The Dish: RBG Bar and Grill
Holly Tonini RBG Bar and Grill
Holly Tonini
RBG Bar and Grill is located inside the Park Inn Hotel in North Union Township.
Executive Chef Tim Karl and General Manager Jane Sawka
Pictured is a full complement bar at RBG.
The Aces, is one of several card groups that meet at RBG to use the space to play. Today, Maryann David, Irene Check, Helen Nypaven, Rita Rutter, Sophie Capan, Ellen Coville, Shirley Peccon and Fran Mulich are playing 500 Bid.
Uniontown’s Premier RBG Bar and Grill is the go-to spot for those looking for healthy, fresh and gourmet meals to satisfy their appetites.
Possibly one of the most unique aspects of the menu, from 11 a.m. to 2 p.m. RBG offers a $10 express lunch as a convenience for those on a short lunch break, but not keen on settling for the drive-through.
“We feel that since people are on their lunch break, they need to get in and out faster,” said manager Caitlin O’Connell. “So we’ve developed a quick and low price lunch option that includes the choice of one of 10 meals, which include a drink and a side.”
O’Connell said the express lunch has proven to work out well for the restaurant since it’s surrounded by close-by businesses.
The menu includes six sandwich options, two wraps and two salads. O’Connell said the express menu was created to portray RBG’s reputation for variety on a smaller scale. The menu features a Hawaiian wrap for those wanting to try something new; a dijon chicken sandwich made with caramelized onions, swiss cheese, mixed greens and garlic dijon aioli, all placed on a pretzel bun; a BLT chopped salad and chef salad for those skipping carbs; and a mix of sides to choose from including cottage cheese, fries, soup of the day or fresh fruit.
Catering to the dinner crowd, RBG offers sandwiches, soups and salads, pasta dishes, breakfast plates and “local favorites.”
Although there is a lot on the menu to catch a customer’s attention, Executive Chef Tim Karl said the “create your own burger” option is among the most popular sellers.
“Our burgers are made from a mixture of sirloin, brisket and ground chuck that offer some unique flavors and enhance the quality of our burger,” he said.
The 8 oz. portion can be topped with a number of toppings including bacon, a fried egg or even avocado. RBG also offers five different sauces from which customers can choose including a sriracha aioli, cilantro pesto or a chipotle mayo.
From the “local favorites” portion of the menu, customers can choose from barbecued ribs, an omelet made-to-order, grilled salmon or a good old-fashioned 14-ounce or 10-ounce steak, which can also be paired with a gourmet sauce.
But the dinner menu at RBG wouldn’t be complete without the chef’s choice nightly specials.
“We look to see what ingredients we have fresh on hand to use,” Karl said, adding that the nightly special is always different and usually features a fun theme such as Asian or Mexican.
Even the sides at RBG are not your basic side salad or fries. Customers may be surprised to see tater tots on this part of the menu, but won’t be surprised to see that RBG discovered a way to make even tater tots gourmet.
The “truffle tater tots” are made from parmesan cheese, dijon mustard and truffle oil, and have become a customer favorite. Karl said the truffle oil comes from the oil of a wild mushroom and offers an earthy, well-balanced taste.
Other side options include sweet potato fries, stir-fried veggies or macaroni, which is also made from the truffle oil with a mix of three cheeses and mushrooms.
Being sensitive to concerns for allergies and the need for vegan/vegetarian options, O’Connell said some options are available such as the black bean veggie burger and gluten-free pasta.
RBG also cuts all of it’s own steak and salmon in-house, offering guests more of a “chef’s touch.”
All rolls and breads come from a local bakery, while meals are made from fresh, seasonal and local ingredients as much as possible.
RBG also offers “Daily Happenings,” which General Manager Jane Sawka says change quarterly. The happenings include daily specials such as “wine flight Wednesday,” which offers three 3-ounce glasses of wine for $12. “Tequila and taco Tuesday” offers guests $1.50 off of a fish taco and/or a tequila cocktail. Catering to children, Sunday is family night during which one free kid’s entree is offered with each adult entree.
And for those just wanting a few drinks at the bar/lounge and a snack, RBG has devised a “small bites” menu, with all five current options for $8 or less. Sawka said the biggest hit on this menu has been the “bang bang shrimp.” The dish features fried shrimp with sriracha, Asian slaw and a special “bang bang” sauce.
“The bang bang shrimp has been so good, we will probably add it to our regular menu,” Sawka said, adding that the small bites menu gets reinvented every month or two.
And speaking of the bar, RBG offers a full bar with an array of red or white wine served by the glass or bottle, four taps for beer and at least 25 varieties available by bottle including craft beer and signature cocktails.
The Sunday brunch has also garnered quite a bit of attention with its chef-made omelets and waffles, chef-carved applewood smoked ham and a buffet featuring sausage, scrambled eggs and other breakfast options. Lunch choices for brunch include soups, salads, vegetables and pasta. Mimosas are available after 11 a.m.
On the regular weekly breakfast menu, other unique meals to start off the day can be found.
The southwest eggs Benedict includes poached eggs atop grilled biscuits topped with pulled pork and hollandaise sauce. For those with a sweet tooth, the s’mores waffle features a graham cracker and chocolate chip waffle topped with marshmallow fluff and drizzled with chocolate sauce. Other options include a classic breakfast with two eggs, meat, potato and toast and a healthier option of one egg, an English muffin or toast and fresh fruit.
Events are RBG include a daily happy hour from 5-7 p.m., boasting half price apps, mixed drinks and wine. Wednesdays feature an open jukebox night from 7-10 p.m., and Thursdays welcome D.J. Paul McGrady from 7-10 p.m. Live entertainment from local bands is featured on Friday’s from 9 p.m. to 1 a.m., and on Saturdays until about 12:30 a.m.
The RBG Bar and Grill hopes to incorporate even more fresh and local ingredients into their menu moving forward. Karl said an herb garden was planted this past spring, which he is hopeful to use this summer for a fresh touch in the kitchen.
RBG Bar and Grill can be reached at 724-437-0299, and is located at 700 West Main St. in Uniontown inside the Park Inn Hotel.
Hours are from 6 a.m. to 2 p.m. Monday – Sunday for lunch, with brunch from 10 a.m. to 2 p.m. on Sunday; Dinner served from 5 to 10 p.m. Sunday-Saturday. The bar is open until 11 p.m. during the week, and until at least 1 a.m. on weekends.