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, 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.

    take a virtual tour

    SEE HERE

    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: 7AM-10AM | Lunch: 11AM - 2PM | Bar: 4PM-10PM | Dinner: 5PM-9PM

    Tuesday
    Breakfast: 7AM-10AM | Lunch: 11AM - 2PM | Bar: 4PM-10PM | Dinner: 5PM-9PM

    Wednesday
    Breakfast: 7AM-10AM | Lunch: 11AM - 2PM | Bar: 4PM-10PM | Dinner: 5PM-9PM

    Thursday
    Breakfast: 7AM-10AM | Lunch: 11AM - 2PM | Bar: 4PM-10PM | Dinner: 5PM-9PM

    Friday
    Breakfast: 7AM-10AM | Lunch: 11AM - 2PM | Bar: 4PM-Midnight | Dinner: 5PM-10PM

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

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

    Happy Hour
    Monday - Friday: 4PM-6PM

    a room filled with furniture and a large window

    Menus

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

    {salads, soups, & starters}

    house made hummus | 12

    FURIKAKE, TOGARASHI, FRESH CORIANDER, CUCUMBER

    gazpacho | 14

    CAMPARI TOMATOES, PIMENT D'ESPELETTE, CIABATTE, ARBEQUINA OLIVE OIL

    arugula salad | 15

    HONEYCRISP APPLE, MANCHEGO, ALMOND ADD CHICKEN | 8 ADD SALMON | 15

    bibb lettuce | 14

    APPLEWOOD SMOKED BACON, CAMPARI TOMATOES, ROQUEFORT BUTTERMILK DRESSING ADD CHICKEN | 8 ADD SALMON | 15

    little gems | 15

    CIABATTA CROUTON, SPANISH ANCHOVY, GREEN GODESS, PARMESAN ADD CHICKEN | 8 ADD SALMON | 15

    {sandwiches, burgers & entrees}

    lobster roll | 28

    BRIOCHE, CELEGRY, SHALLOT, TARRAGON

    banh mi | 20

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

    short rib | 21

    BRAISED SHORT RIB, HORSERADISH, MAHON

    smash burger | 24

    AMERICAN CHEESE, SECRET SAUCE

    impossible burger | 22

    AMERICAN CHEESE, SECRET SAUCE

    atlantic salmon | 40

    SAUCE NANTUA, CAPONATA, FENNEL

    {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 | 15/21

    sea sun by charles wagner NAPA VALLEY, CALIFORNIA

    sauvignon blanc | 16/24

    ranga ranga MARLBOROUGH, NEW ZEALAND

    rose | 18/26

    rabble PASO ROBLES, CALIFORNIA

    { menu }

    arugula salad | 15

    HONECRISP APPLE, MANCHEGO, ALMOND

    free bird wings | 15

    SALSA MACHA, SESAME, CILANTRO CREMA

    cheese & charcuterie | 24

    SELECTION OF LOCAL CHEESES AND MEATS

    warm marinated olives | 11

    OLIVE OIL, ORANGE ZEST, ROSEMARY, FENNEL

    steak tartare | 18

    BLACK ANGUS, CAPER SALSA VERDE, HOT SAUCE, PARMESEAN

    smash burger | 24

    SECRET SAUCE, AMERICAN CHEESE

    bahn mi | 20

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

    short rib | 21

    BRAISED SHORT RIB, HORSERADISH, MAHÓN, BAGUETTE, FRIES

    Available daily from 7AM-10AM.

