By Andrea Bosco
On January 6, Girasole introduces its winter menu, which includes this salad appetizer, made with rapini, barley, pistachios, robiola cheese, crispy mortadella, currants, pears, shallots, hazelnut oil, and white balsamic vinegar. The fresh combination, created by Chef Jennifer Gerasole, is light, yet filling, and packs a punch of addictive flavor. Seconds, please!
Girasole, 733 Copeland St., Shadyside. 412.682.2130. 733copeland.com.
2. Braddock’s Pittsburgh Brasserie
Braddock’s Pittsburgh Brasserie Sous Chef Megan Banks whips up a wild arugula salad with warmed bacon lardons, oven-roasted pears, balsamic onions, and pepitas for an added crunch. The greens are dressed in a traditional mignonette. We suggest continuing the foodie festivities with the restaurant’s short rib goulash, new to the winter menu.
Braddock’s Pittsburgh Brasserie, 107 6th St., Downtown. 412.992.2005. braddocksrestaurant.com.
3. Common Plea Catering
Common Plea Catering Executive Chef Tom Langan complements his selection of delicious ingredients with watermelon and purple radishes; petite Red Ribbon sorrel; and baby cucumber with bloom, dried currants, and Port wine vinaigrette. Additionally, he creates his pretty presentation with Ultra red romaine lettuce, toasted pepitas, dried cranberries, Maytag Bleu cheese, and sweet potato Caesar dressing; and Ultra lettuces, candied pecan-crusted goat cheese croutons, Golden and Candy Cane beets, and honey sage vinaigrette, respectively.
Common Plea Catering, 2945 Smallman St., Strip District. 412.281.5140. commonplea-catering.com.
4. Sheraton Pittsburgh Hotel at Station Square
With the Sheraton Pittsburgh Hotel at Station Square’s $15 million transformation comes its refreshed, cold-weather menu. Executive Chef Michael Fischetti presents a tasty salad with spinach, romaine lettuce, pears, blue cheese, scallions, dried cranberries, candied pecans, and bacon. The medley is adorned with a vinaigrette of olive oil, Champagne vinegar, Dijon mustard, garlic, salt, pepper, and honey. This dish is savory and sweet!
Sheraton Pittsburgh Hotel at Station Square, 300 W. Station Square Drive, Station Square. 412.261.2000. sheratonpittsburghstationsquare.com.
5. Six Penn Kitchen
Six Penn Kitchen Executive Chef Cory Hughes perfects his smoked goose and chestnut pâté en croute with radicchio, caramelized Belgian endive, housemade guanciale, and a shallot vinaigrette. Says Hughes, “We have been working on creating seasonal pâté en croutes for the restaurant. It’s an old style of cuisine, a lost art to most chefs these days. Not only does it have a beautiful presentation, but the flavors are also delectable. Nothing makes me think of winter more than a fat, local goose.”
Six Penn Kitchen, 146 6th St., Downtown. 412.566.7366. sixpennkitchen.com.
6. Terrace Room
Terrace Room at the Omni William Penn Hotel Sous Chef Mike Zawojski artfully plates his frisée and beet salad with toasted pepitas for an earthy combination. He tosses the pepitas in Moroccan spices for an extra kick! The beet strings are such a cool preparation — we can’t get enough.