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Food

The Lorelei kitchen is led by the dynamic team of Executive Chef Jamilka Borges, also executive chef at Lorelei’s sister restaurants the Independent Brewing Company and Hidden Harbor, a James Beard Foundation semifinalist for Rising Star Chef (2015) and Best Chef: Mid-Atlantic (2019), and Pittsburgh Magazine’s 2018 Chef of the Year, and talented pastry chef Dianne DeStefano, also pastry chef at the Independent and Hidden Harbor.  The chefs’ baking-forward menu, available at both the beer hall and cocktail bar, features casual, shareable options like a baked-fresh-daily pretzel with kielbasa-sauerkraut cheese spread, and a range of desserts drawing principally from the pastry traditions of Alpine Europe.  Savory hand pies built around seasonal vegetables and roasted chicken evoke the empanadas of Borges’ youth in San Juan, Puerto Rico.

Updated 5.7.19

Updated 5.7.19