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Chaz & Odette


5102 Baum Blvd, Pittsburgh, PA, 15224
ChazandOdette.com
Email : Contact@ChazandOdette.com
Phone : 412-683-8388

County : Allegheny
Neighborhood : Pittsburgh - Shadyside
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Co-Owner Odette Smith-Ransome


(May 24, 2016, 16:25) Restaurant's comment:
As we move toward becoming members of the global community we need to be cognizant of how we impact that community. Not only do we need to observe and learn from others, we also need to become the teachers and the leaders in this movement to save the natural resources that we all rely upon. At Chaz & Odette we have found that our personal philosophies’ of food,” To provide Real Food made from fresh wholesome ingredients, the old fashioned way.” Directly correlates with the mission of Sustainable Pittsburgh, Chaz & Odette is “Globally Inspired & Locally sourced”.

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: Chaz & Odette has adopted a comprehensive sustainability policy.
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: During our staff meetings we discuss the need to maintain our standards as they pertain to sustainability and our efforts to recycle/ reuse as much as possible
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: The sustainable actions that are adopted by Chaz & Odette are introduced during staff training and is updated at each staff meeting.
11 Points for General

Waste Reduction

Points
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: During the remodel of the restaurant we removed many of these types of items. All of the building materials and appliances were recycles or re-purposed. During the renovations we found an old smoker that didn't work and an old reach in fridge, they were combined to create a large smoker which we are currently using to smoke our sausages and cured meats. All recyclable items were taken to P.J. Greco Sons, Inc. in Tarentum PA
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: polystyrene/Styrofoam is not used at Chaz & Odette, all of these items were remove from our location prior to our purchasing the business. All of our ink cartridges and toners have been recycled through Staples Office Supply.
2 points We buy at least one of the following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders

Restaurant's statement: Chaz & Odette's does not purchase single use condiments or utensils.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We have spoken to all of our servers and bartenders on our policy on the use of straws and other plastics that are used for beverages both at the bar and in the dinning room.
3 points We sell or donate our used cooking oil

Restaurant's statement: We maintain a fry oil recycling container on the property where we dispose of all of the fryer oil. This container belongs to Buffulobiodiesel..
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: The kitchen crew collects the scrapings and cuttings from all vegetables and uses them in making the stock that we use in our sauces and soups.
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: Chaz & Odette's beer menus are placed on our chalkboard located on the first floor, by the bar. All food specials are provided to the customers verbally by the servers.
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 provide the customer with an appropriately sized box to carry their leftovers or take out orders home in. Paper bags are given when requested or necessary. Our boxes and bags are recyclable and/or compostable.
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: Co-Owner Chef Odette has refused to use foam containers from prior to opening this restaurant and has banned their use at Chaz & Odette
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: Small, Medium and Large pressed paper containers for take out and leftovers. We also use recycled paper containers for soups and broths. These products are 50-75% recycled material .
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: All of our take out containers, cups, paper bags, paper napkins, and toilet paper are recyclable &/or compostable.
3 points We purchase plastic products/containers made from recycled content

Restaurant's statement: Most of our take out containers are made from recyclable/compostable packaging. we use paper bags when needed and card board boxes
2 points We do not serve water that is bottled in plastic

Restaurant's statement: Water is served to our customers in reusable bottle filled with filtered tap water.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Our orders are placed over the telephone, internet or face to face with our sales man. We pay our bills over the internet when it is available.
2 points We use linen napkins vs. paper

Restaurant's statement: All of the napkins used in the restaurant are reusable cloth.
3 points We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: All of the food served in the dining room are served on reusable plates, glassware, and flatware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Gas, electric, and water bills are paid online
40 Points for Waste Reduction

Water Conservation

Points
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: The policy of Chaz & Odette is for the servers to scrap their dishes before they are given to the dishwasher, and flatware is placed in a pre-soak.
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: Frozen foods are properly defrosted in the refrigerator
1 point We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: Exterior areas of the restaurant are swept when needed and are only flushed with water when there is no other option.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: Our in-house fix-it man continual checks the plumbing throughout the building, repairs are made immediately
2 points We take necessary precautions to prevent wastewater contaminants produced during exterior cleaning/pressure washing or cleaning of floor mats, trash cans, or equipment from entering storm drains

Restaurant's statement: We have a designated area where these types of cleaning and maintenance are preformed to minimize the possibility of contamination
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: Faucets throughout the restaurant remain closed unless they are in use.
9 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 cost of energy is monitored and in turn the amount of energy that is used is also monitored.
3 points We use automatic, energy efficient hand dryers in our restrooms

