You may remember the succulent dishes Chef Kristin Butterworth created at Nemacolin’s luxury resort or even made one of her signature recipes on our site for yourself. Now, you can try her delicious fare once again with her new concept at the Oaklander Hotel, Cork & Crust.
New Restaurant Cork & Crust by Chef Kristin Butterworth Joins the Oaklander Hotel
Chef Kristin Butterworth is most well known for taking Nemacolin’s Lautrec to Forbes Five-Star and AAA Five-Diamond level. Most recently, this three-time James Beard Award semifinalist worked as the Executive Sous Chef at the Forbes Five-Star Sea Island Resort on Georgia’s southern coast. But now she’s returning to the Pittsburgh area to bring her idea for fresh ingredient-driven Italian cuisine to life.
“Pittsburgh is home,” Butterworth tells us. “It feels right. When you go elsewhere in the country you miss your roots, and this part of the country is the heart and of soul of what made me into the chef I am today.”
Chef Kristin Butterworth’s Asparagus Ravioli
Italy at its Finest
Cork & Crust is going to be a tribute to Italy as a whole. Butterworth plans on using local sourcing to mimic the freshness that Italy brings to each and every dish. Her hope is that the restaurant creates a place for all, locals and travelers alike, to create memories within the Steel City. Not to mention, the project takes her back to her roots in Italian cuisine.
“Italian cooking has always been a passion,” she explains. “I studied in Italy. Part of my family has Italian heritage. Putting that heritage first by honing my skills in pasta and bread making, and by perfecting my pizza game, is a great next in my culinary journey.”
Along with the menu, you’ll also be able to peruse a list of wines that shows how elevated and affordable can go together. It’s all a part of the big picture for Butterworth where she hopes Cork & Crust becomes more than just a place for a quick bite to eat or glass of wine.
“There’s simplicity above all in Italian cooking,” she says. “But there are also technical skills you need to master to make it great. I want to get that mix onto people’s plates in ways that wow them but also make them feel at home. I always make sure there’s something for everyone on my menus, from serious foodies to my own mom. No matter what, I want you to be impressed while you’re with us, and to take some joy home with you.”
Story by Kylie Thomas
Food Photos by Dave Bryce
Portrait by Eliot VanOtteren
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