Last March, popular new American restaurant concept Sultry F&B led by chef Brian Forrester served up their last meal at North Side food hall Federal Galley, and it was a sad day indeed for those of us who had fallen in love with their legendary chicken and waffles.

However, less than six months later, we can now celebrate the grand opening of Sultry F&B’s new permanent location at 1721 East Carson Street!

Taking over the spot formerly occupied by Tres Rios in the South Side, Sultry F&B kicked off their public grand opening weekend on August 18th with an exciting dinner menu that carries reminders of Federal Galley fan favorites, as well as a revamped brunch menu debuting on Saturday the 20th.

To start, you can enjoy soft drinks and water alongside a selection of house-made mocktails like the strawberry and basil soda seen below. (Spirit suggestions are listed on the menu, but hard versions of these tasty drinks will be available in the near future.)

Lunch is available on Thursdays and Fridays from 11AM-4PM and begins with a robust selection of salads, roasted beets, and crinkle-cut fries as starter options. (You can jazz up your fries with toppings like bacon, cheddar, jalapeno, or sour cream for an extra shot of flavor!)

Chicken wings are also available for lunch and dinner with a selection of housemade sauces that are anything but boring: mild jalapeno, hot habanero, honey mustard, garlic parm, and even a blackening spice dry rub.

Lunch mains focus on satisfying sandwiches served with fries or a salad. Choose from the house Reuben, the cheesy steak with house pimento cheese, chicken schnitzel, or pork belly – all of which are served on local breads or rolls. For those with a heartier appetite, you can enjoy a fried chicken plate, pork belly tacos, or curried cauliflower soup with cheddar grilled cheese.

For dinner, Sultry F&B also offers warm appetizers and a selection of salads to get you started, including their bread plate with warmed and toasted local breads and a selection of accouterments. We can’t recommend this enough – the whipped salted butter, spiced honey olive oil, and apple compote were so delicious and memorable!

As for the main event, the Parmesan gnocchi is an outstanding option for vegetarians, but you definitely don’t have to be one to enjoy these fluffy pasta bites with roasted mushrooms, spinach, and dollops of red pepper pesto.

As a callback to their celebrated fried chicken, the fried chicken and risotto plate is savory and comforting, featuring a cheddar and thyme risotto and buttered asparagus to complement the boneless chicken thigh that steals the show.

Leaving any room at all for dessert is a challenge, but if you manage to accomplish this feat, here’s a pro tip: order pastry chef Melissa Barth’s maple sticky bun, served warm with cinnamon-infused maple syrup. (Nut lovers can add pecans, too!)

What we’re most excited to try is brunch at Sultry F&B, because their reputation for serving up mind-blowing brunch plates on the North Side still remains. The chicken and waffles continue, of course, alongside three unique omelets, biscuits and gravy, steak and eggs, dippy eggs with chicken sausage, and even a fried bologna sandwich made with local bologna.

Don’t forget about the warm donuts – IYKYK. They’re back too, and better than ever: beignet-style, churro-style, or Greek loukoumades-style.

Despite all the complex, delicious flavors and evident commitment to buying from and supporting local suppliers, perhaps what is most impressive about Sultry is the pricing – nothing is priced higher than $25 per plate for dinner or $22 for brunch, with plenty of options for any time of day under $20 per plate.
We’re so thrilled to welcome this affordable, locally-focused, and satisfying spot to the South Side! Visit their Facebook or Instagram pages to learn more about their upcoming specials and make reservations.

This content was provided by a local, independent contributor to Made in PGH, a lifestyle blog.
Kaidia Pickels

Kaidia is a native Pittsburgher and a content writer for a local marketing agency. She loves to travel, try new dishes at local restaurants, and drop in to fitness class throughout the city. She's a die-hard Pens fan as well as an amateur baker and mixologist — sometimes combining both in one recipe!

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