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Monterey Bay Fish Grotto


1411 Grandview Avenue, Pittsburgh, PA, 15211
www.montereybayfishgrotto.com
Email : jbellan@mbfg.com
Phone : 412-481-4414

County : Allegheny
Neighborhood : Pittsburgh - Mount Washington
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : John Bellan, General Manager

Sustainability Practices:


General

Points
1 point Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
1 point Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.
3 points We have adopted a comprehensive sustainability policy

Restaurant's statement: Because of our high volume and high profile, it is imperative to us to show the city our commitment to sustainability; we feel we have a moral imperative to do so.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We ensure that our staff is well versed in our approach to sustainability, and we start giving information during their orientation.
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Any time we serve a new fish, we work in concert with the Monterey Bay Seafood Watch program and the fish is submitted to them for approval (using their seafood calculator). This information is consistently taught to the staff.
11 Points for General

Waste Reduction

Points
4 points We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We track waste on a daily basis, and report it monthly for our financials. This process has revealed many things to us, and has prompted changes to our menu.
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Waste Management. We recycle paper, glass, and cardboard (working on the other two).
3 points We recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks

Restaurant's statement: We will donate or trade anything, including every piece of furniture and fixtures during our renovation. Kitchen equipment is submitted for trade $.
3 points We recycle/donate for reuse some of the following small materials/items: polystyrene/Styrofoam, light bulbs, batteries, aerosol cans, paint, computer systems, hardware, light fixtures, ink and toner cartridges

Restaurant's statement: We recycle computers, hardware, and ink and toner cartridges.
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: Lobster is on our menu, and the "parts" we don't use go towards making a seafood stock.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Our daily features are verbalized to the guest.
2 points We do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic

Restaurant's statement: We use a recycled paper bag.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: We use recycled plastic take out containers.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Take out containers, cone cups, paper take out bags.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Take out boxes, cone cups, paper take out bags.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Take out boxes, paper take out bags.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We buy Saratoga water, which is in a glass container. Bottles are then recycled.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We try to sign up all of our vendors for ACH, which eliminates a good deal of printing. About half of our invoices are emailed to us.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: When possible. We are currently reviewing our entire line of cleaning products.
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins for everything.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: We use nothing but dine-in dishware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Tax bills, utilities, credit cards, license renewals, misc smallwares.
40 Points for Waste Reduction

Water Conservation

Points
3 points We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: We track our water use by our bill, which we are continually attempting to decrease.
2 points We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing

Restaurant's statement: We utilize all of those techniques.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We replaced all of our toilets, some pre-renovation and some during renovation, to have water efficient toilets installed.
3 points We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: We replaced all of our toilets, some pre-renovation and some during renovation, to have water efficient toilets installed.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: The only frozen items we thaw prior to prepping are lobster tails and shrimp. We don't have many frozen products (french fries, drink mixes).
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We don't hose anything, as we're at the top of a building.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: The property management company that owns MBFG regularly checks all things building related.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: All managers and Chefs are trained in this!
16 Points for Water Conservation

Energy Efficiency

Points
3 points We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: The property manages, tracks, and resolves any energy variances. We changed companies last year.
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: The audit was done in September of 2015 by Brian Gamble, Facilities Director for McKinney Properties.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Lugalia Mechanical. They do PM quarterly.
2 points We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 62 to heat/85 to cool during non-operating hours)

Restaurant's statement: During the renovation in 2015, we had all programmable thermostats put in that return to their pre-set temps, should any change be made by a manager.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: During the renovation in 2015, we had new windows and doors installed on both floors of the restaurant.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: The strip curtains can be found in our refrigerator.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: We use only LED lighting in the restaurant.
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We have a "closed" function in our lighting system that turns off all non-essential lighting.
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: We turn off all lights in unused spaces, and are awaiting a quote on motion sensored lighting.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We have Five Star do quarterly PM on all equipment.
1 point We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system

Restaurant's statement: We installed a new water heater in December of 2015 because of this issue.
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Everything gets shut off at the end of the night!
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We are not open for lunch, but during the prep times, we may use an upper oven to prep (which then gets shut off until an hour before service).
2 points We have installed a barrier between the outside air and main entrance (air curtain, foyer, double doors, indoor curtain, revolving door)

Restaurant's statement: We have a foyer.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: The system we had installed works in concert with the calendar of sunrise/sunset.
34 Points for Energy Efficiency

