Industry Public House is pretty much the first gastropub I have come across in Pittsburgh. This is shocking, because I have been here for more than 9 months and I couldn’t go more than 9 blocks in the last city I lived in without coming across one. And, as much as I tired of every new gastropub’s attempt to find unique craft beers and craft burgers, I must say I was happy to find both at Industry Public House.
So, with a Bell’s Oberon to drink, I went ahead and ordered their Farmed Out Burgher. And no, that is not a typo. Because I live in Pittsburgh. Get it? Alas, this burger came topped with white cheddar, wild boar bacon, a fried egg and BBQ sauce. I ordered medium-rare, got some fries on the side and also made sure to confirm with the bartender that there would be no vegetables on my burger. Alas, I made the fateful mistake of not confirming that there wouldn’t be a pickle on the side, because lo and behold when my burger arrived I found one. And not only was it on the side, it was atop numerous fries now soaked in pickle juice that would have to be sacrificed to the white walkers.
But once I got past this, I found myself face-to-face with an exquisitely prepared burger. The egg was nice and runny, the bacon was crispy (and just like any other bacon despite originating in a wild boar) and the meat was nice and pink inside. It was also so juicy that I wished I had a Burger Lift and was relegated to placing the burger atop my fries between bites. And while the burger was prepared perfectly, it also came with a price I had once grown used to at such establishments. The only difference, I suppose, is that I expect to pay less for such a burger in Pittsburgh than I did in Los Angeles. Yes, I know this is biased, but it is how I feel and I stand by it.
So while Industry Public House did treat me well, I also recognized that it couldn’t be a regular eating establishment for me. Unless, of course, I get a hankering for great preparation at an equally great price.
