Last Updated on March 14, 2019 by Angie
Disclaimer: We were hosted for this experience. Our site uses demographic data, email opt-ins, display advertising, and affiliate links. Please check out our Terms and Conditions. Pricing, operating hours, or menus may have changed since our initial visit and may not be reflected in subsequent updates. Please confirm these directly with any business or attraction prior to visiting.
The Runner Stone Mill House restaurant at the Pittsburgh Airport Marriott hotel is an excellent addition to the Pittsburgh hotel dining scene. While it's relatively easy to find good hotel dining in the downtown area, as you move outside the city limits it definitely becomes trickier.
Luckily, the Runner Stone Mill House hits all the right points to help fill this void.
It's got a sleek, modern decor with different seating options ranging from high tops to more intimate lounge-style seating, and it's got a great craft cocktail list and a seasonal dining menu that uses fresh, local ingredients with lots of house-made touches.
Recently Renovated to Stand on Its Own
One of the first things we noticed and liked about the restaurant space is the different seating options- all a part of a recent renovation to help the restaurant stand out from the rest. We chose a cozy, quiet spot in the corner with couches and a low table.
We started off with a glass of malbec and their take on a rum runner that included a mix of coconut rum, grenadine, Kahlua, and Luxardo. It was a delicious and interesting variation on a rum runner that tasted like a chocolate covered cherry with coconut (not your traditional rum runner ingredient list, but we loved it all the same!).
For an appetizer we chose the antipasto platter, which included a selection of cured meats (several of them cured in-house), cheeses, house-brined olives, crostini, and house-made pickled veggies.
The cured meats included a delicious soppresata that's made in-house that was just a bit spicy and perfectly seasoned. The pungent pickled veggies included carrots, beets, and cauliflower- the carrots being our favorite as they were the most unique and intensely flavored with the pickling spices.
The platter was a ton of food and would be perfect for sharing with a large group.
Taking Hotel Dining to a New Level
For entrees we chose the pasta a diablo and the grilled cheese sandwich. The pasta a diablo utilized the same house-made soppresata that appeared on the antipasto platter, and it gave the pasta a perfect amount of spiciness and richness.
The tomato sauce was loaded with banana peppers and veggies that provided texture and sweetness. The grilled cheese sandwich was billed as “The Ultimate Grilled Cheese” on the menu.
The reason? It contained three different kinds of cheeses as well as a fig jam. When we see something unique like this on a menu, we just have to try it- and we're so glad we did.
The gruyere cheese melted nicely and filled in all the nooks and crannies, while brie provided a creaminess and an aged cheddar added a nice tanginess. All of this was topped off with a generous layer of sweet fig jam- the perfect counterpoint to all the rich cheeses.
The sandwich was served on thick brioche, and it was buttery and golden brown on the outside.
If pasta and grilled cheese aren't your thing, there are plenty of other options on the menu including salads, steak, ribs, chicken, and fish. We also like the fact that the menu changes with the seasons (head in this month and next for an Oktoberfest-themed menu).
For a from-scratch meal or a unique craft cocktail before or after your next flight, check out the Runner Stone Mill House restaurant- you won't be disappointed!
We'd like to thank our friends at the Pittsburgh Airport Marriott for hosting us. As always, all opinions are our own. To book your stay at the hotel, click here to book directly or click here to book on Booking.com. To read our Pittsburgh Airport Marriott review, please click the previous link.