Glass Kitchen

A new chapter is ahead for Glass Kitchen.

We’re currently closed as we prepare for our move, and we can’t wait to welcome you into our new space soon.

In the meantime, you can still enjoy the heart of our kitchen at Pears Restaurant , led by Chef Keith Pears™🍐🍐, the culinary mind behind both brands.

Thank you for your continued support, patience, and love. We’ll see you soon.

A kitchen is more than a room — it’s a point of view.
Glass Kitchen was never about a single address.

It was about how things are done:
how ingredients are treated,
how decisions are made,
and how restraint can be just as powerful as complexity.

As we prepare for a new location, we’re also reworking the experience itself — thoughtfully, deliberately, and without rushing the process. The menu, the flow, the energy of the space — all of it is being revisited with intention.

This isn’t a pause. It is not a goodbye.
It’s the quiet work that happens before something meaningful takes shape.
Stay tuned for what’s next.

Glass Kitchen was created from the ground up by Chef Keith Pears — not as a concept chasing trends, but as a space built on intention, restraint, and respect for craft.

From day one, the idea was simple: let the food speak clearly.
No noise. No shortcuts. No compromises.

As Glass Kitchen prepares to move to a new home, this moment marks more than a relocation. It’s a reset — led by the same chef, the same philosophy, and a renewed focus on refining the experience from the inside out.

This next chapter is about clarity.
About sharpening what Glass Kitchen has always stood for.
About returning to the core of why it was created in the first place.

More details soon.
This is just the beginning.

Our Galbi Cheesesteak is where Korean BBQ meets the comfort of a Philly and the indulgence of a beef dip. Slow-cooked galbi short rib in a rich galbi gravy, layered with caramelized onions, sweet peppers, and melted Swiss on a toasted buttered baguette. Served with crispy tater tots and our ancho-galbi dip on the side.
Go ahead—get messy with it.