Joey Hilty, Owner and Chef; Emily Slagel, Co‑Owner, The Vandal
- Reese Randall
- Aug 1
- 3 min read
The Vandal
4306 Butler Street, Lawrenceville
412.251.0465; thevandalpgh.com
On the Menu:
Inspired by French and Mediterranean ingredients, the menu exudes seasonal fare with a focus on fresh vegetables and seafood for a light and flavorful bite. The unique week-to-week curation of the menu provides new dishes to try as part of the evolving experience. The wine bar menu offers a varied selection of natural wines, cocktails, beer and cider to perfectly pair with the eclectic cuisine.
What led you to open The Vandal?
J.H.: Deciding to open a restaurant was born out of a passion during a point in my life when I wanted to try something new. I came up with the name because it’s not super-masculine. I was 27 years old at the time we opened, and I was a different version of myself then. It’s crazy to believe we’re going into our ninth year.
E.S.: We wanted to shake things up in the industry and we were super-young and ambitious and a little naive to take this on. Youthful rebellion led to a balance in our lives.
J.H.: And like anything, a restaurant should evolve, so it’s important to make it feel worth it for our customers. The restaurant continues to reflect our sensibilities.
Who has influenced this decade-long best friend duo?
E.S.: I come from a fashion and retail background and use this knowledge to influence the aesthetic of our photography, website and overall design of the space. These key elements are the first introduction to the restaurant and it’s our goal to pull customers in and tell our narrative.
J.H.: I was raised on the Food Network channel. I’d tune in to see chefs doing their thing. My thing was that I always wanted to be an artist. Food is something I get to be creative with and to be a kind of artist where my craft of a product is immediately consumed. I’m inspired by bistros in France and Italy and their amazing menus.
Do you incorporate locally sourced ingredients?
E.S.: We’re able to draw from regional vendors, which is great.
J.H.: The seasons give us a natural direction with ingredients we need and when. We’ve sourced peppers, strawberries and herbs, for example, from COLDCO Farm in Verona.
What’s a quick meal you prepare at home?
J.H.: My wife was vegan and now a pescatarian, so I make a good amount of seafood with roasted veggies and a lot of pastas. I’m also big into sandwiches—a grilled cheese on white bread is basic, but so good.
E.S.: I cook at home with my boyfriend and we love food. It’s probably one of the first loves of my life. I grew up in a Pittsburgh Italian family, so I keep it rustic and simple.
What tool can’t you live without?
J.H.: The Vitamix, which does a lot of the legwork and makes sauces ridiculously smooth, especially purées. I also love our combination oven. We purchased it a few years ago and it changed everything.
What is your favorite dish at The Vandal?
J.H.: Our duck breast with skin on, with a parsnip purée with molasses, cinnamon and apple butter sauce topped with brown butter apple crumble.
E.S.: My personal favorite and timeless Vandal dish is our steak tartare. It’s kind of what we’re known for.
Other than The Vandal, where is your favorite place to eat in Pittsburgh?
E.S.: Unanimously it’s Dish Osteria and Bar in South Side. It’s a no-brainer.
What’s your favorite go-to ingredient?
J.H.: Coastal and punchy vinegars and lots of acid. I love the combination of these. And duck—we tend to have that on the menu a lot of the time. I love texture and will always work in a balance of crunchy, sweet and savory.
What’s the next big food or dining trend?
E.S.: The trend toward a more responsible society is where we are headed with plant-based options, beef consumption and farming will continue to trickle down to our restaurants.
J.H.: I think larger restaurants are going by the wayside, and smaller neighborhood spots will start popping up for a more personal experience.
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