For nearly nine decades, Hyeholde has been a beacon of French-inspired fine dining with a gorgeous storybook-like setting in the countryside. Now, the historic property enters an exciting new chapter as the restaurant and Chef-Owner Chris O’Brien debut The Tavern — a warm, dining space housed inside the estate’s former carriage house, long known to regulars as Q’s.
The Tavern at Hyeholde Restaurant Opens to the Public
The Tavern features dark wood interiors, a glowing fireplace, and a welcoming bar designed for relaxed evenings, date nights, and intimate gatherings. The menu highlights approachable, comfort-driven dishes like smoked cod chowder, veal osso buco with creamy polenta, lamb cassoulet with cranberry beans, charcuterie boards, and other tavern classics.
To celebrate the opening, The Tavern is also launching a limited-time Fish Fry-Day Lenten special to join Pittsburgh’s Fish Fry scene. Available every Friday through March 27, order up a tempura cod Fish & Chips sandwich with malt vinegar slaw and truffle chips, paired with various brews.
In a talk with Chef O’Brien, he shares the inspiration behind The Tavern, the new exciting elements it holds, and what guests can expect from this new gathering place.
Q&A with Chef Chris O’Brien on The Tavern
TABLE Magazine: What are you most excited for guests to experience at The Tavern?
Chef Chris O’Brien: I’m excited for them to experience the same Hyeholde standard of food and service, but in a more approachable setting.The Tavern keeps our culinary integrity intact, but loosens the laces a bit.
TM: What kind of atmosphere are you hoping to evoke?
O’Brien: Our nearly 90-year legacy is so focused on fine dining. This is an exciting opportunity to be a bit more relaxed. We wanted to create a space that invites conversations over shared tavern classics. Or a place to pop in for a drink pre- or post-dinner in the main dining room.
TM: How will the menu differ from the traditional Hyeholde menu?
O’Brien: There are menu items in the tavern that we could never do in the main dining room. Ouur Fried Fish Sandwich is one example. We’re still respecting and highlighting the seasonality of locally-sourced ingredients, but presenting them in more modest ways. Another good example – we serve a Black Cod with champagne caviar cream in the main dining room. But at The Tavern, we are doing a Smoked Cod Chowder with potatoes, fennel, cream, onions and parsnips. It’s a much more humble dish befitting a tavern menu.
TM: What can guests look forward to with your new Lenten Fish-Fry Fridays?
O’Brien: Fish Fry-Day is our Hyeholde nod to Pittsburgh’s deep-rooted love of the tradition. The sandwich is made with a malt vinegar slaw that we ferment ourselves. We add a zesty remoulade with tarragon, pickles and capers. It’s a comforting dish, and the homemade chips provide a nice crunch. Two glasses of Hyeholde Grisette house beer, or a house wine, make for a nice way to celebrate Lenten Fridays.
TM: Can you tell us what the perfect night at The Tavern looks like?
O’Brien: The perfect night at The Tavern is when guests realize they don’t have to choose between quality and convenience. It’s a place where you can have a great meal or a great drink – without it being an event. That accessibility is what makes the experience special.
Story by Kylie Thomas
Photography Courtesy of Laura Petrilla for Hyeholde
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