What are the opening hours?

Wednesday 4am - 8:30pm Thursday 4am - 8:30pm Friday 4pm - 8:30pm Saturday 1pm - 9pm Sunday 1pm - 5pm

Comfort & Spice

Home
United States
Pittsburgh, PA
Comfort & Spice

Inside of Hazelwood Brew House. Serving food designed to pair with beer.

08/23/2026

A huge thank you to all of our new and returning customers. The support this past week has been incredible, and the praise has honestly been overwhelming.

We just had the best week of window sales in Comfort & Spice history, which means the dragon is alive and well and apparently very, very hungry.

In an effort to keep feeding it, I was back in the kitchen early Sunday morning making cold sesame noodles for the afternoon lunch crowd, and managed to dump a couple of gallons of boiling water down my neck, chest, and abdomen.

The good news: I will be fine. It may slow me down for a day or two, but I’ve had plenty of burns over the years, and this one just happens to be the biggest.

There is probably some cosmic joke in the fact that I’m an Aries, a fire sign, my last name Vann means water in Norwegian, and after years of performing with fire, it was boiling noodle water that finally got me.

In the meantime, thank you again for keeping us busy, cheering us on, and giving this dragon plenty to eat. We are grateful, a little singed, and very much still cooking.

08/03/2026

People kept asking, so here we are.

The Comfort & Spice merch page is live. Tees and hats in red, ivory and black, including the very stealthy black-on-black dad hat.

A little something to remember us by between meals. Shop through the link in bio.

07/26/2026

You asked for potatoes.

We made them Comfort & Spice style.

🥔 Fingerling Potato Waffles are on the menu starting today. Crispy edges, fluffy centers, finished with olive oil, flaky salt, cracked pepper, and served with ketchup because sometimes the classics deserve a glow-up.

Come and get a basket today.

Hazelwood Brew House | Pittsburgh

07/13/2026

Every pan of mac & cheese that comes out of the Comfort & Spice kitchen starts with a lesson learned around a Thanksgiving table in the early 2000s.

My friend Adam Shepard taught me how to make our Mac and Cheese. At the time, it was just another holiday cooking with a friend.

Years later, when I was launching Comfort & Spice, I listened to Michael Ruhlman’s The Making of a Chef while I cooked. Halfway through, I realized the one of the culinary students whose journey the book follows was Adam.

I’d known him for years. I knew he’d graduated from the CIA. What I didn’t know was that he’d quietly been living inside one of the best books ever written about becoming a chef.

That was Adam. Quiet, generous, and never one to lead with his accomplishments.

The mac & cheese has become my own over the last twenty years. Different cheeses. Different seasoning. Bigger batches. But every pan still begins the same way: butter, flour, milk… and a lesson from a friend.

Thanks, Adam.

TheMakingOfAChef CookingIsShari

04/29/2026

We left the Hazelwood Brew House! Briefly.

Second time out with this crew and it keeps getting better. Big thanks to Alex Trader from for hosting at . Tuesday night—our bus driver’s day off. We weren’t brew house, but somehow still ended up another one!

What PGH | MFG is building is the real deal. They’re connecting Pittsburgh’s manufacturing world in a way that actually goes somewhere. Less panel, more people. Less talk, more traction.

Wild that we’ve been a few blocks from Hazel Grove this whole time and hadn’t crossed paths. Great to finally connect with Anil and the crew and break that streak. Neighborly link-up long overdue.
Looking forward to doing more together on both fronts.

04/27/2026

Chef Toby here, I was born in Sarasota, Florida. Arguably the carney capital of the world.

I like to position myself as a New York sophisticate. But if we’re being honest, I grew up around show people, county fairs, and guys who could spot a mark from 50 yards. I learned early what it meant to be “with it.”

Fast forward to Comfort & Spice at the Hazelwood Brew House, and for months I’ve been hearing the lore of the NFL Draft. You’d think it was a slow-moving tsunami. Schools closing. Travel alerts. “What about the crime?” The whole thing had a whiff of biblical.

Then came the opportunists. Vendors stacked up near the perimeter. Restaurants staffing to the rafters. Everyone expecting the locusts. Here’s the part I recognize in my bones. The NFL isn’t just a league. It’s the greatest operation since John Ringling.

If you’ve ever been to a proper fair, you know the trick. You don’t let people wander. You keep them on the midway. You control the flow, the food, the drink, the spend. You make leaving just inconvenient enough that they don’t.

Same playbook here. Inside the official footprint, beers pushing $25 and lines wrapped around themselves. Outside? A lot of hopefuls waiting for a wave that never quite broke.

We did fine. Better than some of the vendors who got hit hard. But it was a reminder. Spec work is a gamble. The house usually wins.

I did meet a guy from Chicago who’s made a hobby of hitting draft cities. Five and counting. His whole thing is escaping the bubble to find the real place. He liked Pittsburgh. Said it had teeth.

He also said the same line gets sold every year. “We’re going to bring all this business to your town.”

Maybe they do. Just not where you think.

There’s a lesson in there for anyone running a small operation. When the midway rolls into town, know whether you’re inside the fence or outside it. Very different economics.

04/23/2026

Game on!

We’re stacked and rolling for the NFL Draft. If you see a mountain of buns, you’re in the right place. On the North Shore brewing and at all weekend!

Tonight’s lineup:
NC pulled pork (vinegar, pepper, no nonsense)
Korean pulled pork
Buffalo chicken sandwiches
Mac & cheese doing what it does

Come hungry. Move fast.

BuffaloChicken MacAndCheese PittsburghFood PGHFood

04/14/2026

We’ve sold out the last two Saturdays—yeah, that actually happened. Apparently that’s worth a one-star review. Best night ever. We’ll take it.

AND—we’re here to make LOTS more.

Loaded, layered, and carrying everything we throw at it: Chicken Chili Mac Beef Chili Mac Korean Pulled Pork & Mac Korean Pork Belly & Mac Brat & Mac …and Chicken Tikka Masala & Mac coming soon

Big flavors, no shortcuts. Built to keep up with the beer and then some.

Come early. Or risk reviewing the empty pan.

03/22/2026

Comfort & Spice does not whisper.

Soy-ginger chicken. Cold sesame noodles. Cucumbers for the snap, scallions for the lift.

Chef Toby’s been tightening the screws—deeper flavor, cleaner balance, no shortcuts. It eats light but lands heavy.

Always available.

03/21/2026

Comfort food—dialed in to eleven.
Same cravings, sharper ex*****on. Come see what happens when we stop playing it safe.

Address

5007 Lytle Street, #rd Floor
Pittsburgh, PA
15207

Opening Hours

Wednesday	4am - 8:30pm
Thursday	4am - 8:30pm
Friday	4pm - 8:30pm
Saturday	1pm - 9pm
Sunday	1pm - 5pm

Website

http://comfortandspicepgh.com/

Alerts

Be the first to know and let us send you an email when Comfort & Spice posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Comfort & Spice:

Want your business to be the top-listed Restaurant in Pittsburgh?