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
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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 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.

    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

    a room filled with furniture and a large window

    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

    coconut chia parfait | 10

    MANGO, GRANOLA (VEGAN)

    yogurt parfait | 10

    FIELD BERRIES AND 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* | 16

    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 }

    shoestring fries | 7

    SHALLOT, FINE HERBS

    charred carrots | 9

    ISRAELI COUSCOUS, ARUGULA, CUCUMBER, MINT, ZA’ATAR VINAIGRETTE, ESPELLETTE, MAPLE SUGAR

    roasted beets | 10

    DILL CRÈME FRAICHE, SPICED PUMPKIN SEEDS, SCALLION

    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 | 4

    REGULAR OR DECAF

    lot 35 tea | 4

    GODDESS OOLONG, CREAMY EARL GREY, WATERFRONT, EGYPTIAN CHAMOMILE, OREGON MINT, IMPERIAL BREAKFAST, DECAF BREAKFAST, ONTARIO ICE WINE, 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

    ny strip steak salad | 18

    CHERRY TOMATO, RED ONION, COTIJA CHEESE, ARTISAN LETTUCE, AVOCADO-TOMATILLO DRESSING, CRISP TORTILLA STRIPS

    { SANDWICHES & BURGERS }

    lobster roll | 21

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

    atlantic cod fish sandwich | 18

    FENNEL TARTAR SAUCE, DILL PICKLES, ICEBERG LETTUCE, BRIOCHE BUN, 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 | 22

    BRAISED KALE, CRISPY CHICKPEA, SPICY POMODORO

    half heritage chicken | 21

    PAPAS BRAVAS, FENNEL-CELERY SLAW, PICKLED MUSTARD SEEDS, CLEMENTINE, BANYULS VINEGAR, ROASTED GARLIC JUS

    steak frites* | 28

    SHOESTRING POTATOES, DEMI, TRUFFLE BUTTER

    { RAW BAR }

    oysters* | 3 (ea.)

    WHISKEY HOT SAUCE, MIGNONETTE

    land and sea* | 100

    SHRIMP AND LOBSTER COCKTAIL, BEEF TARTARE, EAST AND WEST COAST OYSTERS

    aguachile* | 16

    SHRIMP, OCTOPUS, SCALLOPS, CILANTRO, AVOCADO, CUCUMBER, CRISPY TORTILLA

    tuna tartare* | 14

    CURED YOLK, SOY, PINE NUTS, SHALLOTS, CHIVES, CRÈME FRAICHE, POTATO CHIPS

    beef tartare* | 15

    SMOKED YOLK, CAPER, PARMESAN, MUSTARD, LAVOSH

    { APPETIZERS }

    charcuterie and cheese | 25

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

    hummus & pita chips | 12

    CUCUMBER, TOGARASHI, FURIKAKE, OLIVE OIL

    pei mussels | 19

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

    braised pork belly | 17

    SALSA VERDE, COTIJA

    crispy mushrooms | 16

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

    { SOUP & SALADS }

    lobster bisque | 10

    CRÈME FRAICHE, CHIVES, BRANDY REDUCTION

    caesar salad | 10

    BLACK OLIVE TAPENADE, WHITE ANCHOVY DRESSING, PARMESAN, CROUTON

    roasted cauliflower | 15

    CHERMULA, CAULIFLOWER ROMESCO, SHEEP’S MILK CHEESE

    simple green salad | 9

    ARTISAN LETTUCES, HONEYCRISP APPLE, MANCHEGO, PEPITAS, BANYULS VINAIGRETTE

    { MAINS }

    tagliatelle pasta | 20

    SPINACH PESTO, CALABRIAN CHILI, ROASTED MUSHROOMS, GRATEFUL CHED

    san marzano & red wine braised octopus | 32

    STROZZAPRETI PASTA

    bone-in strip steak* | 35

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

    seafood stew | 42

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

    half roasted chicken | 29

    LEMON HERB ROASTED POTATOES, ARUGULA, ROASTED GARLIC JUS

    seared diver scallops | 44

    STURGEON CAVIAR, CELERY ROOT, CHARRED APPLE, ROASTED HAZELNUTS, CHAMPAGNE BEURRE BLANC

    { FAMILY STYLE }

    whole lobster | 98

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

    cast iron ribeye* | 60

    CIPOLLINI ONION, DEMI GLACE

    heritage rotisserie whole chicken | 39

    ROASTED GARLIC JUS, HOUSE MUSTARD, WATERCRESS SALAD

    tomahawk steak* | 99

    WHOLE ROASTED GARLIC, CAPER GREMOLATA, CHARRED LEMON

    { SIDES }

    mashed potatoes | 7

    CULTURED BUTTER, CHIVES

    assorted mushrooms | 9

    SHALLOTS, CHIVES, SMOKED BUTTER

    broccolini | 9

    LEMON, MANCHEGO, PINE NUTS

    brussels sprouts | 8

    SWEET CHILI CARAMEL, CILANTRO, GARLIC BREADCRUMBS

    shoestring fries | 8

    SHALLOT, FINES HERBES, GARLIC AIOLI

    { LUNCH DESSERTS }

    pumpkin flan | 10

    CARAMEL

    affogato | 10

    SALTED CARAMEL, ESPRESSO, CHOCOLATE

    sticky toffee pudding | 10

    VANILLA ICE CREAM, CRANBERRY BISCOTTI

    { 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 }

    toasted pine nut tart | 10

    HONEY MASCARPONE, RUM ANGLAISE

    sticky toffee pudding | 10

    VANILLA ICE CREAM, CRANBERRY BISCOTTI

    caramel apple cheesecake | 10

    SALTED CARAMEL, GRANNY SMITH APPLES

    pumpkin mousse | 10

    GANACHE, SPICED PECANS, CREAM

    chocolate pave | 10

    DARK CHOCOLATE MOUSSE, RASPBERRIES

    { 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

    cheese & charcuterie | 25

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

    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, TOMATOES

    { 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 }

    sweater weather | 13

    THE BOTANIST GIN, ALLSPICE DRAM, CINNEMON, LUXARDO SYRUP, LEMON, ANGOSTURA BITTERS CREATED BY AMANDA SMITH, FL. 2 BARTENDER

