INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
William Patterson, Head Chef (North
Fayette), and Gary Marshall, Head Chef
(Lawrenceville), Industry Public House
Industry Public House
140 Andrew Dr., North Fayette;
412.490.9080, and 4305 Butler
St., Lawrenceville; 412.683.1100,
industrypgh.com
gastro pub—where people can enjoy scratch-
made food served in large portions and select
from 60 beers on draft.
On the Menu:
American comfort cuisine meets gourmet
fare with a hearty menu that includes arti-
sanal cocktails and craft beers. The menu
kicks off with a bevy of starters, including
Catalyst Chili, made of ground beef, pork,
Hop Farm Coffee Porter, jalapeno, ched-
dar, sour cream and crispy tortilla strips;
Pig Iron of wild boar or candied bacon;
Popped Corn with parmesan cheese and
truffle oil; and Tea Biscuits, a house-made
cranberry walnut and pumpkin spice
biscuit topped with whipped honey
butter. Peruse the Greens & Handhelds
offerings to find unique salads, from the
Arsenal Chicken Salad tossed with mixed
greens, grape tomato, cucumber, red
onion, hard-boiled egg, cheddar cheese
and fries, to the 9th Ward Salad of salmon,
kale, blackberry, green apple, goat cheese,
barley and a ginger vinaigrette.
Q A
Describe Industry
Public House.
W.P.: We function as a
common meeting place—a
G.M.: Specializing in American comfort food,
we take eating and drinking to the next level.
We feature in-house meats and utilize the
highest quality products we can source to push
the envelope of our genre of food.
What led you to becoming a chef?
W.P.: I attended the Art Institute of Pittsburgh,
and while I was there I worked at a restaurant
in Natrona Heights—and the rest is history.
G.M.: I was fortunate enough to be exposed
to cooking through my grandmother, Andrea,
who is from Argentina. She taught me about
the time, care and effort that goes into cooking
and I fell in love with it—and with all this
industry has to offer.
Who has influenced your
cooking the most?
W.P.: I worked at Tables on the Green in
Natrona Heights with New Orleans chef Chad
Raticker. I learned creole cooking and old-
school techniques from him and I couldn’t be
more thankful.
G.M.: My grandmother was a major influence,
of course. I’ve been working two kitchen
jobs since I was 16, so just working hard and
learning as I go from the many people I’ve been
around has been a huge influence.
William Patterson, Head Chef (North Fayette), and Gary
Marshall, Head Chef (Lawrenceville), Industry Public
House.
What is your favorite dish to prepare at
Industry Public House?
W.P.: I like a good game burger, such as our Elk
Burgher we serve with triple cream Brie, bacon
jam, pistachio fig, gremolata and a stout cherry
onion jam. We change it out quarterly with
the menu change. I think we’ll move into the
Wagyu version for our next Burgher.
G.M.: A Red Pepper Pappardelle dish with
chicken—Bill created it.
What is your favorite go-to ingredient?
W.P.: Lemon—whether it’s zested or juice. The
citrus cuts something fatty. Depending on if
you pickle them or preserve them, the flavor
changes immensely.
G.M.: Black garlic is flat-out delicious and it
lends itself to flavor and texture. I will double
the garlic in any recipe because I’m obsessed
with using it.
What kitchen tool can’t you live without?
W.P.: The VitaMix. It spins so fast you can
emulsify, and sauces don’t break; and it makes
smooth purees with no chunkiness.
G.M.: My knife set. I bought it when I started
taking my career more seriously.
What’s the next big food or dining trend?
W.P.: International spices and spice blends,
such as African or Moroccan, and fermentation.
Both of these go back thousands of years and
people are taking them to the next level.
G.M.: Japanese street food will ripple over
into the States. Stay in tune with that part of
the world if you’re looking to stay ahead of the
curve. n
—Reese Randall
Assembly Line Mac & Cheese.
8
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