|The opening of Pie for Breakfast is in sight. We don’t have an exact opening day to announce yet, but suffice to say, it’s coming soon, and you should be able to join us at the restaurant sometime in May, barring anything too crazy from happening. We’re incredibly excited to share what we’ve been working on with you, and are happy to introduce Pie for Breakfast to the neighborhood.
A lot of folks ask me what the menu is going to look like. Breakfast will look familiar—pancakes, eggs, chicken fried steak, and baked goods. Some of the savory things we’re working on for lunch and dinner include meatloaf, stuffed cabbage, vegetarian tempeh smothered in onions, and pork chops. Nothing too revolutionary. Our plan is to be open six days a week from 7am until 9pm, and from 9am to 2pm on Sunday.
I’m excited about the drinks too: espresso, an extensive bottled beer selection, Prosecco on tap, and mules made with Amanda’s homemade ginger beer. I’ve been fiddling around with water kefir at home and hope to introduce that too, though it might be more of a secret menu thing for a while until we get a handle on it.
If you’re still curious about the restaurant, Michael Machosky wrote a great piece for NextPittsburgh that previews our menu, our sourcing, and our team.
Thank you so much for your patience, your well wishes, and for reading this newsletter. We’ll be announcing the official opening date in this newsletter first – so keep an eye on this space in the next couple of weeks for a big announcement!
And if the anticipation of waiting until mid-May for Pie For Breakfast to open is too much, come visit us at the collaboration dinner we’re doing with chef Beth Zozula at the Ace Hotel on May 2. The Whitfield and Pie for Breakfast teams will be uniting forces to make breakfast for dinner, and you can drop by anytime between 5-8. There will be a clown. Tickets are $20 for adults, $10 for kids. You can find out more by clicking on the link below.