Cafe Momentum changes speed with introduction of lunch service and new culinary team

Hal B. Klein, Pittsburgh Post-Gazette

Two years into its run, Cafe Momentum, the Downtown Pittsburgh restaurant known for pairing social advocacy with great food, has launched lunch service.

The daytime menu includes comfort-focused dishes such as a juicy chicken sandwich with roasted peppers, smoked provolone, mozzarella and arugula on house-made focaccia and a vibrant beet and Brussels sprouts salad tossed in bright balsamic dressing.

Leading the kitchen into this new chapter is chef de cuisine Robert “RC” Carter, who joined Cafe Momentum in January after a 16-year tenure at Cioppino in the Strip District that included a decade as executive chef before its closure late last year.

Introducing lunch hours is a strategic pivot for the nonprofit, aimed at capturing growing Downtown foot traffic and raising awareness of its mission.

“Lunch allows us to have a bigger impact on the Downtown community,” Carter says, noting that the addition of daytime service enables deeper connections with local businesses and broader public exposure.

Cafe Momentum provides paid vocational training and holistic support, including mental health counseling, education advocacy and legal assistance, to youths aged 15 to 19 who have been impacted by the juvenile justice system.

Executive director Cheyenne Tyler, who took on the leadership role about a year ago and has been involved with Cafe Momentum since its Pittsburgh inception, underscores the importance of comprehensive programs like those that have supported more than 130 young people over the past two years.

“Our young people are phenomenal. They can and will accomplish everything when provided the right support system and opportunities to shine,” she says. “We talk about skills but what isn’t usually measurable is the confidence that is built along the way.”

Tyler updated the program to enhance interactions between young trainees and guests. Participants now begin with eight weeks of foundational training, covering life skills, teamwork, ServSafe certification, knife skills and customer service. They then shadow experienced peers, moving through nine front- and back-of-house positions during their paid internships.

“This lets the newer people establish goals and milestones and it allows peer mentorship and leadership skills for the more seasoned ones,” Tyler says.

Supporting Carter and the rest of the kitchen crew is culinary advisor Cory Hughes, who joined Cafe Momentum last fall. But his connection to the establishment extends back to the nonprofit’s first fundraiser at his Deutschtown restaurant, Fig & Ash.

You’ll now find chicken wings on the dinner menu alongside local mushroom galettes and seared duck breast. But rather than just pop some frozen birds in the deep fryer, Carter and the team confit the wings in fat and toss them with gochujang prior to a crispy finish in the restaurant’s pizza oven.

Momentum’s evolution will extend beyond adding lunch service, too.

Hughes and Carter plan to launch a guest chef series, beginning with Hughes at the helm, on April 9. Dave Anoia (DiAnoia’s Eatery) is on the books for May and Mike Godlewski (EYV Restaurant) in June. Hughes says he’s also talking to add entertainment on Wednesday nights.

“There’s always going to be something going on at Momentum,” he says.

All these efforts are geared to support Cafe Momentum’s broader goal of preparing Pittsburgh-area youth for a brighter future.

“If they want to continue in hospitality, fantastic,” Tyler says. “If not, what else can we help get you to what you want to do? The skills you learn in our internship are transferable throughout your life in any sector you want to be in.”

Full article: https://www.post-gazette.com/life/dining/2025/03/23/cafe-momentum-pittsburgh-lunch-service/stories/202503140055