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Legends Eatery


500 E North Ave , Pittsburgh, PA, 15212
legendsatthenorthshore.com
Email : legendsnorthshore@gmail.com
Phone : 4123218000

County : Allegheny
Neighborhood : Pittsburgh - North Shore
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Daniel J Bartow

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: we have vegetarian and vegan on the menu
3 points We provide sustainability-related training and information to all new and existing employees

Restaurant's statement: We have sustainability-related training and information to all new and existing employees
3 points We include updates on our sustainable actions within staff meetings

Restaurant's statement: We have updates on our sustainable actions within staff meetings (3 points)
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 the amount of waste our restaurant produces and disposes and our progress on waste reduction
4 points We have conducted a professionally done, comprehensive waste audit within the past 5 years

Restaurant's statement: We have conducted a professionally done, comprehensive waste audit within the past 5 year
2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: e recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum
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: e recycle/donate for reuse some of the following large materials/items: appliances, building materials, cabinets, countertops, windows, doors, flooring, mirrors, furniture, toilets, sinks
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: e 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
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: We buy following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We have eliminated straws from guest use or instilled an "offer first" approach with straws
3 points We sell or donate our used cooking oil

Restaurant's statement: We sell or donate our used cooking oil
5 points We compost our food waste

Restaurant's statement: We compost our food waste
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We practice "root-to-stem" or "nose-to-tail" cooking
1 point We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing
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 do not use plastic bags to bag take-out items or have instilled an "offer first" approach to bagging take-out items in plastic (2
3 points We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use

Restaurant's statement: : We have eliminated the use of polystyrene foam or Styrofoam containers (boxes and cups) for take-out use
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: We purchase paper products and/or containers made from recycled content
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: We purchase paper products and/or containers that are recyclable
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: We purchase plastic products/containers that are recyclable
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We do not serve water that is bottled in plastic
2 points If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: If we offer our guests paper self-serve napkins, we use a single output dispense
2 points We use a paperless system to process guest orders

Restaurant's statement: We use a paperless system to process guest orders
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: We use a paperless ordering and billing for vendors where it is available
2 points We use environmentally-friendly cleaning products

Restaurant's statement: We use environmentally-friendly cleaning products
2 points We use linen napkins vs. paper

Restaurant's statement: We use linen napkins vs. paper
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 serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins,
4 points We have adopted Lean Path: Food Waste Prevention System

Restaurant's statement: We have adopted Lean Path: Food Waste Prevention System
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: We pay utility bills electronically
1 point We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food

Restaurant's statement: We encourage guests to bring in their own reusable bags, coffee mugs, or containers to package their unconsumed food
65 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 usage by monitoring our monthly bill.
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: We have a low-flow pre-rinse sprayer
3 points We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: We have aerators in our hand washing sinks
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 practice all the water saving techniques outlined.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: We have low-flow toilets
1 point We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw frozen foods by refrigeration.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks on a regular basis
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 regularly check for leaks in water lines
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off all faucets when not in use
20 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: We track our energy use through our monthly bills
4 points We have conducted a professionally done, comprehensive energy audit in the past 5 years

Restaurant's statement: We had an energy audit in 2013
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: We get our HVAC inspected an minimum on an annual basis
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: We have a thermostat set at the temperatures outlined in the criteria.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: We have double paned windows and blinds that we installed to cut out the heat from the sun.
4 points We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: We purchase Energy Star rated equipment
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

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

Restaurant's statement: We have LED lighting installed
2 points We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off all non-emergency lights when not in use.
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 lights in unused spaces and have installed sensors.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean coils once per month
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 keep the hot water heater set at the lowest recommended temperature
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We turn off all electronic equipment at the end of the day.
2 points We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We have ceiling fans in the dining room
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: We power down the kitchen during slow times of business.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: The suction lines are insulated.
40 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 work with the American Heart Association, Childrens Hospital, the Cancer Society, MS Society.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 80%
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: Northside Community Development
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 host classes on making items like greens and beans.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We donate to the Salvation Army and 412 Food Rescue
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 donate to 412 Food Rescue
2 points We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We encourage walking and biking with guests and place water bowls outside for their dogs so guests can sit outside.
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We have bike racks outside
26 Points for People - Community/Consumer Actions

People - Employee Actions

Points
2 points Our employees participate in volunteer activities

Restaurant's statement: Staff has done street cleanups and we also participate with Earth Day activities. We have adopted our block of the Northside to keep things clean.
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: We exceed the industry standard for wages.
4 points We offer health benefits to our employees

Restaurant's statement: We offer health benefits
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Owner lives in Bridgeville
3 points We offer our staff training to further enhance career development

Restaurant's statement: We have online programs for management training.
1 point We provide emergency rides for employees

Restaurant's statement: We provide emergency rides for employees
3 points We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Employees receive at least 11 hours of working time between shifts.
3 points We provide employees working double shifts with a minimum break time of two hours

Restaurant's statement: Occasionally employees work double shifts. If so, they get at least two hours in between shifts.
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Employees receive at least on day off for every five days worked
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: All employees work a guaranteed amount of hours each week.
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Employees can request for vacation time.
3 points We offer internal promotions

Restaurant's statement: Dishwasher to cook
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: Employees are trained to work across different positions throughout the restaurant.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Several employees work in the kitchen and also wait tables.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We offer employees raises for good job performance.
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: during work and outside
2 points We provide bonuses or incentives for employee performance

Restaurant's statement: holiday bonus
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We will hire anyone. We do not discriminate..
48 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: La Prima
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: Breadworks, cheese, dairy products
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 consult the Monterey Bay Seafood Watch Guide for all seafood purchases.
3 points We rotate menu items based on seasonality

Restaurant's statement: We rotate specialty seasonal items.
4 points We purchase items at the local Farmer's Market

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

Restaurant's statement: We share purchasing between our restaurant and food truck.
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: We have our own garden.
3 points We can, pickle, or preserve foods

Restaurant's statement: We preserve garlic cucumbers cherries, for example
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 everything from scratch
4 points We deliver food by foot/bicycle/electric vehicle

Restaurant's statement: We deliver to AGH by foot
3 points We source animal products that are humanely raised and processed

Restaurant's statement: Trax Farm and farms in Clinton, PA
4 points When in season, we source 16-30% of produce locally (From within a 150 mile radius)

Restaurant's statement: 25%
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: 75%
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: 10%
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: 20%
50 Points for Responsible Sourcing

Nutrition

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

Restaurant's statement: pasta, chicken, sandwiches
2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Greens & Beans, Brushetta, Spinach Ravioli
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: All entrees are offered with salad
2 points Our restaurant provides allergen-free options

Restaurant's statement: gluten free pasta, whole wheat pasta, accommodate allergic needs
2 points Our restaurant provides low-sodium options

Restaurant's statement: Yes.
3 points Our restaurant provides organic, non-GMO ingredients in beverages or raw baking materials used for food

Restaurant's statement: honey
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: quinoa polenta farro
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: yes
2 points Our restaurant provides smaller sized soda options

Restaurant's statement: 12 oz
3 points Our restaurant provides whole grain ingredients are used in children's meals

Restaurant's statement: Whole grain pastas
3 points Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Entrees are offered with a vegetable side
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: milk, juices, water
3 points Our restaurant provides lean proteins are used in children's meals

Restaurant's statement: chicken
3 points Our restaurant provides low-fat, low-calorie, low-sugar, or low-sodium options for children's meals

Restaurant's statement: Chicken,
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: vegetable oil, olive iiil, grape seed oil, pomos 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: We meet the requirements to earn Live Well Allegheny Restaurant status.
39 Points for Nutrition