A great local, independently owned neighborhood eatery
We are embracing seasonal menus to focus on quality, locally available choices as well as keeping up with nutritious and allergy-free foods.
That is why we change our entire menu (with the exception of our staple items)every season.
Coupled with great food, we offer a diverse wine selection, martinis from our extensive list. Nightly wine & dinner specials as well as a renowned happy hour from 5 -7 with wonderful pub bites at a reasonable, fair price. There are a lot of choices ...thanks for choosing Blue North.
Grainne grew up in the hospitality business in her native country, Ireland. Upon completing college, she move to the US and began a career in hotel management, working for companies such as The Ritz Carlton in the mid-west and Atlanta and locally here in Pittsburgh, with Hilton International and the Doubletree Hotel group.
In the late 90's she decided it was time to work for herself, so the Mighty Oak Barrel restaurant in Oakmont opened, which she successfully co-owned for 16 years.
The Mighty Oak Barrel sold in 2014, and Grainne went solo and decided to open Blue North Restaurant in the North Hills of Pittsburgh. Her vision was to develop Blue North into an independently owned restaurant with seasonally changing menu, as well as an approachable menu. The focus would be contemporary American cuisine coupled with an energetic beverage & wine program.Blue North is also known for fun community driven events and monthly wine tastings, seasonal beer tastings, cooking classes and so much more. Blue North continues to evolve and excel with Grainne at the helm, and a thoughtfully appointed
( Chef Eric )culinary team, staff and management.
Although Chef Eric Leibering is a locally educated Chef, his culinary influences span the globe. He graduated with a Associates Degree at the Pennsylvania Institute of Culinary Arts.
Early in his career he had the opportunity to learn traditional Chinese cooking from a master chef ,which not only expanded his palate but also honed his knife skills. He moved to Charlotte, NC and worked with French Chef Etienne Jaulin at the Townhouse Restaurant. Here his classical training was developed even further, and his attention to detail and presentatation to his dishes was augmented.
After neearly a decade at the Townhouse, Eric took a position as Sous Chef with Chris Edwards at New South. Here his passion for using local ingredients was on display as was his ability to create innovative seasonal menus. He also had his first teaching gig while working with Chris, when they launched a series of cooking classes at the local farmer's market.
After a brief stint in Wisconsin, Eric and his family moved to Pittsburgh, and he finally found home at Blue North.
We are especially proud to say that our boss, Grainne Trainor, is one of the Honorees! Congratulations from your staff @ Blue North Restaurant
Way to go “G”