Photo by Rachael Rennebeck
The shrimp and grits, a favorite of regular Foundry brunch goers.
By Rachael Rennebeck
Michelle and Rob Bugg are accustomed to the dining scene in Manhattan, NY. But, they travel to Pittsburgh regularly to meet Andrew Stackiewicz, Michelle’s brother, at the trio of owner’s North Shore gastropub; The Foundry Table and Tap.
The blend of rustic motif and reclaimed wood, mainly from a 100-year-old barn, gives way to intimate seating, yet space for events, a well-stocked bar, and a patio begging for spring to arrive. Bugg describes the luminous restaurant as “comfortable-casual” since it lends its from-scratch eating style to date nights, concert attendees, game goers and is even equipped with a standard kid’s menu.
“We wanted a real destination, a sweet spot for couples in their late 20’s, as well as families to dine and enjoy,” said Bugg. “The Pittsburgh food scene has been blowing up, so we wanted something to set us apart from the rest.”
Daily specials like “Wined Down” Wednesday and “Rock, Paper, Scissor” happy hour on Thursday (a chance for diners to win drinks on the house) are bringing people to the new American eatery.
Former Duquesne Club Chef Mike Godlewski offers a different reason for more people filling the tables since The Foundry opened in August. The Foundry Executive Chef claims it is the simple, fresh, unprocessed ingredients that go into his made from scratch entrees. Yet, Stackiewicz credits the unique brunches for the repeat visitors. The shrimp and grits, which is a scotch egg, hot sauce, and shrimp wrapping the egg, is becoming the go-to brunch option.
“It is really the focus on the specific ingredient as well as the time of year to use that ingredient,” said Godlewski.
As for a farm to table choice for dinner, the roasted sweet potato with apple cider, braised chestnut, turnip, cranberry, and sage is robust in flavor and fills the void of a meat. Plus, roasted garlic, rosemary and lemon zest olives are a savory start.
Chef Godlewski proudly touts local farms for their continued success of unique meals and pairings.
“It is important to treat each meal with the same level of detail,” he says.
