View Floor 2 at Floor 2, Fairmont Pittsburgh, 510 Market Street, Pittsburgh, PA 15222 on Google Maps Call Floor 2 by phone at 412-773-8848
View Floor 2 at Floor 2, Fairmont Pittsburgh, 510 Market Street, Pittsburgh, PA 15222 on Google Maps Call Floor 2 by phone at 412-773-8848
Main Content Starts Here, tab to start navigating
  • Slide 1 of 4
  • Slide 2 of 4
  • Slide 3 of 4
  • Slide 4 of 4

    • 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 family-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.

    Executive 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. 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, 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.

    Hours & Location

    View Floor 2 at Floor 2, Fairmont Pittsburgh, 510 Market Street,
    Pittsburgh, PA 15222 on Google Maps
    Call Floor 2 by phone at 412-773-8848

    Get Directions to Floor 2 via Google Maps

    Breakfast 
    Daily, 6:30-10:30AM

    Weekend Brunch 
    Saturday & Sunday, 7AM-2PM

    Lunch 
    Monday-Friday, 11AM-2PM

    Dinner 
    Sunday-Wednesday, 5-10:30PM
    Thursday-Saturday, 5-11PM

    Bar 
    Sunday-Wednesday, 10AM-Midnight
    Thursday-Saturday, 10AM-2AM

    Happy Hour 
    Monday-Friday, 4-6PM

    Menus

    { FRESH PRESSED JUICE }

    french rose | 9

    GRAPEFRUIT, BLUEBERRY, RASPBERRY, WATERMELON

    clean & green | 9

    CUCUMBER, CELERY, PEAR, LIME

    sunbeam | 9

    GOLDEN BEET, CARROT, GRANNY SMITH APPLE

    orange | 9

    FRESH SQUEEZED

    grapefruit | 9

    FRESH SQUEEZED

    { BAKERY }

    pain au chocolat | 5

    almond croissant | 5

    croissant | 5

    banana bread | 5

    everything bagel | 12

    CREAM CHEESE, TOMATO, RED ONION, SMOKED SALMON

    { FROM THE KITCHEN }

    fruit plate | 13

    SEASONAL & EXOTIC FRUIT, FRESH HONEYCOMB

    yogurt and berries | 10

    GREEK YOGURT, FIELD BERRIES

    coconut chia parfait | 10

    MANGO, GRANOLA

    oatmeal | 10

    STEEL-CUT OATS, FIELD BERRIES

    avocado toast | 16

    TOMATOES, POACHED EGGS, DANISH SPROUTED RYE

    farm egg omelette | 16

    SPINACH, HAM, AGED CHEDDAR, CHIVE

    market breakfast sandwich | 15

    BACON, FARM EGG, ARUGULA, CHIPOTLE AIOLI

    sourdough pancakes | 12

    BLUEBERRIES, MAPLE SYRUP

    french toast | 14

    MACERATED STRAWBERRIES, HOUSE CRÈME FRAICHE

    two eggs any style | 15

    WITH TWO EXTRAS

    { EXTRAS }

    roasted tomatoes | 5

    avocado | 6

    breakfast potatoes | 5

    smoked chicken & apple sausage | 5

    applewood smoked bacon | 5

    Available Weekdays from 6:30AM-9:30AM at the fl.2 Bar

    Baked and Brewed Daily


    Coffee $2.50

    Tea $2.50

    Seasonal Pastries $5

    { STARTERS }

    shrimp cocktail | 16

    PARSLEY, FENNEL POLLEN, LEMON, COCKTAIL SAUCE

    shoestring fries | 7

    SHALLOT, FINE HERBS

    heirloom carrots | 9

    FRESH RICOTTA CHEESE, OLIVE VINAIGRETTE, HAZELNUT

    sugar beets | 9

    SMOKED CREMA, SOPPRESSATA, SALSA VERDE

    chickpea fricassée | 12

    TOMATO CONFIT, GARLIC AIOLI, CIABATTA

    { SOUPS & SIDE SALADS }

    poblano soup | 9

    CREMA, GUAJILLO OIL

    simple green salad | 9

    ARUGULA, WATERCRESS, SHAVED APPLE, RADISH, FETA, VERJUS VINAIGRETTE

    { BEVERAGES }

    soda | 3

    COKE, DIET COKE, SPRITE, ETC.

