Whitfield's menu changes with the seasons, but everything on it is driven from local farms and purveyors. The steaks are grass-fed, grass-finished, butchered in-house, dry-aged for 21 days and meant to be shared. Brent Young, a Pittsburgh native and co-founder of the Brooklyn butcher shop, The Meat Hook, and executive chef Bethany Zozula wanted the restaurant to not only be an homage to the city they love with its unpretentious, working-class roots, but also a shout-out to the culinary traditions of western Pennsylvania as well.

Therefore a good deal of inspiration came from Pennsylvania Dutch Hex symbols, cattle branding iconography, framed by mid-century line work to tie-in to some of the Frank Lloyd inspired interiors.

Art Direction: Branding | Menus | Collateral | Signage & Art | Website
Designers: Taryn Cowart, Allison Kerst, Adriana Gallo

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Commissioned fireplace painting by Chris Mucci