Quick Bite 11-13-16 / The Abbey on Butler / Pittsburgh, PA

Later that week, I went with my family to The Abbey on Butler, a converted funeral parlor that is now a coffee bar, a bar, and a restaurant all in one. While it’s a beautiful space and the service is excellent, I still feel like they have a couple of kinks to work out with the kitchen and pricing.

I ordered one of the specials of the night, a seared Ahi tuna, with a side of broccoli. My father ordered the Abbey Normal Mac and Cheese with the addition of a protein (their beer battered fried chicken).

The tuna was delicious, really nicely seared, with some good Asian flavors in the broccoli and throughout. The major problem was the portion size. There couldn’t have been more than 6 oz of tuna, and maybe 10 broccoli spears. They also didn’t do themselves any favors by plating on a huge platter, making it look even more empty. The portion of mac and cheese (or in this case, cavatappi and cheese) was very generous. Big chunks of bacon and tomato were found throughout the velvety-smooth and rich pasta and cheese dish. It was finished in a cast-iron skillet, providing a lovely crunch from the browned top layer. All-in-all a great dish for  any restaurant or bar or restaurant bar. Unfortunately, the tuna came out to be around $22 and the mac and cheese (with the chicken) also was around $20. I have no problem spending that kind of money at most restaurants, it’s just very difficult to equate the two dishes in terms of ingredients, portion, time spent in preparation, and delivery to the table. It was disheartening to see such a small portion size in their special of the evening and I hope in the future that the size/cost would increase to be equitable with the rest of their menu offerings.

All the above being said, I definitely recommend the Abbey for a drink, a visit to their coffee bar, or even a meal. It’s a very unique space converted into a unique concept and I hope to see them succeed and thrive along with all of the other new restaurants in Lawrenceville.

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