Restaurant's statement: The bathrooms for the customers and staff are supplied with fresh cloth towels for hand drying.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: All heating and cooling systems are inspected prior to their seasonal use. Moha HVAC, and Eugene Beck Co. HVAC
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: The heating unit is on a computerized thermostat. The air conditioners on the second and third floors are designed to be turned on while the room is in use and off when not.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: All of the windows in the building have been replaced with energy efficient double pane windows.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: The walk-in cooler has curtains. We do not have a large freezer
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: All of the lighting has been upgraded and energy efficient light bulbs have been installed in each. The kitchen and work spaces are lite by fluorescent lights
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: All of the emergency lighting is LED
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: All lighting is only turned on as needed
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: Cleaning evaporator and condenser coils are cleaned regularly and part of the maintenance list conducted monthly
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: The water heater is set at 140 degrees
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All electronic equipment except for the security system are turned off at the end of the day and only turned on as needed for work spaces and service.
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: Ceiling fans are used for air flow and circulation on the second floor
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: All needed equipment is powered down during the mid day lull
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: The is a foyer attached to the front of the building where customers enter the building
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: The second and third floor of the restaurant have windows which are opened when weather is appropriate. The kitchen has a screened door.
36 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: We have an ongoing relationship with the Bible Center in Homewood We have also donated food and/or gift certificates to August Wilson Center, Center for Theater Arts, and the Luekemia & Lymphoma Society
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 40% of our employees are residents of the local community
4 points We participate in cooking classes, farmer events, or provide educational opportunities for adults or children to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes

Restaurant's statement: Prior to opening Chaz & Odette I was a Professor of Hospitality and Culinary Arts. I have dedicated most of my career to teaching. At Chaz & Odette we have sponsored cooking classes in Asian Cooking, we have also provided lessons in wines and beers. We are currently involved in a program developed by Conflict Kitchen. We will both be providing educational programs to provide people with an understanding of what Juneteenth is.
2 points We donate used cookware, linens, equipment, electronics, furniture, curtains, etc. to charity

Restaurant's statement: We donated all of the items that were removed from the building prior to our remodeling were donated to Goodwill.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We have both worked with the Bible Center located in Homewood where we advised them on how to open and supply a restaurant in the middle of the food dessert. We also have provided food for their youth classes, that were after school programs,
5 points We help to provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year

Restaurant's statement: We have provided meals to children age 7-17 during educational programs at the Bible Center in Homewood.
20 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Our servers have participated in many volunteer activities sponsored by the University of Pittsburgh and Carnegie Mellon
5 points We exceed the industry standard for FOH and BOH employee wages (over the current minimum wage rate) or have instituted an alternative pay system structure compared to traditional industry methods

Restaurant's statement: All of our employees have a wage which is higher than the minimum wage. We also provide our staff with overtime wages.
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: S.C.Realty is located in the Squirrel Hill neighborhood of Pittsburgh.
3 points We offer our staff training to further enhance career development

Restaurant's statement: Chef Odette has provided training for the ServeSafe test to all employees who need the certification.
1 point We provide emergency rides for employees

Restaurant's statement: We provide rides to and from work for at least two staff members each week and when and if any employees need transportation in an emergency
2 points We provide some form of incentive for employee's use of alternative transportation for work (public transportation, walk, bicycle, carpooling)

Restaurant's statement: The majority of our staff walk, ride share, or use transportation provided by their schools
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: All of our staff are given at least 11 hours between their shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: The servers who have worked a double shift have been given a 3 hour break from 2:00-5:00
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Our employees have at least 2 days off per week.
3 points Our full-time salaried employees work an average no more than of 35-45 hours/week

Restaurant's statement: We only have one salaried employee, he works 37.5 hours per week.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: All employees are given 1 week of vacation per year.
3 points We offer internal promotions

Restaurant's statement: Yes, most of our promotions are from within the current staff.
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: All staff are cross trained for each of the stations in the kitchen and front of the back of the house. They are also trained for the day and night shifts.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: One of our Sous Chefs started out as a server. Recently we have had a BOH employee switched to a server position.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: Yes, we have merit raises as well as raises when and employee takes on more responsibility or promotion.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: We provide all of our staff with a family meal during their shift for free and they receive a 50% discount on anything that they wish to purchase.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: Diversity is one of the most important pillars of all of our business plans. As bi-racial co-owners we hold ourselves to the highest standards of inclusion for all people in all business practices.
44 Points for People - Employee Actions

Responsible Sourcing

Points
3 points We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: We reused and/or re-purposed all of the furniture that was left from the prior owner. We also reused mantle pieces from New Orleans. Construction Junction was a major resource during our renovation.
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 walk in cooler, and smoker have been refurbished
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: We use local dairy products, including cheeses, our breads are sourced from Meditara bakers.
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: Chaz & Odette has a limited number of seafood items on our menu. All of which we do serve are not on the avoid column or coded as orange or red on sustainable sourcing seafood guide.
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Paragon, Fortunes, Mediterra, Brentwood Beer Distributor, Spoonwood Brewery, Midnight Madness Liquor, Breadworks
3 points We rotate menu items based on seasonality