    iced tea | 3

    coffee | 5

    REGULAR OR DECAF

    lot 35 tea | 4

    GODDESS OOLONG, CREAMY EARL GREY, WATERFRONT, EGYPTIAN CHAMOMILE, OREGON MINT, MOJO MATE, IMPERIAL BREAKFAST, SOMETHING SWEET, REVITALIZE

    espresso | 5

    REGULAR OR DECAF

    barista bar | 8

    DOUBLE ESPRESSO, CAPPUCCINO, OR LATTE

    { ENTREE SALADS }

    little gems | 12

    AVOCADO, BREAKFAST RADISH, QUESO FRESCO, TOASTED PEPITAS, GREEN GODDESS DRESSING ADD CHICKEN $7 | ADD SALMON $10

    rotisserie chicken kale salad | 16

    KALE, CAULIFLOWER, FUJI APPLE, CHERRY TOMATO, RADISH, LEMON-HONEY VINAIGRETTE

    tuna bowl* | 21

    FARRO GRAIN, PEA TENDRILS, CARROTS, KIMCHI CUCUMBER, SOFT BOILED EGG, AVOCADO, SHOYU

    bibb lettuce salad | 12

    SMOKED TOFU, BEETS, SNAP PEAS, HARD BOILED EGG, DILL DRESSING ADD CHICKEN $7 | ADD SALMON $10

    { SANDWICHES & BURGERS }

    lobster roll | 21

    LOBSTER, BIBB LETTUCE, TARRAGON AIOLI, BRIOCHE, OLD BAY HOUSE CHIPS

    fried oyster tartine | 24

    SMOKED TOMATO-BACON RELISH, FENNEL TARTAR SAUCE, WATERCRESS, CRYSTAL HOT SAUCE, TOASTED CIABATTA, FRIES

    lamb french dip | 17

    CARAMELIZED ONION, HORSERADISH CREAM, LAMB AU JUS, FRENCH ROLL, FRIES

    turkey club | 14

    TURKEY, LETTUCE, TOMATO, BACON, CAJUN MAYO, FRIES

    burger | 16

    HOUSE BUN, AMERICAN CHEESE, SECRET SAUCE, FRIES

    { ENTREES }

    cacio e pepe | 13

    HAND-CUT PASTA, PARMIGIANO, CRACKED BLACK PEPPER

    tagliatelle | 24

    LUMP CRAB, PANCETTA, PARMESAN, LEMON-GARLIC GREMOLATA, TOASTED BREAD CRUMBS

    local trout | 25

    BRAISED KALE, CRISPY CHICKPEA, SPICY POMODORO

    half heritage chicken | 21

    CELERY ROOT, MUSTARD, CONFIT GARLIC, HERB SALAD

    steak frites* | 28

    SHOESTRING POTATOES, DEMI, TRUFFLE BUTTER

    { RAW BAR }

    oysters | 3 (ea.)

