Italian cuisine has a way of scooping you up into a hug and warming the depths of your soul. Chef Kristin Butterworth’s new concept, Cork & Crust in The Oaklander Hotel, doubles down on that happy premise.
New Italian Restaurant Cork & Crust Opens in The Oaklander Hotel
Opening on Monday, January 26, Cork & Crust is your introduction to authentic Italian food with a Pittsburgh twist. First, you experience the welcoming, industrial style, low-lit dining area and bar that represents the heart of the steel industry perfectly. Once you’re seated, the painstaking preparation of each dish and meticulous attention to the smallest details means any menu choice you extends that first impression into a great experience.
Meet Chef Kristin Butterworth of Cork & Crust
Chef Kristin Butterworth is known for her work turning Nemacolin‘s Lautrec into a Forbes Five-Star and AAA Five-Diamond level. This three-time James Beard Award semifinalist also has experience as the Executive Sous Chef at the Forbes Five-Star Sea Island Resort on Georgia’s southern coast.
She brings this background into Cork & Crust’s extensive menu and specialty bar program.
Feeling Thirsty?
At the center of the bar offerings is a curated wine list rooted in Italian tradition, featuring both classic reds and aromatic whites sourced from quality vintners in Europe and California. Let the staff lead you in exploring a range of options to pair with pizza, pasta, and small plates alike. The wine selection is complemented by artisan cocktails and plus rotating local and regional beers.
When we ventured into Cork & Crust, the Piccante Spritz caught our eye. It layers aperol, prosecco, and pink pepper corn-infused agave. It’s a trip to the Amalfi coast of Italy without the expensive plane ticket.
If you’re opting out of the alcohol though, an Italian soda is a must. Personally, we recommend the White Peach. It’s just sweet enough, with a simple flavor that goes well with any dish. There are also apple and orange versions.
Exploring the Food Menu
At the heart of the food menu are Neapolitan-inspired wood-fired pizzas, crafted with an artisan touch and bold flavor profiles. Each recipe honors classic Italian techniques but also add fun and creative twists.
We tried a Spicy Pepperoni pizza that coats a thin crust with tomato sauce, mozzarella, crunchy pepperonis, hot honey, basil, and candied jalapeños for a bit of sweetness. Every pizza also comes with little dishes of smoked sea salt, chili crisp, and parmesan cheese for sprinkling on top, as well as a bottle of signature house-made hot sauce. This allows you to venture into combinations that take this pizza further than you could imagine.
Guests can also explore a variety of elevated small plates that are encouraged to be shared amongst the table. We personally split the Cauliflower Pitt-catta which comes in a dreamy swirl of basil pesto and lemon-caper butter. But there’s also short rib and chicken milanese to try.
In addition to pizza, another main attraction at Cork & Crust is the pasta. Each dish reflects traditional preparation with attention to texture and sauce balance, complementing the wine-forward beverage list. The Yinzer “Ravioli” is a must for any Pittsburgher. Don’t let the name fool you, these are some of the most luxurious pierogis you’ll ever have. Featuring a potato filling, they rest on a bed of cracked black pepper cream with toppings of parmesan, charred pearl onions, and chive. A dash of the aforementioned hot sauce is a nice add-on.
What’s for Dessert?
Then, at the end of it all, comes dessert. Chef Kristin is also the brains behind the decadent sweets on the menu. TRUST US: you’ll want to save room. Our table enjoyed to both the Chocolate Panna Cotta and Lemon Tiramisu.
For those with a sweet tooth, the Chocolate Panna Cotta embeds a silky butterscotch filling inside a milky creamy chocolate accompanied by a pistachio biscotti leaf, whipped mascarpone, and brown butter powder on top.
Even those who aren’t a fan of sweets can find solace and satisfaction in the Lemon Tiramisu. Limoncello is the star of the show here as it soaks the ladyfinger cookies at the desserts’ base and intertwines with a lemon mascarpone. The candied lemon and powdered sugar topping are a sure sign of deliciousness ahead. It’s smooth, creamy, and loaded with just the right amount of tart citrus. One of our group decided he would have to come back every day for a dose of mood-lifting deliciousness.
Make a reservation quickly! Cork & Crust is a comfortable, approachable, and excellent new spot on the dining scene. Get ready to relax into Chef Kristin’s heartwarming food.
While you wait for your reservation, try one of Chef Kristin Butterworth’s TABLE Magazine recipes for Asparagus Ravioli.
Story and Photography by Kylie Thomas
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