A locally-sourced, exquisite seasonal chef’s tasting experience by Executive Chef David Bulman
Seasons is a New-Modern American restaurant committed to providing a locally-sourced chef’s tasting menu and a unique dining experience for our customers. Our ingredients are sourced only from the Mid-Atlantic and the Northeast region and the majority of our ingredients are from southwestern Pennsylvania, supporting many local farmers, craftsman, and businesses in the area. We DO NOT compromise this ethos, and instead we embrace it by changing our menu in accordance with the natural rhythms of nature and the seasons of our region.
About our Chef:
Chef David Bulman is a graduate of Le Cordon Bleu cooking school. David has worked at some of the top restaurants in the country including Bona Terra, Pittsburgh, and The French Laundry, Napa Valley and interned at equally revered restaurants such as Alinea in Chicago, and Blue Hill at Stone Barns in New York.
Hours of Operation:
Evenings Only: Thursdays, Fridays, and Saturdays. 5:30PM – 10:00PM
Q: How many courses are in the tastings?
A: Our dining experience will consist of a variety of sized courses ranging from one-bite snacks, small plates to large plates. For the short-course offered on Thursdays, it can range between 5-7; for the Standard experience, it can range between 7-10; and for the VIP grand tasting, 8-11 (VIP will have enhanced ingredients).
Q: How long should we expect our tasting experience to last?
A: We strive to maintain a goal of 1 1/2 hours to 2 hours for our Standard course tasting experience. We have had our share of timing challenges since our opening but we continue to work diligently to achieve a consistent target of this time frame.
Q: Is tipping included?
A: Seasons is a no-tipping restaurant and hospitality is included. Our course pricing reflects this and our staff is compensated a fixed wage to provide the same, high quality standard of service for every customer and dining experience. If you wish to tip extra for our servers for your dining experience, our staff appreciates the gesture and welcomes our guests to do so at their own discretion.
Q: What if I have dietary restrictions or if I don’t like to eat certain types of foods?
A: Prior to your day of reservation, please feel free to notify our restaurant of any dietary restrictions or foods to avoid. We will do our best to accommodate all requests and we will notify our guests in advance if we cannot meet their expectations.
Q: Can you tell us what you will be serving for the date of our reservation?
A: Consistent with the spirit of an ‘omakase’ style tasting menu, we strive to find the best seasonal ingredients and ask our guests to explore their palete with Chef Bulman’s culinary creations. For this reason, we do not disclose our menu ahead of time, even on the day of service.
Q: Why do you charge a cancellation fee?
A: Given our limited seating and the length of our dining experience, last minute cancellations and no-shows have a significant adverse impact on our restaurant. Therefore, cancellations made within 24 hours of reservation for parties of 4 or more will be charged a cancellation fee of $25 per person.
List of Our Purveyors:
We source exclusively from our local farmers and purveyors in our region and include the following vendors:
Who Cooks for You Farm
Penns Corner Farm Alliance
East End Food Coop
Goat Rodeo Farm & Dairy
Farmers Market Coop of East Liberty
J.L Kennedy Meat Stand
Trickling Springs Creamery
Jamison Lamb Farm
No listed number
Mill Creek Trout Farm
JQ Dickinson Salt
Logan Family Farm
Serenity Hill Farms