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The Twisted Frenchman


5925 Baum Blvd, Pittsburgh, PA, 15206
TheTwistedFrenchman.com
Email : info@TheTwistedFrenchman.com
Phone : 4123611340

County : Allegheny
Neighborhood : Pittsburgh - East Liberty
County: Allegheny
Designation Level : Silver Designation
Owner/Manager : Andrew Garbarino Chef/ Owner

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 provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We throughly discuss the practices with our team and are even planning a trip to the Chefs Garden
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: Every time we introduce a new menu Item or Product we inform our staff everything about the product so they can then inform the guest
8 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: We donate usable furniture to goodwill
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 ink and toner cartridges... due to how young we are a lot of the other items listed have not applied to us
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: straws, condiments such as sugar in bulk no individual packets
3 points We sell or donate our used cooking oil

Restaurant's statement: we donate it to Spoon restaurant
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We buy whole animal when we can.
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 recyclable paper take out bags
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 recyclable plastic containers for food.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: all take out
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: food take out containers
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We sever only glass bottles sparkling or filtered still
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: a good portion of our vendors we pay via debit card
2 points We use linen napkins vs. paper

Restaurant's statement: we use balfurd linen services for all napkins/linens
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 dishwareis reusable
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: all utility
33 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: We presoak and scrub by hand. we do not have a spray rinse hose
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw any frozen product in advance
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We don't like to waste money and water so we check
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: nothing is disposed of outside
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: we check all faucets to make sure they are off
8 Points for Water Conservation

Energy Efficiency

Points
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We do not use open top refrigeration
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: we use led bulbs
5 points We use LED bulbs in lighting or emergency exits

Restaurant's statement: We use LED bulbs
2 points We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: we make sure all lights not is use are turned off
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean them out as part of our monthly deep clean routine
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 have out take set to 140 and use low temp dish machine
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: All equipment that can be turned off is
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We work on other tasks if we have down time and don't use unnecessary electric or gas consumption
21 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 are constantly donating Gift cards to local charities to show support
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 85%
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: We attend the roots conference
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: outside 20 ft from front door
11 Points for People - Community/Consumer Actions

People - Employee Actions

Points
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 BOH are salary over 30k
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: I live in East Liberty
3 points We offer our staff training to further enhance career development

Restaurant's statement: We cross train kitchen staff to be able to move up in the ranks
1 point We provide emergency rides for employees

Restaurant's statement: I constantly carpool people home
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: shift ends 11pm starts 1 pm following day
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: everyone gets 2 days off.. we are also closed Mondays
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: everyone gets 30 hrs minimum unless requested
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: some apply all salary employees get 1 week paid vacation
3 points We offer internal promotions

Restaurant's statement: cooks being promoted to higher positions
3 points We give raises based on employee performance and responsibility

Restaurant's statement: when people do good work and continue to preform at high standards they are rewarded
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: 30% discount
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: During stressful times we provide incentives for employees to preform at constant levels i.e. Provided meals, $
31 Points for People - Employee Actions

Responsible Sourcing

Points
2 points We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Hogar de Ninos coffee- portion of sales builds orphanage homes in Honduras
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: cream, milk, spirits
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: we purchase seafood from samuel and sons, land and sea and euclid fish co.
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: wild purveyors
3 points We rotate menu items based on seasonality

Restaurant's statement: we make change when product goes out of season
4 points We purchase items at the local Farmer's Market

Restaurant's statement: east liberty market when available, we buy a lot of food from Whole foods thats labels locally grown
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: organic
3 points Our restaurant participates in product-sharing (cooperative purchasing) with other restaurants for supplies not needed in large quantities

Restaurant's statement: everyone and then i bring in food for local restaurants and they do the same for us
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: social media
3 points We can, pickle, or preserve foods

Restaurant's statement: pickle foods
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: almost everything is made in house
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Jergewitz, joyce farms..
6 points When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 40%
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 65%
4 points We source 16-30% of meats locally (From within a 150 mile radius)

Restaurant's statement: 30%
3 points We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 50%
6 points 31-45% of products we use carry organic certification or are naturally grown

Restaurant's statement: 40%
61 Points for Responsible Sourcing

Nutrition

Points
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: we always offer a vegetarian choice, we are also willing to accommodate, and create as needed
2 points Our restaurant provides allergen-free options

Restaurant's statement: We do our best to offer choices to allergy centered dinners
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: Organic sugar, organic citrus for drinks, mexican coke products
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: we serve ancient grains with our venison entree
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: all soda in bottles
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 canola oil, grapes oil, good quality olive oils
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: We have satisfied the requirements associated with earning Live Well Allegheny restaurant status.
16 Points for Nutrition