Braddock’s American Brasserie, named Pittsburgh’s Best Hotel Dining

Braddock’s is named “Best Restaurant in a Hotel in Pittsburgh” – Exclusive interview with Braddock’s very own, Eric Brown.

Question:
Congratulations on your recent success being named the best Hotel Restaurant in all of Pittsburgh. What sets Braddock’s American Brasserie apart from its competitors?

Eric:
Braddock’s offers unique experiences that are different from our competitors.

We have a value-driven, diverse, menu, which features traditional Pittsburgh dishes with flair. Our menu is real celebration of the diverse cultures that make Pittsburgh the great city it is. The setting is relaxing, sexy and has an incredible vibe with hints of over 100 years of history from the building in which we reside. Braddock’s has the largest bourbon collection in Pittsburgh, our hand-made cocktails have really created a buzz with the locals.

The service is spot on and the staff takes a lot of pride in the restaurant, we are the place where everyone knows your name, this relaxed, unrushed approach has built a very loyal following.

Question:
Braddock’s has had such a rush of successful promotions and growth, is there anything in the near future for Pittsburghers and Renaissance guests to look forward to?

Eric:
We have had great success with past promotions and are excited for what’s to come.

With baseball season right around the corner, we are shifting our gears to the Pirate fans. Our outdoor patio will open soon, we will debut our summer cocktail and food menus. Customers can look forward to mint juleps, sangrias, fruit-infused cocktails and of course our very popular Wine Down Tuesday’s and Whiskey Wednesday’s. In addition we look forward to our continued work with local YMCA, local green business leaders, and the local breast cancer foundation.

Question:
We’ve noticed some pretty unique offerings on the Braddock’s menu, things like the Braised Short Rib Piegories and the Grilled Strip District Keilbasa, can you tell us a little bit about the Chef mastermind behind these culinary innovations?

Eric:
Well the pierogies and kielbasa are two of my personal favorites. I’m also a huge fan of the lobster gnocchi.  Chef Brian Volmirch has done a fantastic job at taking local favorites and putting a fine dining flair on them. You wouldn’t necessarily think of pieorgies or kielbasa as a fine dining dish, but Chef Brian has made these dishes so unique and balance that really make people pay attention. The gnocchi is a dish that has really helped create that local buzz about Braddock’s. It’s such a well balanced dish and with so many flavors coming though.

I could eat it every day and not get sick of it LOL, and I would if chef would let me.

Question:
Working with Sage Restaurant Group, you have had the opportunity to travel and work in a variety of cities, what has been one of your favorite Pittsburgh Experiences so far?

Eric:
Working for Sage Restaurant Group has been amazing. The opportunities are endless. Their entrepreneurial approach has allowed my creative side to come out and really be work with and learn from some fertile restaurant minds. I have had the chance to incorporate my ideas and vision into Braddock’s. Jim Henning, our General Manager gives me freedom to pursue my passions in the restaurant industry. My favorite memory so far is creating Braddock’s Bourbon dinner- I invited all of my favorite customers in for six course bourbon infused dinner. We enjoyed six courses and paired bourbon with each course. The atmosphere was energetic and everyone had so much fun. Sage Restaurant Group lets me grow and focus on my passions. I’m also a huge baseball fan, so being so close to PNC is an advantage too LOL