S+P Restaurant Group’s Rick Stern and Chef Brian Pekarcik announced G&G Noodle Bar, an expansion to Downtown Pittsburgh’s Grit & Grace restaurant that will include more of the Asian-style street food offerings that guests have grown to love since opening in 2013.

“Brian has spent several months developing recipes for our expanded menu​,” says Rick Stern, co-owner. “Our noodle bowls have continued to be best sellers so it made sense to give our guests more of what they want.”

Noodle lovers will enjoy new options including dandan noodles with spicy ground pork, pickled mustard greens, sprouts, garlic, chili, and a soft egg; vegetable ramen with braised daikon, crispy tofu, and baby bok choy in a hot & sour mushroom broth; tsukemen with five spice roasted pork, ramen, ginger, green onion, and chili; andcrispy Szechaun chicken with baby bok choy, celery, lo mein, and candied cashews. Diners can indulge in new raw options such as the salmon hand roll, spicy tuna maki roll, and hamachi tataki, as well as small plate offerings like the bulgogi lettuce wraps with flank steak and pork potstickers. In addition to these plates, regulars will find familiarity in favorites like chicken wings, and steam buns.

What hasn’t changed is Grit & Grace’s stylish, modern décor, and the comfortable environment and style of service that earned the restaurant accolades from Pittsburgh Magazine and OpenTable. Chef Pekarcik will remain at the kitchen’s helm, leading the culinary program and supporting the restaurant’s innovative bar offerings. 

Chef Profiles, Industry News, NextGen Casual