INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Christian Fyke, Founder
Rivertowne Pour House
Rivertowne Pour House
312 Center Rd., Monroeville; 412.372.8199,
myrivertowne.com
On the Menu:
A distinctive, local microbrewery offering 18
in-house drafts on tap and a full-service bar.
The menu is casual, serving traditional pub
fare including sandwiches (Reuben, Italian,
Steak and Beer Cheese and Chicken and Beer
Cheese), tater tots with a twist, and bar snacks
such as soft pretzels and nachos with home-
made beer cheese. Conceptual and signature
beers are created using a state-of-the-art
brewing process and fresh ingredients. A
few signature beers including Hala Kahiki,
Grateful White and RT EZ along with brand
new releases like Jump! IPA, Float Trip and
Hazy Morning. Seasonal beer is also offered,
from an Oktoberfest and a Schloppy Monster
(Double IPA) to a Rudolph’s Red (23 IBUs).
There’s always something new brewing.
What led you to open River-
towne Pour House?
I would play “restaurant” as a kid.
I grew up in Penn Hills and our
neighbors owned a restaurant
on Rodi Road, which piqued my interest in the
industry. My dad, George, also had his own
business selling hearing aids and that got me
excited to open my own business someday. I
enjoyed going out to eat with family, and in college
Q A
I worked part-time at restaurants. My roommate
was part of a beer-of-the-month club. I started
traveling and went to breweries—this allowed
me to explore the world of beer. After graduating
from Grove City College with a degree in politics
and business, I went to work at Disney World in
Florida for a few years. I worked at their yacht
and beach restaurant and the Rain Forest Café.
Living in Florida made me want to open a place
where people could get good beer. However, the
beer scene there was horrible at the time, so I
worked my way back to Pittsburgh and opened
the Rivertowne Inn in Verona in 2002. In 2007,
we opened the Rivertowne Pour House in
Monroeville.
How do you decide on the menu?
I started cooking in the kitchen and now I’m no
longer part of the preparation. I work with the
managers and use input from employees. Our
culinary lead, Kevin, provides feedback and crafts
specific recipes—and sometimes I throw down a
challenge to