INGOOD TASTE
Joey Hilty , Owner and Chef ; Emily Slagel , Co‐Owner , The Vandal
The Vandal 4306 Butler Street , Lawrenceville 412.251.0465 ; thevandalpgh . com
On the Menu : Inspired by French and Mediterranean ingredients , the menu exudes seasonal fare with a focus on fresh vegetables and seafood for a light and flavorful bite . The unique week-to-week curation of the menu provides new dishes to try as part of the evolving experience . The wine bar menu offers a varied selection of natural wines , cocktails , beer and cider to perfectly pair with the eclectic cuisine .
What led you to open The Vandal ? J . H .: Deciding to open a restaurant was born out of a passion during a point in my life when I wanted to try something new . I came up with the name because it ’ s not super-masculine . I was 27 years old at the time we opened , and I was a different version of myself then . It ’ s crazy to believe we ’ re going into our ninth year .
E . S .: We wanted to shake things up in the industry and we were super-young and ambitious and a little naive to take this on . Youthful rebellion led to a balance in our lives .
J . H .: And like anything , a restaurant should evolve , so it ’ s important to make it feel worth it for our customers . The restaurant continues to reflect our sensibilities .
Who has influenced this decade-long best friend duo ? E . S .: I come from a fashion and retail background and use this knowledge to
Candid conversations with the dining scene ’ s most engaging chefs
influence the aesthetic of our photography , website and overall design of the space . These key elements are the first introduction to the restaurant and it ’ s our goal to pull customers in and tell our narrative .
J . H .: I was raised on the Food Network channel . I ’ d tune in to see chefs doing their thing . My thing was that I always wanted to be an artist . Food is something I get to be creative with and to be a kind of artist where my craft of a product is immediately consumed . I ’ m inspired by bistros in France and Italy and their amazing menus .
Do you incorporate locally sourced ingredients ? E . S .: We ’ re able to draw from regional vendors , which is great .
J . H .: The seasons give us a natural direction with ingredients we need and when . We ’ ve sourced peppers , strawberries and herbs , for example , from COLDCO Farm in Verona .
What ’ s a quick meal you prepare at home ? J . H .: My wife was vegan and now a pescatarian , so I make a good amount of seafood with roasted veggies and a lot of pastas . I ’ m also big into sandwiches — a grilled cheese on white bread is basic , but so good .
E . S .: I cook at home with my boyfriend and we love food . It ’ s probably one of the first loves of my life . I grew up in a Pittsburgh Italian family , so I keep it rustic and simple .
What tool can ’ t you live without ? J . H .: The Vitamix , which does a lot of the legwork and makes sauces ridiculously smooth , especially purées . I also love our combination
Emily Slagel , co-owner , and Joey Hilty , owner and chef , The Vandal .
oven . We purchased it a few years ago and it changed everything .
What is your favorite dish at The Vandal ? J . H .: Our duck breast with skin on , with a parsnip purée with molasses , cinnamon and apple butter sauce topped with brown butter apple crumble .
E . S .: My personal favorite and timeless Vandal dish is our steak tartare . It ’ s kind of what we ’ re known for .
Other than The Vandal , where is your favorite place to eat in Pittsburgh ? E . S .: Unanimously it ’ s Dish Osteria and Bar in South Side . It ’ s a no-brainer .
What ’ s your favorite go-to ingredient ? J . H .: Coastal and punchy vinegars and lots of acid . I love the combination of these . And duck — we tend to have that on the menu a lot of the time . I love texture and will always work in a balance of crunchy , sweet and savory .
What ’ s the next big food or dining trend ? E . S .: The trend toward a more responsible society is where we are headed with plantbased options , beef consumption and farming will continue to trickle down to our restaurants .
J . H .: I think larger restaurants are going by the wayside , and smaller neighborhood spots will start popping up for a more personal experience . n
— Reese Randall
Beet salad with labneh , black figs , balsamic , mint and pistachio .
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