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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Floor 2 Pittsburgh

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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 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.

    take a virtual tour

    SEE HERE

    a woman holding a plate of food

    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

    Monday
    Breakfast: 6:30 AM-10 AM | Lunch: 11 AM - 2 PM | Bar: 4 PM-11 PM | Dinner: 5 PM-9 PM

    Tuesday
    Breakfast: 6:30 AM-10 AM | Lunch: 11 AM - 2 PM | Bar: 4 PM-11 PM | Dinner: 5 PM-9 PM

    Wednesday
    Breakfast: 6:30 AM-10 AM | Lunch: 11 AM - 2 PM | Bar: 4 PM-11 PM | Dinner: 5 PM-9 PM

    Thursday
    Breakfast: 6:30 AM-10 AM | Lunch: 11 AM - 2 PM | Bar: 4 PM-11 PM | Dinner: 5 PM-9 PM

    Friday
    Breakfast: 6:30 AM-10 AM | Lunch: 11 AM - 2 PM | Bar: 4 PM-Midnight | Dinner: 5 PM-10 PM

    Saturday
    Brunch: 8 AM-2 PM | Bar: 10 AM-Midnight| Dinner: 5 PM-10 PM 

    Sunday
    Brunch: 8 AM-2 PM | Bar: 10 AM-11 PM | Dinner: 5 PM-9 PM

    Happy Hour
    Monday - Friday: 4 PM-6 PM

    a room filled with furniture and a large window

    Menus

    Available daily from 6:30 AM-10 AM.

