The Pirates and PNC Park teamed with restaurants and chefs to bring a taste of Pittsburgh into the stadium this baseball season. New menu items include Fat Head’s beer from the South Side, a burger from Station in Bloomfield, and a Reuben hot dog topped with house-made corned beef from Weiss Provisions from the Smallman Street Deli in the Strip District. There’s even chicken from Coop De Ville in the Strip. Fat Head’s, which will celebrate its 30th anniversary in September, is sponsoring the new bullpen overlook on the riverwalk, a space above the center-field bullpens that will include two rows of drink rails, seating and televisions. "I saw the rendering, but it wasn’t able to show what it really looks like in person,” said Bill Wetmore, sales and marketing director for Fat Head’s, during a PNC Park media tour Wednesday. "I was blown away when I saw it. This area really connects fans to the park.” There will be 22 taps — some with Fat Head’s brews and other craft beers. The area will allow fans to watch pitchers warming up and capture a view from the outfield to home plate, according to Pirates president Travis Williams. It is all part of what the team is calling "the continued evolution of PNC Park,” creating social gathering spaces in the outfield area, concession and hospitality concepts and kids’ play areas. As the park evolves, it made sense to partner with local restaurants and chefs because they represent a vibrant food scene in Pittsburgh, Williams said. Jeff Cohen, owner of Weiss Provisions and Smallman Street Deli, said Deli Dogs will offer a new take on the traditional hot dog. They are natural-casing hot dogs served on a Martin’s roll. The Reuben dog has corned beef, sauerkraut, Thousand Island dressing and Swiss cheese. A Chicago dog has yellow mustard, diced onions, kosher dill pickle, tomato, neon relish, sport peppers and celery salt on a poppy-seed bun. Cohen is a longtime season ticket holder who at one time pitched batting practice to players such as Hall of Famer Willie Stargell. He was a pitcher for Point Park’s baseball team and met then-manager Chuck Tanner, who needed help with batting practice. "The stadium is moving in the right direction with all these enhancements,” Cohen said. "They’ve done their homework.” They needed to because fans’ habits are changing, Williams said. About to open its 22nd season, when the Pirates host the Chicago Cubs on Tuesday — starting at 4:12 p.m. to mirror the 4/12 date — the team felt the fans needed more connectivity to the game through better views and food and beverages they recognize. Ballpark design adviser Janet Marie Smith of Baltimore is helping with the enhancements. She met with Pirates owner Bob Nutting and explored ways to improve the ballpark experience. A longtime executive with Major League Baseball teams, her previous projects include Camden Yards in Baltimore, Fenway Park in Boston and Dodger Stadium in Los Angeles. "This is one of the most iconic ballparks in the U.S.,” Smith said about PNC Park. "It used to be fans sat in their seats the entire game. They like to mill around. We wanted to make the riverwalk much more open and inviting. The outfield is so much fun.” Also on the riverwalk is Chicken on the Hill, featuring food from Coop De Ville. It will offer a classic fried chicken sandwich with sweet tea brined chicken, Duke’s mayo, bread and butter pickles, and shredded iceberg on a Martin’s roll. There is also a sandwich with pimento cheese, chicken strips and fries. Station will serve six burgers — including one with a patty, pub cheese, pickles and onions on a Martin’s roll, and a plant burger with a mushroom patty, pub cheese, pickles and onion. A nacho stand, Nachorita, will serve various concoctions starting with the Nachos Nachorita — corn tortilla chips, queso sauce, black beans, jalapenos, scallions, cilantro-lime crema and salsa. Food areas will have kiosks for ordering. "(The enhancements) have something for families or a foodie who wants to come in and have something to eat or someone who just wants to hang out and watch baseball,” Williams said. "Everyone can access this. That is why I came here.” Gabor Kovats, executive chef with Aramark, has enjoyed working with the local chefs. "Fans know Smallman Street Deli and Coop De Ville and the Station and Fat Head’s,” Kovats said. "They are food and drinks the people in Pittsburgh know and love. It’s a win-win situation.” JoAnne Klimovich Harrop is a Tribune-Review staff writer. You can contact JoAnne at 724-853-5062, jharrop@triblive.com or via Twitter . and help us continue covering the stories that matter to you and your community.