Hotel Indigo Pittsburgh East Liberty

Wallace’s Whiskey Room + Kitchen

With its delectable dishes and over 75 whiskeys to sample, Wallace’s Whiskey Room + Kitchen serves up some of the best fare found in East End. Inspired by the Prohibition era, Hotel Indigo's stylish on-site restaurant offers cuisine to delight every palate. We’re open all day from 6 a.m. breakfast to late-night cocktails.

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Restaurant Seating
Cocktail Drink

Executive Chef: Patrick Laird | Monday - Friday 6 a.m.–11 a.m. Saturday & Sunday 6:30 a.m. – 11 a.m. | Sunday brunch buffet 11 a.m. – 2 p.m.

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Rise & Dine

  • Apple Pie Steel-Cut Oatmeal | 9

    Carmelized apples, cinnamon, brown sugar brulee

  • Vanilla Yogurt Parfait | 9

    Fresh berries, housemade granola

  • Belgian Waffle | 11

    Choice of blueberry compote, fresh strawberries and whipped cream or maple syrup and butter

  • Buttermilk Griddle Cakes | 10

    Applewood smoked bacon or sausage

  • Breakfast Skillets | 13

    Housemade hash browns, scrambled eggs, Spanish onion + cheddar + choice of short ribs, kielbasa or PA grown mushrooms

  • Double Up | 12

    Two eggs, two buttermilk griddle cakes, two bacon or sausage

  • Grilled Steak & Eggs | 13

    6 oz. Angus sirloin & two eggs, any style, signature potato hash + choice of toast

  • Kielbasa Benedict | 12

    Kielbasa, bell peppers, spanish onion, poached egg, and queso sauce on an English muffin

  • Mushroom Truffle Breakfast Flatbread | 12

    Asparagus, PA grown mushrooms, goat cheese, over easy egg, truffle oil

  • Omelets | 10

    Eggs or whites, signature potato hash, choice of toast, + choose three ingredients: Spinach, onion, bell pepper, mushroom, tomato Sausage, bacon, ham Smoked gouda, cheddar, or goat cheese

  • Whiskey Room Breakfast | 10

    Two eggs any style, bacon or sausage, signature potato hash + choice of toast

Sides

  • Cheddar Stone Ground Grits | 4

  • Fresh Fruit Cup | 4

  • Two Signature Breakfast Sausage Patties | 4

  • Signature Potato Hash | 4

  • Single Griddle Cake | 3

  • Single Egg | 2

  • Four Pieces of Thick-Cut Applewood Smoked Bacon | 4

  • Toast | 2

Drinks

  • Coffee | 2.50

  • Espresso | 1.50

  • Latte | 4

  • Cappuccino | 4

  • Hot Tea | 2.50

Sandwiches

  • English Muffin Breakfast | 9

    Fried egg, cheddar, spinach, tomato, candied jalapeno aioli, choice of applewood smoked bacon, ham, or sausage

  • Farmhouse | 10

    Two eggs over easy, applewood smoked bacon, watercress, roasted tomatoes, mayo, sourdough toast

  • Open-face smoked salmon | 12

    Sourdough, scrambled egg, spinach, smoked salmon, scallions

Executive Chef: Patrick Laird | Monday - Friday 6 a.m.–11 a.m. Saturday & Sunday 6:30 a.m. – 11 a.m. | Sunday brunch buffet 11 a.m. – 2 p.m.