    { hot pours }

    coffee | 5

    REGULAR OR DECAF

    lot 35 loose leaf tea press | 7

    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

    { juice }

    orange | 8

    grapefruit | 8

    tropical melon | 12

    { from the kitchen }

    viennoiseries | 6

    ALMOND CROISSANT, PAIN AU CHOCOLAT, OR BANANA BREAD

    fruit | 16

    MELON, MIXED BERRIES, APPLE, HONEYCOMB

    vanilla chia bowl | 16

    COCONUT, SEASONAL BERRIES, GRANOLA

    steel-cut oats | 15

    BROWN SUGAR, BLUEBERRIES, GOLDEN RAISINS

    buttermilk pancakes | 16

    VANILLA SPICED RICOTTA, BLUEBERRY SAUCE

    omelette | 19

    CHIVE, HAM, NEW YORK CHEDDAR, SPINACH

    avocado toast* | 18

    SOFT POACHED EGG, TOY BOX PICO DE GALLO, COTIJA, CILANTRO

    full american breakfast* | 22

    TWO EGGS ANY STYLE, BACON OR SAUSAGE, POMMES MATIN, TOAST

    egg white frittata* | 21

    RATATOUILLE, ARUGULA, MANCHEGO

    fl2 breakfast sandwich | 22

    SUNNY UP EGG, BACON, TOMATO, ARUGULA, CHIPOTLE AIOLI, POMMES MATIN

    { extras }

    avocado | 6

    breakfast potatoes | 6

    smoked chicken & apple sausage | 7

    applewood smoked bacon | 7

    Lunch is available Monday - Friday from 11AM - 2PM

    {starters}

    house made hummus | 16

    CUCUMBER, PAPRIKA

    sunchoke soup | 15

    SUNCHOKE SKIN, CRÈME FRAICHE

    arugula salad | 16

    HONEYCRISP APPLE, MANCHEGO, ALMOND ADD CHICKEN | 8 ADD 4OZ FISH* | 15

    bibb lettuce | 17

    BLUE CHEESE CRUMBLES, BACON, RADISH, CUCUMBER ADD CHICKEN | 8 ADD 4OZ FISH* | 15

    roasted caesar | 17

    ROMAINE, GRILLED BROCCOLI, CHILI DUST, LEMON ZEST ADD CHICKEN | 8 ADD 4OZ FISH* | 15

    {entrees}

    lobster roll | 28

    BRIOCHE, CELERY, SHALLOT, FRIES

    cubano | 22

    PORCHETTA, SWISS CHEESE, WHOLE GRAIN MUSTARD, FRIES

    smash burger* | 26

    CARAMELIZED ONION SAUCE, CHEDDAR, BACON, SHALLOTS, FRIES

    vegan burger | 24

    FRIED OYSTER MUSHROOM, AVOCADO MOUSSE, SAMBAL, FRIES

    halibut* | 50

    KIMCHI BEURRE BLANC, BOK CHOY

    {beverages}

    soda | 5

    COKE, DIET COKE, SPRITE. GINGER ALE

    iced tea | 5

    coffee | 5

    REGULAR OR DECAF

    lot 35 tea press | 7

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

    espresso | 5

    REGULAR OR DECAF

    barista bar | 8

    DOUBLE ESPRESSO, CAPPUCCINO, OR LATTE

    tropical melon | 12

    { wine }

    cabernet sauvignon | 20/28

    twenty rows NAPA VALLEY, CALIFORNIA

    pinot noir | 17/24

    row eleven SONOMA COUNTY, CALIFORNIA

    chardonnay | 16/21

    sea sun by charles wagner NAPA VALLEY, CALIFORNIA

    sauvignon blanc | 17/24

    ranga ranga MARLBOROUGH, NEW ZEALAND

    rose | 18/26

    rabble PASO ROBLES, CALIFORNIA

    { small plates }

    cheese & charcuterie | 29

    CHEF SELECTION OF LOCAL CHEESE AND MEATS, GOOSEBERRY MINT JAM, PICKLED MUSTARD SEEDS, LAVOSH

    burrata pesto | 22

    CANTALOUPE/HEIRLOOM TOMATOES/PROSCIUTTO/PESTO

    steak tartare | 24

    PRIME FILET, CAPER BERRIES, CURED EGG YOLK, MUSTARD SEEDS

    PEI thai mussels | 26

    CHILLI BUTTER/THAI BASIL/RED CURRY

    { soups and salads}

    sunchoke soup | 15

    SUNCHOKE SKIN, CREME FRAICHE

    roasted caesar | 17

    ROMAINE/GRILL BROCCOLI/ CHILLI DUST/LEMO ZETS/CROUTONS

    bibb salad | 17

    BLUE CEESHE CRUMBLES/ BACON/ RADISH/ CUCUMBER

    { mains }

    scallops | 60

    JERUSALEM ARTICHOKE FOAM/ NUESKIS BACON

    halibut | 50

    KIMCHI BEURRE BLANC/ BOK CHOY

    half roasted chicken | 44

    BROCCOLINI/ CHICKEN JUS

    whole chicken | 65

    LOCALLY SOURCED SERVED WITH MASHED POTATOES, ROASTED VEGETABLES, CHICKEN JUS. SERVES TWO TO THREE.

    8 oz filet mignon | 55

    MOLE/ FONDANT POTATO/ PEPITA CRUMBLES/ CAFE DE PARIS BUTTER

    16 oz cowboy steak | 82

    JALAPENO SCALLION CHARRED CHIMICHURRI/ GUAJILLO CARROT PURE

    linguini | 34

    MANILA CALMS/ SUNDRIED TOMATO/ CHILI FLAKES/ NDUJA

    branzino adobados | 46

    CHILLI PASTE/ MAYO ARISA/LIME

    plant based crab cakes | 32

    VEGAN TARTARE SAUCE/ STIR FRIED TEMPEH

    { desserts }

    lemon crème brulee | 14

    BLUEBERRY SHORTBREAD COOKIES

    chocolate brownie cheesecake | 14

    CHOCOLATE GANACHE, BROWNIE CRUMBLE

    banana split | 15

    BRULEED BANANA, VEGAN VANILLA ICE CREAM, FRESH BERRIES, LUXARDO CHERRIES, CANDIED ALMONDS, CARAMEL SAUCE

    tiramisu affagato | 16

    VANILLA RUM ICE REAM, SHOT OF ESPRESSO

    galette des rois | 15

    PUFF PASTRY, ALMOND FRANGIPANE, CINNAMON ICE CREAM, PISTACHIO ROCHER CRUMBLE

    { after dinner drinks }

    espresso martini | 16

    VANILLA BEAN VODKA, KALUHA, ESPRESSO, BUTTERSCOTCH

    irish coffee | 13

    JAMESON, RAW SUGAR, COFFEE, AMARO WHIP

    chocolate martini | 15

    HOUSEMADE VANILLA VODKA, AVERNA, JOSEPH CATRON CREME DE CACAO, GODIVA CHOCOLATE LIQUEUR, AMARO WHIP

    Limoncello | 12

    { digestif }

    paul marie & fils dessert wine | 28

    malvira renesium late harvest white | 24

    graham's 10/20/30/40 yr tawny | 20/35/65/100

    { sides }

    mashed potatoes | 11

    fries | 11

    brussels sprouts | 11

    apple glazed carrots | 11

    Available Saturday & Sunday from 8AM-2PM.

