Smallman Galley, the new restaurant incubator set in the Strip District, has just announced the names of the four individual restaurants that will make up its inaugural class when it opens early next month.
Four chefs to create their own restaurants within the Smallman Galley’s 6,000-square-foot space, and will run their concepts within the space for about 18 months.
Provision Pgh: Chef Stephen Eldridge will be highlighting flavor profiles from across the United States, while using as many locally-sourced ingredients as possible.
Carota Café: Chef Jessica Lewis, who has held positions at The Commoner and Biergarten, will create a vegetable-based restaurant that pays homage to her father’s love of carrots (and gets its name from Daucus carota, the wild carrot).
Josephine’s Toast: Chef Jacqueline Wardle’s toast-centric concept is a tribute to her late grandmother Josephine, and will feature refined flavors, with a crunch.
Aubergine Bistro: Chef Rafael Vencio is creating an American Bistro concept with global flavors, cultivated from his childhood in the Philippines and his extensive world travels.
Smallman Galley will consist of four separate kitchens, with a central bar area, and seating for 200. Starting in December, the kitchens will be open Tuesday to Thursday from 11:00 a.m. to 9:00 p.m., Friday and Saturday from 11:00 a.m. to 10:00 p.m., and Sunday from 10:00 a.m. to 3:00 p.m., with extended bar hours on Fridays and Saturdays.
Smallman Galley (2016 Smallman Street)
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