Eyrie Restaurant - Robert Morris University

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The Oak Park lunch spot is student run in all aspects of the phrase - from the cooking, to the restaurant's marketing, floor plan and business model. Executive chef and instructor Cheryl Corrado brings 16 years of culinary expertise to the restaurant. For lunch, indulge in "new" American dishes, such as a ham, gruyere and caramelized apple panini, artichoke hearts and pancetta or a chocolate terrine with fresh fruit. Though the restaurant only offers lunch during the week, it recently began offering a 4-course, prix fixe Saturday dinner ($40) on the first and third Saturday of the month at 7 p.m.