March 2010
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Jewel in The Box: Plum
Food is art when it’s box sushi with smoked salmon, tuna, shrimp, and avocado, finished with lemon and golden tobiko caviar and salmon roe. Plum, 5996 Penn Circle South, East Liberty. 412.363.7586.
Ethiopian Sampler: Abay
Here. Write this down: Get the Doro Tibs (spicy chicken), Kay Sir Dinich (garlicky, ginger-y, onion-y potatoes and beets), Ye’Abesha Gomen (kale, peppers, ginger, garlic and onions), Butecha (ground chickpeas), and Mitmita (really hot sauce, basically). Oh, and it’s pronounced “uh-by,” by the way. Abay Ethiopian Cuisine, 130 S. Highland Ave., East Liberty. 412.661.9736.
Pumpkin Pancakes: Square Café
Sherree Goldstein put pumpkin walnut pancakes on her fall specials menu the first season Square Café was open. When she tried to take them off the menu the following spring, “people freaked out,” she says. Square Café, 1137 S. Braddock Ave., Regent Square. 412.244.8002.
Barbecue Chicken Pizza: Pizza Fusion
Chef Jeremy Montgomery says that people come as far as Maryland and New York for his all-organic, all-natural pizza at Pizza Fusion. They come from even farther for his gluten-free menu. “I serve pizza to people who haven’t eaten pizza in 20 years,” Montgomery says. But Pittsburghers don’t have to travel far to the LEED-certified spot in Gibsonia, and the company even delivers — in hybrids cars, of course. P.S. The free-range barbecue chicken is to-die-for. Pizza Fusion, 702 Parkview Drive, Gibsonia. 724.502.4160.
Pan-seared Duck: Serendipity
Served with smoked cherry and balsamic demi-glace, sweet potato puree, and sautéed Brussels sprouts. “I love the flavor and how juicy it is,” says Chef Joe Post. Serendipity, 422 Foreland St., North Side. 412.918.1496.
Italian Tomato Salad: Bella Sera on The Square
The colors liven this dish, but ripe and tasty tomatoes matter most. Tossed gently with red onions, quality basil pesto, fresh lemon, and garlic, topped with asiago or fontinella cheese – you have a crowd pleaser. The salad is also available when Bella Sera, Pennsylvania’s first green catering company, caterers your next event. Bella Sera on the Square, 22 Market Square, Downtown. Bella Sera by Greco’s, 414 Morganza Road, canonsburg. 724.745.5575.
Chinese Cabbage Steak: La Crème Catering
“This is my favorite appetizer to prepare because of the unique way that it is wrapped in foil, cut and sautéed. It makes for a simple but exotic presentation.” — Executive Chef John Barone. La Crème Catering, 1650 Metropolitan St., #100, North Side. 412.325.3300.
Prime Strip Steak and Pierogies: Eleven
We always expect greatness out of the big Burrito restaurant group’s fine dining flagship in the Strip District. If you think you love pierogies now, you should try them stuffed with potato and goat cheese and then bestowed with a beautiful brow of prime strip steak. Eleven, 1150 Smallman St., Strip District. 412.201.5656.
Lobster Tempura Roll: Tamari
Sushi’s new “it” spot is Tamari in Lawrenceville, and the to-go-for maki is the lobster tempura roll, with avocado and cucumber, topped with tobiko. There’s more lobster on the side, served in its own shell. Tamari Restaurant and Lounge, 3519 Butler St., Lawrenceville. 412.325.3435.
Braised Beef Short Rib Ravioli: The Terrace Room
Chef Jacky Francois’s French accent can make any dish sound delicious, but he doesn’t have to try very hard when he’s describing The Terrace Room’s best dish: braised beef short rib ravioli, topped with filet and a crown of foie gras. “We try to bring the woods into the city,” Francois says. “The colors and the flavors bring the richness of the earth.” The Terrace Room, The Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100.
Veal Rib Chop: Common Plea
General Manager Thom Naylor and Executive Chef John Brush whip up a mean center hand-cut veal rib chop with braised leek-wrapped asparagus and garlic smashed potatoes with perfumed veal demi-glace. The Common Plea, 310 Ross St., Downtown. 412.697.3100.
