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It Started, Quite Simply, Like This...

While enjoying a successful career in food service sales, Chef Randy was drawn to his dream, becoming a Chef and owning his own restaurant.

He left his position to attend Culinary Arts School with a vision of his restaurant always in mind. He wanted his restaurant to be in a town of his roots and that exemplified the working class culture that has always driven him...Carnegie. The restaurant would focus on a hearty breakfast fare with a modern twist that would feature the Filet Mignon of the Sow...Bacon.

A journey of love, Chef Randy spent the last 10 years refining recipes and developing the Signature dishes he is eager to share with you at Bakn. From the pork inspired dishes like the Roasted Pork Belly, to the family favorite Bacon Slapped Honey Jam with Biscuits to the Supergrain Quinoa…there is a fare for all at Bakn.

See the Menu!

What our Customers Say

Signature Bakn Breakfast

  1. Ribs

    Slow Braised Short Ribs

    Creamy Parmesan Polenta, Applewood Smoked Bakn, Scallion, Tomato, Sunnyside Egg.

  2. Banana Peppers

    Veal & Sausage Stuffed Cubanelle Peppers

    Marinara, Applewood Smoked Bakn, Scallion, Tomato, Sunnyside Egg, Mozarella, Provolone.

  3. Salmon

    Pan Seared Salmon

    Creamy Parmesan Polenta, Red Onion Marmalade, Scallion, Tomato.

Signature Bakn Sandwiches

  1. BLT

    Bakn BLT

    1lb smoked Applewood Bakn, Arugula, Sliced ripe tomato, Baknaise on Sourdough.

  2. Burger

    Bakn Burger

    Half Pounder, Pepper Bakn, Applewood Smoked Bakn, Jarlesberg, Lemon Dressed Arugula, Ripe Tomato, Toasted Bun.

  3. Grilled Chicken

    Grilled Chicken

    Applewood Smoked Bakn, Oven Roasted Tomato, Lemon Dressed Arugula, Basil Aioli on Toasted Bun.

Do You Want My Leftover Bakn?
-Said No One Ever...

Chef Randy Tozzie

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Randy Tozzie

Head Chef

Upper Saint Clair Native, Chef Randy Tozzie is a 1989 Graduate of the California of University of Pennsylvania. While at California U, Tozzie was active in the Greek Community and in Student Government. He was Student Body President in 1988 and 1989. Graduating with a BS in Business Administration, Tozzie began his career in sales working for Guinness, USA and others in the beverage industry. In 2013, Tozzie was awarded the Distinguished Alumni Award from University of California. Although Randy enjoyed success working in sales, in 2003 he decided to return to school to pursue his love of food and dream of a culinary career.

Chef Tozzie studied at the Pennsylvania Culinary Institute in Pittsburgh. During his training, Tozzie competed on the Junior Hot Foods team winning the Pennsylvania State competition in 2003 and attaining a Silver Medal in the North East Region. He was the President of the Student Council at the Pennsylvania Culinary Institute. Upon graduating in 2004, Chef Tozzie with honored with the Brilliat Savarin Award.

Tozzie continued his training in classical French cuisine at the renowned Duquesne Club under Chef Keith Coughenour. Later, Tozzie worked at the premier regional grocery chain, Market District, supervising chefs in prepared foods. In 2011, he was inducted into the international culinary group, the Chaine des Rotisseurs. Twice nominated, Chef Tozzie won the prestigious American Culinary Federation, Chef of the Year title in 2012 for the Pittsburgh chapter. He has contributed to several cookbooks and makes regular appearances on the local CBS and PBS affiliates. His engaging personality and culinary talent makes him a favorite among local TV hosts.

An avid cyclist, Chef Tozzie, is active with the Leukemia and Lymphoma Society, Team In Training. He is proud to raise money for cancer research by training and riding in century bicycle rides with the Western Pennsylvania / West Virginia Chapter.

Love is in the air... Or is that Bakn?

WEDNESDAY

5PM - 7PM - Wine Glasses $6 - Bottles $20

THURSDAY

5PM - 7PM - Craft Drafts $5

FRIDAY

5PM - 7PM - Well Liquor $6 - Glasses of Wine $5 - Draft Beer $4

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