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Block 292 (CLOSED)

292 Beverly Rd, Pittsburgh, PA, 15216
Email : info@block292.com
Phone : 412-668-2292

County : Allegheny
Neighborhood : Mt. Lebanon
County: Allegheny
Designation Level : Gold Designation
Owner/Manager : Brooks Broadhurst - Owner

(May 23, 2017, 21:42) Restaurant's comment:
We are a whole animal butchery and restaurant, utilizing all locally, responsibly raised animals. As well, we sell mostly locally raised produce in season.

Sustainability Practices:


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 the designation.
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 the designation
3 points We provide sustainability-related training and information to all new and existing employees

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

Restaurant's statement: We discuss our sourcing decisions and standards through and during staff meetings.
8 Points for General

Waste Reduction

2 points We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: Republic Services
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: Our excess building materials have been used in things like our menu boards.
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 all of our materials.
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 straws, to go cutlery and other items unwrapped.
2 points We have eliminated straws from guest use or instilled an "offer first" approach with straws

Restaurant's statement: We don't provide straws unless a customer asks for them, except in mixed drinks to designate there is alcohol in the drink.
3 points We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins
5 points We compost our food waste

Restaurant's statement: AgRecycle
3 points We practice "root-to-stem" or "nose-to-tail" cooking

Restaurant's statement: We are a whole animal butchery and use just about all of the animal that comes in.
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 paper bags for take out.
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 compostable and recyclable materials.
3 points We purchase paper products and/or containers made from recycled content

Restaurant's statement: We buy napkins and take out cups made of recycled content.
2 points We purchase paper products and/or containers that are recyclable

Restaurant's statement: Napkins, take out boxes, and other to go materials are recyclable.
2 points We purchase plastic products/containers that are recyclable

Restaurant's statement: Take out boxes are recyclable.
2 points We do not serve water that is bottled in plastic

Restaurant's statement: We serve bottles that are either re-fillable or made of glass.
2 points We use a paperless system to process guest orders

Restaurant's statement: We use an electronic point of sale system.
2 points We use a paperless ordering and billing for vendors where it is available

Restaurant's statement: Those suppliers that offer it, we allow for paperless receiving and billing.
2 points We use environmentally-friendly cleaning products

Restaurant's statement: The cleaning materials we use in our market are environmentally friendly.
2 points We use linen napkins vs. paper

Restaurant's statement: We use washable linen napkins.
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 china and silverware.
1 point We pay utility bills electronically (when given the option)

Restaurant's statement: Gas, Water, electric
49 Points for Waste Reduction

Water Conservation

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

Restaurant's statement: Monthly review of water bills.
3 points We have installed a low-flow pre-rinse sprayer for dishwashing

Restaurant's statement: Ecolab
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 teach having full dish racks go through the dishwasher, also pre-soak silverware and utilize a three bowl sink.
3 points We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: All are low flow toilets.
3 points We have addressed water conservation through the efficiency of our urinals

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

Restaurant's statement: We buy very little frozen products and thaw in the refrigerator.
2 points We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks.
1 point We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off sinks when not in use.
18 Points for Water Conservation

Energy Efficiency

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

Restaurant's statement: We track our electric bills and compare against weather and previous months.
2 points We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: Climatec inspects 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: We have a programmable thermostat.
2 points We have addressed energy efficiency through our windows and doors

Restaurant's statement: All new windows were energy efficient.
2 points We have installed plastic strip curtains at walk-in cooler and freezer doors

Restaurant's statement: We have plastic strips installed.
4 points We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: All lighting is LED.
5 points We use LED bulbs in lighting or emergency exits

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

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

Restaurant's statement: Restroom lighting are on sensors.
2 points We regularly clean evaporator and condenser coils on refrigerators (every 3 months)

Restaurant's statement: We clean condenser coils.
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 maintain our hot water heater in line with our sanitizing system
1 point We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: Equipment is powered down.
2 points We power down the kitchen equipment during slow, idle times

Restaurant's statement: Equipment is idle for approximately 12 hours daily.
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.
1 point We use natural cooling in place of air conditioning, when acceptable

Restaurant's statement: We can open our doors to allow cool weather.
2 points We have insulated all refrigeration cold suction lines

Restaurant's statement: Insulation on all refrigeration lines.
3 points We use daylight sensors or adjust our indoor lighting based on natural sunlight available

Restaurant's statement: Our lighting is on timers to dim automatically in the evening.
38 Points for Energy Efficiency

People - Community/Consumer Actions

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

Restaurant's statement: Food Bank, Children's Home, numerous Mt. Lebanon organizations.
3 points We provide employment opportunities for residents of the local community

Restaurant's statement: 65%
4 points We participate with an organization's program designed to provide employment opportunities for vulnerable populations

Restaurant's statement: We have worked with YouthPlaces to help assist in getting some employees.
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 are a drop site for a local CSA.
4 points We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We have donated food to both the Food Bank and 412 FoodRescue
2 points There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: We have a location behind the restaurant that employees leave their bikes.
19 Points for People - Community/Consumer Actions