    WHISKEY HOT SAUCE, MIGNONETTE

    *taste of the sea | 98

    SHRIMP, CLAMS, MUSSELS, OYSTERS, CEVICHE MIXTO, TRADITIONAL GARNISHES

    *ceviche mixto | 16

    SHRIMP, HALIBUT, CALAMARI, OCTOPUS, RED ONION, YAM, CORN, TIGER’S MILK

    *kampachi | 12

    WHITE SEAWEED, CITRUS, WHITE SOY-YUZU

    *beef tartare | 15

    SMOKED YOLK, SHALLOT, CAPER, PARMESAN, TABASCO, HOUSE PICKLES, HERBS, MUSTARD, LAVOSH

    { APPETIZERS }

    charcuterie | 15/30

    SELECTION OF CURED MEATS, CHICKEN LIVER PÂTÉ, PICKLES, MUSTARD, GRILLED BREAD

    hummus & pita chips | 11

    CUCUMBER, LENTIL CRUNCH, ROOT VEGETABLE, HERBS, GARLIC CONFIT, OLIVE OIL

    mussels pei | 19

    THAI BASIL, GREEN ONION, CILANTRO, LIME, COCONUT MILK, RED CURRY BROTH

    chickpea fricassée | 12

    TOMATO CONFIT, GARLIC AIOLI, CIABATTA

    crispy mushrooms | 15

    SALSAS ROJA & VERDE, PICKLED RED ONION, CILANTRO, LIME, MOLE TORTILLA

    { SOUP & SALADS }

    poblano soup | 9

    CREMA, CHILI OIL

    caesar salad | 10

    BLACK OLIVE TAPENADE, CAPERS, LEMON, WHITE ANCHOVY DRESSING, PARMESAN, CROUTON

    roasted cauliflower | 15

    STRACCIATELLA, GARLIC CRUMBS, PARSLEY, BANYULS VINEGAR

    simple green salad | 9

    ARUGULA, WATERCRESS, SHAVED APPLE, RADISH, FETA, VERJUS VINAIGRETTE

    { MAINS }

    tagliatelle pasta | 20

    SPINACH PESTO, CALABRIAN CHILI, ROASTED MUSHROOMS, GRATEFUL CHED

    *bone-in strip steak | 35

    POTATO PUREE, BROCCOLI, SLOW ROAST CIPOLLINI ONION, DEMI SAUCE

    seafood stew | 42

    HALIBUT, GULF SHRIMP, CALAMARI, MUSSELS, CLAMS, FENNEL, BASIL, SPICY TOMATO STEW, CIABATTA BREAD

    half roasted chicken | 29

    LEMON HERB ROASTED POTATOES, ARUGULA, ROASTED GARLIC JUS

    halibut | 30

    CORN, BEECH MUSHROOM, CHARRED SPRING ONION, PEAS

    { FAMILY STYLE }

    ALL SERVED WITH CIPPOLINI, FINGERLING POTATOES AND BROCOLINI

    whole lobster | 98

    TARRAGON, PIQUILLO PEPPER, GARLIC CONFIT, COGNAC, PARMESAN, LEMON

    cast iron ribeye (28oz) | 60

    SLOW ROAST CIPOLLINI ONION, DEMI SAUCE

    heritage rotisserie whole chicken | 39

    ROASTED GARLIC JUS, MUSTARD, WATERCRESS SALAD

    yellowtail snapper | 50

    AJI PANCA, GARLIC, GINGER, CILANTRO, LEEKS, FRESNO CHILI

    *tomahawk steak | 128

    WHOLE ROASTED GARLIC, SALSA VERDE, CHARRED LEMON

    { SIDES }

    brussels sprouts | 8

    SWEET CHILI CARAMEL, CILANTRO, GARLIC BREADCRUMBS

    charred broccolini | 8

    SMOKED CREMA, PICKLED ONION

    whipped mashed potatoes| 7

    CULTURED BUTTER, CHIVES

    creamed corn | 7

    CHIVES, QUESO FRESCO

    shoestring fries | 8

    SHALLOT, FINES HERBES, GARLIC AIOLI

    { LUNCH DESSERTS }

    strawberries and cream | 10

    CUSTARD, STRAWBERRIES, CHANTILLY CREAM

    affogato | 10

    SALTED CARAMEL, ESPRESSO, CHOCOLATE

    banana pie | 10

    BANANAS, MASCARPONE, CINNAMON STREUSEL

    { HOT POURS }

    coffee | 5

    REGULAR or DECAF

    lot 35 loose leaf tea | 5

    IMPERIAL BREAKFAST, SOMETHING SWEET, REVITALIZE, CHAMOMILE, GODDESS OOLONG, OREGON MINT, CREAMY EARL GREY, WATERFRONT, DECAF BREAKFAST