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Hand-Helds

  • BBQ Chicken Wrap | 12

    Grilled chicken, maple bourbon BBQ sauce, smoked gouda, pickles, crispy onions, red cabbaga-jicama slaw in a roasted red pepper wrap

  • Blackened Boston Cod Fish Tacos | 13

    Candied jalapeno aioli, julienne vegetables, tomato basil salsa on three flour tortillas

  • Black n Gold Burger | 13

    Cajun dusted, bacon, carmelized onions, horseradish sauce, + cheddar on a brioche bun

  • Farmhouse Sandwich | 10

    Two eggs over easy, applewood smoked bacon, watercress, roasted tomatoes, mayo, sourdough toast

  • Pittsburgh Reuben | 12

    Kielbasa, swiss cheese, sauerkraut, thousand island dressing, mediterra bakehouse rye

  • Turkey Bacon Club | 12

    Pesto mayo, cheddar, lettuce, tomato, whole wheat toast

  • Pick-Three Burger | 12

    Choice of 8-ounce fresh angus burger or veggie pattie on a brioche bun topped with lettuce, tomato, + your choice of three toppings: cheddar | swiss | bleu cheese | smoked gouda | jalapenos | baby spinach | PA grown mushrooms | pesto mayo | maple bourbon BBQ sauce | buffalo sauce | horseradish sauce | bacon (+$1)

Starters

  • Sweet and Spicy Calamari | 13

    Julienne vegetables, sweet soy glaze, lime

  • Smoked Salmon Quesadilla | 12

    Dill, havarti cheese, candied jalapeno aioli, tomato basil salsa

  • Fried Brussels Sprouts | 8

    Bacon vinaigrette, dried cherries, marcona almonds

  • Six Jumbo Wings | 9

    Choice of Buffalo | Honey-Mustard | Dry Rub Maple Bourbon BBQ | Parmesan Garlic

  • Chicken Waffle Sammie | 10

    Maple Bourbon BBQ, cheddar, tomato, local greens

  • Loaded Fries | 12

    Pulled short ribs, carmelized onions, smoked gouda, queso sauce, scallions & bacon

Housemade Sourdough Flatbreads

  • Kielbasa | 11

    Potato, brussels sprout, swiss, beer mustard

  • Smoked Gouda | 9

    Roasted tomatoes, carmelized onions, balsamic, watercress

  • Tomato | 9

    Mozzarella & basil, roasted garlic oil

Signature Entrees

  • Chicken Parmesan | 16

    Breaded chicken, marinara, mozzarella & parmesan cheese, served over linguini noodles

  • Cracker Crusted Boston Cod | 17

    Roasted asparagus, wild rice pilaf, chef's remoulade sauce

  • Jumbo Lump Crab Cakes | 18

    Roasted broccolini, red cabbage-jicama slaw, tabasco aioli

  • Pineapple & Chickpea Curry | 15

    Yellow curry, fresh seasonal vegetables & basil served over wild rice

Soups & Salads

  • Tomato Bisque | 5

  • Chicken Wild Rice Soup | 5

  • Caesar | 8

    Romaine hearts, parmesan cheese, olive oil croutons, classic caesar dressing

  • Spinach & Strawberries | 7

    Bleue cheese, bacon, candied pecans, balsamic dressing

  • Classic House | 6

    Cucumbers, tomatoes, cheddar, peperoncino, olive oil croutons, choice of dressing

  • Pittsburgher | 16

    Choice of grilled chicken, steak or shrimp, local greens, cheddar cheese, cucumbers, tomatoes, red onions, black olives, boiled egg, french fries, choice of dressing

Vegetarian Sides

  • Sautéed Baby Spinach | 5

  • Cheddar Stone Ground Grits | 4

  • Twice-Baked Potato | 6

  • Mac n Three-Cheese | 6

  • Roasted Asparagus | 5

  • Market Fresh Vegetables | 4

  • Wild Rice Pilaf | 4

  • Penne & Marinara | 5

Executive Chef: Patrick Laird | Monday - Friday 6 a.m.–11 a.m. Saturday & Sunday 6:30 a.m. – 11 a.m. | Sunday brunch buffet 11 a.m. – 2 p.m.

