Enjoy Fresh Farm-to-Table Fare at Prairie on Penn

Published On November 13, 2015 | By Shayna Mendez | Food & Drink

prairie3When construction on Penn Avenue started to affect business, former Verde owner Jeff Catalina knew it was time for a revamp. After a 4-year run with Verde, Catalina decided to transition back to his Texas roots, and transformed the Mexican tequila house to Prairie, a farm-, field-, and stream-to-table restaurant.

Catalina says of the new concept: “It’s original, Americana heartland comfort food, with dishes that’ll feel familiar.”

After construction subsided, Catalina observed that Penn Avenue’s restaurant resurgence came with diners more conscious of what they consume, desiring the use of more local ingredients with a farm-to-table feel. He also states one of the major reasons for the revamp was knowing his market–since the restaurant resurgence, more and more Tex-Mex restaurants have been crowding the marketplace.

prairieDiners can now expect an array of appetizers, shared plates, sandwiches and main courses prepped by Executive Chef Mark Samson, the former head chef at Toast! Kitchen & Wine Bar. Keeping with vibe of the new concept, beef for the burgers and steak will be sourced out of Jubilee Hilltop Ranch in Bedford, PA.

In keeping with the restaurant’s “Americana” aesthetic, Prairie’s bar program, run by Shane Morrison, will be centralized around a bourbon-whiskey concept–a trend on the rise, and a strong movement away from their previous tequila choices.

“[With the new menu] there’s an opportunity for bigger craft cocktails, creating a perfect marriage of food and beverages,” Catalina says.

prairie2Previous Verde guests can expect a complete refurbishment of the interior to reflect Prairie’s new theme. The redesign will include a horseshoe-shaped bar from Iron Eden as a focal point, as well as an interior switch-up from the bright orange and red tones, for cooler, more mellow blues. The restaurant will be open seven days week with dinner nightly, lunch on weekdays, and brunch on weekends. The lunch menu will be offered starting November 23, and a Saturday-Sunday brunch menu will be launched shortly thereafter.

Urbanist–Pittsburgh’s guide to supreme dining, shopping, nightlife, and art–will be hosting a preview of the brunch menu at Prairie this Sunday, November 15, from 11AM-2:45PM (21+).

The first brunch punch is on the house, and guests will have the option to choose from a wide selection of a-la-carte items off the never-before-seen brunch menu. Listed below is a preview of a few menu items you can sample this weekend:

  • Farmer’s Breakfast with eggs, thick-cut bacon, hash, and sourdough toast
  • Pecan French Toast, with PA Maple Syrup, apple compote, blueberries, and whipped cinnamon honey (Veg.)
  • House Granola with Organic Yogurt (V.)
  • Goat Cheese & Tomato Quiche (V.)prairie
  • Seitan & Tofu Skillet (V.)
  • Prairie Burger
  • Corpse Reviver #2
  • ‘Merican 75
  • Mimosa
  • Bloody Mary

This event has limited seating, so be sure to reserve your spot online, and come out to sample what’s sure to be one of the hottest new food joints in the city.

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