Specials Features


(Not so fun as to be discounted during the happy hour special.)

 — Sriracha Deviled Eggs —

Despite the pleas of teary-eyed residents of Irwindale, California, we’ve found yet another use for the red rooster sauce in our summer picnicky deviled eggs. Not so hot as to take your breath away, the distinctive hint of Sriracha shines through at the end, garnished with bacon glitter.

— Buffalo Chicken Dip —

A favorite of every Stillers party south of Penn Ave. Oven baked, gooey, and full o’ spicy bird, served with celery sticks and pita wedges for dippin’.

— Meatballs On A Stick —

So simple it hurts, so pleasing, it, well, it pleases! Here’s a bunch of homemade meatballs in our own red sauce, blanketed in blistery cheese.

— Hush Piggies —

We’ve fired up the Bluth Cornballer with absolutely no regard to our personal safety to bring you these free-range tots chock-full of bacon and sharp cheddar, served aside a lil’ bucket of Harris Grill Srirancha for dipping.

 — Goat Cheese Pepper Poppers —

Herbed chevre in slightly-charred sweet peppers, drizzled with ancho chile-infused olive oil, and wearing sunflower seeds. We’re not so pretentionus as to say ‘deconstructed’. Aren’t you glad?

— Kielrogieretzel Sliders —

From our yinzerific test kitchens deep below Ellsworth avenue comes a combo of all things Pittsburgh: kielbasa, sauerkraut, whole grain mustard, and cheese-stuffed pierogi together in mini pretzel buns.



— World Famous Patio Gazpacho —

We think this is the real reason summer returns every year. Tomatoes and vegetables served refreshingly cool.

— Grilled Romaine BLT Salad —

Sure, it might sound a little odd to be grilling something like lettuce, but believe us, it gives it a whole new dimension. Here’s our take on the sandwich sans the bread that so many people are avoiding now, served with a side of buttermilk ranch dressing.

— Alexander the Greek Salad —

One banged-up economy, but a great salad! Now lettuce-free, with quinoa, feta, and Greek olives, tossed with lemon-herb vinaigrette.

— Roasted Vegetable Salad —

This is a salad with roasted vegetables on top. Roasting is one of the best ways to treat veggies. Just ask any veggie and they’ll tell you!  Warm roasted carrots, broccoli, peppers, onions, and Brussels sprouts over spring greens with fig vinaigrette.



Be the master of your domain with our premier Bowl O’ Food program. Take your picks and just watch: we’ll cook ‘em up good and put ‘em in a bowl! A bowl is like a plate, but with handy sides to keep your dinner stacked in place. It’s a system. A-B-C. It’s simple as Do Re Mi, A-B-C, 1-2-3, Baby, you and me, girl!

 1. Start with this:

Freshly Whipped Mashed Potatoes // Gluten-free Quinoa // Curly Curly Cavatappi & Red Vodka Sauce // Rigatoni Aioli // Tatery Tatery Potato Tots

2. Pick your protein:

Grilled Marinated Chicken // Braised Short Ribs // Pork Carnitas // Grilled Portobello ‘Shroom // Jamaican Jerk Chicken // Meatballs
or, with an additional charge: Grilled Salmon // Flatiron Steak // Faberge Egg

3. And finish big!

Delicious Roasted Vegetables // Lots of Bacon // Black Bean Pineapple Salsa // Pico de Gallo // Vegetarian Chili // Big Ladle of our famous Mac-n-Chee Cheese Sauce // Chipotle-Lime Kale Slaw

Please call restaurant to ensure item availability. Like Nixon said, you can feed all of the people some of the time….