Review: Burgh’ers

Venture to Burgh’ers to find gourmet beef patties, Southern-inspired brunch dishes and a wide selection of craft beer.




Photos by Laura Petrilla
 

 

Nothing’s more fun than discovering a great place to dine in an unexpected location. That’s the case with Burgh’ers, an eatery in Harmony’s unassuming Creekside Plaza that specializes in organic, grass-fed beef.

Open since 2010, Burgh’ers has developed a following among a diverse group of people — families with young kids, local oil and gas “barons,” residents at nearby senior communities and hip city folks.

After walking inside, you are struck by the effortlessly trendy interior, classic ’60s rock playing on the speakers and the lack of sports on TV (instead, you’ll find culinary programming). You see then why Burgh’ers is not your run-of-the-mill strip-mall spot. 

“Truly, I opened this place because I love burgers,” says chef/owner Fiore Moletz, a Shaler native. “There’s something about them; sometimes you just need a burger. But our restaurant is also farm-to-table. It’s important to me that my burgers [are] high-quality and healthy.”

Indeed, the burgers are fantastic, created with quality meat sourced from Armstrong Farms and topped with housemade condiments.

There are a number of pre-made burger combinations, including the Harmony ($9.99), topped with cheddar cheese, fresh horseradish, caramelized onions, jalapeños and barbecue aïoli; this choice packs sweet and spicy flavors. Another fun option is the rich, decadent Polish Hill ($9.99) featuring cheddar, caramelized onions, a fried housemade pierogi and mayonnaise. Vegetarians should enjoy the grilled portobello cap with onion, pickle, romaine, tomato and honey mustard. All patties are served on brioche from BreadWorks.
 


For those looking to indulge, Burgh’ers offers homemade desserts — including cheesecakes, cream pies and doughnuts.

 


If you would rather build your own burger, prices start at $7.99 for a regular (5 ounces) and $5.99 for a mini (2.5 ounces). Load up on free and low-cost ($0.75-$0.95) toppings, ranging from cheeses and condiments to avocado and grilled pineapple. Burgers come with your choice of mixed greens or “skinny” fries, which are thinly sliced and seasoned with salt and pepper; for an extra charge, you can get rosemary fries for $1, or mac ’n’ cheese or cole slaw for $2. The macaroni and mayo-based slaw are plain but satisfying.

Deviating from burgers, there’s the old-school chili-cheese dog ($7.99) with chopped onions, cheese sauce and beanless chili. Smith’s Provisions in Erie, Pa., supplies the beef-pork frankfurters. After that, if you have room left in your stomach, try the homemade dessert ($4-$6); options change daily but may include biscotti, cheesecake, cream pie or doughnuts.

Burgh’ers recently introduced Sunday brunch, which is assuredly worth your time. Among the Southern-influenced entrées is the plate of chicken and waffles ($9.99). Waffles are amped up with jalapeños and cheddar and topped with a light brushing of bourbon maple syrup; the lightly breaded chicken has a crunchy, spicy exterior and a tender interior.

Another winner is the shrimp and grits ($9.99), featuring a base of buttery grits topped with a half-dozen peppery shrimp and dressed with a nontraditional but yummy tomato cream sauce. The buttermilk biscuits ($3) are rich and flaky.

Get your burger fix by ordering the Morningside brunch burger ($9.99) with cheese, bacon and a “sunny” egg.

To complement the food, Burgh’ers is committed to offering local beers and craft cocktails. Brews on tap include varieties from Full Pint, Victory and Fat Head’s. Craft cocktails cost $8 and include the restaurant’s signature barrel-aged Manhattan made with Wigle whiskey and housemade bitters. On Sundays, there are also modern interpretations of classic brunch cocktails, including bellinis. Although I enjoyed the flavors I tried, each one contained too much liquor for my taste.

If you are in the neighborhood, try Moletz’s newest venture if you’re not planning to eat at Burgh’ers. Next door, Della Terra (Italian for “of the Earth”) serves food from various regions of Italy. “As much as I love Burgh’ers, I started to miss cooking a wider variety of foods,” says Moletz. So he hired experienced chef Josh Bonazza to oversee the kitchen at Burgh’ers while he cooks at Della Terra. “Our goal in everything we do is to give people the best possible meal experience with the most local, farm-to-table ingredients we can achieve,” says Moletz. 



