What's for dinner at Fairmont's new restaurant?

Wednesday, 15 November 2017, 05:03:27 AM. Garlicky chicken, 28-ounce ribeye, creamy lobster and citrus-bruleed pudding are among offerings at Fl.2, which opens at 4 p.m. Friday.
Referred to as Floor 2 but written as Fl.2, Fairmont Pittsburgh’s new restaurant will open its doors at 4 p.m. Friday for dinner. It replaces Habitat, which shut down in early June, and brings some obvious changes. The dining capacity has doubled and the restaurant is open longer. A raw bar is part of the dinner scene and the menu matches the eclectic design by Barcelona-based Lazaro Rosa Violan. A tiled mosaic of Pittsburgh’s cityscape sits above an open kitchen with shiny copper pots and pans, which are for display only. The elephant in the room is the grand central bar with a brass canopy and surrounded by mirrors that make it look even bigger. While the Habitat bar seated four, this one can accommodate 25 and is headed by Jeremy Noah. In addition to California and French whites, Italian and Spanish reds and beer by the draft and bottle, it features cocktails such as Lunch With Joe — made with elderflower, prosecco and smoked rosemary on a slice of lemon that will charm even rosemary haters. The menu, too, has been completely revamped. Chefs Caleb Allen, Rico Diaz and Adam Reson jointly run the kitchen and have built the lunch and dinner menus with sharing in mind. The lunch menu is split into two categories — From the Garden and From the Kitchen — and prices range from $9 to $28. A simple green salad has shaved apple and is drizzled with arugula vinaigrette; sweet and soft ‘Red Kuri’ squash is dotted with labneh, bayonne ham and smoked almonds; and the roasted pork...Read more
Share this

You might also like