    { hot pours }

    coffee | 5

    REGULAR OR DECAF

    lot 35 loose leaf tea press | 7

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

    barista bar | 8

    ESPRESSO, CAPPUCCINO, LATTE, MATCHA LATTE, MONIN FLAVORED SYRUPS AVAILABLE

    { cocktails }

    mimosa | 12

    CLASSIC

    bellini | 12

    PEACH NECTAR, CHAMPAGNE

    sangria | 12

    RED WINE, ABSOLUT ELYX, COINTREAU, POMEGRANATE

    Espresso Martini | 15

    VANILLA BEAN VODKA, KALUHA, ESPRESSO, BUTTERSCOTCH

    Irish Coffee | 12

    JAMESON, RAW SUGAR, COFFEE, AMARO WHIP

    bloody mary | 12

    FINLANDIA VODKA, HOUSE MIX

    { fresh pressed juice }

    orange | 8

    grapefruit | 8

    tropical melon | 12

    { from the kitchen }

    viennoiseries | 6

    ALMOND CROISSANT, PAIN AU CHOCOLAT, OR BANANA BREAD

    fruit | 16

    MELON, MIXED BERRIES, APPLE, HONEYCOMB

    steel-cut oats | 15

    BROWN SUGAR, BLUEBERRIES, GOLDEN RAISINS

    buttermilk pancakes | 16

    VANILLA SPICED RICOTTA, BLUEBERRY SAUCE

    omelette | 19

    CHIVE, HAM, NEW YORK CHEDDAR

    shakshuka* | 22

    POACHED EGGS, POMODORO, ROASTED CAULIFLOWER, CILANTRO, GRILLED BREAD

    avocado toast* | 18

    SOFT POACHED EGG, TOY BOX PICO DE GALLO, COTIJA, CILANTRO

    full american breakfast* | 22

    TWO EGGS ANY STYLE, BACON OR SAUSAGE, POMMES MATIN, TOAST

    eggs benedict* | 22

    SOFT POACHED EGGS, SMOKED HAM, HOLLANDAISE

    smash burger | 24

    DOUBLE PATTY, SECRET SAUCE, AMERICAN CHEESE, FRIES

    impossible burger | 22

    SECRET SAUCE, AMERICAN CHEESE, FRIES

    bahn mi | 20

    PORK BELLY, MORTADELLA, PICKLED VEGETABLES, BASIL AIOLI, CILANTRO, MINT, FRIES

    lobster roll | 28

    BRIOCHE, CELERY, SHALLOT, TARRAGON

    short rib | 21

    BRAISED SHORT RIB, HORSERADISH, MAHON, BAGUETTE, FRIES

    fl.2 breakfast sandwich | 22

    SUNNY UP EGG, BACON, TOMATO, ARUGULA, CHIPOTLE AIOLI, POMMES MATIN

    { extras }

    avocado | 6

    breakfast potatoes | 7

    pork sausage or chicken & apple sausage | 7

    applewood smoked bacon | 7

    {main}

    mushroom skewer | 18

    KING OYSTER MUSHROOM/ KATSU SAUCE

    baby corn | 18

    CHIPOTLE MAYO/ QUESO FRESCO

    xo edamame | 16

    SHRIMP SCALLOP SAUCE

    vegan burger | 24

    FRIED OYSTER MUSHROOM/ AVOCADO MOUSE/ SAMBAL

    pork belly hirata buns | 26

    PICKLES/ CILANTRO/ HOISIN GINGER SAUCE

    roasted caesar | 17

    ROMAINE/ GRILL BROCCOLI/ CHILI DUST/ LEMON ZETS

    padron peppers | 15

    LIME TOGARASHI

    smash burger | 26

    CARAMELIZED ONION SAUCE/ CHEDDAR/ BACON/ SHALLOTS

    charcuterie | 29

    LOCAL SELECTION OF CHEESES AND MEATS

    { cocktails }

    sunset in the mallorca | 21

    CASAMIGOS MEZCAL, APRICOT GIFFARD, GRAPEFRUIT, PEYCHAUD

    zero proof cocktail (non-alcoholic) | 15

    MINT TEA, LIME, JALAPENO SYRUP, GINGER BEER

    smoked hot toddy | 19

    BARCARDI, FAMOUS GROUSE, HONEY GINGER, AMERETTO

    flamenco | 21

    HENNESSY, CARPANO, COINTREAU, LEMON, SIMPLE SYRUP

    ottoman’s old fashioned | 18

    WOODFORD, ZAATAR MAPLE SYRUP, ANGOSTURA BITTERS, ABSINTHE

    pear-a-dise | 17