    silver bells | 14

    CASAMIGOS SILVER, COINTREAU, SPICY CRANBERRY SYRUP, LIME CREATED BY AMANDA SMITH, FL. 2 BARTENDER

    mistletoe manhattan | 14

    WOODFORD RESERVE, CABERNET, LEMON CREATED BY DEIDRE GORGA, FL. 2 BARTENDER

    dig it | 14

    KNOB CREEK RYE, PEDRO JIMANEZ SHERRY, AVERNA AMARO, TEA SYRUP CREATED BY SHON KELLEY, FL. 2 BARTENDER

    winter g&t | 10

    BEEFEATER, JUNIPER BERRIES, ROSEMARY, TONIC

    alaska | 16

    THE BOTANIST GIN, CUCUMBER CHARTREUSE, ORANGE BITTERS

    coquito | 10

    MANATAWNY WHITE RUM, MILK, COCONUT, CINNAMON, NUTMEG, VANILLA

    mulled wine | 12

    MALBEC, BRANDY, CLOVES, CINNAMON, ANISE, VANILLA, HONEY, ORANGES

    { WINES BY THE GLASS }

    (More extensive wines selection by the bottle)

    champagne | 26

    g.h. mumm grand cordon nv | CHAMPAGNE, FRANCE

    veuve clicquot

    NV | CHAMPAGNE, FRANCE

    prosecco | 13

    TERREGAIE NV | VENETO, ITALY

    rosé |12

    fleur de prairie 2016 | PROVENCE, FRANCE

    brut rosé | 15

    chandon nv | NAPA, CALIFORNIA

    reisling | 12

    shine 2017 | RHEINHESSEN, GERMANY

    pinot grigio | 13

    via veneto 2017 | BARDOLINO, ITALY

    chardonnay | 12

    sea sun 2016 | SANTA LUCIA HIGHLANDS, CALIFORNIA

    viura | 14

    baron de ley 2017 | RIOJA, SPAIN

    white blend | 10

    evolution 9 2018 | WILLAMETTE, OREGON

    lambrusco | 9

    cavicchioli nv | MODENA, ITALY

    tempranillo | 15

    torres altos ibéricos crianza 2014 | RIOJA, SPAIN

    pinot noir | 15

    mon frere 2017 | CENTRAL COAST, CALIFORNIA

    merlot | 15

    chateau st. michelle “indian wells’ 2016 | COLUMBIA VALLEY, CALIFORNIA

    malbec | 16

    paul hobbs, felino 2017 | MENDOZA, ARGENTINA

    cote du rhone | 15

    le plan des moines 2015 | RHONE VALLEY, FRANCE

    shiraz cabernet | 13

    penfolds bin 389 2016 | BAROSSA, AUSTRALIA

    cabernet sauvignon | 19

    vina robles 2016 | PASO ROBLES, CALIFORNIA

    { BEER }

    bubbles rosé ale | 7

    RHINEGEIST BREWERY | CINCINNATI, OH

    jack’s cider | 6

    HAUSER ESTATE WINERY | GETTYSBURG, PA

    kolsch runnings 16oz | 11

    SHUBREW | ZELIENOPLE, PA

    dreamweaver wheat | 6

    TROEGS | PITTSBURGH, PA

    yuengling | 6

    YUENGLING BREWING CO. | POTTSVILLE, PA

    miller lite pilsner | 6

    MILLER BREWING CO. | MILWAUKEE, WI

    18 watt ipa 16oz | 12

    SINGLECUT | ASTORIA, NY

    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 – Winter 2020

    fl.2 at Fairmont Pittsburgh 

    Monday, January 13-Sunday, January 19


    Lunch ($25.20)

    First Course

    Poblano Soup

    CREMA, GUAJILLO OIL

    Roasted Beets

    DILL CRÈME FRAICHE, SPICED PUMPKIN SEEDS, SCALLION


    Second Course

    Local Trout 

    BRAISED KALE, CRISPY CHICKPEA, SPICY POMODORO 

    Cacio e Pepe

    HAND-CUT PASTA, PARMIGIANO, CRACKED BLACK PEPPER


    Third Course 

     Affogato

    SALTED CARAMEL, ESPRESSO, CHOCOLATE


    Dinner ($35.20)

    First Course

    Hummus & Pita Chips

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

    Lobster Bisque 

    LOBSTER CRÈME FRAICHE, CHIVES, BRANDY REDUCTION


    Second Course

    Half Heritage Chicken

    PAPAS BRAVAS, FENNEL-CELERY SLAW, PICKLED MUSTARD SEEDS, CLEMENTINE, BANYULS VINEGAR, ROASTED GARLIC JUS 

    Tagliatelle Pasta 

    SPINACH PESTO, CALABRIAN CHILI, ROASTED MUSHROOMS, GRATEFUL CHED


    Third Course 

    Sticky Toffee Pudding

    VANILLA ICE CREAM, CRANBERRY BISCOTTI


    Brunch ($30.20 – Available Saturday & Sunday)

    First Course

    Poblano Soup

    CREMA, GUAJILLO OIL

    Seasonal Green Salad

    LOCAL FARM GREENS, RADISH, CUCUMBER, DILL DRESSING


    Second Course

    Huevos Rancheros

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

    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

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    • 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

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    • 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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