RALLY, RELAX, REPEAT
LevelUp Pickleball Club’ s Baseline Bar & Grille turns pickleball into an all-day hang, with fresh food, drinks, and a cool social vibe.
BY REESE RANDALL
Baseline Bar & Grille feels like the kind of place you instantly belong. Located in Canonsburg, the neighborhood restaurant can be found inside the LevelUp Pickleball Club on Mayview Road, giving it an unmistakably sporty, community-driven feel.
At the heart of it all is Greg Braeudigam, chef and manager, whose passion for food, people, and community defines every part of the experience.
Designed to be welcoming, approachable and genuine, Baseline Bar & Grille was conceived by LevelUp Pickleball Club owners, champion pickleball players and entrepreneurs Wayne and Lisa Dollard, who also publish Pickleball Magazine. The restaurant is open to players at the club and to the public( You don’ t have to play pickleball to visit!).
While guests can expect familiar American favorites— burgers, sandwiches, flatbreads, salads and house-made comfort food— the execution sets Baseline apart.
“ We want to be your next neighborhood bar,” Braeudigam says.“ We price our food so you feel good coming in and feel good leaving.”
Chef Greg Braeudigam
That philosophy extends beyond pricing. From scratch-made sauces to local produce whenever possible, Baseline is committed to quality. Many of the ingredients are sourced within a 100-mile radius when available, and frozen pre-packaged shortcuts are intentionally left off the menu.
“ We don’ t buy frozen products,” Braeudigam says plainly.“ Our chicken tenders aren’ t coming out of a box. We want the best for our guests, family and friends— and we want people to come back.”
Braeudigam brings more than 15 years of culinary experience to Baseline, including a degree from Le Cordon Bleu in Pittsburgh, where he graduated in 2008. His career began humbly— as a pantry cook after working at an ice cream shop— but quickly expanded through kitchens like Atria’ s, and Ditka’ s Restaurant in Robinson, where he learned everything from salsa preparation to cooking steaks. Today, the offerings at Baseline are deeply personal.“ This menu came straight from my heart,” he says.“ It’ s the kind of food I like to eat.”
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