Chef Scott Walton spent twenty years gracing Chicago with his talent and artistry. At Chicago’s Markethouse, he built one of the largest rooftop gardens in the city and developed an impeccable reputation throughout Chicago. After four years with Markethouse, Walton accepted an Executive Chef position with Howells and Hood. Although they loved Chicago, Pittsburgh beckoned to Walton and wife, Maggie, a native Pittsburgher. When starting their family, they decided to move to Pittsburgh, and Pittsburgh’s thriving food scene got a little more exciting! After coming to Pittsburgh, Walton accepted an Executive Chef position with Heinz Field, overseeing their culinary operations. But Walton was thinking bigger, and in late summer 2017, opened Acorn in the Shadyside community. While Walton doesn’t like to label his food, when interviewed, he has said “rustic new American” is the closest fit. With particular attention paid to responsible, regional food sourcing, Walton keeps his constantly changing menu “honest and simple.” He uses just the right mix, of just the right foods to create dishes with simple, yet exciting flavors. His creativity and talents have become a part of the Walnut St. tradition. When Walton opened Acorn, he brought an authenticity to Pittsburgh’s thriving food scene that had been missing. Our city is lucky to have him and fortunate he chose to open Acorn for our dining enjoyment. Join us for dinner with one of Pittsburgh’s foremost chefs on April 25 at Community Kitchen Pittsburgh!