Charred Restaurant

Our top burger draft pick has officially hit the board.

The Black & Gold Blitzburger is pure Pittsburgh power — a black pepper crusted patty stacked with golden BBQ sauce, arugula, slaw, fries, American cheese, warm cheese sauce, and an over-medium egg that turns every bite into beautiful chaos. Smoky, rich, crunchy, messy, and dressed in black and gold like it was born for this city.

Built for draft season. Built to go first overall. Built to disappear fast.

Who’s making the right pick this month?

They said “just fries.” That was before the truffle showed up dressed like it owns the place.

Golden-cut, crisp-edged, unapologetically indulgent—these aren’t background fries, they’re the main character with a black-tie attitude. First comes the slow, seductive hit of truffle sauce, deep and earthy like it’s whispering secrets you’re not supposed to know. Then the truffle aioli slides in—silky, rich, borderline dangerous. And just when you think you’ve got it figured out, chives cut through with a sharp green snap, like a plot twist you didn’t see coming.

This is what happens when “a side” refuses to stay in its lane.

Tell us—are you sharing these, or guarding them like treasure? Be honest. We won’t judge… much.

Go big or go home.

Our Big Zucchini Planks are exactly what they sound like: huge, lightly breaded, fried golden brown, and made for dragging through a tangy lemon dill dipping sauce. More of a marinara person? That’s on the table too.

Crispy, craveable, and way more satisfying than they have any business being.

Don’t graze this spring. You’re not a grazer—you’ve never been a grazer.

Go for the beef.

The Charred Cheeseburger brings a half-pound grind of brisket, short rib, and chuck—rich, rugged, and seared with serious intent. Melted cheese settles in, the brioche bun holds the line, and suddenly salad season starts looking like a bad decision.

Spring is for burgers.
Who’s taking the first bite?

March’s burger of the month is here!

Meet the Irish Pub Burger—our Saint Paddy’s Day tribute stacked so high it needs its own barstool. Smoky gouda melting like a whispered secret. Stout aioli with that dark, daring depth. Caramelized onions sweet-talking your senses. Crispy hash bringing the crunch like a standing ovation. Sautéed cabbage and potatoes layered in like a proper Irish plot twist.

It’s rich. It’s rowdy. It’s refined.

This isn’t a “kiss me, I’m Irish” situation.
This is a “respect the stack” situation.

Available all March. Limited. Legendary. Slightly dangerous.

Who’s brave enough to take it down? Tag your pub partner and pull up.