INGOOD TASTE
Christian Fyke , Founder Rivertowne Pour House
Candid conversations with the dining scene ’ s most engaging chefs
Rivertowne Pour House 312 Center Rd ., Monroeville ; 412.372.8199 , myrivertowne . com
On the Menu : A distinctive , local microbrewery offering 18 in-house drafts on tap and a full-service bar . The menu is casual , serving traditional pub fare including sandwiches ( Reuben , Italian , Steak and Beer Cheese and Chicken and Beer Cheese ), tater tots with a twist , and bar snacks such as soft pretzels and nachos with homemade beer cheese . Conceptual and signature beers are created using a state-of-the-art brewing process and fresh ingredients . A few signature beers including Hala Kahiki , Grateful White and RT EZ along with brand new releases like Jump ! IPA , Float Trip and Hazy Morning . Seasonal beer is also offered , from an Oktoberfest and a Schloppy Monster ( Double IPA ) to a Rudolph ’ s Red ( 23 IBUs ). There ’ s always something new brewing .
Q A What led you to open Rivertowne Pour House ? I would play “ restaurant ” as a kid . I grew up in Penn Hills and our neighbors owned a restaurant on Rodi Road , which piqued my interest in the industry . My dad , George , also had his own business selling hearing aids and that got me excited to open my own business someday . I enjoyed going out to eat with family , and in college
I worked part-time at restaurants . My roommate was part of a beer-of-the-month club . I started traveling and went to breweries — this allowed me to explore the world of beer . After graduating from Grove City College with a degree in politics and business , I went to work at Disney World in Florida for a few years . I worked at their yacht and beach restaurant and the Rain Forest Café . Living in Florida made me want to open a place where people could get good beer . However , the beer scene there was horrible at the time , so I worked my way back to Pittsburgh and opened the Rivertowne Inn in Verona in 2002 . In 2007 , we opened the Rivertowne Pour House in Monroeville .
How do you decide on the menu ? I started cooking in the kitchen and now I ’ m no longer part of the preparation . I work with the managers and use input from employees . Our culinary lead , Kevin , provides feedback and crafts specific recipes — and sometimes I throw down a challenge to him . But , we don ’ t have chefs — we have people who have learned on the job . We have our homemade recipes for pizza dough and a fish sandwich I originally crafted . However , we revise and update our menu and recently made changes to keep the menu fun . Food should be a reward when you go out because it ’ s the chance to relax with friends and family and enjoy whatever meal is placed in front of you . Too often eating out becomes a stressful situation and we want the opposite for our customers .
The Rivertowne Fish Sandwich
Dan Yarnel , Aaron Zak and Christian Fyke of Rivertowne Pour House in Monroeville .
What kitchen tool can ’ t you live without ? Beer is my weapon — or tool — of choice . That ’ s why we opened a brewery . With it , the conversations flow , if not more than the beer .
What is your best advice for a novice ? I ’ ve talked to a lot of folks who want to own their own place . I would definitely suggest making sure you work in a restaurant first . Just because you enjoy cooking at home doesn ’ t mean you ’ ll like cooking in a restaurant . There ’ s so much to be learned from what others are doing — mistakes and successes alike .
What ’ s your favorite quick meal to prepare at home ? I love firing up the grill and I also like making breakfast , like old-fashioned eggs and bacon — which is the best . I can make nachos for my son , CJ ( 16 ), too . My nachos are a clean-out-the-fridge experience and a way to try new ingredients together I never would have thought of otherwise .
What ’ s your favorite go-to ingredient ? It depends on the season and what ’ s accessible . White pepper is underutilized and I like to incorporate it when I can . I like to add heat , especially when I make lobster rolls at home . But white pepper has to be incorporated into a recipe , not dashed on top by itself .
Other than your restaurant , where ’ s your favorite place to eat ? I love exploring new places . I eat at Gateway Grill in Monroeville once a week with my parents . Of course , I order the breakfast eggs and bacon with hash browns . I like Pork and Beans , downtown , too .
What ’ s the next big food or dining trend ? It ’ s already happening , with barbeque Indian food as a really huge trend . The flavors are crave-worthy and they deliver on spice . n
— Reese Randall
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