Rising south of the Monongahela River and the South Side Flats, the South Side Slopes is a quirky community that was once the domain of immigrant, mainly German, mill workers arriving in Pittsburgh in the late 1800s. Recently, it's been dubbed "a neighborhood on the brink of trendy" by the New York Times.
To locate a new restaurant on the South Side, outside the snarled traffic on East Carson Street, Chef Michael Lench, owner of the new UUBU6 (pronounced ooh-boo six) ventured upwards to "the Slopes." On Pius Street - in its heyday the bustling center of a tight-knit ethnic community - he discovered a set of buildings that formerly housed The Workingman's Beneficial Union No. 6. Lench sees the building's history as a social hall meshing nicely with his idea of a restaurant that's a welcoming community gathering place. W.B.U. 6 marks the exterior door. Substituting double "U"s for "W" gives the restaurant its name.
An extensive, but sensitively executed, renovation preserves as many of the building's historic elements as possible. Reproductions and sleek modern fittings augment the existing features. Bold paint and pattern add drama. Quality French linens, china and crystal boost panache.
UUBU6's environment gives diners exciting seating options: a loading dock, interesting vistas from varying room levels, and an elevated open kitchen as theater. The original wood-paneled bar invites sophisticated lingering. For weekday happy hour, 5 to7 p.m., manager Horacio Ruiz sets a complimentary tapas table.
The kitchen draws from the best seasonal ingredients to deliver delectable Contemporary American cuisine. Fresh fish is flown in daily. Prime meats are a mainstay. Game appears in season—venison rack with chestnut ravioli; maple-marinated pheasant breast and smoked pheasant ragu over pecan pappardelle. In spring, expect fresh pea soup and asparagus risotto, along with organic chicken, with morel cream sauce. Desserts like hazelnut tart with caramelized pears and a lime curd tart display the kitchen's command of beautiful and comforting confections - not surprising since Lench's first love is pastry.
A graduate of the Culinary Institute of America, Hyde Park, Lench holds a Baking Masters diploma and worked in restaurants - in Pittsburgh, at Le Pommier; in St. Louis, at the St. Louis Club - before launching his catering company, Michael Lench Catering, in 1986. Since then, Pittsburghers have relied on his skills as a highly-creative professional, driven to tantalizing presentations, generosity of spirit and straight-forward personal interactions with clients.
Under his tutelage, a chef de cuisine mans the kitchen at UUBU6. But Lench interweaves restaurant duty into his catering schedule—making all desserts, cooking Sunday, Monday and Tuesday nights, even washing dishes if needed.
With all the demands of his existing business, why ever would Lench want to assume the additional responsibilities of a restaurant?
"Catering private parties is one thing," he says. "But with a restaurant I can feed people special food - exciting and different dishes - all day, every day. Also, clients are always looking for a party venue. And now we can accommodate everyone any day or night of the week."
Go there for drinks, lunch, dinner and brunch. Plan birthday parties, business meetings, showers, rehearsal dinners or small dinner parties with friends. Let Lench show off his tour-de-force talents in a five-course tasting menu ($65), paired with wines selected by Horacio (an additional $55). Consider UUBU6 not only a welcome new restaurant, but also a great Third Place, the place you frequent after home and work to find community.
UUBU6, 178-180 Pius Street, South Side Slopes, 412-381-7695, www.uubu6restaurant.com. Open Monday through Saturday, 11 a.m. to 11 p.m.; Sunday, 11 a.m. to 8 p.m.; Sunday Brunch 11 a.m. to 3 p.m.; Happy Hour, Monday through Friday, 5 to 7 p.m. Non-smoking throughout. Free parking in small lot on the southeast corner of 18th & Pius streets. Valet parking available Friday and Saturday.