    espresso | 5

    REGULAR or DECAF

    barista bar | 8

    CAPPUCCINO or LATTE

    { DINNER DESSERTS }

    flourless chocolate cake | 10

    RASPBERRY GANACHE, HAZELNUTS, RASPBERRIES

    pina colada | 10

    ALMOND SPONGE, COCONUT MOUSSE, PINEAPPLE SORBET

    affogato | 10

    SALTED CARAMEL, ESPRESSO, CHOCOLATE

    baked alaska | 10

    MANGO ICE CREAM, MERINGUE, PISTACHIO SNAP

    cheese plate | 15/30

    LOCAL CHEESES, HONEY COMB, SEASONAL FRUITS

    { NIGHT CAP }

    coffee campari | 13

    gran marnier cuvee du centenaire/cuvee 1880 | 50/75

    hardy ‘legend’ 1863 cognac | 19

    hennessy master blender cognac | 26

    domaine de grange neuve dessert | 11

    paul marie & fils dessert wine | 25

    wolfer estate “diosa” late harvest | 22

    graham’s 10/20/30/40 yr tawny | 13/20/35/50

    sibona grappa, madeira/port/rovere cask finish | 21

    { BAR }

    Available daily from 2PM-kitchen close - 10:30PM (Sunday-Wednesday) / 11PM (Thursday-Saturday).

    *taste of the sea | 98

    SHRIMP, CLAMS, MUSSELS, OYSTERS, CEVICHE MIXTO, TRADITIONAL GARNISHES

    *ceviche mixto | 16

    SHRIMP, HALIBUT, CALAMARI, OCTOPUS, RED ONION, YAM, CORN, TIGER’S MILK

    *baked oysters | 18

    CREAM CHEESE, PARMESAN, CHEDDAR, SPINACH, BACON, BREADCRUMBS

    chicken hand pies | 12

    PARMESAN, APPLE, MUSHROOM

    flatbread | 10

    FROMAGE BLANC, CARAMELIZED ONION, SMOKED LARDONS

    burger | 18

    HOUSE BUN, AMERICAN CHEESE, SECRET SAUCE, FRIES

    shoestring fries | 7

    SHALLOT, FINE HERBS

    charcuterie | 15/30

    SELECTION OF CURED MEATS, CHICKEN LIVER PÂTÉ, PICKLES, MUSTARD, GRILLED BREAD

    { DESSERTS }

    lemon meringue | 10

    RASPBERRY SORBET, MARSHMALLOW

    ricotta cheesecake | 10

    PEACH COMPOTE, PEACH CRÈME FRAICHE, ALMOND CRUMBLE

    vanilla bean affogato | 10

    SALTED CARAMEL, ESPRESSO

    dark chocolate pave | 10

    MILK CHOCOLATE CREMEUX, FRESH BERRIES

    cheese plate | 15/30

    LOCAL CHEESES, HONEY COMB, SEASONAL FRUITS

    Served every Saturday and Sunday from 7AM-2PM.

