Edited by Andrea Bosco Stehle
See what’s on Pittsburgh menus this month.
By Land or Sea
Winner of both the 2015 Wine Spectator Excellence Award and the 2015 OpenTable Diners’ Choice Award, Andrew’s Steak & Seafood is sweeping the food scene by storm. The restaurant, located in the Rivers Casino, mixes Pittsburgh-inspired plates with steakhouse classics for a unique dining experience. Currently on the menu is Specialty Room Chef Phillip Pierson’s Sherry Marinated Hangar Steak with Shallot Confit, Havarti Whipped Potatoes, Sherry Jus, and Onion Streusel. “I chose this dish because it highlights our modern spin on classic dishes,” says Pierson. “Our Hangar Steak has all of the flavors and components of classic french onion soup, with a new twist.” Pair this comforting dish with one of the restaurant’s domestic or European, award-winning wines! — Molly Doehring
Andrew’s Steak & Seafood, 777 Casino Drive, North Shore. 412.231.7777. riverscasino.com/pittsburgh/dining/andrews-steak-seafood.
Head to Paris 66 with your honey for a taste of true Parisian cuisine. On the winter menu, we adore the Roasted Duck à l’Orange, served with pomme de terre à la Sarladaise — potatoes cooked in duck fat with garlic and rosemary — by Chef Larry Laffont. Divine, this classic dish is served in France traditionally during winter months. Choose from a special selection of exclusive French wines, served and suggested by the restaurant’s Sommelier Renaud Daburon, and end your evening with housemade pastries by Sous Chef Jason Witcher. Return for other traditional dishes like Blanquette de Veau, Cassoulet, Boeuf Bourguignon — all originating from different regions in France. C’est le paradis!
Paris 66, 6018 Centre Ave., East Liberty. 412.404.8166. paris66bistro.com.
Atria’s Executive Chef Scott Polly did some soul searching for the ultimate comfort food: fried chicken and waffles! A craze to enter menus all over as of late, Polly says he chose this dish as “it’s attractive to millennial foodies.” The hot menu item is available at the Atria’s locations in O’Hara Township, Wexford, and PNC Park. Plus, stay tuned for Fried Chicken Fridays, starting soon!
Basta for Pasta
Head to Lidia’s for the Pasta Trio, a signature dish that Executive Chef Nicole Neely creates from scratch. Available as prefixed menu or à la carte, the three delicious pastas — two made in-house and one imported from Italy — are served with three chef-made sauces. “I take pride in Lidia’s unique Pasta Trio because it allows me to utilize my culinary creativity on a daily basis,” Neely says. Indulge in the prefix menu, which also features the signature house-made Caesar salad and endless refills of steaming hot tableside pasta. Lastly, enjoy your choice of decadent dessert from Neely’s array of sweet, Italian offerings. Mangia!
Lidia’s Pittsburgh, 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.
Make Good Choices
Juniper Grill continues to source its ingredients locally, debuting new farm-to-table menu items each season. Additionally, this means simplifying dishes. Says Director of Concept Development Nick Koustis, “Something else that is appreciated is a ‘less is more’ mentality when it comes to the creation of dishes. People are looking for simple but bold flavors with limited ingredients.” A healthy, fresh-for-the-new-year option is the Wood Grilled Romaine Salad with Salmon. Share a slew of menu items with a group of friends and have a taste of everything, Koustis suggests. Pair it with our favorite cocktail, Juniper’s House Margarita, made with Sauza Blanco Tequila, orange liqueur, and hand-squeezed citrus juice. Cheers! — Madison Krupp
Juniper Grill, 4000 Washington Road, McMurray. 724.260.7999. 2030 MacKenzie Way, Suite 800, Cranberry Township. 724.591.8850. 4917 William Penn Hwy., Murrysville. 724.519.7746. junipergrill.com.
All Around the World
Go global with Chaz & Odette! The restaurant’s winter menu is warming up its guests with good, hearty foods, like Austrian-inspired Hunters Ragu with Spätzle. The spätzle is sautéed in brown butter and fresh parsley, then topped with tender, braised beef, and finished with traditional roasted mirepoix. (They had us at brown butter…) Here, the chefs pair it with the C&O Salad, which makes its return from the fall menu, and a Raisin Torte with Baked Apples and Romanoff Sauce. On Sundays, cue the tunes for a new series: jazz dinners! These tasting dinners, accompanied by live jazz, will showcase C&O’s take on delicious international delicacies. “What better way to ward off the cold than with warm food and hot jazz?” says Chef Odette Smith-Ransome, whose menu offers gluten-free, vegetarian, and on-trend eats. “We are focusing on our comfort foods, international cuisine, fresh in-house preparations including baking, charcuterie, and modernized and re-interpreted classics. Our philosophy is to make real food.” Consult the bar for a a house-made Rock and Rye, made with smoked apples, for the ultimate nightcap. For those seeking non-alcoholic beverages, the restaurant serves freshly made Italian and French sodas. We’re all in!
Chaz & Odette, 5102 Baum Blvd., Shadyside. 412.683.8300. chazandodette.com.
Alihan’s Mediterranean Cuisine is bringing the best of Turkish cuisine to Downtown Pittsburgh with its Iskender Kebab, a specialty derived from the Ottoman Empire centuries ago. Made of its homemade rotisserie lamb and beef gyro meat, the kebab is stacked on buttered bread, and layered with homemade marinara sauce and all-natural yogurt. Says Martina Borovcova, “It’s a surprising combination that is definitely worth trying. It comes on a hot, heavy metal pan, still sizzling when brought to the table!”
Alihan’s Mediterranean Cuisine, 124 6th St., Downtown. 412.888.0630. alihanscuisine.com.
Grab a Fork
Brr! It’s cold, which means Shady Grove will be serving its full menu on both floors, solely inside. This month, the restaurant is embracing an all-American favorite, barbecue, a trend that never goes out of style. With that said, the hottest new menu item is the BBQ Pulled Pork Sandwich. Carefully crafted, the pork is slow-roasted for five hours, then pulled and mixed with a Kansas City-style barbecue sauce, and topped with a vinegar coleslaw, crunchy onion straws, fried pickles, and a sweet and spicy mustard on a BreadWorks Kaiser roll. This sandwich is off the pit! — M.K.
Shady Grove, 5500 Walnut St., Shadyside. 412.697.0909. eatshady.com.