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About

fl.2 at Fairmont Pittsburgh is the balance of vibrant and inviting elements designed to create the perfect dining experience.

the restaurant features curated details coming together, from décor to menu, to vibe. warm hues to cool blues, vintage metallic finishes to modern woodwork, and raw bar to brasserie-style menu offerings are fused to create a fresh and intimate setting.

taking cues from Pittsburgh’s rich history, renowned Barcelona-based designer Lázaro Rosa-Violán created the vision for a space that evokes casual luxury at its finest.

the menu pays homage to tradition, ensuring the majority of items are house made and locally sourced, and combines these elements with innovative and unexpected preparations with variations of contrasts and textures.

the bar program follows suit and is rooted in fresh ingredients, locally sourced spirits and brews, and small batch estate wines that pair naturally.

this approachable style of service and dining is a return to the traditions of the American table. 


Chef Julio Peraza

chef Julio Peraza’s career began in his mother’s kitchen. Peraza's mother studied culinary arts in Italy, and Peraza was an eager young student in her Italian restaurant in El Salvador. the country’s political upheavals forced his family’s immigration to Orange County, California, where Peraza continued learning as more world cuisines entered his family’s home kitchen.

he graduated in 2002 from San Francisco’s California Culinary Academy and launched his career as a line cook under Chef Joel Guillon at San Francisco’s Argent Hotel. later at Gary Danko Restaurant, a true American/French restaurant recognized for its sophisticated contemporary cuisine, he developed his passion for fine dining.

after four years in San Francisco, Chef Julio traveled and worked for prestigious restaurant groups in California, Hawaii, and Las Vegas including the Regis Hotels, The Luxor, and The Luxor’s Cathouse Lounge.

Peraza worked as Executive Chef and Executive Sous Chef for Michelin Star Chef David Myers at Comme Ça, a casual French brasserie located in West Hollywood, at the Cosmopolitan Hotel Las Vegas, and Las Vegas’ American Fish Restaurant at the Aria Hotel.

after his next move to Dallas, Texas, Chef Julio was named Best New Chef for his work at Komali and later, at Misery Loves Co., headed the kitchen at both Proof + Pantry and Madrina. Madrina was quickly named Best New Restaurant in Dallas. 

Peraza then moved to Florida where he joined Omni Hotel at Amelia Island. chef Julio ran Oceanside Restaurant where he utilized the freshest seafood and sourced local ingredients.

chef Julio is now putting all his talent and knowledge to use at Fairmont Pittsburgh's fl.2. joining a team of skillful chefs, they are bringing local and sustainable fare to the city with a unique new modern American menu that is reminiscent of those early days in his mother’s kitchen, marrying global flavors with the traditional favorites of the American table.

Local Flavor

MONMADE

MONMADE is the tip of the spear for the craft business accelerator, a comprehensive economic development initiative. the initiative helps producers grow, and growth takes many different forms. the craft business accelerator supports MONMADE producers as they navigate uncharted waters of maker ent...

reiko yamamoto

reiko yamamoto has custom-designed handmade ceramic plateware that sets the stage for a truly personalized dining experience. unique patterns and textures combined with sleek and simple shapes transform each table into a visually stunning landscape.

kelly lane

kelly lane has welcomed the fl.2 host team into her design studio for custom-designed and fitted host uniforms. lane’s clothing line is 100% sustainable, organic, and ready to wear. lane’s signature clean lines with her use of color are present in the custom designs made exclusively f...

caryn carson

caryn carson of pike leather has created sumptuous leather bar books for our bar menus from local leather producers. the fl.2 concept brings forth the finest details in every aspect of design and experience. new crisp menu pages encased in soft aged leather showcases these contrasting qualities t...

larrimor’s

fl.2’s downtown neighbor and longtime collaborator of fairmont pittsburgh, larrimor’s, is providing designer denim as a key piece of the fl.2 staff uniforms. luxe details and perfect tailoring are the hallmark of the larrimor’s experience - core qualities that fl.2 shares with i...

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Special Events

Guest Chef Dinner - Saturday, July 21

ingredients that inspire: summer’s bounty

Chef Julio Peraza launches his Guest Chef Dinner Series at fl.2 on Saturday, July 21, 2018 with an all-star chef roster. Local and visiting chefs are crafting up 6 unique courses highlighting each chef’s favorite ingredient of the season.

Expert wine pairing to accompany each course (optional).

Saturday, July 21, 2018
5pm arrival | 6pm seating

Chef Julio Peraza, fl.2 at Fairmont Pittsburgh welcomes:
Chef Jason Purcell, Garrison at Fairmont Austin (Austin, Texas)
Chef Brian Howard, Sparrow + Wolf (Las Vegas)
Chef Casey Renee, Whitfield at Ace Hotel Pittsburgh
Chef Kevin Sousa, Superior Motors

Canapes + 6 courses
Tickets $95 (+ $35 wine pairing optional)- 18% gratuity added

MENU

Chef Brian Howard
Canapé: Milk-fed lamb pate en croute, sugar snap pea, and fermented garlic honey
1st Course: Japanese hamachi carpaccio, roasted grapes, fennel, burnt Sichuan chile

Chef Jason Purcell
Canapé: Sweet corn fritter, cured ham, and allium
2nd Course: Foie gras tart, smoked pistachio, bourbon, peach sofrito, oat crisp

Chef Kevin Sousa
Canapé: Chicken liver mousse, pickled wild sour cherry, bitter chocolate brioche, spice bush
3rd Course: Walleye or trout with fermented corn, smoked chanterelle, and nasturtium

Chef Julio Peraza
Canapé: Tomatillo macaroon, head cheese pipil, xnipec salsa, and pickled red onion
4th Course: Yucca gnocchi, cured beef tongue, beef cheeks, hoja santa, caviar

Chef Casey Renee
Canapé: Spiced donut hole with sweetened chevre
5th Course: Honey cake with sour cream glaze, berries, and bee pollen

For reservations, please call 412-773-8848.

Limited seating- reservations are first come, first served.
Tickets are nonrefundable and must be purchased via phone to ensure proper seating.
Please note any allergies.

save the date | next guest chef dinner: Winter 2018

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