ShareThis Page

Dining news: Bonefish Grill, LULA highlight restaurant openings, changes in Pittsburgh

| Wednesday, Feb. 27, 2013, 6:28 p.m.
The Thin Man Sandwich Shop is a new restaurant in the Strip District, Friday, February 22nd, 2013.
Keith Hodan | Tribune-Review
The Thin Man Sandwich Shop is a new restaurant in the Strip District, Friday, February 22nd, 2013. Keith Hodan | Tribune-Review

Bonefish Grill

Bonefish Grill opened at 1835 Washington Road, Upper St. Clair. The casual seafood restaurant specializes in market fresh fish prepared to order over a wood-burning gri ll. An array of signature sauces ranging from fresh and light to rich are offered to enhance the flavor of the fish.

The 4,200 square-foot restaurant features a spacious dining room with an open kitchen and a large bar area, which includes three large communal tables each seating eight guests. The restaurant has a seating capacity for 218 patrons, including 60 in the bar area.

The location will serve dinner seven days a week: from 4 p.m. to 10:30 p.m. Mondays through Thursdays, 4 p.m. to 11:30 p.m. Fridays and Saturdays, and 11 a.m. to 10 p.m. Sundays, which includes brunch from 11 a.m. to 2 p.m. Details: 412-835-3239


LULA, a tapas lounge and boutique bar, is open in the heart of the Sewickley Village. It offers light bites coupled with a wide array of wines, beers, champagnes and specialty cocktails. The restaurant is located at 515 Broad St., Sewickley. Hours: 11:30 to 2 p.m. for lunch and 5 p.m. until close for dinner Tuesdays through Saturdays. Details: 412-749-1200


Matteo's, an Italian restaurant focusing on steak and seafood, is open at 3615 Butler St. in Lawrenceville. The eatery is owned by chef Matt Cavanaugh, formerly of Sarafino's in Crafton, and his wife, Andrea. Hours: 11 a.m. to 11 p.m. Tuesdays to Saturdays. Details: 412-586-7722

Thin Man Sandwich Shop

Thin Man Sandwich Shop is open at 50 21st St. in the Strip District. Chef-owners are Dan and Sherri Leiphart, previously co-executive chefs of Isabela on Mt. Washington.

Offerings include “The Thin Man,” chicken liver mousse, local bacon, Frisee and red wine vinaigrette on baguette; seasonal fare such as Pumpkin Soup with Wigle Whiskey and whole-grain croutons; and traditional favorites like the “Old School Cold Meatloaf Sandwich.” The majority of the menu will change frequently and highlight many of the shops and products that the Strip District has to offer.

Hours: 11 a.m. to 7 p.m. Tuesdays through Fridays and 10:30 a.m. to 5 p.m. Saturdays and Sundays. Details: 412-586-7370

Bridge Ten Brasserie

Bridge Ten Brasserie, South Side, has some upcoming events:

• Kevin Solecki will perform bal-musette accordion music 6:30 to 8:30 p.m. Wednesdays.

• On March 2, winemaker and author, Eric Miller will sign his book, “The Vintner's Apprentice,” while sharing his own Chaddsford Estate Chardonnay. Guests can get a copy of the book, enjoy Chef Matt's hors d'oeuvres and the wine for $25 per person or $30 per couple. Reservations required. Those who stay for dinner will receive a 10 percent discount on food.

• On, March 6, the restaurant will welcome wine guru Joe Barsotti for a tour of French food and wine pairings. The menu includes Comté cheese puffs, Burgundy snails, braised lamb shank and tarte tatin. Dinner is $75 per person plus tax and gratuity. Reservations required.

Details: 412-586-5033

Coming soon:

• Redbeard's Bar and Grill, 201 Shiloh St. on Mt. Washington, will open a second location by the end of March on Sixth Street, Downtown. Redbeard's serves a variety of appetizers, entrees, wings, sandwiches and wraps. Specials include all-you-can-eat crab legs on Mondays. Hours will be 11 a.m. to 2 a.m. daily.

• Tender Bar + Kitchen will open mid-March at 4300 Butler St, Lawrenceville. Tender is an American cocktail lounge and restaurant with a “Gatsby-esque” vibe, said owner Jeff Catalina. The menu will offer small plates that represent cuisine from all regions of America. Dishes are prepared in a scratch kitchen, with organic, sustainably grown produce, meats and fish as often as possible. Tender draws inspiration, and its name, from the Arsenal Bank building it occupies. Catalina, who also owns Verde in Garfield, will bring that eatery's sous chef, Neal Heidekat, to lead Tender. Details: 412-402-9522

Send dining news to

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.