 

Chef/Owner Fiore Moletz | Burgh’ers
 

How does your place compare to other Pittsburgh burger spots?  
[When] we opened, there were very few really good burgers in Pittsburgh. We opened around the same time as some of the other specialty places [such as] BRGR and Burgatory. Honestly, I enjoy eating burgers at all these places.

What makes your burger special?  
We are truly farm-to-table. We have a very close relationship with our farmer, [whom] we call every Monday to discuss what we need; he literally butchers and ages our meat to order. When we started, we sat down and tasted all sorts of cuts of beef to get the mix we like. We use the highest-quality cuts to achieve both a buttery and grassy flavor.

What do you like about your location?  
We originally were going to [set up] in Lawrenceville; however, we started looking around here [in Harmony] and realized that this is where the farms are located. In this location, we are only 20 minutes from our beef supplier, Armstrong Farms in Saxonburg. Our daily soups are based on what we get in our [community-supported agriculture subscription] from Kretschmann Farms, which is only a six-minute drive. We also get a lot of our other products from the Cider House Farm Market, which is less than a few miles away. In fact, I like being in the middle of farm country so much that my fiancée [former Burgh’ers general manager Michelle Fink] and I recently purchased a home in Prospect, less than 10 minutes from the restaurant, where we hope to grow produce.

You did not attend culinary school. How did you learn to cook?
I always loved to cook. I started working in restaurants when I was about 15 as a busboy. I had great experiences at Rico’s, Tambellini’s and Silvioni’s when I was younger. Then I worked at Lidia’s in the Strip [District] for five years until I became sous chef. There, I was mentored by my friend Craig Richards. I learned a lot from Lidia [Bastianich], as well as all the visiting chefs, [including] Mario Batali. I also worked at Il Pizzaiolo in Mt. Lebanon, where I was mentored by Ron Molinaro. I have been very fortunate to learn from so many talented people.

[100 Perry Highway, Suite 105, Harmony; 724/473-0710, burghersinc.com]
 

Gallery

Edit ModuleShow Tags

Hot Reads

Goin' to the Chapel – Or Not?

Goin' to the Chapel – Or Not?

With so many options in and around the city, every couple can find the special space that feels just right — whether they’re looking for nature, rustic charm, fairytale romance, stained-glass beauty, treasured religious ritual or classic tradition.
Underground Pittsburgh: Explore our City of Tunnels

Underground Pittsburgh: Explore our City of Tunnels

Delve below the surface to explore the underground areas that serve as vital pathways to our region.
Kitchen Roots: Ruta, Solomonov and Ehland

Kitchen Roots: Ruta, Solomonov and Ehland

Chefs who grew up in Pittsburgh are shaping the culinary scene in other cities across the country — and gaining national recognition in the process.
Restaurant Review: Gaucho Parrilla Argentina is Smokin'

Restaurant Review: Gaucho Parrilla Argentina is Smokin'

The meat-centric restaurant in the Strip District is helping to redefine Pittsburgh's dining expectations.

Sign Up for the 412 e-Newsletter

 

Our new, daily e-newsletter is curated by the editors of Pittsburgh Magazine and is designed to give you the very best Pittsburgh has to offer -- delivered directly to your inbox.

Sign me up!
* Email
 First Name
 Last Name
  * = Required Field
 
Edit ModuleShow Tags Edit ModuleShow Tags

Hot Reads

Goin' to the Chapel – Or Not?

Goin' to the Chapel – Or Not?