    { BUBBLES }

    mimosa | 9

    CLASSIC

    grapefruit tarragon mimosa | 10

    FRESH GRAPEFRUIT, TARRAGON, PROSECCO

    moon juice | 12

    BLUEBERRY MONTENEGRO, PROSECCO

    aperol spritz | 12

    APEROL, PROSECCO, SODA

    { COCKTAILS }

    brunch punch | 10

    BARTENDER’S CONCOCTION OF THE DAY

    bloody mary | 10

    GARDEN INFUSED VODKA, TOMATO JUICE, SPICE BLEND, CITRUS

    zero-proof cocktail | 7

    BERRY SMASH OR GINGER FIZZ

    rise and grind | 10

    HAZELNUT ESPRESSO VODKA, COFFEE, BAILEYS, WALNUT WHIP CREAM

    { POURS }

    fresh-pressed juice | 9

    coffee | 4

    REGULAR or DECAF

    lot 35 tea | 4

    GODDESS OOLONG, CREAMY EARL GREY, WATERFRONT, EGYPTIAN CHAMOMILE, OREGON MINT, MOJO MATE, IMPERIAL BREAKFAST, SOMETHING SWEET, REVITALIZE

    hibiscus tea soda | 3

    espresso | 5

    REGULAR or DECAF

    barista bar | 5

    DOUBLE ESPRESSO, CAPPUCCINO or LATTE

    { EGGS AND OMELETTES }

    poached eggs | 18

    LOBSTER, SPINACH, GOUGERE, HOLLANDAISE

    2 eggs any style | 15

    POTATO, SAUSAGE

    market breakfast sandwich | 15

    BACON, FARM EGG, ARUGULA, CHIPOTLE AIOLI

    farm egg omelette | 16

    SPINACH, HAM, AGED CHEDDAR, CHIVE

    baked eggs | 16

    CAULIFLOWER, HAM, BURRATA CHEESE

    { SWEET }

    cinnamon roll | 11

    YUKON GOLD PASTRY, CREAM CHEESE FROSTING

    french toast | 14

    MAPLE SYRUP, MACERATED STRAWBERRIES, POWDERED SUGAR

    pain au chocolat | 4

    PUFF PASTRY, CHOCOLATE

    croissant | 4

    PLAIN OR ALMOND

    chips & ice cream | 8

    HONEY CARAMEL CHIPS, VANILLA ICE CREAM

    oatmeal | 10

    STEEL CUT OATS, FIELD BERRIES

    coconut chia parfait | 10

    MANGO, GRANOLA

    fruit plate | 13

    yogurt and berries | 10

    { SAVORY }

    chicken chilaquiles | 17

    POBLANO, AVOCADO, FRIED EGG, CREMA, QUESO FRESCO, SALSA ROJA

    huevos rancheros* | 17

    CORN TOSTADA, SUNNYSIDE UP EGGS, DUCK FAT REFRIED BEANS, RANCHERO SAUCE, QUESO FRESCO, CILANTRO, POTATOES

    avocado toast | 16

    TOMATOES, POACHED EGGS, DANISH SPROUTED RYE

    burger | 16

    HOUSE BUN, AMERICAN CHEESE, SECRET SAUCE

    { SOUPS, SALADS, & STARTERS }

    shrimp cocktail | 16

    PARSLEY, FENNEL POLLEN, LEMON, COCKTAIL SAUCE

    poblano soup | 9

    CREMA, GUAJILLO OIL

    seasonal green salad | 10

    LOCAL FARM GREENS, RADISH, CUCUMBER, DILL DRESSING

    rotisserie chicken salad | 16

    KALE, CAULIFLOWER, APPLE, TOMATO, RADISH, LEMON-HONEY VINAIGRETTE

    tuna bowl* | 21

    FARRO GRAIN, PEA TENDRILS, CARROTS, KIMCHI CUCUMBER, SOFT BOILED EGG, AVOCADO, SHOYU

    { SIDES }

    breakfast potatoes | 4

    chicken & apple sausage | 5

    applewood smoked bacon | 5

    roasted tomatoes | 5

    avocado | 6

    fresh berries | 8

    { COCKTAILS }