    { 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

    { small plates }

    burrata | 20

    GARLIC MOJO, TOMATILLO, COTIJA

    cheese & charcuterie | 24

    SELECTION OF LOCAL CHEESES AND MEATS

    steak tartare | 18

    BLACK ANGUS, CAPER SALSA VERDE, HOT SAUCE, PARMESEAN

    pei mussels | 24

    THAI CHILLIES, LIME, GARLIC BUTTER, CILANTRO

    arugula salad | 15

    HONEYCRISP, MANCHEGO, ALMOND

    little gems | 15

    CIABATTA CROUTON, SPANISH ANCHOVY, GREEN GODDESS, PARMESAN

    corn bisque | 14

    BLUE CRAB, JALAPENO

    { sides }

    caponata with charred eggplant | 10

    pan con tomate | 10

    CHARRED BREAD

    braised kale | 10

    yukon gold mash | 10

    shoestring fries | 10

    { mains }

    cacio e pepe | 25

    LINGUINE, PECORINO ROMANO, PARMESAN BRODO, FRESH BLACK PEPPERCORN

    atlantic salmon | 40

    SAUCE NANTUA, CAPONATA, FENNEL

    lobster gnudi | 44

    MAINE LOBSTER, PANCETTA, CALADRIAN CHILI PEPPER

    alaskan halibut | 45

    FINGERLINE CONFIT, CAULIFLOWER PESTO, TARRAGON

    branzino | MP

    ESCEBECHE, HERBS

    Strozzapreti | 36

    SPANISH OCTOPUS BRAISED IN RED WINE, SAN MARZANO TOMATOES, BASIL

    rotisserie chicken | 34/50

    HALF OR WHOLE CHICKEN, CELERIAC PUREE, CASTELVETRANO OLIVES, KALE, CHARRED LEMON

    8oz bavette | 30

    MOLE AMARILLO, AVOCADO, QUESO FRESCO

    bone-in new york strip* | 48

    YUKON GOLD POTATOES, BROCCOLINI, BORDELAISE

    { desserts }

    chocolate verinne | 14

    CHOCOLATE CREMEUX, COOKIE CRUMBLE, MASCARPONE MOUSSE, MICRO CHOCOLATE CHIPS, ESPRESSO SOAKED CHOCOLATE CAKE

    peach almond galette | 14

    almond frangipane, blueberry jam, balsamic ice cream, vanilla crumble

    matcha latte panna cotta| 14

    GINGER COOKIE, MATCHA LATTE PANNA COTTA DIPPED IN WHITE CHOCOLATE COOKIE GLAZE, GARNISHED WITH STRAWBERRY MERINGUE CRUNCH

    housemade basil ice cream | 10

    peanut brittle blondie featuring sarris chocolate | 14

    PEANUT BRITTLE BLONDIE, SARRIS MILK CHOCOLATE GANACHE, SARRIS CHOCOLATE SHELL, PEANUT BUTTER MOUSSE, AERO CHOCOLATE, SARRIS MILK CHOCOLATE PRETZEL BAR

    { after dinner drinks }

    espresso martini | 15

    VANILLA BEAN VODKA, KALUHA, ESPRESSO, BUTTERSCOTCH

    irish coffee | 13

    JAMESON, RAW SUGAR, COFFEE, AMARO WHIP

    chocolate martini | 14

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

    Limoncello | 14

    { 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

    smith woodhouse late bottle vintage | 16

    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

    { extras }

    avocado | 6

    breakfast potatoes | 7

    pork sausage or chicken & apple sausage | 7

    applewood smoked bacon | 7

    { cocktails }

    the admiral |19

    CASAMIGOS REPOSADO, ST. GERMAINE, BLACKBERRY, LIME

    love is the air (non-alcoholic) |14

    SEEDLIP GROVE, PINEAPPLE, AGAVE, LIME

    turkish delight spritz | 19

    ABSOLUT ELYX, APEROL, APRICOT, ROSE, LEMON

    view of rome |18

    KNOB CREEK RYE, HENNESSY, MANDARIN, CARPANO, BITTERS

    far east daiquiri |15

    BACARDI SPICED, ZAATAR MAPLE, COINTREAU

    espresso martini|15

    VANILLA BEAN VODKA, KALUHA, ESPRESSO, BUTTERSCOTCH

    l’orient martini |21

    BOTANIST, LILLET BLANC, BAUCHANT, CUCUMBER, LIME

    sangria | 15

    HOUSE WINE, ORANGE, GRAPEFRUIT, CAMPARI, BACARDI SPICE

    yinzer paper plane | 18

    woodford, averna, aperol, lemon juice

    she's all that | 17

    hendricks, basil, honey syrup, giffard apricot, lemon juice

    { 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

    • 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 tha…

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


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