Fuel & Fuddle – the latest restaurant in sustainability

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Fuel and Fuddle, located at 212 Oakland Avenue, is the latest restaurant to get designated and make equipment upgrades through the Sustainable Pittsburgh Restaurants program. Fuel and Fuddle is a true hot spot in Oakland serving upscale bar and grill food since 1996, and owner and OBID Board Member, Brandon Smith, is happy with his business earning a Silver plate designation level. “The program definitely made me more aware of the importance of green practices and equipment to be environmentally friendly and help save money,” said Brandon. “Thanks to the knowledge and expertise of Rebecca Bykoski, program manager of the Sustainable Pittsburgh Restaurants program, we were able to tackle the designation process as well as identify equipment we could switch out,” he continued.

Fuel and Fuddled used the funds provided by the program to replace a 30 year-old furnace. “Instead of repairing the old furnace, I found value in a new high-efficiency furnace that used less gas saves money in the long run,” said Brandon. Brandon would like to see more Oakland restaurants jump on board this opportunity to save money through sustainability. “It’s nice when doing the right thing is the thing that helps your business grow,” he concluded.

Putting the “Garden” in Hilton Garden Inn

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If you dine at the Garden Grille & Bar at the Hilton Garden Inn Pittsburgh University Place located at 3454 Forbes Avenue, you’ll be sure to taste home-grown herbs, vegetables and ingredients in your meal. With funds from the Sustainable Pittsburgh Restaurants Program—the grill recently earned a Silver Plate level of designation— the Garden Grille & Bar has installed a Tower Garden Growing System by Juice Plus+. This futuristic, indoor garden can grow up to 20 plants, and the Hilton Garden Inn already has an abundance of lettuce, cilantro, basil, lemon grass, lavender and chives ready to go!

Andrew Thompson, Executive Chef at the Hilton Garden Inn Pittsburgh University Place, is excited about his new Tower Garden. “This vertical-standing hydroponic/aeroponic garden tower does it all. I get about three or four uses out of one pot! We’re already growing so much,” said Andrew. “In the spring, I hope to grow some flowers in it, so it’s pretty versatile as well!”

Chef Andrew has only been with the Hilton Garden Inn for roughly 9 months, so becoming a Sustainable Pittsburgh Restaurant was one of his first endeavors! He found the program to be extremely helpful and easy. “We landed at a Silver Plate level, but I have goals of moving up to Gold within the next six months now that we incorporate a little farm-to-table aspect.”

The Garden Grille & Bar does its best at holding up sustainable practices which will, without a doubt, help them in reaching their goals. “It’s important to us that we are a ‘go-green’ hotel. We turn off all equipment that isn’t in use, and all of our cups and lids are biodegradable. Unfortunately our straws are not, so we only give those out to customers who specifically ask for them,” said Chef Andrew. Besides the Tower Garden, Chef Andrew also plans to use the funds for some curtain strips in his walk-in refrigerator and service elevator.

Chef Andrew welcomes people to come to the Garden Grille & Bar at the Hilton Garden Inn Pittsburgh University Place and try their seasonal menu running until December. The menu includes favorites such as Blackened Tuna Spoons, Goat Cheese Crostinis, as well as Pumpkin Pecan Cobbler.

OBID is recruiting Oakland restaurants for the Sustainable Pittsburgh Restaurant Program. Designation enables restauranteurs to see the lasting value in operating in socially and environmentally responsible ways, while saving money and increasing business.