    crusta car | 14

    REMY VSOP, COINTREAU, ORANGE OLEA SACCHARUM, LEMON, ANGOSTURA BITTERS CREATED BY DEIDRE GORGA, FL. 2 BARTENDER

    “i’m right on top of that, rose” | 15

    PATRON, BAUCHANT, ROSE, STRAWBERRY, LIME, GRAPEFRUIT CREATED BY DEIDRE GORGA, FL. 2 BARTENDER

    daiquiri | 11

    MAGGIE’S FARM WHITE RUM, LIME, SIMPLE SYRUP

    southern hospitality | 12

    TEMPLETON RYE, PEACH, LEMON, MINT CREATED BY AMANDA SMITH, FL. 2 BARTENDER

    high tea | 12

    STOLI, LOT 35 CREAMY EARL GREY, YUZU, HONEY CREATED BY CAMERON KASRAIE, FL. 2 BARTENDER

    boat drink | 12

    SPICED PINEAPPLE BOYD & BLAIR VODKA, LEMON, PINEAPPLE

    on the mon | 13

    WOODFORD RESERVE, BASIL, ORANGE BITTERS CREATED BY OLIVIA APPLEGATE, FL. 2 BARTENDER

    market st. spritz | 11

    DOLIN GENEPY, LEMON, RHEINGEIST BUBBLES ROSÉ CIDER

    sunkissed | 10

    VIDA MEZCAL, SAUZA BLUE, WATERMELON SHRUB, PEYCHAUD’S BITTERS

    summer g&t | 10

    GINZER GIN, CILANTRO LIME TONIC

    { WINES BY THE GLASS }

    (More extensive wines selection by the bottle)

    prosecco | 13

    TERREGAIE NV | VENETO, ITALY

    brut rosé | 15

    CHANDON NV | NAPA, CALIFORNIA

    cava | 14

    JUVE Y CAMPS NV | PENEDES, SPAIN

    rosé | 15

    LINEN 2016 | WALLA WALLA VALLEY, WASHINGTON

    pinor gris | 15

    VAN DUZER 2016 | WILLIAMETTE VALLEY, OREGON

    chardonnay | 13

    harken 2017 | PARLIER, CALIFORNIA

    sauvignon blanc | 13

    SATELLITE 2017 | MARLBOROUGH, NEW ZEALAND

    tempranillo | 15

    TORRES ALTOS IBERICOS CRIANZA 2014 | RIOJA, SPAIN

    pinot noir | 15

    SEAN MINOR 2016 | CENTRAL COAST, CALIFORNIA

    malbec | 16

    PAUL HOBBS, FELINO 2017 | MENDOZA, ARGENTINA

    southern rhone style blend | 15

    EARTH.VINE.SKY "WINDBLOWN" 2016 | TEXAS HIGH PLAINS, TEXAS

    cabernet sauvignon | 19

    VINA ROBLES 2016 | PASO ROBLES, CALIFORNIA

    { BEER }

    orbital superhighway, milkshake ipa | 10

    [DRAFT] PLATFORM/ HITCHHIKER COLLABORATION |COLUMBUS, OH/SHARPSBURGH, PA

    eternal sunshine | 8

    [DRAFT] PIZZA BOY | ENOLA, PA

    nugget nectar | 8

    [DRAFT] TROEG’S | PITTSBURGH, PA

    wild amaryllis | 8

    [DRAFT] 11TH HOUR | PITTSBURGH, PA

    bubbles rosé ale | 7

    RHINEGEIST BREWERY | CINCINNATI, OH

    jack’s cider | 6

    HAUSER ESTATE WINERY | GETTYSBURG, PA

    railbender ale |7

    VICTORY ERIE BREWING CO. | ERIE, PA

    bucksnort stout | 7

    NORTH COUNTRY BREWING CO. | SLIPPERY ROCK, PA

    yuengling | 6

    YUENGLING BREWING CO. | POTTSVILLE, PA

    miller lite pilsner | 6

    MILLER BREWING CO. | MILWAUKEE, WI

    no woman no rye 16oz | 12

    SHUBREW | ZELIENOPLE, PA

    glütiny gluten free pale ale | 8

    NEW BELGIUM BREWING | FORT COLLINS, CO

    Served until 1:30AM Thursday-Saturday.

