Wowie zowie!!! We passed our two year anniversary mark last month and forgot to mention it! Time flies when you’re having fun? Something like that … It’s hard to believe that we’ve had another trip around the sun as a brick & mortar, mostly fully-functional restaurant! The last year has given us the opportunity to have a little more breathing room than our first and we have been working on honing in many things in many ways, both front and back of house. We’re lucky to have so many staff who have been with us since day one and even pre-day one, and we are grateful for all those that have tried us out even once or have become a beloved regular. We won’t wax too poetic here, but as a business in the business of pleasure, the past year gave us much to celebrate and be proud of, including (but not limited to):
50+ menu designs, constantly beating chicken records, 2 sous chef promotions
@idrive_350z @jordan.bozzeli and
@pandrhamr becoming chef de cuisine, taking a team trip to chicago to celebrate our
@beardfoundation nomination, wine education with
@nineoclockwines , partnering with
@frickpittsburgh for talk + tasting, continued support from our farm families
@be.wild.er @coldcofarm @tinyseedfarm , launchings of three of our former chefs’ own brick and mortars
@titusz_pgh @amboy_pittsburgh @elcolibrillc (the latter two coming soon!!), celebrating the holidays with
@lobarcocktailservices , karaoke parties hosted by our og maitre d
@tresspas.s , furthering our sustainability practices by partnering with
@zerowastewrangler , growing our tchotchke and scrap fabric collections, and shucking 77,732 oysters 🦪🦪🦪
And none of it would have been possible without you scallywags. Skål to us!!!!!!
📸 mostly by
@lapontelapontelaponte @loveurseff @bofiaaa 
