Lawrenceville gastropub Alchemy N' Ale overcomes early problems, but still has obstacles to clear
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The dining room and bar area of the Alchemy N' Ale in Lawrenceville.
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The May announcement of a new gastropub in Lawrenceville was met with excitement in some quarters and trepidation in others. Many saw Alchemy N' Ale as a welcome addition to a lonely stretch of Butler Street. But neighborhood association Lawrenceville United and Pittsburgh Councilman Patrick Dowd had concerns about one of the participants, who had a troubled track record operating clubs on the South Side, and worried the restaurant would have a negative impact.
Despite their objections, the restaurant opened as planned, and it appears to have exerted a mostly positive effect. A cheerful vertical sign is easy to spot from the street. Inside, lantern-style fixtures cast a cozy glow over terra cotta and exposed brick walls and polished wooden farmhouse tables. The restaurant is divided into a narrow room with a long bar and a slightly more expansive dining room, faux ivy climbing up the dining room's interior wall, adding a slightly whimsical touch.
Food:
Service: half star
Atmosphere:
Overall:
5147 Butler St.
Lawrenceville
412-252-2156
- Hours: Wednesday-Saturday, 5 p.m.-midnight, bar open until 2 a.m.; Sunday brunch, 11 a.m.-3 p.m, dinner, 5-10 p.m.
- Basics: This casual, but attractive, gastropub offers a mix of seasonal dishes, British-inspired fare and up-market bar food, along with a solid beer list and a handful of specialty cocktails.
- Recommended dishes: Lobster deviled eggs, pickled beet salad, pretzel rolls, fish and chips, frito pie, scallops with polenta, Alchemy.
- Prices: Appetizers, $5-$14; entrees, $12-$22; desserts, $5-$7
- Drink: Featured cocktails include well made Moscow Mules and Mojitos; bar emphasizes its lengthy list of bottled beers and beers on draft include a number of seasonal offerings.
- Summary: Wheelchair accessible; credit cards accepted; no reservations; no BYOB.
- Noise level: Medium loud.
Chef Patrick MacFarlane has worked at the Tribeca Grill in New York City, as well as Downtown's Steelhead Brasserie and Wine Bar and the now-closed Tusca Mediterranean Tapas on the South Side. His menu sticks mostly to up-market bar food, including an interesting assortment of British-inspired fare, such as fish and chips.
First Published October 13, 2011 12:00 am