    { late night bites }

    shoestring fries │ 8

    SHALLOT, FINES HERBES

    chicken hand pies │ 12

    PARMESAN, APPLE, MUSHROOM

    flatbread │ 20

    SPINACH, ARTICHOKE, ROASTED GARLIC CREAM SAUCE

    caesar salad │ 17

    ROMAINE, PARMESAN, CREAMY CAESAR DRESSING, WHITE ANCHOVY FILET

    burger │ 18

    SECRET SAUCE, AMERICAN CHEESE, SHOESTRING FRIES

    Pittsburgh Restaurant Week – Summer 2019

    Monday, August 12-Sunday, August 18


    Lunch ($25.19)

    First Course

    Poblano Soup

    CREMA, GUAJILLO OIL

    Simple Green Salad

    ARUGULA, WATERCRESS, SHAVED APPLE, RADISH, FETA, VERJUS VINAIGRETTE

    Heirloom Carrots 

    FRESH RICOTTA CHEESE, OLIVE VINAIGRETTE, HAZELNUT


    Second Course

    Cacio e Pepe

    HAND-CUT PASTA, PARMIGIANO, CRACKED BLACK PEPPER

    Burger

    HOUSE BUN, AMERICAN CHEESE, SECRET SAUCE, FRIES

    Half Heritage Chicken

    CELERY ROOT, MUSTARD, CONFIT GARLIC, HERB SALAD


    Third Course 

    Banana Pie

    BANANAS, MASCARPONE, CINNAMON STREUSEL


    Dinner ($35.19)

    First Course

    Poblano Soup

    CREMA, GUAJILLO OIL

    Hummus & Pita Chips

    CUCUMBER, LENTIL CRUNCH, ROOT VEGETABLE, HERBS, GARLIC CONFIT, OLIVE OIL

    Caesar Salad 

    BLACK OLIVE TAPENADE, CAPERS, LEMON, WHITE ANCHOVY DRESSING, PARMESAN, CROUTON


    Second Course

    Half Rotisserie Chicken

    ROASTED GARLIC JUS, MUSTARD, WATERCRESS SALAD

    Tagliatelle Pasta 

    SPINACH PESTO, CALABRIAN CHILI, ROASTED MUSHROOMS, GRATEFUL CHED

    Mussels P.E.I

    THAI BASIL, GREEN ONION, CILANTRO, LIME, COCONUT MILK, RED CURRY BROTH


    Third Course 

    Flourless Chocolate Cake (GF)

    RASPBERRY GANACHE, HAZELNUTS, RASPBERRIES


    Brunch ($30.19 – Available Saturday & Sunday)

    First Course

    Poblano Soup

    CREMA, GUAJILLO OIL

    Seasonal Green Salad

    LOCAL FARM GREENS, RADISH, CUCUMBER, DILL DRESSING


    Second Course

    Chicken Chilaquiles

    POBLANO, AVOCADO, FRIED EGG, CREMA, QUESO FRESCO, SALSA ROJA

    2 Eggs Any Style

    POTATO, SAUSAGE

    French Toast

    MAPLE SYRUP, MACERATED STRAWBERRIES, POWDERED SUGAR


    Third Course

    Chips & Ice Cream

    HONEY CARAMEL CHIPS, VANILLA ICE CREAM

    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...

    Social

    press

    Special Events

    Upcoming Events

    August 12-18, 2019: Pittsburgh Restaurant Week 

    September 12, 2019: Cystic Fibrosis Foundation's The Wine Opener 

    September 26, 2019: Savor Pittsburgh

    September 29, 2019: TABLE Magazine, Pure Bred Lamb by Elysian Fields, and Chef Thomas Keller's 3rd Annual Western PA Lamb Cook-off 

    Contact Us

    Please check errors in the form above
    Thank you for your inquiry. We’ll be in touch shortly.