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Starters

  • Sweet and Spicy Calamari | 13

    Julienne vegetables, sweet soy glaze, lime

  • Smoked Salmon Quesadilla | 12

    Dill havarti cheese, candied jalapeno aioli, tomato basil salsa

  • Jumbo Lump Crab cake | 14

    Tabasco aioli, red cabbage-jicama slaw

  • Signature Queso Dip | 9

    Served with Bavarian Pretzels

  • Fried Brussels Sprouts | 8

    Bacon vinaigrette, dried cherries, Marcona almonds

  • Six Jumbo Wings | 9

    Choice of buffalo, honey-mustard, dry rub maple bourbon BBQ, parmesan garlic

  • Chicken Waffle Sammies | 10

    Maple bourbon BBQ, cheddar, tomato, local greens

  • Loaded Fries | 12

    Pulled short ribs, carmelized onions, smoked gouda, queso sauce, scallions & bacon

  • Chef's Antipasto Board | 15

    Cured meats, artisanal cheese, seasonal veggies, warm flatbread

Soups & Salads

  • Chicken Wild Rice Soup | 5

  • Tomato Bisque | 5

  • Caesar | 8

    Romaine hearts, parmesan cheese, olive oil croutons, classic caesar dressing

  • Spinach & Strawberries | 7

    Bleu cheese, bacon, candied pecans, balsamic dressing

  • Classic House | 6

    Cucumbers, tomatoes, cheddar, pepperoncini, olice oil croutons, choice of dressing

  • Pittsburgher | 16

    Choice of grilled chicken, steak or shrimp, local greens, cheddar cheese, cucumbers, tomatoes, red onions, black olives, boiled egg, french fries, choice of dressing

Housemade Sourdough Flatbreads

  • Kielbasa | 11

    Potato, brussel sprouts, swiss, beer mustard

  • Smoked Gouda | 9

    Roasted tomatoes, carmelized onions, balsamic, watercress

  • Tomato | 9

    Mozzarella & basil, roasted garlic oil

Hand-Helds

  • BBQ Chicken Wrap | 12

    Grilled chicken, maple bourbon BBQ sauce, smoked gouda, pickles, crispy onions, red cabbage-jicama slaw in a roasted red pepper wrap

  • Blackened Boston Cod Fish Tacos | 13

    Candied jalapeno aioli, juelienne vegetables, tomato basil salsa on three flour tortillas

  • Black n Gold Burger | 13

    Cajun dusted, bacon, carmelized onions, horseradish sauce, cheddar on a brioche bun

  • Pittsburgh Reuben | 12

    Kielbasa, swiss cheese, sauerkraut, thousand island dressing, mediterra bakehouse rye

  • Pick-Three Burger | 12

    Choice of 8-ounce fresh angus burger or veggie pattie on a brioche bun topped with lettuce, tomato, + your choice of three toppings: cheddar | swiss | bleu cheese | smoked gouda | jalapenos | baby spinach | PA grown mushrooms | pesto mayo | maple bourbon BBQ sauce | buffalo sauce | horseradish sauce | bacon (+$1)

From The Grill

  • Tomahawk Berkshire Pork Chop | 22

  • Angus Reserve Sirloin | 28

  • Norwegian Salmon | 23

  • Short Ribs | 21

  • 12-ounce Bone-In Filet Mignon | 43

Vegetarian Sides

  • Sautéed Baby Spinach | 5

  • Cheddar Stone Ground Grits | 4

  • Twice-Baked Potato | 6

  • Mac n Three-Cheese | 6

  • Roasted Asparagus | 6

  • Market Fresh Vegetables | 4

  • Wild Rice Pilaf | 4

  • Penne & Marinara | 5

Executive Chef: Patrick Laird | Monday - Friday 6 a.m.–11 a.m. Saturday & Sunday 6:30 a.m. – 11 a.m. | Sunday brunch buffet 11 a.m. – 2 p.m.

