They’re foodie best friends with a hankering for great food and drinks served with a hearty helping of hospitality.
Brittany Schaffer of Shaler and Jennifer Carrozza of O’Hara co-own Nox’s Tavern and Grille in Blawnox.
“This is what we know,” Carrozza said of the tavern named with a nod to Blawnox they opened in 2014.
More recently, they expanded two years ago, adding a second Nox’s — Nox’s on 8 in Shaler.
They first met 24 years ago when both were working in the restaurant industry.
“I would never have done this—if we hadn’t done it together—there was no other option,” Schaffer said.
“We want to have a family atmosphere and our employees are like family to us,” Carrozza said.
They rely on nine employees to offer a “Nox Your Ordinary Tavern” dining experience. Both are wives, busy moms and alumni of Shaler Area High School.
Nox’s is just off the main drag of Freeport Road in Blawnox, at 720 Blaw Avenue. The building has been home to a number of bars over the years — it was previously known as George’s, a local watering hole bar frequented by steel workers.
Casual, friendly and family-
friendly, Nox’s offers lunch and dinner and a seasonal outdoor dining deck. There’s a fox mascot, Nox the Fox, gracing the menu and merch.
Joyce Hanz | TRIBLIVE
Original Steamer hamburgers are a specialty at Nox’s Tavern and Grille in Blawnox.
The half-pound beef steamed burgers are boss at Nox’s. They’re flash-fried on the grill, then steamed in a steamer. Every steamer burger is served with Blaw sauce — a specialty mayo blend.
“They’re cooked to temperature and they just taste juicier,” Schaffer said. “My mom used to cook that at home and I just loved how it tasted. We sell a million of them — and wings.”
The Lumberjack is topped with spicy barbecue sauce, applewood smoked bacon, a fried
egg and cheddar cheese.
The Margie Mac (named after a faithful customer) is topped with American cheese, lettuce, pickle and thousand island dressing.
“She eats it every time she’s here, so we named it after her,” said Schaffer, 39.
Wing ding lovers can choose from dozens of signature wing sauces such as Thai chili, Steph’s secret sauce, dry rub Joogie, hot garlic parm, blazin’ bourbon, garlic butter, hot ranch and Carolina gold.
Carroza, 44, said the best part of running a restaurant is channeling creativity.
“When our brains aren’t fried, the best part is coming up with new food ideas and trying to stay up with the trends,” she said.
Joyce Hanz | TRIBLIVE
A lunch crowd of diners at Nox’s Tavern and Grille in Blawnox.
Schaffer switches up monthly specials by offering a non-menu special burger, wing, appetizer and bar drinks.
The menu is varied, with a kid’s menu, salads, wraps, sandwiches, soups, homemade mac and cheese, homemade fresh potato chips, sliders, fried pickle chips, specialty homemade egg rolls and the ever-in-demand Nashville Chicken Sandwich, hand-breaded and deep fried.
Mondays are their days off.
“The first year with the Nox’s on 8 — not sure how we functioned because we both have young children and it’s a lot to juggle, but here we are,” Schaffer said.
Both women said the last two years have been a challenge as more restaurants close and customers face increased food prices.
“It’s tough out there right now. Everything costs so much. We don’t want to raise our prices,” Carrozza said.
Prices range from $6-$17.
“Our vibe is that we want people to just feel welcome and kids are more than welcome. Our kids grew up here,” Carrozza said.
Joyce Hanz is a native of Charleston, S.C. and is a features reporter covering the Pittsburgh region. She majored in media arts and graduated from the University of South Carolina. She can be reached at [email protected]
发表回复