With so many options in and around the city, every couple can find the special space that feels just right — whether they’re looking for nature, rustic charm, fairytale romance, stained-glass beauty, treasured religious ritual or classic tradition.
Underground Pittsburgh: Explore our City of Tunnels

Underground Pittsburgh: Explore our City of Tunnels

Delve below the surface to explore the underground areas that serve as vital pathways to our region.
Kitchen Roots: Ruta, Solomonov and Ehland

Kitchen Roots: Ruta, Solomonov and Ehland

Chefs who grew up in Pittsburgh are shaping the culinary scene in other cities across the country — and gaining national recognition in the process.
Restaurant Review: Gaucho Parrilla Argentina is Smokin'

Restaurant Review: Gaucho Parrilla Argentina is Smokin'

The meat-centric restaurant in the Strip District is helping to redefine Pittsburgh's dining expectations.
Cranking Out Old School Valentines Sealed with a Quirk

Cranking Out Old School Valentines Sealed with a Quirk

In Lawrenceville, a love for letterpress leads to a business whose greeting cards reach audiences across the country.
Pittsburgh's Third Renaissance and Complaints from 2007

Pittsburgh's Third Renaissance and Complaints from 2007

This third Renaissance has allowed us to be spectators as Pittsburgh changed from a city suffering the damages wrought by the collapse of its steel industry to a vibrant, active place known for its academic, medical and technology sectors.

Edit Module

Edit ModuleShow Tags

On the Blogs


Steelers' DeAngelo Williams Scores as Daughters' Hair Stylist

Steelers' DeAngelo Williams Scores as Daughters' Hair Stylist

In a pair of TV ads, watch the Steelers' running back tackle styling the hair of his two adorable daughters.

Comments


Pittsburgh, only cooler
PittGirl: Yikes! Imagine This Instead of a Fountain at the Point

PittGirl: Yikes! Imagine This Instead of a Fountain at the Point

City leaders considered many options for Pittsburgh's confluence including something that looked like it was designed by the Jetsons, or an absolutely bonkers, batpoop insane idea by the one and only Frank Lloyd Wright.

Comments


All the foodie news that's fit to blog
Wigle Whiskey Ripe for Expansion with Threadbare

Wigle Whiskey Ripe for Expansion with Threadbare

The Strip District distillers will launch a hard cider business this fall.

Comments


Not just good stuff. Great stuff.
7 Best Restaurants for College Students in Pittsburgh

7 Best Restaurants for College Students in Pittsburgh

Easy access from universities, wallet-friendly prices and really good food make these our favorite choices for the university set.

Comments


Head to 'Quick and Shameless' For an Unpredictable (and Essential) Night of Pittsburgh Comedy

Head to 'Quick and Shameless' For an Unpredictable (and Essential) Night of Pittsburgh Comedy

The LGBTQ-friendly variety show offers one of the city's most unusual (and often unforgettable) lineups of comedic talent.

Comments


Mike Prisuta's Sports Section

A weekly look at the games people are playing and the people who are playing them.
It's Simple This Time, Super Bowl 50 Won't Even be Close

It's Simple This Time, Super Bowl 50 Won't Even be Close

The Panthers are going to get to the Broncos eventually. When that happens, Peyton Manning is going to be forced to throw it. And once that happens, it’s going to get ugly.

Comments


Style. Design. Goods. Hide your credit card.
Delicate Pieces for the Harsh Winter

Delicate Pieces for the Harsh Winter

Lighten up your look with a cheerful necklace.

Comments


Sean Collier's Popcorn for Dinner

The movies that are playing in Pittsburgh –– and, more importantly, whether or not they're worth your time.
George Clooney, Jane Austen, Nicholas Sparks and Some Zombies Walk Into a Multiplex

George Clooney, Jane Austen, Nicholas Sparks and Some Zombies Walk Into a Multiplex

Our reviews of "Hail, Caesar!," "Pride and Prejudice and Zombies" and "The Choice."

Comments


Everything you need to know about getting married in Pittsburgh today.
Sugar and Spice: Cookie Table Contest Winners

Sugar and Spice: Cookie Table Contest Winners

Pittsburgh has it all: a beautiful skyline, breathtaking bridges and the most gorgeous cookie tables we’ve ever seen.

Comments


The latest tips and trends to refresh your home.
Pillow Talk: Pittsburgh's Skyline Inspires New Design Line

Pillow Talk: Pittsburgh's Skyline Inspires New Design Line

Check out the new pillow collection from local interior designer Zach Mitchell. Plus, get the scoop on The Pittsburgh Christmas Carol Tour.

Comments


The hottest topics in higher education
Mock Crime Scene to be Held at Waynesburg University

Mock Crime Scene to be Held at Waynesburg University

The event is for high school students who are interested in criminal justice, law enforcement and forensic science.

Comments