June 28 is the grand reopening of the 22-room hotel in Shadyside that was purchased by the Priory Hospitality Group last year.
Supper will take on a Brit-Yinzer accent at a Mt. Lebanon restaurant this Sunday.
Block 292, a cafe/butcher shop/market at 292 Beverly Road, will feature a pub-style supper with all the trimmings at its first Sunday Roast.
Owner Brooks Broadhurst said he thought the Sunday Roast would be a perfect addition on his menu “with Block 292 being a neighborhood whole-animal butchery.” To keep with the theme of togetherness with friends and family, the restaurant will offer pitchers of beer and glasses of wine, which it typically does not.
Roast beef will be prepared with the top round of the cow and served with sauteed sugar snap peas, roasted carrots, fingerling potatoes, radicchio, sage and beef dressing, aka gravy.
There will be one shift from the Brit tradition — a savory bread pudding made with apple, fennel and almonds will replace the standard Yorkshire pudding, the love child of a souffle and popover.
“As with any restaurant, we are left with a lot of odds and ends,” said executive chef Christian Schulz. “So I opted for the savory bread pudding.”
Vegetarians can order a nut roast instead of the beef. It’s made with a mix of several kinds of nuts, vegetables and mushrooms, and much like a meatloaf, Mr. Schulz said.
Mr. Schulz said he first stumbled upon a Sunday Roast six years ago when he visited England. “Pubs there served an awesome Sunday Roast with a ton of food and didn’t charge a lot for it,” he said. “I thought it was a cool idea and wanted to bring it to Pittsburgh.”
If the demand is there for these suppers, Mr. Schulz said, Block 292 will add more proteins to accommodate more tastes.
Mr. Broadhurst said he hopes to hold the consecutive Roasts on the first or second Sunday of the month.
Block 292 opened last September at the site of the now-closed Beverly Service auto service station. In addition to fresh-cut meats and artisan cheeses, the market arm of it sells house-roasted meats such as turkey, beef and pastrami, sauces, spices, crackers, ice cream and even bones for soup.
The Sunday Roast will be served from 5 to 8 p.m. Sunday and the cost per plate is $18. Walk-ins are welcome and reservations can be made on Open Table or by calling 412-668-2292.
Arthi Subramaniam: email@example.com, 412-263-1494 or on Twitter @arthisub.