A Gourmet Gem
After having gone to many different Pittsburgh restaurants--upscale and downscale--I can honestly say there is no dining experience more wonderful in this city than a lunch at the Frick. Since the menu changes frequently, with both entree and pasta specials daily, there have been times I have been disappointed, but these occasions have been very rare.
If I were to choose the perfect Cafe lunch, I would start off with either the acorn squash or the pear and parsnip soup, a wild mushroom, gruyere and chicken pot pie, and the absolutely fabulous chocolate OR caramel pots du creme. Their rotating menu has both innovative salads and unique sandwiches.
Susie Treon, the head chef, is a culinary treasure--one Pittsburgh is lucky to have. The variety, creativity, quality and passion she puts into her offerings are without equal.
The desserts, for which the Frick is most famous, are incredible, with six-to-eight different choices daily.
Lunch is not cheap, though. Expect lunch for two, including dessert, to run over $40. But it is worth it...really.
Service is usually wonderful.
I could recommend so many of the desserts, but for me, one can't go wrong with the chocolate or caramel pots du creme, chocolate cake, various crostatas, the peach or strawberry shortcake, or anything made with lemon. The Frick is a great idea for a special birthday celebration. They do not serve dinner, except on special occasions like Valentine's Day or during the holiday season.
On Sundays, they now serve a brunch-type of entree. Recently, I had some delicious buckwheat pancakes with raspberries and creme fraiche, and a side of thick bacon.
Their afternoon tea service is also highly recommended by those I know who enjoy that kind of thing.
During the spring, summer, and early fall, there are tables outside which enhance the cafe experience, provided you don't feed the birds.
The Cafe at the Frick is truly one of the very best restaurants in Pittsburgh.    [03 Feb 2004 14:19:12]

Food:    Service:    Ambiance:    Overall: 
Recommended Dishes: Chocolate or Caramel Pots du Creme

     ­Anonymous   cabst18 at yahoo dot com

new chef in town at cafe at the frick
There is a new chef, Exec Chef Bill Phillips now at cafe at the Frick, which I believe far surpasses any of the other previous chefs at the cafe, there is a new and innovative menu, including braised lamb shanks, jumbo lump crab and veal lasagna, and many others with a seafood dujour, this restaurant has really taken bloom, along with the salad greens that the chef grown himself in the green house of the Frick. it is a must eat    [24 May 2005 18:05:04]

Food:    Service:    Ambiance:    Overall: 
Recommended Dishes: braised lamb shank with tumeric infused israeli cous cous

     ­cory hughes   

Wonderful food-terrible service
I have to agree about the food. We had the tea and it was lovely, the best scones I have ever eaten and the desserts-great macaroons.. the sandwiches were tasty too though the curried chicken was a bit dry. The problem was the timing. It just took way too long and our waitress never offered us more hot water or offered my friend even one refill on her coffee. We never got a bread basket and had to chase the waitress to get a bill. Tea should never take an hour and a half even if it is relaxed.    [30 Jun 2007 21:12:41]

Food:    Service:    Ambiance:    Overall: 

     ­Isabelle