Burgh'ers Is Set To Open in Lawrenceville

The farm-to-burger restaurant's move to Lawrenceville is nearly a decade in the making.




photos by adam milliron

 

Burgh’ers in Lawrenceville is set to have its grand opening on Monday. It’s the second location of the farm-to-table hamburger joint, but it’s been in the works for nearly a decade. “We were supposed to open here [in Lawrenceville] first, but we didn't have market value or capital or anything when we were starting. We would have been the first chef-driven burger restaurant in Pittsburgh, but obviously, it didn't work out that way," says Burgh’ers Executive Chef and Co-Owner Fiore Moletz.

Instead, in 2009, Moletz opened Burgh’ers in Harmony, a small town located 30 miles north of Lawrenceville.

Moletz brings serious culinary credibility to the griddle. He first established himself at Lidia’s Pittsburgh, where he eventually became head pasta maker and later the sous chef. He then worked as pasta maker at several of Lidia Bastianich’s other establishments throughout the country and returned to Pittsburgh to help create the pasta program at Il Pizzaiolo Mt. Lebanon in 2005; Moletz was sous chef of the restaurant before he left to open Burgh’ers.

In 2013, Moletz opened Della Terra Italian Bistro in the storefront next to Burgh’ers. As I noted in my April 2016 review, it’s fabulous (and worth the drive for the pizza and pasta dishes). His passion, however, remains with the hamburger.

"I love burgers. Love them. When I was cooking around the country, especially in New York when I was younger and not old enough to drink, this (hamburgers) was my outlet,” he says.
 



 

When he returned to Pittsburgh, he couldn’t find what he was craving. “I just wanted a good burger, and the choices were really limited. And, I have this belief that everything should be sourced as locally as possible. That wasn't an option in the burgers that were available,” he says.

To that end, Moletz is working toward creating a 100% local supply chain for Burgh’ers. He sources the beef for the restaurant from the outstanding Jubilee Hilltop Ranch, and produce comes from nearby farms and sometimes even his home garden. "All of our farmers are right behind us (in Harmony),” Moletz says.

Pittsburgh homebrewer Neil Glausier is in charge of the restaurant’s beer program; look for four of Glausier’s brews to be on tap. All the spirits served at Burgh’ers are from Pittsburgh-area distilleries, and the wine also is from the region.

Of course, Moletz’s tilt toward locality doesn’t matter much if his burgers aren’t terrific.
 



 

They are.

The Jubilee Hilltop base — a whole-cow grind — is succulent and satisfying, and the toppings for the speciality burgers (most named for Pittsburgh neighborhoods) are thoughtfully constructed. The hamburber patty also is available as a slightly healthier option called #theblend. Healthy and #hashtagged aren’t two qualities that ought to be associated with hamburgers, but Moletz manages to enhance his already top-notch burger with a 3-1 beef to mushroom blend that adds lightness, umami and minerality to the sandwich. The #theblend was one of five 2015 James Beard Foundation “Better Burger Project” winners. #Rad.

There are a handful of sandwiches, salads and sides to complement the burger menu. Mac-and-cheese isn't a typical (or, let’s be honest, advisable) hamburger companion, but Moletz’s pasta prowess is out in full force with al dente spiral noodles and milky, flavorful cheese sauce. Crispy rosemary-enhanced French fries are once-fried and remind me of the fries at In-n-Out burger. And a double-stacked, pickle-brined fried chicken sandwich is a worthwhile alternative for diners seeking something other than a burger.

“It took us a long time to get down here,” says Moletz. “Now, we’re here.”

Does Pittsburgh need another gourmet hamburger restaurant? Not really. But in this specific case, I’m glad Moletz finally came full-circle with his Lawrenceville farm-to-burger ambition. Burgh’ers looks to be an excellent addition to the Pittsburgh restaurant landscape.

Don’t want to wait until Monday to try it? Burgh’ers currently is in soft-opening (and no booze) until then.