    ABSOLUT ELYX, PEAR JUICE, APEROL, LIME

    sangria | 16

    HOUSE WINE, ORANGE, GRAPEFRUIT, CAMPARI, BACARDI SPICE

    espresso martini | 16

    VANILLA BEAN VODKA, KALUHA, ESPRESSO, BUTTERSCOTCH

    volver al-mar | 17

    HENDRICKS, ST. GERMAINE, GRAPE JAM, LEMON, CUCUMBER

    velvet warhol | 21

    BOTANIST, LILLET BLANC, LEMON, HONEY GINGER, BITTERS

    { wines by the glass } 6 oz / 9 oz

    (More extensive wines selection by the bottle)

    champagne | 44

    VEUVE CLICQUOT YELLOW LABEL NV | REIMS, FRANCE

    riesling | 15 /21

    ESSENCE | 2020 WEHLEN, MOSEL-GERMANY

    rosé | 18 / 26

    RABBLE 2020 | PASO ROBLES, CALIFORNIA

    pinot grigio | 18 /26

    BERTANI "VALENTE" 2019 | VENETO, ITALY

    chardonnay | 16 / 21

    SEA SUN BY CHARLES WAGNER 2014 | NAPA VALLEY, CALIFORNIA

    prosecco | 15

    TERREGAIE NV | VENETO, ITALY

    sauvignon blanc | 17 / 24

    RANGA RANGA 2019 | MARLBOROUGH, NEW ZEALAND

    pinot noir | 17 / 24

    ROW ELEVEN 2018 | SONOMA COUNTY, CALIFORNIA

    sangiovese | 16 / 23

    BRUNI POGGIO D'ELSA 2020 | TUSCANY, ITALY

    cabernet sauvignon | 20 / 28

    TWENTY ROWS 2019 | NAPA VALLEY, CALIFORNIA

    { beer }

    Please ask your server about our rotating draft selection

    white magick of the sun 16oz | 11

    VOODOO BREWING | PITTSBURGH, PA

    black cherry white claw | 8

    MARK ANTHONY BREWING | UNITED STATES

    mango white claw | 8

    MARK ANTHONY BREWING | UNITED STATES

    penn IPA | 8

    PENN BREWERY | PITTSBURGH, PA

    guinness stout 14oz | 10

    DIAGEO | DUBLIN, IRELAND

    yuengling | 6

    YUENGLING BREWING CO. | POTTSVILLE, PA

    miller lite pilsner | 6

    MILLER BREWING CO. | MILWAUKEE, WI

    stella artois | 8

    ANHEUSER-BUSCH | LEUVEN, BELGIUM

    bane of existence I PA 16oz | 12

    HITCHHIKER | PITTSBURGH, PA

    michelob ultra I 6

    ANHEUSER-BUSCH I ST LOUIS MO

    { all day menu }

    pasta

    BUTTERED LINGUINE

    burger

    AMERICAN CHEESE

    chicken fingers

    WAFFLE FRIES

    grilled cheese

    WHITE BREAD, AMERICAN CHEESE

    { breakfast }

    pancake

    MAPLE SYRUP

    egg any style

    BREAKFAST POTATOES

    oatmeal

    STEEL-CUT OATS

    Local Flavor

    • Photo of Chef Fernando Canales

      Chef Fernando Canales

      Originally hailing from Mexico, Chef Canales was born in Tlaxcala, Mexico. Throughout his career, Chef Canales has consistently demonstrated exceptional talent and dedication. With a blend of Mexican influences and international expertise, Chef Canales is set to elevate the culinary offerings and m…

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  • a bowl of food on a plate on a table
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  • a person sitting at a table with a cup of coffee
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    • Large Parties

    Large Parties

    Please contact Rebecca.Hallman@Fairmont.com to book your group.


    Inquire Now

    Special Events

    Upcoming Events

    Banquet Bar Package Beverage Menu 

    Contact Us

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