Pittsburgh: Union Standard (November 2018)


Food Is Always Delicious

My spouse and I dined at Union Standard for brunch on a Sunday morning in early November 2018. (We dined here previously twice for dinner and brunch on a weekend in mid-September 2017; see our review titled, “So Good We Returned the Next Day”.) The restaurant is open for weekday lunch, weekend brunch, and daily dinner. You can make a reservation using the online Open Table system.
Union Standard opened in February 2017 in downtown Pittsburgh’s Union Trust building. 

Commissioned by Henry Clay Frick and designed by prominent Pittsburgh architect Frederick J. Osterling, the Flemish-Gothic building opened in 1917. This restaurant is convenient to most downtown hotels, including the Embassy Suites, Omni William Penn, and IHG Kimpton Monaco.
The restaurant offers seating on several levels. The space begins on the corner of William Penn Place and Oliver Street, then stretches back toward Grant Street. Because of the rise in elevation of the land, the restaurant’s dining areas are staggered. A street level dining space, host stand, and small window waiting area are located on the ground level, with additional seating a few steps up, and the bar and lounge up a few additional steps. Marble floors, walnut tables and chairs, and red leather booths (both semi-circular and regular) allow customers to enjoy views of the cityscape through the nearly floor-to-ceiling windows on two sides the restaurant. The front windows abutting the main door are stacked halfway with wood. A colorful, contemporary mural of the Western Pennsylvania landscape (with trees, mountains, and a reference to Fallingwater) on the primary wall (the other walls are glass) provides a focal point. The rear (mezzanine) bar area has a four-sided bar (with a raw bar on one side), surrounded by high-top tables and a few cozy leather booths. A rear entrance to the restaurant leads into the building lobby, where perhaps you can take a peek at its 11-story atrium with glass dome. The second floor contains the semi-open kitchen and seating (table and banquette) that overlooks the ground-floor dining space. The restaurant seats about 170 people spread over 7,000-square feet.

We sampled the Bloody Mary, which was garnished more elaborately the last time we dined (this time, it was missing the fancy wooden toothpick studded with an heirloom baby carrot slice, olive, chicharron, and tiny pepper. We also tried the Spicy Apple Margarita, which wasn’t spicy (although it was apple-y) until our last few sips. As an appetizer, we shared the smoked trout toast (two slices of grilled bread topped with the fish, pea tendrils, and other goodness), followed by main dishes of the duck hash and the burger (a yummy sesame-seed bun with a burger patty topped with cheese, iceberg lettuce, and shredded jicama) along with a side order of fries). Our server delivered our check too early for us – we were planning to order another round of drinks and dessert, but instead, we left.

We will continue to return to Union Standard because of its good food and stylish environment.