some growing pains during the transition from plans to patrons, and that’s the case here.
What I like best about Roasted is that it’s a counterpoint to the recent bar and restaurant developments in Lawrenceville. There’s nothing cool/hip/trendy about Roasted; it’s simply a good, solid place for people to hang out. It already feels like an old-school neighborhood watering hole, and it’s always nice to see more of those in Pittsburgh.
Ownership did a full refurbishment of the street-level space. The old glass-block windows are gone, replaced with a bright, open view of the street (and limited outdoor seating in nice weather). There’s a long, sleek bar, tile floors, wood booths and an exposed brick wall in the front room. I’d recommend checking out the back room, if only to see the smartly curated collection of old-time Pittsburgh photos. Just don’t look up on your journey between the two rooms, or when you’re sitting at the bar. An oversized statue of the Blues Brothers awkwardly looms large above in the barroom’s loft.
The staff at Roasted is extraordinarily friendly. My friend and I experienced a couple of read-from-a-paper-because-I’m-not-sure-about-the-menu moments, but even those came from a desire to want to get things right instead of winging it. They’re trying hard, they’re interested in connecting with their customers and they’re warm; all of that is something to celebrate.
The tap list will please just about anyone. There’s a strong tilt toward Pittsburgh's craft breweries, with East End, Full Pint, Arsenal Cider, Penn Brewery and Church Brew Works all represented; fans of national breweries have a few options, too. Aside from the Arsenal cider, all beers cost less than $6.
I appreciate that the bar team built a cocktail list that sticks to the classics instead of trying to haphazardly create their own spins. It’s nice to see a neighborhood bar aim to serve a decently crafted cocktail, and, although Roasted might not be on the top of my list of cocktail bar recommendations, I get the sense it’ll be a good place to grab a drink. My Manhattan was a little too sweet, but the Pimm’s Cup I tried was on-point with the hot summer night.
I wish the food were up to snuff. I sampled a couple of sandwiches that sounded much more enticing than they tasted. The meatball I ate wasn’t bad, but everything else left me wishing that the kitchen would get its act together. Roasted’s menu touts that all the meats served in the sandwiches are slow roasted in-house, but, as of now, they need to do a better job of it. I’d also like to see a vegetarian option on the menu.
Roasted has a lot of potential to become a go-to destination as a fun, casual neighborhood joint in the middle of a rapidly developing stretch of Butler Street. It’s not there yet. I do hope that as the space settles in, ownership pushes themselves to dig a little deeper.
Roasted gives a modern twist to traditional cooking
August 3, 2016
By Drew Cranisky / NEXTpittsburgh
Times are a-changing in Lower Lawrenceville. From Umami to Morcilla (which recently landed on Bon Appétit’s Best New Restaurants 2016 list), the stretch of Butler Street between 34th and 40th has become one of the city’s premier dining destinations in just a few short years. And there’s more on the way: Eleventh Hour Brewing is aiming to open in the neighborhood later this year, and Burgh’ers inches ever-closer to opening their new location at 36th and Butler.
So it’s no surprise that when Eclipse Lounge closed last August, that prime real estate did not sit empty for long. After a complete overhaul, Roasted Barrelhouse and Eatery opened its doors at 3705 Butler Street last month.
“All this food is like home,” explains Michael Kratsas. “What your grandma would have done.” Kratsas and his partner, Pete Landis, know a thing or two about building a successful restaurant, with résumés that include Primanti Bros. and the Big Y Restaurant Group. For their new venture, Landis and Kratsas turned to the classics.
“We evolved backwards,” laughs Landis. “We really went back to the basics.” As the name suggests, Roasted puts oven-roasted meats at the heart of their menu, cranking out huge sandwiches loaded with roast beef and lamb. The sides are similarly traditional—think oven-roasted potatoes and galumpki (stuffed cabbage). A handful of salads and a few “Fancy Pantsy Selections,” like homemade terrines and pickle plates, round out the tight menu. Executive Chef Brandon Hobbs and his crew stay true to the Roasted name: there isn’t a grill, griddle or deep fryer in the building.
The Dunkirk, which is quickly becoming a customer favorite, showcases Roasted’s old-school approach. The sandwich marries Mancini’s bread, a tangy horseradish sauce, piles of thinly sliced roast beef and a meaty jus for a simple, satisfying meal. Though I nearly ordered a full-sized version, I was glad I stuck with a half—you get a ton of sandwich for just seven bucks.
Paying homage to neighborhood joints where meals are cooked behind the bar, all of the food comes out of an open kitchen flanked by bar stools. Though Kratsas and Landis gutted the entire building, Roasted feels like it’s been around for centuries. It has the look of a classic Pittsburgh bar, right down to the tin ceiling and vintage Honus Wagner photos. But the team did add plenty of modern touches, including an inviting streetside window and a sunny rear dining room.
The bar at Roasted serves up 15 draft beers (many of which are local) and classic cocktails, including authentic Sidecars and Daiquiris. The bar menu also boasts a menu of highballs that, like the sandwiches, can be ordered in full and half-size versions.
Roasted Barrelhouse & Eatery is currently open for dinner every day except Sunday, with plans to open for lunch in the near future. Check out their website for the full menu and hours.
