Box absent the fond recollections you experienced of the outdated Pusadee’s Backyard.

When owners Watcharee Tongdee, Bootsaba Tongdee and Michael Johnson closed their virtually 10 years-old small business in late 2017 for remodeling, they shut the e book on that chapter of the Upper Lawrenceville cafe. Their reimagined Pusadee’s Backyard garden, framed by its contemporary menu perspective, new making development and thoughtful structure alternatives, is ripe for new reminiscences. It could possibly have taken them more than a few decades to get from there to in this article, but what they opened in January is incredible.

Bootsaba Tongdee is the restaurant’s key chef. Family members matriarch Pusadee Tongdee, 79, is on-internet site just about every working day making ready hung lay, all the curries, nam priks and lunch for the kitchen area crew. Johnson and Watcharee Tongdee insert to the restaurant’s culinary voice. The rest of the kitchen staff are a talented bunch. Jointly, they’ve designed a honed-in menu of multi-regional and homestyle Thai dishes, and, for the most portion, they’re not taking part in it Pittsburgh-harmless.

The menu is the great measurement — major more than enough to present plenty of options to assemble a fairly epic shared supper nonetheless easy to navigate for a effectively-well balanced, restrained meal. I discovered practically all of the dishes I experienced to be very well-composed, layered and nicely-executed in composition and cookery — so a great deal so that you will have a tough time deciding on your favorites.


A person of the kitchen area updates is an array of tao charcoal grills. That open up-hearth system of Thai cookery, which works by using lengthy- and sizzling-burning rambutan charcoal, produces many of the restaurant’s star dishes.

There are crispy, juicy, sweet chicken thighs that make a great entry position for people who may perhaps be a very little tepid about approaching a menu much more specific than what you may well find at your neighborhood Thai restaurant. Grilled Humboldt large squid, served with lemongrass, chili and garlic sauce, eats like a steak rather than the little ovals or tentacles you generally image. These large cephalopods, which can be 5 feet long and weigh more than 100 lbs, are not frequently identified on menus all-around in this article. Lemongrass pork meatballs, 1 of just a couple holdovers from the old cafe, are vastly enhanced by cooking around stay coals. A new addition, Wagyu beef with butterhead lettuce, is a enjoyable alternative, way too.


Lemongrass pork meatballs

But if I experienced to select one beloved dish from the tao grills, it would be pork tummy with what is billed as caramel sauce (it is soy-and oyster-sauce major and energetic with garlic and chili). Unctuous fats and melty meat are bathrobed in smoke and punched up by sweetness, warmth and umami from the caramel. “This is the ideal pork tummy I’ve had in a really long time,” claimed a effectively-traveled mate. Never forget the tender-crisp greens that come with the pork (or with any dish the vegetable cookery at Pusadee’s Garden is exemplary and a thing I’d really like to see come to the forefront a lot more typically).



Local architecture agency mossArchitects did masterful function transforming the authentic Pusadee’s Backyard garden making — where by indoor eating never ever was a attract — and a long-standing but neglected neighboring making into an intimate, subtle space neatly sectioned with 5 gracefully appointed eating rooms, each with its individual tranquil shade scheme and style and design. The two properties are linked in the entrance by a newly developed, sophisticated entrance arcade. Its dim, shiny concrete ground and the extended chain of glass home windows overlooking the new backyard with each other spark changeover from the hubbub of Butler Road into the tranquil cafe. On the considerably facet of the inside is an open kitchen area inside of, as you’re passing from one particular aspect of the cafe to the other, you can notice the staff of cooks at work (and, if you stay late sufficient, get a minor jealous of what appear to be scrumptious personnel foods). In the course of the restaurant, picture home windows supply sightlines to the back garden.

The most effective perspective of the backyard garden is from the new glass-box bar in the much still left corner, which is a fantastic put to have a drink and a snack. Pusadee’s Backyard now has a liquor license — but really don’t fret about the reduction of one more BYOB restaurant, simply because the bar program built by Johnson and lead bartender Curran “Curry” Dewhirst is a triumph. Dewhirst has flown underneath the radar in Pittsburgh’s craft cocktail neighborhood. At Pusadee’s, his choice of bespoke and riffs on typical cocktails warrants significant praise, locating a extensive berth of layered, nicely-developed offerings that often study as a small also sophisticated or sweet (or both of those) but generally drink well balanced. Beer drinkers — and this is a delicacies that pairs well with beer — will appreciate the 12-tap, mainly local range, as perfectly as a neatly curated reserve bottle listing. Johnson has also curated a outstanding wine checklist that involves a grand collection of international bottles as effectively as a deep by-the-glass program.


