A fine dining experience
Dining at Lautrec is available to resort guests and members only. Reservations are strongly reccommended and can be made by contacting a Resort Reservations Specialist at 855.753.3848.
The dramatic backdrop of the Moulin Rouge paired with six original Toulouse Lautrec lithographs sets the stage for the most extraordinary dining experience at Nemacolin Woodlands Resort. Lautrec’s Executive Chef Kristin Butterworth leads a passionate team of culinary artistes to create bespoke guest experiences at the resort’s Forbes Five-Star and AAA Five-Diamond Restaurant.
Butterworth and her team of chefs, master gardeners, bakers, cheese makers, sommeliers and mixologists deliver an innovative and ever-changing menu that brings the very best local and seasonal ingredients from farms and growers to the table masterfully redefining European-American cuisine.
As one of only 30 restaurants in the world to hold both the Forbes Five-Star and AAA Five Diamond designation for 10 years, Lautrec and Chef Butterworth have been pioneers of the farm-to-table food philosophy that is the cornerstone of remarkable cuisine.
Complementing the memorable cuisine is a 1,200-bottle wine list from Nemacolin’s extensive cellar. Nemacolin’s resident sommelier delights in providing beautifully-paired recommendations of meal and libation.
- Five-Diamond Restaurant (AAA) since 2007
- Five-Star Restaurant (Forbes Travel Guide) since 2009
- Pittsburgh Magazine Best Restaurants of Pittsburgh 2019
- OpenTable Diners' Choice Best Ambiance 2019
Large Party Menus: Customization and creation are what makes Lautrec a truly unique dining experience. Ask about our large party options.
|Tuesday - Saturday||6 pm - 10 pm|
|LAUTREC IN THE LOBBY|
|Tuesday - Saturday||12 pm - 8 pm|
|Sunday||Closed Until Further Notice|
Reservations are strongly recommended. Children under the age of 12 may find our cuisine and style of service a bit mature for their taste; however, a young adult menu is available upon request. The Lautrec bar menu is separate from the dining room menus. Proper attire is business casual. To preserve the elegant setting, shorts, sandals and athletic wear are not permitted. Although denim is permitted, please note that most guests dress for the occasion. Open toe shoes are premissible as well. Our dress-code restrictions apply to children as well as adults. Restaurant hours may vary.
Groups: Any reservation over 6 people is considered a Private Party and must be booked through the restaurant directly. The guests must choose their menu in advance and we will need to email two of those choices.
Electronic Device Policy: We ask that cell-phone conversations be held outside of the restaurant. Taking pictures, however, is encouraged.
Bringing in personal wine: Guests can bring their own wine; however there is a $35 per bottle corkage fee.
Dietary Restrictions: Chef can accommodate a plethora of restrictions for personal or religious reasons (i.e. Kosher or Vegan). she can also accommodate medical allergies to food (i.e. gluten-- she even has gluten free pastas and breads) We just need to know as soon as possible so we can easily make adjustments.
Phone Numbers/ Email: Every reservation is personally contacted by the Lautrec Restaurant by phone, or by email for a follow-up once dinner reservation is made. It is important to get a cell phone number.
Chef Kristin Butterworth
Lautrec Executive Chef and Executive Chef of Restaurants
Kristin A. Butterworth’s fascination with food began at a young age. Growing up in rural western Pennsylvania, she spent summers in her father’s gardens growing and picking vegetables and then learning to prepare and preserve them in her mother’s kitchen.
Later, Kristin attended Indiana University of Pennsylvania and upon graduating with honors in 2001, she moved to Arizona to complete an internship at the then Mobil Five-Star, AAA Five-Diamond Boulders Resort at Latilla Restaurant. This is where Kristin received her first experience in fine dining and her first taste of what would become a passion. Upon completing the internship in 2002, Kristin had the amazing opportunity to go to Italy where she received a certificate in Italian Cuisine and Pastry at the Italian Culinary Institute for Foreigners.
After returning from Italy, Kristin accepted a position at Nemacolin Woodlands Resort. It was during this two year period in her career that she came into her own and truly started to embrace the world of cooking by being introduced to many different aspects of the operation. She worked her way to Sous Chef before departing in 2005. Kristin was ready for another challenge and moved south, where at Sea Island Resort she was a member of the opening team of the new Cloister Hotel and Georgian Room Restaurant. After only 14 months, the Georgian Room received the highly acclaimed, then Mobil Five-Star award, placing it among the most elite restaurants in the world. Kristin worked under mentor Chef Scott Crawford and quickly embraced an appreciation for farm to table and refined southern cuisine. Four years later, Kristin was offered a position at the prestigious and legendary Inn at Little Washington in Virginia, working as one of Patrick O’Connell’s Sous Chefs. There, she learned the finer points of refined American Cuisine. During this time, by establishing relationships with farmers and private growers, her love for the farm to table movement really took off.
In 2010, Kristin again returned home to Pennsylvania where she accepted a Chef de Cuisine position at Nemacolin, the very resort that had been the major springboard for her career. At the helm of the Lautrec Restaurant, a Forbes Five-Star, AAA Five-Diamond European influenced restaurant, Kristin is able to showcase her passions and personal cooking style, all the while forming relationships with over a dozen local farms and purveyors to create a truly unique dining experience. While at Lautrec, Kristin has been a featured Chef at the prestigious James Beard House in New York City three times and has received the coveted Forbes Five-Star and AAA Five-Diamond awards every year since 2011. She was also a Semifinalist for the 2018 James Beard - Best Chefs in America award, and was recently honored as one of Pittsburgh Magazine's 40 Under 40.
Kristin now holds the Executive Chef of Restaurants position at Nemacolin Woodlands Resort. With her guidance, Kristin shares her culinary disciplines and creativity with all restaurants on property, oversees leadership, works in tandem with teams in the creation of menus and fosters relationships between local farmers and our restaurants.