Deborah McDonald

a picturesque setting.|The cozy confines of the the Frick Café.|Butternut squash soup with crostini.|Green onion and bacon quiche topped with spring mix from The Frick's greenhouse.||A flute of champagne goes nicely with any selection.|An Elysian Fields' lamb chop perfectly grilled.|Chef Seth Bailey in The Frick greenhouse next to tomato plants and happy that he has fresh local tomatoes year round.|The Frick Café (ctr.) nestled among the trees and lawns of The Frick Art & Historical Center.

The Café at the Frick: A Fresh Take on Victorian Elegance

The Frick Café’s menu highlights the changing seasons and fresh local ingredients.


Social Squared

Tasty bar food x friendly service is a winning equation.

managers Brandon Beatty and Alex Cromer with owners Anna and Michael Mercurio.||Mercurio's and Prantl's

Flour Power: From Lou’s Bar to Mercurio’s Pizza, The Turning Of A Shadyside Corner

The most obvious cultural touchstones in Mercurio’s Neapolitan technique are also evident in the finest quality ingredients, made in house, from scratch.


Believers Flock to Lawrenceville For Cure

The house calls its fare “local urban Mediterranean,” in other words, unembellished, unabashed good food, with  a wide range of local and organic produce, locally-sourced meats and cheese, elusive wild goods  and edibles.

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