Here’s the dish on Plated: It’s a fine dining restaurant with a laidback atmosphere.
In April, Jonas Stoyanoff and Adam Stayrook opened the BYOB eatery at 28 Donati Road in Bethel Park. The old house was converted into a commercial property years ago and many South Hills residents remember it as Pepperoni’s Pizzeria or Slate Bistro.
The new owners want Plated, which seats about 40 people, to feel like home with comfort food to match.
The menu will change seasonally based on the availability of local ingredients, and everything is made from scratch, right down to the mayonnaise and bread crumbs.
“I think the extra work is what makes it fun,” says Stayrook, a Cleveland native who attended Pittsburgh’s Le Cordon Bleu Institute of Culinary Arts. His specialty is contemporary American cuisine.
Patrons are encouraged to order a bunch of small plates to sample and share.
During the waning days of summer, diners can start off with a beet salad with arugula, roasted chickpeas, candied almonds, pickled red onions, lemon oil and tahini. Small plates include mussels, asparagus, Nashville hot chicken and waffles, fish tacos, a charcuterie board, and a crostini platter with assorted dips and accompaniments. Larger dishes include almond-crusted chicken and basil gnocchi.
Brunch is served every Sunday from 10 a.m. to 4 p.m., with eye-opening meals such as smoked salmon benedict and paninis accompanied by herb salt potatoes, pickles and roasted shallot aioli.
Each week there is a different chop and seafood special, which allows Stayrook to get even more creative in the kitchen. It’s something he’s been doing since childhood.
Stayrook’s grandmother was a banquet manager who paid him in cookies for polishing the silverware. He enjoyed the hustle and bustle of food service so much that he attended a culinary vocational training program while in high school.
More recently, Stayrook was working at a country club and toying with the idea of opening his own place in Cleveland when his mother passed away. A week later, Stoyanoff, a restaurant industry veteran who also runs Down There Bar & Grill in Baldwin, contacted him about Plated.
Stayrook took the connection as a sign and jumped at the chance to channel his grief into something positive.
The pair operated on a takeout model for a while to get their name out, but now they’re welcoming hungry customers into their “home” for dinner every Wednesday through Saturday from 4 to 9 p.m.
“Some of the combinations Adam comes up with make you tilt your head,” Stoyanoff says, “but then you eat it and say, ‘Yep. That’s the best thing I’ve ever tasted!'”