Partners & Purveyors
The table extends further than you think.
We source from the people doing the best work.
There is a difference between a supplier and a partner. A supplier provides what you ask for. A partner shapes what becomes possible. Every relationship represented on this page exists because something about how these people work — how they farm, how they raise, how they forage, how they make — reflects the same values that hold the table.
Some of these partners are a short drive from Bloomfield. Some are a region away. All of them are doing work we trust completely, and the meal would not be the same without them.
FROM THE LAND
One By Spork Urban Farm
Bloomfield, Pittsburgh
Our own. Adjacent to the restaurant, tended by a dedicated team of farmers led by Justin Lubecki. In-ground, living soil, nearly a quarter acre of heirloom produce, experimental crops, and native perennials — tested for contaminants, built on regenerative principles, and in constant conversation with the kitchen.
Churchview Farm
South Hills, Pittsburgh
A third-generation sustainable family farmette owned and operated by Tara Rockacy on land her grandparents farmed in the 1930s. No chemicals, pesticides, or herbicides. Hundreds of varieties of heirloom produce grown with an obsessive focus on flavor and integrity.
Churchview’s produce is not sold to the public or the trade. It exists through relationship — offered exclusively to the chefs and events that Rockacy chooses to work with. Being a Churchview partner is not a transaction. It is an earned trust.
Elysian Fields Farms
Waynesburg, Pennsylvania
A 200-acre heritage farm tucked into the hills of Greene County, an hour south of Pittsburgh, with roots going back to the 1800s. Owner Keith Martin left investment banking in 1989 to farm lamb — and built one of the most respected lamb programs in the country, co-developing Pure Bred with Chef Thomas Keller and supplying The French Laundry for years.
No antibiotics. No GMOs. Individually identified animals raised holistically on land that has held them for generations. The quality is traceable because the care is traceable. Pennsylvania lamb that holds its own anywhere in the world.
Jurgielewicz Duck Farm
Shartlesville, Pennsylvania
Four generations. The Jurgielewicz family began raising White Pekin ducks on Long Island in 1933 — among the first duck farmers in the country. Today, their Pennsylvania operation is one of the most rigorous duck programs in the United States: free-roaming birds, corn and soybean feed, no antibiotics or growth hormones, and two full-time veterinarians on staff alongside a dedicated duck welfare specialist.
This is what it looks like when an ingredient is taken seriously from birth to table.
Jersey hill farm
McDonald, Pennsylvania
West of the city, where McDonald’s farmland folds into hill and hedgerow, Jersey Hill Farm keeps a herd of Jersey cows and does dairy the unglamorous way: raw, unhomogenized, hand-separated into butter, cream, and a smoked cheese with real bite. Chickens and ducks on the same ground supply the eggs. It’s a small, family-run operation, the kind where someone hands you a jar of milk still cool from the morning and remembers your name by your second visit. It’s one of the few ingredients on the table that still tastes the way it tasted a hundred years ago, and we have no interest in improving on that.
FROM THE SEA & SPECIALTY
Samuels Seafood Company
Philadelphia, Pennsylvania
Family-owned and operated since 1926. Five generations of expertise in sourcing and supplying premium seafood to the finest restaurants along the East Coast and beyond. Samuels maintains a Pittsburgh presence, and their standards for freshness, traceability, and quality are among the most exacting in the industry.
When the menu calls for something from the water, Samuels is how it arrives at the table in a condition worth honoring.
Strip District Meats
Pittsburgh, Pennsylvania
Pittsburgh’s Strip District has been the city’s market corridor for over a century — and Strip District Meats carries that tradition forward with the care and knowledge of people who understand that protein is not a commodity. Local, knowledgeable, and held to the same standard of quality as every other ingredient we bring through the kitchen door.
Toska Truffles
Founded in Charlotte, North Carolina
Alex Toska founded this company in 2010 on a simple premise: that the finest fresh truffles in the world should be accessible to the restaurants and tables that could do the most with them. He works with exclusive truffle hunters across Europe, follows the seasonal calendar with discipline, and delivers overnight to ensure what arrives is exactly what the menu deserves.
Fresh truffles are uncompromisable. Toska knows this better than anyone — he works directly with hunters across Europe, follows the seasonal calendar without exception, and delivers overnight so what arrives is exactly what the menu deserves. His standards are the reason we trust him with the one ingredient that cannot be approximated.
MADE BY HAND
Conscious Creativity does not end at the plate. It extends to the objects that carry the food, the tools that prepare it, and the hands that made them. Two Pittsburgh makers — one forging steel, one throwing clay — bring the same seriousness to their craft that the kitchen brings to its own.
Fireborn Studios
South Side, Pittsburgh
Pittsburgh’s oldest independently owned fine pottery studio, operating on the South Side since 1986. Dan Vito and Donna Hetrick have spent over forty years mastering their craft — hand-throwing functional vessels and developing some of the most distinctive glazes in American studio ceramics.
Every piece is made one at a time. The tableware at One by Spork was thrown by Pittsburgh hands, fired to cone 11, and chosen because the food it carries was made with that same exacting care.
Artifact Metal Works
Bloomfield, Pittsburgh
Jared Ondovchik lives and works in Bloomfield — the same neighborhood as One by Spork. He hand-forges Damascus steel knives, one at a time, from a studio blocks from the restaurant. His name is on every blade he makes. Not as a signature, but as an accountability.
His knives have found their way to the hands of some of Pittsburgh’s most serious chefs — not through a distributor, but through the same word-of-mouth trust that defines the best work in any craft. These are not kitchen tools. They are instruments made to last, by a maker who understands exactly what they will be used for.
