Feel-Good Food: Get Your Fill of Pittsburgh’s Healthy Fall Options
By Andrea Bosco Stehle / Photographs by Michael Fornataro
For San Francisco native Elizabeth Thompson, cooking fresh, healthy comfort food is her greatest passion. She instills her approach in the menu at Cocothé, offering seasonal dishes with serious flavor. Take in the charisma of Sewickley and the restaurant’s handmade offerings, which include poached halibut with red beet carpaccio, an orange and fennel salad, and orange gel garnish. “We wanted to capture the hallmark flavors of fall,” she says of the dish. “I think it’s a really nice option to have something that’s still fall-inspired, still uses in-season ingredients, but is light and refreshing.”
[Cocothé, 541 Beaver St., Sewickley. 412.259.8847]
Warm up at the Hyatt Regency Pittsburgh International Airport’s farm-to-table restaurant, bellfarm Kitchen | Bar Executive Chef Nicholas D. Saxon offers a menu that features local and organic dishes that reflect the season, including his tempura ahi tuna with buckwheat soba noodles. Try your hand at the recipe, below!
[bellfarm Kitchen | Bar, 1111 Airport Blvd., Moon Township. 724.899.6050]
FEED YOUR SOUL
Just in time for autumn and the comfort foods it brings, Chaz Smith of Chaz & Odette makes his hearty Fall Harvest Ratatouille by stewing a mix of roasted eggplant, zucchini, peppers, olives, green beans, tomatoes, onions, and garlic before layering it in a baking dish with a topping of smoked gouda cheese. The dish is served with a fresh salad of greens and homemade croutons on the side for extra crunch. As a bonus, this dish appeals to vegetarians, too! — Molly Doehring
[Chaz & Odette, 5102 Baum Blvd., East Liberty. 412.683.8300]
CLASSIC WITH A TWIST
Avoid gluten and carbs with this fantastic cauliflower grilled cheese by Odette Smith-Ransome of Chaz & Odette. Sandwiched between the restaurant’s homemade cauliflower bread lies a mixture of melted magic, made of smoked gouda, aged cheddar, and fresh mozzarella. A refreshing garden slaw with cabbage, Brussels sprouts, carrots, and peppers, all tossed in a sweet and sour celery dressing, is served on the side for balance. — M.D.