Oakmont Country Club, with its famous church pew bunkers and lightning-fast greens, has for decades been ranked among the nation’s top 10 golf courses, having hosted more U.S. Opens than any other USGA venue (10, including this year’s).
But what some may not know is that Pittsburgh, located about 10 miles west from the quaint town of Oakmont, is arguably a top 10 food city, fueled by the diversity of the pre-World War II influx of immigrants who were attracted to the location’s industrial jobs.
The Pittsburgh food scene is known nationally for pierogies (potato dumplings), Primanti Bros. sandwiches (loaded with fries) and Heinz ketchup (slow drip). But Oakmont locals swear by the following two eateries that will satisfy any fan’s taste buds before or after a U.S. Open round.
If you want a shot at seeing some of the world’s best golfers off the course in a casual setting while also satisfying your sweet tooth, then head to renowned Oakmont Bakery. It’s a mere 30-secord ride down the mountain from the famed golf course.
The most difficult part of this bakery experience — besides navigating the parking lot and accompanying crowds — is narrowing down what to order once your number is called in the colossal 12,500-square-foot sweetness showroom.
With lines of hungry folks welling up behind you, this type of pastry pressure rivals a breaking left-to-right 5-footer on the slick Oakmont greens.
“Our biggest claim-to-fame is our never-ending line of showcases, so our presentation is always the biggest deal to people who have never been here before,” says Marc Serrao, who along with wife Susan founded the award-winning Oakmont Bakery in 1988 and now co-owns with his son Tony. “We operate 24-hours-a-day production, so everything that we sell, we make at the bakery.
“I feel like the bakery is kind of like a strip mall of specialty shops. We started as a mom-and-pop type of bakery, and we still have a little bit of that vibe, but there are very few bakeries like ours where everything goes in separate cases. So, all of our bagels are in one case; all of our cookies are in two cases; all of our donuts are in three cases … and on and on.”
Take a number and be prepared to wait, even during normal times, let alone U.S. Open week. However, Serrao says his staff can serve more than 500 customers in an hour.
In addition to the endless cookies, donuts, pastries and cakes, there are also breakfast and lunch sandwiches to savor. Serrao estimates the bakery produces 300-500 sandwiches daily. Inside and outside seating totals 130.
During the week of the 2010 U.S. Women’s Open, eventual winner Paula Creamer made her way to Oakmont Bakery every morning for a breakfast sandwich.
“She said we were her good luck charm,” Serrao says. In fact, a few weeks ago, Creamer returned to the bakery for a promotional photo shoot.
Serrao believes the upcoming U.S. Open will rival a Christmas week in terms of business, which means an astronomical 10,000 dozen of cookies and pastries could be sold per day.
His staff of around 275 will also be styling for U.S. Open week. Golf apparel brand Peter Millar will be outfitting the crew with polo shirts. In return, Serrao is producing cookies with the Peter Millar crown logo on them, as well as ones with the church pews and a squirrel (Oakmont County Club’s logo).
Serrao admits he has never swung a golf club outside of some miniature golf rounds, but can’t wait for the crowds and cookies to start flowing.
“During the last Open they talked about the bakery over the PA system (at the course) and I had family members from California and Hawaii call me and say they heard them brag about the bakery. That’s cool,” Serrao says. “My feeling is it’s our chance to get national recognition — the whole town — not just the bakery.”
Founded in 1959 and still run as a family business, Della Sala’s Pizza in nearby Verona (about a 10-minute drive from Oakmont Country Club) is truly old school.
How old school?
Well, there is no delivery, no website and owner Tony Della Sala still makes his Italian hot sausage (80 pounds of it) on site weekly as one of the “joint’s” popular toppings.
“We sell more sausage in terms of poundage than we sell pepperoni,” Della Sala says. “We’re probably the only pizza shop that does that.”
Payment is also “cash only” with no credit cards or checks accepted.
“Some people are surprised by that, but I tell them ‘You know what, no one can steal your identity when you pay cash,”’ Della Sala says. “And we don’t want to give the bank three percent of anything. If we take in a thousand dollars why should the bank get 30 bucks? They didn’t do anything.”
The square pizza can be purchased by the slice, which costs just $1.10 — it was a dime when his father started the business — or $1.50 for 16 pieces (one free).
In an area that seemingly has a pizza shop on every corner, Della Sala’s has stood the test of time for 66 years and counting.
“It’s homemade food and we’ve never changed anything,” Della Sala says. “We make our own dough and sauce. We make our own sausage, grind our own cheese with a blend of 60 percent provolone and 40 percent mozzarella. And if you want to eat this pizza you have to come here. No one else makes it. We’re not a cookie-cutter place.”
You know a pizza is good when you eat a piece or two in the car before leaving the parking lot, which in itself is an adventure, holding maybe six cars if they’re parked perfectly. There is no on-site seating available, just a small lobby and the smell of fresh pie.
“We don’t sell anything but pizza — no hoagies or wings,” Della Sala says. “We never run a special … and we’re always busy. My dad always said, ‘Just make it good and they’ll come.”’