People - Employee Actions

2 points Our employees participate in volunteer activities

Restaurant's statement: We have supported events such as raising money for cancer research by providing bartenders for an event. We also have made sandwiches for a number of other events.
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 currently pay all employees over the minimum wage.
4 points We offer health benefits to our employees

Restaurant's statement: UPMC
1 point Our restaurant is owned by someone who lives within the local region

Restaurant's statement: Mt. Lebanon
3 points We offer our staff training to further enhance career development

Restaurant's statement: RAMP Training as well as ServeSafe
1 point We provide emergency rides for employees

Restaurant's statement: We have provided ubers as well as other employees riding others home
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: We often loan money for people to buy bus passes
3 points We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: We are closed on Monday's, as well we don't schedule anyone for more than 5 days
3 points For employees earning hourly wages, we guarantee a minimum amount of weekly working hours

Restaurant's statement: We provide all of our employees as their primary jobs as many hours as they would like. We fill in shifts with teenagers from the neighborhood
3 points We provide FOH and BOH employees with some form of compensation during sick leave

Restaurant's statement: We have a sick leave policy
3 points We offer our FOH and BOH employees vacation time

Restaurant's statement: Our paid time off policy
3 points We offer internal promotions

Restaurant's statement: The Executive chef was initially hired as a line cook
3 points We cross-train employees across different floor and kitchen positions

Restaurant's statement: We have dishwashers learning prep. We also have food runners being bar-backs, and dishwashers working as food runners.
3 points We provide employees with the ability to move between front and back of house positions

Restaurant's statement: Dishwashers to food runners.
3 points We give raises based on employee performance and responsibility

Restaurant's statement: We provide raises when people take on more responsibility
1 point We provide discounts for our employees at our restaurant

Restaurant's statement: In restaurant, discounted shift meals, and discounted market sales.
2 points We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: We provide opportunities for every employee that works for us. We hire from a large pool of applicants, and provide short term loans for those that may be in a bind or short term need.
45 Points for People - Employee Actions

Responsible Sourcing

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

Restaurant's statement: Our coffee is shade grown and bird friendly from the Terrazzo Region in Costa Rica
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: Most items are locally sourced
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: Canadian Swordfish, US Shrimp, Sea Scallops, Domestic Mussels, Arctic Char
3 points We make purchases from a farmer coop, local food hub, or local food purveyor

Restaurant's statement: Penn's Corner, Three Rivers Grown
2 points We source products from a regionally-based third party supplier

Restaurant's statement: Wild Purveyors
3 points We rotate menu items based on seasonality

Restaurant's statement: We add and remove menu items constantly. Always changing ingredients based on what is available.
2 points We purchase eggs that have at least one of the following characteristics: local, cage-free, organic

Restaurant's statement: Local, Cage Free
2 points We recognize local farms and/or vendors whose products we source online, on our menu, or through our marketing

Restaurant's statement: In our market all of our vendors are called out, as well as on our menu
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 herbs growing
3 points We can, pickle, or preserve foods

Restaurant's statement: We serve pickled sausages currently on our menu
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: Dressings, condiments, soups, stock, broth, etc.
3 points We make our own non-alcoholic beverages, beer, wine, or spirits (including mixers)

Restaurant's statement: All of our juices are made in house, many of those used in our beverages
3 points We source animal products that are humanely raised and processed

Restaurant's statement: All of our meats are humanely raised and processed. Sourced through Jamison Farms and Jubilee Hilltop Ranch
6 points When in season, we source 31-45% of produce locally (From within a 150 mile radius)

Restaurant's statement: 35%Tomatoes, greens, ramps, peppers, etc.
7 points When in season, we source 46-100% of produce regionally (From within a 400 mile radius)

Restaurant's statement: Potatoes, tomatoes, greens, etc.
8 points We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 100%
7 points We source 76-100% of meats regionally (from within a 400 mile radius) OR you do not source meats

Restaurant's statement: 100%
8 points 46-100% of products we use carry organic certification or are naturally grown

Restaurant's statement: All meats, eggs, dairy, naturally raised and grown. Many produce items naturally or organic raised. 50%+
73 Points for Responsible Sourcing


2 points Our restaurant provides vegetarian/vegan fare

Restaurant's statement: Many soups we offer. Two menu items
2 points Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Most entrees served with vegetables
2 points Our restaurant provides allergen-free options

Restaurant's statement: We produce on demand for customers
2 points Our restaurant provides ancient grains (barley, farro, quinoa, polenta, amaranth, spelt, kamut, chia, sorghum, freekeh, teff, millet)

Restaurant's statement: some menu items, as well as sold in our market
2 points Our restaurant provides low calorie salad dressings

Restaurant's statement: Oil and Vinegar
3 points Our restaurant provides whole grain ingredients are used in children's meals

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

Restaurant's statement: Side orders can be vegetables
3 points Our restaurant provides alternatives to soft drinks for children's meals

Restaurant's statement: Juice, milk
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: Canola Oil
21 Points for Nutrition