[3601 Butler St., Lawrenceville; 412/904-2622; burgherspgh.com]
 

Edit ModuleShow Tags
Edit Module

Edit Module
Edit ModuleShow Tags

More Eat & Drink:

The Commoner — Too Much of a Good Thing?

The Commoner — Too Much of a Good Thing?

Chef Dennis Marron designs a menu of modern-American fare at The Commoner in the downstairs space of Kimpton’s Hotel Monaco Pittsburgh.
Restaurant Review: Union Standard

Restaurant Review: Union Standard

Longtime big Burrito chef Derek Stevens looks to elevate dining in Downtown Pittsburgh with his first independent restaurant project.
Restaurant Review: The Café Carnegie

Restaurant Review: The Café Carnegie

The restaurant, run by Dinette’s Sonja J. Finn, boosts the dining experience at the Carnegie museums in Oakland.
Restaurant Review: DiAnoia's Eatery Bridges the Gap

Restaurant Review: DiAnoia's Eatery Bridges the Gap

With a little work, the Strip District restaurant could become a Pittsburgh classic.
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags

On the Blogs


Meet Rescued Animals at Carnegie Museum of Natural History

Meet Rescued Animals at Carnegie Museum of Natural History

The new Live Animal Encounters program introduces museum visitors to rescued wildlife.

Comments


All the foodie news that's fit to blog
Feast Series Returns to Carnegie Museum of Art in Oakland This September

Feast Series Returns to Carnegie Museum of Art in Oakland This September

The third iteration of the series will feature chef J.J. Johnson, formerly of The Cecil and Minton's Supper Club in Harlem.

Comments


Not just good stuff. Great stuff.
Best Places for Kids on Rainy Days in Pittsburgh

Best Places for Kids on Rainy Days in Pittsburgh

Read on for some under-the-radar ideas on how you and the kids can survive a rainy day this summer.

Comments


Tres Rios Has Potential, But Hasn't Distinguished Itself Just Yet

Tres Rios Has Potential, But Hasn't Distinguished Itself Just Yet

The tacos-and-tequila bar and restaurant on the South Side doesn't do anything wrong, exactly, but has room to grow.

Comments


Mike Prisuta's Sports Section

A weekly look at the games people are playing and the people who are playing them.
Who Belongs on a Pittsburgh Steelers Mount Rushmore?

Who Belongs on a Pittsburgh Steelers Mount Rushmore?

As the team prepares the inaugural class of its Hall of Honor, Mike Prisuta selects the four members of the Steelers family most deserving of inclusion.

Comments


Style. Design. Goods. Hide your credit card.
Make a Trendy Transition into Fall Style

Make a Trendy Transition into Fall Style

No. 14 Boutique in Lawrenceville put together this chic outfit for the tricky period when summer cools into autumn.

Comments


The movies that are playing in Pittsburgh –– and, more importantly, whether or not they're worth your time.
A Hitman and His Bodyguard Get Into Trouble (No Need to Overcomplicate Things)

A Hitman and His Bodyguard Get Into Trouble (No Need to Overcomplicate Things)

Reviews of "The Hitman's Bodyguard" and "Wind River," plus local movie news and notes.

Comments


Everything you need to know about getting married in Pittsburgh today.
Delicious Design: Our Cookie Table Contest Winner & Runners-Up

Delicious Design: Our Cookie Table Contest Winner & Runners-Up

These Pittsburgh couples certainly know how to bring the cookie table tradition to life.

Comments


Weekly inspiration for your home from the editors of Pittsburgh Magazine
Produced in Pittsburgh: MONMade Takes Local Crafters National

Produced in Pittsburgh: MONMade Takes Local Crafters National

Close to a half dozen local businesses, among them Savannah Hayes and Stak Ceramics, will make their debut next week at the mega interior design and home goods-focused show in New York City.

Comments


The hottest topics in higher education
Tuition Increases at the University of Pittsburgh

Tuition Increases at the University of Pittsburgh

School trustees voted this week to increase tuition for in-state and out-of-state students.

Comments