Crab Cakes: Iovino’s Cafe
“Crab cakes seem to be a staple of Pittsburgh’s ‘nice’ restaurants, so we’re doing our own, lighter version, with a little Asian slaw,” says Jeff Iovino. “It’s good for brunch, lunch, dinner… whenever you want it. Crab cakes … always a good time.” Iovino’s Café, 300 Beverly Road # A, Mt. Lebanon. 412.440.0414.
Black Angus Burger: Walnut Grill
Is there anything more American than a burger and fries? We’re especially partial to the eight-ounce Black Angus at Walnut Grill, seasoned with savory garlic and topped with homemade coleslaw and cheddar cheese, and served with a side of waffle fries (and let’s be honest, the waffle fry just has more personality). Walnut Grill, 5500 Walnut St., Shadyside. 412.688.8220.
Frutti di Mare con Penne: Lucca
This pasta dish has been a menu favorite since Lucca Ristorante’s inception more than 12 years ago. Made with fresh seasonings, penne pasta, shrimp, and crab tossed with tomato basil cream sauce, this dish is authentic of Northern Italy. Lucca, 317 S. Craig St., Oakland. 412.682.3310.
Salsa Verde Sea Scallops: Jacksons Restaurant-Rotisserie-Bar, Southpointe
Did you know that sea scallops are in such abundance in the Atlantic region that it is recommended that we eat them at least once a week? (Game on.) We live for Chef Jeff Kuhlman’s preparation at Jacksons. “I love this dish. The salsa verde gives a little bit of a salty bite, which complements the sweetness of the sea scallops.”— Jeff Kuhlman, executive chef. Jacksons Restaurant-Rotisserie-Bar, Southpointe Hilton Garden Inn, 1000 Corporate Drive, Canonsburg. 724.743.5005.
Shrimp and Scallops Szechuan Style: Jimmy Wan’s Restaurant and Lounge
The Shrimp and scallops are sauteed in a wok and then tossed in a spicy white sauce with chili peppers and traditional vegetables: broccoli, mushrooms, red peppers, and water chestnuts. Jimmy Wan’s Restaurant and Lounge, 1686 Route 228, Cranberry. 724.778.8978. 1337 Old Freeport Road, Fox Chapel. 412.968.0848.
Duck Breast: Paris 66 Bistro
Magret de canard aux fruit rouges avec pommes darphin et croustillant Mediterranéen. (Duck breast with berry sauce and roasted apples with a Mediterranean spring roll.) Paris 66 Bistro, 6018 Centre Ave., East Liberty. 412.404.8166.
Grilled Salmon: La Casa Narcisi
After a savory feast of grilled salmon with a spicy kumquat jam, a giant slab of nutty carrot cake with cream cheese icing is absolutely in order. That, and a good Port. Luckily, SiBA Cucina restaurant is nestled right into the vineyard of La Casa Narcisi Winery, pouring perfect pairings for every dish (and dessert). La Casa Narcisi Winery, 4578 Gibsonia Road, Gibsonia. 724.444.4744.
Black Forest Filet: Tin Angel
Doesn’t it sound sexy and mysterious… like the steak you’d order if you were having dinner in the woods with, say, Johnny Depp? It’s a charbroiled filet mignon, stuffed with pitted black cherries, and hit with the house bearnaise. It’s what President Clinton ordered when he was in town. Tin Angel, 1200 Grandview Ave., Mt. Washington. 412.381.1919.
Seared Rare Tuna: Soba
There’s a reason that the seared rare tuna with ginger fried rice and Korean barbecue sauce has been on the menu at Soba since the restaurant opened: “This dish has all sorts of pickly and fermented yumminess on the plate,” says Chef Danielle Cain. “And fermentation is rad.” Technically speaking, of course. Soba, 5487 Ellsworth Ave., Shadyside. 412.362.5656.
Grilled Jumbo Sea Scallops on Lobster Risotto: The Pines Tavern
We love this dish for its simplicity, yet we immensely enjoy it for the complex blend of flavors. The Pines Tavern, 5018 Bakerstown Road, Gibsonia. 724.625.3252.
