The Lorelei kitchen is led by the dynamic team of executive chef Jamilka Borges, executive chef at the Independent Brewing Company and Hidden Harbor, a James Beard Foundation semifinalist for Rising Star Chef (2015), and Pittsburgh Magazine’s 2018 Chef of the Year, and talented pastry chef Dianne DeStefano (fmr. pastry chef, Twisted Frenchman), 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 mustard sabayon and a bacon-sauerkraut cheese spread, and a range of desserts including malted chocolate mousse with Chantilly cream and praline crunch.  Savory hand pies built around braised local lamb and heirloom tomatoes recall the empanadas of Borges’ youth in Puerto Rico.

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