The S&P Restaurant Group, which is responsible for the delicious eats of Spoon and BRGR, has done it again. Their latest venture, grit & grace, is situated just outside of Market Square Downtown and is open and ready to please your palate. The restaurant’s name is an expression of opposites and reflects the culinary dichotomy they want to portray. “It is said that everything needs an opposite in order to exist, to achieve balance,” and that is exactly what grit & grace does. They say they wish to push “opposites to the extreme to bring you the most unique and balanced dining experience Pittsburgh has to offer.” They try to deliver this not just through the food, but through the entire experience. This philosophy is incorporated into the restaurant’s design, ambiance, and their approach to food service.
Brian Pekarcik (the “P” in the S&P), is both chef and proprietor of these restaurants. He is an accomplished chef who has worked with several famed and award-winning chefs throughout his career. Brian teamed up with Curtis Gamble, the chef de cuisine of grit & grace, to create a culinary experience that is new to Pittsburgh. Curtis was previously the executive chef at Bread & Wine, a neighborhood bistro in Chicago, which quickly became a foodie destination for its creative use of farm to table ingredients. Before his Chicago days, Curtis was the executive sous chef for Six Penn Kitchen and the executive chef at the Café @ the Frick. He credits the tutelage of Chef Tom Rebstoc, known for his mastery of Italian staples at Bruschetta’s in the South Side, for his impressive understanding of food.
It is this cuisine that has Pittsburghers are flocking to grit & grace. They offer a variety of options, including traditional and modern dishes many with ethnic flair. They utilize local-sourced craft ingredients whenever possible, and make everything (including the trio of condiments on each table) in house. Chef Curtis believes one of his favorites, the steam bun with homemade mortadella, coriander mustard, and bread and butter pickles, is a sophisticated version of the bologna and mustard sandwich on white bread he had as a kid. Most of the dishes are meant for sharing and are delivered to the table as soon as they are ready for optimal freshness.
The skate wing cheeks served on top of shaved Brussels sprouts, crispy pepperoni, buttermilk, a garlic crouton and pickled banana peppers is served in large bite size portions and can be ordered as an appetizer at the bar or a main course. One house favorite is the braised goat with curry, appams, and garlic and g
inger smashed potatoes. Even the salads have a bit of flare. The iceberg salad incorporates pickled fennel and cucumber, a ginger and miso vinaigrette, and a horseradish crisp. As for the desserts… let’s just say they are perfect for the adventurous and for those who like something new and exciting.
For those that don’t want to wait long for their food, they offer an American Dim Sum which consists of a handful of smaller dishes that are brought around periodically on trays. The dishes range from pork belly bites to salmon tartare and are snapped up quickly. This is a changing menu where the chefs can be a bit more creative.
The restaurant’s design combines the contemporary Asian influence of dark woods and earth tones with a discreet modern industrial look with exposed ductwork and various metal finishes. While eclectic, the look creates an upbeat and comfortable vibe. An intimate bar with room for 15-20 people and a few casual, communal tables greet you at the entrance. As you move beyond the bar, high communal tables and slightly elevated booths line the elongated dining area. The seating can accommodate a large group or an intimate pair.
While much of the emphasis has been placed on the food, the drink selection is certainly on par with any craft cocktail lounge. grit & grace bar manager, Holly Fridley, and Spoon beverage director, John Wabeck, developed the drink menu. Like the food menu, some of the drinks have an unusual style flavor. Duck Sauce, the signature cocktail, combines whiskey, rum, ginger liqueur and house-made plum sauce. It is garnished with duck liver mousse on a spoon, which is designed to enhance the taste of the drink. Other creative cocktails, draft and bottled beers, along with an impressive wine list round out the menu.
Whether you’re coming for the strength of the “grit” or the elegance of the “grace,” the owners promise you will leave with a satisfied stomach and a pleased palate.
Visit www.gritandgracepgh.com for more information or call 412.281.GRIT (4748).
Located at 535 Liberty Avenue, Pittsburgh.