Plat de Charcuterie: Le Pommier
One of the most traditional and popular selections found on any French restaurant’s menu is the Plat de Charcuterie: Pâté de Campagne (country-style pâté of pork, ham, and pistachios) and Mousse de Foie de Volaille (creamy chicken liver mousse with caramelized apple, onion, and brandy). Additionally, you will find an assortment of house-brined olives (cerignola, castelvetrano, niçoise, and kalamata), dried/cured meats (capicola, soppressata, prosciutto, and aged chorizo), and the traditional accompaniments of whole grain mustard, cornichon (gherkin), and sliced radish. Le Pommier, 2104 E. Carson St., South Side. 412.431.1901.
Gorgonzola Stuffed Apple: Bado’s Cucina
“It’s a great time of year for apples; they’re so plentiful. When I smoke these with apple or cherry wood, those flavors absorb right into the pores of the fruit. The aged balsamic and the cheese just enhance the flavor. Plus, the little old lady who owns Simmons farms likes to drive by and throw apples at me. Thank goodness tomatoes are out of season!” — Chef Sam Badolato. Bado’s Cucina, 3825 Washington Road, McMurray. 724.942.3904.
Prosciutto-wrapped Scallops: Blue Water Tavern
We’ve sort of become experts when it comes to spicy Mexican sauces, and one of the best is at Blue Water Tavern in Wexford. Under it, you’ll find prosciutto-wrapped jumbo sea scallops, polenta, and wilted spinach. Blue Water Tavern, Pine Tree Shoppes, 12087 Perry Hwy., Wexford. 724.831.9998.
Lobster: The Fluted Mushroom
Is there anything more handsome or decadent than sitting down to a whole Maine lobster, oven-roasted with a butter garlic finish? I mean, it’s the kind of plate you propose over. (Right, ladies?) Fluted Mushroom, 109 S.12th St., South Side. 412.381.1899.
Shrimp Fra Diavolo Campenelle: Bravo Cucina Italiana
“The sauce is great,” says Chef Mike Kyle. “It’s a spicy tomato cream, but it’s really simple to make. Everyone’s always saying, ‘I want the recipe for this.’ That spice is especially good in the colder months.” Bravo Cucina Italiana, 20001 Route 19, Cranberry. 724.772.8150. 1500 Washington Road. Mt. Lebanon. 412.343.3366.4976 Mcknight Road, North Hills. 412.366.3556. 211 Summit Park Drive, Robinson. 412.809.9115. 250 W. Bridge St., Waterfront. 412.461.1444.
Hoisin Ginger Mahi-Mahi: Walnut Grove
This sweet and spicy fish dish packs the pow of wasabi and the sweetness of honey. Walnut Grove, Waterworks Mall, 911 Freeport Road, Fox Chapel. 412.696.0141. 12559 Perry Hwy., Wexford. 412.782.4768.
Shrimp Creole: Calli’s
They’re sautéed in coconut milk and served in a ginger sauce with the spice of habanero peppers. Calli’s, 7606 Forbes Ave., Regent Square. 412.242.8281.
Mariscada: Café Zao
Chef Toni Pais is famous for his Portuguese shellfish stew, heaped with mussels, clams, and shrimp over saffron rice. Café Zao, 649 Penn Ave., Downtown. 412.325.7007.
Lamb Sliders: Cioppino
Local lamb on a little bun. With love. At Cioppino. (See RECIPE for the instructions on how to make the restaurant’s namesake dish) Cioppino Seafood, Chop House, and Bar, 2350 Railroad St., Strip District. 412. 281.6593.
Crab Cakes: The Wine Loft
We’re under the solid impression that pretty much everything pairs well with an excellent glass of wine. Lounging in the soft light of The Wine Loft, sipping a bright glass of Frank Family Pinot Noir, with its bite of black cherries and violet, there’s nothing more crave-worthy than Chef Cassie Lee’s savory crab cakes. The Wine Loft, SouthSide Works, 2773 Tunnel Blvd., South Side. 412.586.533.
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