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American Bourbon

  • Angel's Envy |

  • Basil Hayden |

  • Bookers |

  • Breckenridge |

  • Buffalo Trace |

  • Bulleit |

  • Calumet |

  • Eagle Rare |

  • Eagle Rare | 10 Years

  • Elijah Craig | 12 years

  • Four Roses |

  • Four Roses Small Batch |

  • Jefferson's |

  • Jim Beam |

  • Jim Beam | Single Barrel

  • Knob Creek |

  • Maker's 46 |

  • Maker's Mark |

  • Old Grandad |

  • Wild Turkey 101 |

  • Woodford Reserve |

  • Woodford Reserve | Double Oaked

Pennsylvania

  • Dad's Hat Rye |

  • Hewn Dark Hollow |

  • Kinsey Rye |

  • Thistle Finch |

  • Wigle Bourbon |

Signature Cocktails

  • Grilled Pineapple Margarita | 9

    Pineapple infused patron silver tequila, triple sec, lime

  • Bourbon Shandy | 8

    Bourbon, IPA, ginger beer

  • Tamarind Sour | 10

    Knob Creek bourbon, amaretto, tamarind, lemon, lime

  • Strawberry Negroni | 10

    Strawberry infused montelobos mezcal, campari, dolin rouge

  • Hickory Smoked Manhattan | 10

    Hickory smoked bulleit bourbon, dolin rouge, angostura bitters

  • Blueberry Thyme Smash | 8

    Blueberry maggie's white rum, lime, thyme syrup, soda

  • Peach Mango Old Fashioned | 10

    Maker's Mark bourbon, peach, mango, apple bitters

  • Spicy Kentucky Mule | 9

    Woodford Reserve bourbon, ancho reyes, ginger beer, lime

  • Basil Black Pepper Julep | 9

    Bourbon, basil, black pepper, mint

  • Violet Lemondrop | 10

    Bombay sapphire gin, housemade violette, st. germain, lemon

American Whiskey

  • Jack Daniel's |

  • Jack Daniel's | Single Barrel

  • Jack Daniel's | Gentleman Jack

  • Koval |

  • New Holland |

  • Rebel Yell |

  • Rough Rider |

  • Seagram's 7 |

  • Tincup |

American Rye

  • Bulleit |

  • Hudson |

  • Jack Daniels Rye |

  • Knob Creek |

  • Michter's |

  • Old Overholt |

  • Pikesville |

  • Redemption |

  • Whistle Pig |

  • Lexington |

  • Woodford Reserve |

Canadian

  • Canadian Club |

  • Collingwood |

  • Crown Royal |

  • Crown Royal | Black

  • Crown Royal | Apple

  • Crown Royal | Maple

  • Crown Royal | Reserve

  • Pendleton |

  • Seagram's Vo |

  • Wiser's | Small Batch

Scotch

  • Chivas Regal |

  • Dewar's |

  • The Balvenie |

  • The Macallan 12 |

Irish

  • Jameson |

  • Teeling |

Japanese

  • Hibiki |

  • Yamazaki |

Executive Chef: Patrick Laird | Monday - Friday 6 a.m.–11 a.m. Saturday & Sunday 6:30 a.m. – 11 a.m. | Sunday brunch buffet 11 a.m. – 2 p.m.

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  • Chicken Fingers | 6

    BBQ, ranch, or honey mustard with choice of french fries or fresh fruit cup

  • Hamburger | 5

    with choice of french fries or fresh fruit cup, add cheese (+$1)

  • Grilled Cheese Sandwich | 5

    with choice of french fries or fresh fruit cup

  • Macaroni n Three-Cheese | 5

  • Angel Hair Pasta | 5

    with butter or marinara sauce

  • Cheese/Pepperoni Pizza | 6

  • Grilled Chicken Quesadilla | 6

Family Accommodations
Tacos, Flatbread, and Pasta
Cocktail Drink
Chef Patrick Laird

Meet the Executive Chef

Chef Patrick Laird steers the helm at Wallace's Whiskey Bar + Kitchen. Acclaimed for his work at Pittsburg hotspots like Nevillewood and Common Plea, our executive chef joined us in April 2017. He soon revolutionized Wallace's menu by adding upscale yet approachable dishes, inspired by the neighborhood's diverse history and urban flair.

Cooking