For a quick bite or a full-on dining experience, Kimpton Hotels & Restaurants offers pub fare with a Pittsburgh twist for hungry downtown diners.
Kimpton will open its first Pittsburgh restaurant, The Commoner, adjacent to the new Hotel Monaco Pittsburgh on Tuesday, Jan. 20. The 120-seat restaurant will feature American classics with a modern flair, a wood-burning oven and an extensive craft beer list.
In a rush? Try The Commoner’s grab-and-go café The Commoner Corner. This sidewalk café and smoked meat carvery will serve breakfast and lunch and features a large service window on Strawberry Way for customers on the go.
"We've been working hard to perfect our menu and develop relationships with local farmers to highlight the best of the Allegheny region," said Executive Chef Dennis Marron. "The Pittsburgh dining scene is really making a name for itself, and I'm excited to bring my take on European pub fare and American classics to the table. The menu and vibe we've created here is going to be a hit with everyone -- from downtown professionals to sports fans and theater-goers to hotel guests."
Chef Marron's menus will offer American tavern classics with Old World influences and regional produce. The onion soup burger, steak and ale pie (braised with local East End Brown Ale) and brick chicken are just a few examples where pub style meets Pittsburgh flavor. Pennsylvania-grown and seasonal products, like PA Noble cave-aged cheddar, Castle Valley Mills cornmeal, Starr Valley Farms beef and Elysian Fields lamb, will be highlights in many dishes, like the cheddar board, PA burger and braised lamb shank.
“We’re a modern American tavern located in the heart of downtown Pittsburgh,” said The Commoner General Manager Matthew Rafferty. He added that the restaurant will focus on drafts and “slow-roasted and braised meats.”
The dinner menu will prominently feature an array of dishes from the kitchen's central wood-burning oven. With wood-fired dishes ranging from appetizers to main courses, diners will be able to choose from broccoli-cheddar flatbread to herb-rubbed bone marrow to charred cauliflower with sage-walnut pesto, among other smoky, rustic favorites.
Breakfast at The Commoner will have something for everyone, including lighter options like baked egg whites with kale, oven-dried tomatoes and zucchini, and heartier offerings like Irish soda bread, French toast with Chantilly cream and whiskey barrel-aged maple syrup.
At the bar, lead bartender Joshua Holliday will oversee a robust cocktail and spirits menu and a locally driven craft beer list anchored by 12 draft lines and 50 bottles and cans, including local selections like Church Brew Works' Thunderhop Extreme Double IPA and Voodoo Brewing Company's KillaPilz.
The wine list will feature six wines on tap, guided by Kimpton’s Master Sommelier Emily Wines. Holliday has worked closely with Chef Marron and Rafferty to create inventive cocktails, including a barrel-aged negroni and an old-fashioned, with house-made syrup and BBQ bitters.
The Commoner Corner’s menu will feature items that are unfussy and ideal for diners on the go. Breakfast will include a range of freshly baked pastries, croissant sandwiches, fresh-pressed juices and smoothies and artisanal coffee beverages. Lunch will feature hot sandwiches with house-smoked, hand-carved beef, turkey and portabella mushrooms and a variety of fixings. Save time and room for milkshakes and floats.
The Commoner, at 458 Strawberry Way, will be open seven days a week for breakfast and dinner starting January 20. The restaurant begins lunch service Feb. 3 and kicks off its Saturday and Sunday brunch on Feb. 21. The Commoner Corner will serve weekday breakfast and lunch beginning Jan. 20.
Full menus and information will be available at www.thecommonerpgh.com
Source: Kimpton Hotels & Restaurants, Justin Rude, Matthew Rafferty