People - Community/Consumer Actions

Points
2 points We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: This list would be very long. I typically do five donations a week, varying from a $50 GC to a Wine Dinner For 8. We are partnered with the Monterey Bay Seafood Watch program (no affiliation), and we remain their only PA restaurant partner.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: Approximately 90% of our staff are from the local community. Very few not in Allegheny County.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donated all of our furniture (during the renovation) to Off The Floor Pittsburgh.
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We encourage travelers to take the "T" to the incline.
9 Points for People - Community/Consumer Actions

People - Employee Actions

Points
4 points We offer health benefits to our employees

Restaurant's statement: We offer Aetna health insurance and Afflac short/long term disability.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Our owners live in the North Hills of Pittsburgh.
3 points We offer our staff training to further enhance career development

Restaurant's statement: We do ongoing wine and MB Seafood Watch training.
1 point We provide emergency rides for employees

Restaurant's statement: This is more unofficial. Certainly, if there is a medical emergency. We give rides when we can.
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: We are closed for breakfast and lunch.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: No employee will ever be scheduled for more than five work days. If they pick up a shift, however, they are allowed.
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We guarantee every employee at least three scheduled shifts per week.
3 points We offer internal promotions

Restaurant's statement: One of our new managers and one of our new Chefs are both internal hires.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All BOH employees are cross-trained for different positions, as are many FOH. In fact, if an employee wants to get trained in a different position and we have a need, we'll do it.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: We recently moved a busser to dish and a dish to busser, per their request.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Every employee is eligible for an annual review and increase (servers do not qualify for an increase).
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: Free food items until 4:30 pm, and 50% off anything they order.
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: Every week, the server with the highest check average receives a GC. Bonuses are more fluid, and some hourly employees have received bonuses based on outstanding performance.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We hire whoever we feel is the best fit for the job. As such, we have a very diverse group of employees.
35 Points for People - Employee Actions

Responsible Sourcing

Points
3 points When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment

Restaurant's statement: Our slicer is refurbished, our grill in the upper kitchen is refurbished.
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: We serve Republic of Tea teas and Nicholas Coffee.
3 points We derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials)

Restaurant's statement: Trout from Farmington, cheese from multiple local sources.
4 points We source our seafood sustainably [Consult Monterey Bay's Seafood Watch Guide (do not serve from 'Avoid' column), Blue Ocean Institute's Guide to Friendly Seafood (do not serve those coded as orange or red), or purchase from a supplier certified by the Marine Stewardship Council]

Restaurant's statement: All of our seafood and fish on our menu is certified by the Monterey Bay Seafood Watch program.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Paragon Produce, Weiss Meats, CA Curtze, Mediterra Bakery, Heineman.
3 points We rotate menu items based on seasonality

Restaurant's statement: Our fish rotates as their availability opens up; some change every quarter. We use seasonal fruits and vegetables for a variety of menu items.
4 points We purchase items at the local Farmer's Market

Restaurant's statement: Not all of the time, so I wasn't sure on this. Chef will sometimes pick some things up for a Feature.
3 points We can, pickle, or preserve foods

Restaurant's statement: We make house made pickles and pickled vegetables.
3 points We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

Restaurant's statement: We make all dressings, soups, stocks, sauces, juices, and condiments in house.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We only make our mixers in house (wasn't sure about this one).
6 points When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: Approximately 40% of our produce is local, minus some fruits.
5 points When in season, we source 31-45% of produce regionally (From within a 400 mile radius)

Restaurant's statement: Approximately 40% regionally, minus some fruits.
For RS-32 – RS-35, select the “yes” that represents your % of regionally sourced meats:
1 point We source 1-25% of meats regionally (From within a 400 mile radius)

Restaurant's statement: Approximately 15% of our fish is regional.
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: Approximately 60% naturally grown.
51 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: We have about five vegetarian options, including vegetarian sushi.
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: All Chef's features are served with vegetables and starch.
2 points Our restaurant provides allergen-free options

Restaurant's statement: We have a gluten-free menu.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: Farro, quinoa, polenta, spelt have been used.
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Balsamic Vinaigrette.
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Every children's meal comes with a choice of vegetable and fruit cup.
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We offer several in house options, including frozen drinks made with fresh fruit.
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: Our children's menu offers a 5 oz. filet and a 5 oz. salmon.
19 Points for Nutrition