5 day forecast
Former Greensburg passenger train station becomes the Supper Club
-
The Supper Club is housed in the Greensburg passenger train station.
Share with others:
The Supper Club is more than just the new restaurant in the Greensburg passenger train station. It's got a gastropub, a wine loft and a "farm to table" room, where it's offering locally sourced and sustainable fare, including prix fixe, family-style Sunday suppers. You also can eat right in the kitchen at the Chefs Table.
Chef is Greg Andrews, a Dallas native who in 2001 worked at Pittsburgh's Monterey Bay Fish Grotto before working for several years in New York City, including at Stout. He returned to this area in 2007 and with his wife, Ashlee, ran the Spitfire Grille (which they closed this spring).
His wife is general manager on this new project, too, and her mom, Deb Driggers, is president/operations manager. The assistant manager and wine director is Greensburg native Michael Zimmerman, who most recently was assistant GM at Bistecca at the Meadows Racetrack and Casino in Washington County.
The Supper Club's digs -- the main part of the train station, which is owned by the Westmoreland Trust -- was until March the Red Star Agave Grill brewpub, which opened in 1998 as Red Star Brewery & Grill. The Supper Club opened June 17. True to its name, Ms. Driggers notes, it's offering live music (jazz for now, featuring students from Seton Hill University) from 7 to 11 p.m. Saturdays, a program that also will expand.
"We feel that we're so fortunate to be in an area where agriculture is such a huge presence," Ms. Andrews says of the farm-to-table focus, about which her husband quips, "Half my work is done for me because we access such amazing products."
While the gastropub menu is casual -- pizza, burgers, salads -- the Farm to Table dining room menu, which changes weekly, starts with items such as Heirloom Tomato and Watermelon Salad ($8) and Stuffed Banana Pepper with Jamison Lamb Sausage, Roasted Tomato and Sage Sauce and Grated Otterbein Acres Ewe's Dream Sheep's Cheese (now there's a mouthful, $9). Entrees currently range from Grilled Salmon with Roasted Beets and Potatoes, Sauteed Swiss Chard and Beet Greens with Horseradish Compound Butter ($24), to a Grilled Pork Porterhouse with Fried Green Tomato and Eggplant Stack, Red Pepper and Rosemary Sauce and Goat Cheese Custard ($23).
The Sunday supper is comfort food such as your choice of fried chicken or meatloaf with the trimmings, including pound cake with fresh berries ($18, or $20 for a taste of both entrees).
You can get a taste of the place and what it's trying to do on Sunday when it holds two events.
From noon to 4 p.m. that day, its Farm Festival brings in local farmers and other producers together in a farmers market way to talk to the public and sell their wares; the restaurant, which is considering holding a weekly market in the parking lot, will sample its local wines, spirits and craft beers and sell boxed lunches, including grilled sandwiches and baked goods.
Participating producers are to include Wendell Springs Produce, Henderson Farms, Sarver Hill Organic Produce, Bazley Farms, Jamison Farm (lamb), Emerald Valley Farms (cheese), Turner Dairy Farms, Curt Fisher (honey), Fede Pasta, La Prima Espresso, Schramm Farms & Orchards and Friendship Farms (bakery and beef).
From 4 to 8 p.m. that night, there's a Local Beer Dinner, pairing a four-course seasonal/local menu with four Pennsylvania brews. One is Saison du BUFF, a new brew made with parsley, sage, rosemary and thyme by Victory Brewing (in a project with Delaware's Dogfish Head and California's Stone Brewing, joined in the "Brewers United for Freedom of Flavor"). Cost is $45 or $80 per couple, and you need to reserve (724-691-0536 or (info@supperclubgreensburg.com).
The owners plan to do regular beer dinners; after all, many patrons still show up at the station expecting a brewpub.
Some actually arrive by train, as Amtrak's Pennsylvanian still stops twice a day.
The Supper Club: 101 Ehalt St., Greensburg; 724-691-0536; supperclubgreensburg.com.
First Published August 5, 2010 12:00 am
