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PALLANTIA

CELEBRATE YOUR NEW YEAR'S EVE AT PALLANTIA

ENJOY A ONE OF A KIND MENU PREPARED BY OUR EXECUTIVE CHEF JUAN GONZALEZ, JUST FOR NEW YEARS EVE!  IT WILL BE $85 PER PERSON AND IT INCLUDES A FLUTE OF CAVA ON US!

MENU AND DETAILS AT THE BOTTOM OF THE PAGE

Come Together. Eat Local. Savor Spain.

Pallantia is a neighborhood restaurant that brings Authentique Spanish tapas to the heart of Shadyside. Eating tapas style is a social experience, sharing food and good times.

Our Executive Chef & Co-Owner Juan Gonzalez, Attempts to recreate centuries of traditional Spanish cuisine utilizing the best local product that Pittsburgh has to offer, While also importing key ingredients from Spain for an more authentic experience and taste...  our menu changes regularly... So you never know when your favorite tapa will go off the menu!

 

Follow us on social media

Instagram: Pallantiapgh

Twitter: Pallantiapgh

 

Phone

(412) 621-2919

 

Location

810 Ivy Street
Pittsburgh, PA 15232

 

Hours

M Closed
T- Sa 5p–10p
Su 4p–9p

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Our Owner and Executive Chef is committed to cooking authentic, fresh & unique Spanish cuisine

 

 

CHEF & Co Owner JUAN GONZALEZ

Is a fearless Executive Chef that hails from Puerto Rico and brings with him an impressive culinary lineage of Latin and Spanish food. He began honing his skills in some of Puerto Rico most popular hotels and restaurants including The Hotel San Juan, Pepin’s Café and Tasca. This up and coming Chef would then go on to cook to at such prestigious Clubs like Snowmass Club, Aspen Co. Ocean Reef Club, Key Largo, Fl. The Homestead Hotel 1766, VA. The Riviera Hotel, Palm Springs Ca. As well as on board of the U.S.S. Pride of America ,Hawaii. Later on he was fortunately enough to work closely under Executive Chef Alex Rosado and Corporate Chef Luis Pous at the Little Palm Island Resort in F.L. Keys.

Chef Gonzalez has become a force to be reckoned with his seasonal and local inspired combinations and bold flavors. Joining us at Pallantia to bring an authentic taste of Spain to Pittsburgh.

 

Reservations

Call (412) 621-2919 from 2p – 10p daily, or book online with OpenTable.

Reservations are recommended for parties of 4 or more.

Walk-ins in the bar area are welcome!

 

Large Parties:
For parties of 7 or more and for Private Events, please call the restaurant at (412) 621-2919 to book your reservation.

 

No Show Policy: 

Please note that we hold reservations for 15 minutes.

If you are running late, please call and we will do our best to accommodate your changing needs. 

Make a Reservation

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NEW YEARS EVE MENU $85 PER PERSON

TWO SEATINGS:

6PM AND 9PM

1st Course

Lobster + Shrimp Bisque

Argentinian Pink Shrimp |Brandy Crema | Tostada

Crema De Calabaza Rostizada

Roasted Pumpkin Soup | Seasoned Pepitas | Liquid Crème Fraiche

 

2nd Course

Ensalada de Cabra

Spanish Semi-Ripened Goat Cheese | Preserved Shallots | Zucchini | Spiced Almonds

Serrano Ham & Manchego Cheese

Baby Kale ~ Watermelon ~ Candied Pecans ~ Grain Mustard Dressing

 

3rd Course

Succulent Kurabuta Pork Belly

Quince BBQ |Sweet Chorizo Succotash | Pineapple Hot Sauce Foam

Spicy Clam Bowl

Kumato Tomato Jus| Leeks | Chiles

 

4th Course

Paella Campestre

Sofrito | Chicken | Morcilla | Saffron | White Wine | Bomba Rice

Saffron Butter Poached Lobster

Truffled Malanga Puree | Caviar Beurre Blanc | Apple Crisp

 

5th Course

 

Spanish Chocolate & Toast

Crusty Bread | Arbequiña Olive Oil | Alfalfa Sprouts

 

Crema Catalana

Winter Berries Compote | Pear | Mint Chiffonade | Citrus Essence

                                                                                                                                                               

 

                                                                                                                                                                                       Juan Gonzalez

                                                                                                                                                               Executive Chef