Best meal I ate last week: Ling Wollenschlaeger
July 26, 2016
By Caroline Walden / NEXTpittsburgh
Ling Wollenschlaeger, founder and owner of Pittsburgh Fresh, began her career with a degree in economics followed by a decade of corporate employment. She has since moved on in pursuit of a life full of delicious food made with fresh, local ingredients. After completing culinary training at the Art Institute of Pittsburgh and several years of working with Pittsburgh’s top chefs, she began her own venture, Pittsburgh Fresh.
Pittsburgh Fresh is a meal delivery service that serves the Pittsburgh metropolitan area, offering a range of Paleo-friendly meals made with locally sourced fresh ingredients. After leaving her hometown in China for the U.S., Ling was shocked by the amount of processed foods Americans consumed. Now, her goal is to “help busy professionals and active men, women and families achieve optimum nutrition by minimizing processed foods and maximizing the consumption of fresh vegetables, fruits and lean protein.”
The business has expanded to include catering and a pop-up dinner series that works in conjunction with several other local Pittsburgh businesses. It’s fair to say that Ling is making a positive impact on the burgeoning Pittsburgh food scene. Here’s the scoop on her best meal last week:
"Last weekend during our date night, my husband and I stumbled across a new restaurant in Lawrenceville—Roasted Barrelhouse and Eatery. The place has a welcoming, casual atmosphere with a friendly serving staff. We were able to chat with one of the owners and he told us they specialize in house-made, slow roasted meats accompanied with various sauces and au jus. This was attractive to me because I appreciate restaurants that are willing to put in the time and effort to make the best product. Also, who doesn’t love a good piece of meat!?
We started with the Arsenal Meatball appetizer. These pork meatballs (which I thought was a nice, innovative spin compared to beef) were smothered in house marinara and topped with a parmesan/ricotta mixture. The marinara had just enough bite and was well balanced with the right amount of cheese. From there, I had the “Larryville Combo” that consisted of half of a lamb sandwich and their Watermelon Tomato Gazpacho. The lamb was cooked perfectly. You have to be careful with lamb so it’s not too fatty and/or greasy and their chef did a great job. It was well seasoned and was served with an au jus dipping sauce. The crunch of the toasted bread, combined with the flavors of the meat and au jus made a wonderful combination. The sandwich was topped with fresh arugula and a cucumber yogurt sauce. The gazpacho was very refreshing; perfect on a hot summer night.
We topped off dinner with a few cocktails. My personal favorite was The White Lady. I am not a fan of gin by any means, but this was absolutely delicious. I had to stop myself from having one too many. I look forward to frequenting this spot again and would highly recommend it to others."
Roasted Barrelhouse and Eatery coming to Lawrenceville
Apr 22, 2016, 2:21pm EDT
By Tim Schooley Reporter / Pittsburgh Business Times
Some key players in Market Square are teaming to bring a new restaurant to Butler Street in Lawrenceville.
Pete Landis, an owner of the champagne bar Perle and Michael Kratsas, who managed the construction for Primanti Brothers, are building out the former Eclipse Lounge at 3705 Butler St. into Roasted Barrelhouse & Eatery.
It’s an approach to match an upgraded 19th century-era commercial property with a restaurant based on slow roasting and smoking, including a range of meats such as beef, pork and lamb along with a host of vegetables. Roasted will also include a bar program based on showcasing local beers along with wines and various cocktails.
“Most kitchens are full blown with big hood systems and deep fryers galore,” said Landis. “We decided we wanted to go back to the basics with it.”
The restaurant is expected to seat more than 90 and include a building expansion in the building’s rear section, a move the owners made as a concession to residential neighbors who didn’t want the restaurant to keep the outdoor courtyard from the previous restaurant, said Landis.
He expects to grow business from all the development activity under way not far from the restaurant’s location in Lawrenceville’s Sixth Ward. That includes Uber Technologies Advanced Technology Center about five blocks away as well as three apartments projects, including the 600-plus unit redevelopment of the Arsenal warehouse, in development or construction within a few blocks.
“I’m hoping we’ll be able to do a million dollars in sales out of there a year,” said Landis. “I know what the guys are doing around me and I don’t think that’s an unreasonable expectation.”
The players involved are all familiar with each other and to downtown development observers.
Landis is the nephew of Nick Nicholas, owner of Nicholas Coffee in Market Square. Landis bought the Lawrenceville building in which Roasted will operate with Nicholas’s son, Jordan.
Kratsas worked for years for Primanti Brothers, owned by Jim Patrinos and Nicholas, helping to lead the restaurant’s expansion from what was formerly a small collection of restaurants in the city into a local chain whose presence now extends throughout Pennsylania and into neighboring states. He also worked with Patrinos and Nicholas on their various developments, some in and around Market Square, including the Buhl Building and the restaurant Diamond Market.
Growing up in a family that owned a local market in Verona, Kratsas said he “got excited” when he saw the building and the opportunity to establish a new restaurant in it.
After working on building renovations of historic properties downtown, Kratsas said the ownership has been diligent in restoring the building’s facade to a character in keeping with its original state.
“It’s more historic now,” he said. “Even if I had to go through Pittsburgh History & Landmarks Foundation and the (city’s) Historic Review Commission, they would approve of what we did.”
The new restaurant is expected to open in late May.
Tim Schooley covers retail, real estate and construction. Contact him at email@example.com or 412-208-3826.