After the restaurant settles much more deeply into its rhythm, I’d really like to see a limited late-night time menu at the bar. This way, they can nevertheless supply dishes these as Street Noodles #1, a holdover from the old Pusadee’s and a popular dish at Johnson and Watcharee Tongdee’s other restaurant, Noodlehead ideal now, it feels square-peg-spherical-hole-ish on a menu so rooted in regional cooking. As nicely well prepared as it was when I purchased it on a single pay a visit to, I’d skip it in favor of more extraordinary choices these types of as tumble-off-the-bone lamb shank in abundant, warmly spiced Massaman curry or a bone-in small rib Panang curry with textures from a practically caramelized exterior to meltaway meat. Then there’s the crisp pores and skin and meaty, juicy and (just a very little) briny flesh of grilled Pacific amberjack. It is topped with tart, savory and aromatic a few-chili, tamarind and garlic sauce with a heat that builds as you eat it. It is a light dish that eats like a significant one, and an additional set of flawlessly cooked greens rounds it out.

Inside all of this is the eponymous yard which is a lot more modernist than its earlier lush iteration. Julie Kachniasz of Ground Tales built the patio structure and even in its first season — a backyard garden normally takes several years to develop into alone — the area is by now a person of the most attractive sites in Pittsburgh to have an al fresco supper. Jeff Pierce and Tom Bedger of Toadflax keep the at any time-changing garden and all inside floral plant shows.


Lamb shank in massaman curry

As exceptional as Pusadee’s Yard is just a several months into its reinvention, there is space for advancements that would provide to hone the establishment from anything which is peak Pittsburgh into a vacation spot that deserves a put in the countrywide conversation.

Two are lingering basic safety safety measures introduced about by the COVID-19 pandemic: I’d get rid of the QR codes and transfer again to paper menus. It could appear to be like a bit of a quibble, but I don’t want to scroll by different home windows to uncover what I’m searching for or consider my cellular phone out just about every time I want to order a cocktail or another glass of wine. There’s a place for digital menus in our new restaurant entire world, but it is not as a minimal sq. of dots, dashes and blots plopped on a handsome wooden desk in a stylish institution these as Pusadee’s Yard. I did not dig that I have to pack up my have leftovers like I’m at a rapid-casual cafe, either — shoveling them into packing containers and stacking them at the conclude of the table when they could in its place be packed and held in the kitchen area until eventually the end of the food.

Supplying “share” plates the measurement of coasters is another challenge at way way too many Pittsburgh eating places — Pusadee’s Backyard doesn’t stand alone in this — but when serving meals designed to be shared, there ought to be plates to match. Pacing can be a little bit off, way too. On one particular visit, the grilled things arrived moments just after we begun little plates (of which the roti with sweet potato and shredded hen in yellow curry was a real standout). Acquiring more than enough persons to effectively personnel a restaurant correct now is hard throughout town this restaurant is no exception, but I do hope that company will tighten up a little bit more than the subsequent handful of months.


Mushroom laap

I’m curious to see how Pusadee’s Garden evolves from below. I realize that the Tongdees and Johnson have to modify for the truth that a good phase of Pittsburgh diners may well not be inclined to delve outdoors their ease and comfort zones, and that many are coming in with expectations and favorites from the outdated Pusadee’s. But I also assume the Tongdee family members could further share their culinary roots with a couple of dishes if they wished to — and a great deal of us would be thrilled for the prospect to embrace it. The menu will ebb and move fairly with the seasons, and this may possibly offer a house to experiment with new offerings for case in point, the pomelo salad I experienced in February offered the option to get a very little further into bitter flavors, especially because you can not get a steady provide of excellent pomelo listed here. In the exact same vein, the menu staple nam prik noom could use a little bit of sour, acid or pungency to spherical out its smoke-ahead taste.

Pusadee’s Backyard now is Pittsburgh’s most thrilling restaurant opening in many years. And what they’re doing is doing work — Pusadee’s Garden has been the toughest reservation in city since the instant it opened and that exhibits no indication of allowing up (idea: the restaurant holds back again a handful of places and you can score a working day-of table or bar seat by demonstrating up early). It also is so very near to remaining an out-of-this-globe memorable practical experience. Why not lean into that just a little more?

5321 Butler St., Lawrenceville 412/252-2683,