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.
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