INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Courtney Yates, Owner
Sewickley Tavern
Sewickley Tavern
409 Beaver Street, Sewickley;
412.356.2332, sewickleytavern.com
On the Menu:
Modern, yet casual American fare from
small plates to entrées. With a changing
menu, the unexpected dishes range from
Fish and Chips and Reuben Sliders on
house-made marble rye to Sesame Seared
Tuna. Tastefully crafted scratch sauces and
salad dressings accent dishes that also re-
flect Asian fusion and Italian cuisine. There
is a variety of American spirits, a wine list
and six to eight taps for beer.
Describe Sewickley Tavern.
We’re a casual place for
quality food—in a more
casual, easy-going setting.
It’s delicious comfort food,
served comfortably. We have such a beautiful
architectural design executed by Studio St.
Germain. The aesthetic is modern with an old
tavern flair—from brass, brick and wallpaper
to wainscoting, with a modern feel that fits
into today’s interior design. It’s been a dream
to work with Nathan [Nathan St. Germain,
RA, CPHC, RESET™AP]. I would recommend
him for any design project in Pittsburgh—
and beyond.
Q A
What led you to opening
Sewickley Tavern?
My chef, David DeVoss, and I wanted a new
challenge from Cocothe (pronounced Cocoa-
tay), the French restaurant I owned previously.
We wanted to do something focused on a
broader audience, since Cocothe had a more
refined menu and an overall formality. I wanted
to bring the dining experience to a more casual
setting for more people to enjoy. With the
opening happening in December, construction
was done in October with seating to include 55
inside and 55 on the patio.
What path did you take from school to a
Sewickley-based restaurant?
It’s been a progression. Originally, I’m a native
of New Mexico. When it was time to attend
college, I first enrolled at the University of
Denver and became interested in cooking—
especially pastries. It was then I decided to
become a student at the Cambridge School of
Culinary Arts in Boston. I graduated in 2010.
A few years later I opened a chocolate shop
in Sewickley called Cocothe in 2012. Shortly
thereafter I transitioned from chocolates to fine
dining and kept the business the same name.
What is your favorite dish at
Sewickley Tavern?
Tavern Baked Oysters with bacon crumb,
pernod butter and hollandaise sauce. It’s really,
really good.
What is your favorite quick meal to
prepare at home?
Enchiladas is one of my favorite things to eat,
usually. My roots are based in Mexican food.
What is your favorite go-to ingredient?
Chili peppers with fresh peppers and green
chilies from Santa Fe. My mother, Brenda,
A rendering of the Sewickley Tavern’s exterior by
Studio St. Germain.
would make family dinners and she taught me
about good food, so I wanted to continue that
innate ability to cook and share that love of
food with others. My mom is a natural cook.
What kitchen tool can’t you live without?
I couldn’t do much without a sharp chef ’s knife.
However, my role is to manage the kitchen and
restaurant. Dave DeVoss is our Executive Chef
and Julie Lauhon is our sous chef—they’re
amazing at what they do.
Other than Sewickley Tavern, where’s
your favorite place to eat in Pittsburgh?
I like Maiku Sushi and Vietnam Pho on Penn
Avenue in the Strip. Their Pho noodle dishes
are the best in Pittsburgh.
What advice can you share
with a novice?
Enjoy what you’re doing and don’t take the
business too seriously. It should not be so
stressful that you become unhappy. Learn
as much as you can and start working at a
restaurant from the bottom—all the way up.
What’s the next big food or dining trend?
I see restaurants offering small plates with very
few entrees, or entrée sharing for two to four
people. n
—Reese Randall
Reuben Sliders on house-made marble rye.
12
724.942.0940 TO ADVERTISE
❘
icmags.com
Sesame Seared Tuna with blistered
shishito, ginger soy and spicy wasabi mayo.