Restaurant's statement: Chaz & Odette changes its menu seasonally. Spring Seoul Chopped Kale Salad (Korea) red bell pepper/almond/purple cabbage/ginger dressing Polenta (Italy) Sautéed mushrooms/spring asparagus/garlic/shaved parmesan/V, GF Winter Bacalhau Fresca a Bras (Portugal) cod/cream/wine/cauliflower Fall Jerk Pork Brussels Sprouts/yam coulis/red beans and rice
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: We purchase our eggs and dairy products from Paragon who purchases from local farms
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: We are working with PR&LA to purchase through their product sharing program
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: We name the dairy where we purchase our cheeses and bread from on our menu so that the customers will know where they come from. We home to expand this to have a list of purveyors as we utilize more from the community
4 points We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: CHaz & Odette has just planted a hanging garden as our source for all of our fresh herbs.
3 points We can, pickle, or preserve foods

Restaurant's statement: We prepare all of our own pickles, watermelon rind, and cauliflower. We also prepare all of the jams and preserves that are used in house.
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 prepare all of these items in house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: We crate our own Rock & Rye, Limoncello, Italian Sodas, French Sodas in house
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: Most of our local delivers are made on foot.
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Our signature dish is a Duroc Pork Chop which is an heritage breed that is raised on small family owned farms which provide an environment that is free from antibiotics and GMOs.
For RS-20 – RS-23, select the “yes” that represents your % of locally sourced produce:
2 points When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: We are currently only purchasing 1-15% of our produce locally, however with the change of the season we are hoping to raise our percentages
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: Our menus change seasonally so that w can take advantage of the produce that is in season at the time
6 points We source 31-45% of meats locally (from within a 150 mile radius)

Restaurant's statement: We resource much of our meat from the local area, however with a global menu some items need to be sourced from outside our community. In the case of our pork chop the meat is not local but it is raisied and processed in a humane manner
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: We resource much of our meat from the local area, however with a global menu some items need to be sourced from outside our state. In the case of our pork chop the meat is not local but it is raisied and processed in a humane manner
For RS-36 – RS-39, select the “yes” that represents your % of organic or naturally grown products:
2 points 1-15% of products we use carry organic certification or are naturally grown

Restaurant's statement: We are currently only purchasing 1-15% of our organic or naturally grownproduce locally, however with the change of the season we are hoping to raise our percentages
65 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides half portions of select menu items or small plates (tapas)

Restaurant's statement: Chaz & Odette serve tapas/small plates
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Chaz & Odette has 17 vegetarian items on its dinner menu and 11 items on the lunch menu
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: On our Fall menu we offered garden slaw with all sandwiches. On the Winter menu we offered roasted vegetables with all sandwiches. Most of the brunch entrees have fruit sides or garnishes.
2 points Our restaurant provides allergen-free options

Restaurant's statement: Chaz & Odette offer many allergy free menu items and have indicated the Gluten Free offerings on the menu.
2 points Our restaurant provides low-sodium options

Restaurant's statement: Most of the items that are prepared in house are made with a limited amount of salt. We have also prepared salt free menus for customers for dinner and for catered events.
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: This is are examples from our current lunch menu Farro Salad Ancient grain/red pepper/sun dried tomatoes/feta/ parsley/onions/cucumbers/V, GF Veggie Fresh Hummus/artisan lettuce/tomato/onion/bell peppers/mild banana peppers/Swiss cheese/ Mediterra Bake House’s sprouted spelt bread with millet and flax seeds/V
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: All of our salad dressings are made with a ration of 1/1 oil to vinegar which is lower than the usual ratio of 1/2-3
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: We also provide hand made Italian sodas which can be made to the customers specification for less sugar
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Our menus provide a variety of whole grains as main courses, and side dishes
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Our small plates/side dishes include both fresh and pickled vegetables, brunch includes fresh fruit
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: We offer teas, handmade lemonade, milk, and fresh squeezed juices
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: We provide lean meat,seafood,and poultry as well as vegetarian protien options
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Most of the foods that we serve are prepared in house where we can control the fat, sodium and sugar content of the items that we serve.
2 points We use healthful, plant based oils for cooking and baking (containing predominantly monounsaturated and polyunsaturated fats - no trans-fat/partially-hydrogenated oils)

Restaurant's statement: we use monounsaturated/ polyunsaturated fats, olive oil and vegetable oil
3 points We have satisfied the requirements associated with earning Live Well Allegheny restaurant status. (Note: If your restaurant is located in Allegheny County, completing these requirements will earn you status as a LWA Restaurant in addition to your SPR designation. If your restaurant is located outside of Allegheny County, you will receive points toward your SPR designation by meeting LWA Restaurant requirements.)

Restaurant's statement: As an Allegheny County location we have satisfied the requirements associated with LWA
36 Points for Nutrition