Whitfield serves fare from Western Pennsylvania. With influences culled from the rich and varied culinary traditions of the region's Polish, German, Eastern European, Italian and Jewish settlers, Whitfield's menu honors Pennsylvania's cultural heritage, bountiful agriculture and distinct way of life. It's our take on the food we grew up with — the meals our families made and shared.
To help open Whitfield, Ace tapped Brent Young, a Pittsburgh native and co-founder of the pioneering Brooklyn butcher shop, [The Meat Hook], who brought with him fellow Pittsburghers, Executive Chef Bethany Zozula and Pastry Chef Casey Renee.
Our menu changes with the seasons, but always features hearty, farm-driven food sourced from local ranches, purveyors and artisans. Our steaks are our forte, grass-fed, grass-finished, butchered in-house, dry-aged for 21 days and meant to be shared.
We have and breakfast, lunch, dinner, weekend brunch and late-night offerings.