INGOOD TASTE
Jamie Warden , Co-Founder and Managing Partner , Cinderlands Beer Company
Cinderlands Warehouse 2601 Smallman Street , Strip District , Downtown Pittsburgh 412.209.1575 ; cinderlands . com
On the Menu : This distinctive craft brewery and scratch kitchen serves a thoughtful lunch and dinner menu , ranging from small bites , salads and bowls to flatbreads and house-made pasta . Signature dishes include pasta with whipped ricotta , tomato confit , arugula , shallot cream and onion jam , as well as the Smashed Wagyu Burger featuring two Wagyu beef patties , griddled onion , dijonnaise , American cheese , and bread-and-butter pickles , all on a Mediterra challah bun . The beverage list is equally diverse , offering a range of beers — from a crisp Kölsch-style beer and an unfiltered house pilsner brew to a West Coast IPA , American pale ale and hazy imperial IPA — along with a hard lemonade-inspired sour and “ Cindi ’ s Hard Mountain Tea ” ( a hard tea beverage ), darker brews , classic cocktails , wine , ginger beer and non-alcoholic options .
What led you to open Cinderlands ? My wife , Joanna , and I traveled to downtown Asheville , North
Candid conversations with the dining scene ’ s most engaging chefs
Carolina , and visited a place called Wicked Weed . We enjoyed a fantastic fried chicken sandwich , great beer and spent three hours chatting with the bartender and a California native seated next to us — an ironic coincidence since I ’ m a Pittsburgh native who lived in California for a decade . After returning home , we explored craft breweries and brewpubs throughout Southern California , especially in San Diego . We have always been passionate about food and drink , and owning a brewery felt inherently cool . Producing both great beer and delicious cuisine truly resonated with us . We opened Cinderlands in 2017 , and while we now have three retail locations , our current focus is on expanding distribution and wholesale efforts locally and beyond . We ’ re currently in Ohio , North Carolina , West Virginia and other markets .
What is the inspiration for the name ? Cinderlands pays tribute to Pittsburgh ’ s history in the steel industry . There was a time when manufacturing thrived and the environment — both sky and ground — was coated in ash , soot , and cinders .
Describe your commitment to “ barn to brewery .” We source locally whenever possible . Nearly all of our spirits , beer and soda come from Pennsylvania producers , and we obtain local meats from Jubilee Hilltop Farms . Additionally ,
Super Secret Burger ( Super Secret Burger Club ) and a Lil ’ Cinder Light Lager . ( photo by Joanna Warden )
Jamie Warden , co-founder and managing partner , Cinderlands Warehouse . ( photo by Melissa Larrick )
our spent grain is given to local farmers who blend it for animal feed . This holistic , full-circle approach aligns perfectly with the values of our chefs and cooks .
What ’ s your favorite beer ? Our flagship IPAs , Squish and West Coast Squish , are personal favorites . My co-founder , Paul Schneider , and I love the West Coast-style IPAs and we ’ re inspired by the great beers coming out of California . On the culinary side , I make a point of trying everything we create . We make our own dressings , and my go-to dish is the chicken Caesar wrap , which is unapologetically hearty . I ’ m also a fan of our Smashed Wagyu Burger . Joe Kiefer , our partner and executive chef , aimed to create the best burger in the city . It features a custom blend of meat , house-made pickles and grilled onions , and the option to add an egg or bacon for extra indulgence .
Other than Cinderlands , where ’ s your favorite place to eat in Pittsburgh ? We love three places : Independent Brewing Company in Squirrel Hill , Fig & Ash in North Side , and Pusadee ’ s Garden in Lawrenceville .
What ’ s the next big food or dining trend ? We ’ re already seeing it with the rise of fastcasual dining . Customers want healthful , quickly served meals made with minimal and transparent ingredients . They ’ re becoming more curious and conscientious about what they ’ re eating , driving a greater focus on fresh , local sourcing . n
— Reese Randall
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