FRENCH FLAIR
Pittsburgh Food Tour: November 2012

Bridge Ten Brasserie’s Cassoulet de Canard.
Photograph by Cayla Zahoran.

Newly opened Bridge Ten Brasserie is serving up French flavors with flair in the South Side. Executive Chef Shawn Carlson offers French classics like Cassoulet de Canard, a hearty duck confit dish with white beans and vegetables. And don’t miss out on the restaurant’s tableside service as chef prepares light, airy crepes like those in his Crepe Flambé au Fiches et Pommes (Flaming Crepe with Fresh Figs and Apples). Add a glass of French wine — selected by restaurant owner and wine writer, Dave DeSimone — to complete the fun and delicious experience of eating out with Bridge Ten’s French flair.

Bridge Ten Brasserie, 20 South 10th St., South Side, 412.586.5033. bridgeten.com. —Lauren Schmeer


SEASONAL EATS

Nestled in the industrial bustle of Southpointe is the sophisticated yet casual Jacksons Restaurant Rotisserie Bar. Take a break from a long day to cozy up with one of two new fall features. The first is a mouthwatering Osso Bucco: braised pork shank with horseradish gremolata, grilled polenta, and broccolini. Jacksons is also serving up butternut squash gnocchi with sage browned butter, figs, and pumpkin seeds. Talk about comfort food!

Jacksons Restaurant Rotisserie Bar, 1000 Corporate Drive, Canonsburg. 724.743.5005. experiencejacksons.com. —Rachel Jones


WINE + DINE
Pittsburgh Food Tour: November 2012

Beaujolais red wine at Paris 66.

Paris 66 will host its annual Beaujolais Nouveau event November 15-17 to welcome this year’s new vintage. In France, the arrival of each year’s Beaujolais red wine is celebrated with festivals and a race to get to the first bottles in Paris. Reserve your table at Paris 66 for a taste of the French event, right here in Shadyside. The three-course dinner menu is $59, and included, of course, is a glass of 2012 Beaujolais Nouveau. “This event is international because it is the only wine on earth that gets opened at the same day,” says Owner Fred Rongier. “From Paris to Beirut, to Tokyo to NY, every place on earth will open a beaujolais bottle the same day. It is forbidden to open a bottle before November 15th.”

Paris 66, 6018 Penn Circle South, Shadyside. 412.404.8166. paris66bistro.com. —L.S.


STEELERS SWEETS
Pittsburgh Food Tour: November 2012

Golden Vanilla Gelato.
Photograph from Angelo’s.

After dreaming up a new gelato flavor, the chefs at Angelo’s Restaurant turned to Facebook, asking their fans to help name their yummy recipe: Golden Vanilla Gelato loaded with Reese’s Peanut Butter Cups, chocolate cookies, and laced with caramel sauce and chocolate chip topping. The winning name for the decadent dessert? Steelers Blitz! Score a few quarts to serve at your next football fête.

Angelo’s Restaurant, 2109 North Franklin Dr., Washington. 724.222.7120. angelosrestaurant.com. —Nicole Barley


STEAM POWER
Pittsburgh Food Tour: November 2012

Thermidor Masterpiece Series Steam and Convection Oven.
Photograph from Thermidor / Hillmon Appliance Distributors.

Bring professional-style cooking home with the Thermidor Masterpiece Series Steam and Convection Oven. By combining the benefits of steam and convection in one ultimate kitchen tool, this oven can do it all. It cooks with steam to keep recipes moist, while true convection abilities browns meats and crisps vegetables. The power of steam is even said to lower cooking times and make food healthier. A variety of pre-programmed modes can even set the oven temperature and humidity for you, so you’ll always look like a pro both in the kitchen and at the table. Don’s Appliances, donsappliances.com.

Hillmon Appliance Distributors, hillmonappliance.com.  —L.S.


ON A ROLL
Pittsburgh Food Tour: November 2012

Lobster Sushi Roll.
Photograph from Plum Pan Asian Kitchen.

Treat yourself with a visit to Plum Pan Asian Kitchen and get the best of the best lobster sushi roll. What’s more decadent than broiled lobster paired with asparagus, roasted red bell peppers, shiitake mushrooms and cucumber? Plum tops that off with spicy snow crab and Tobiko. Expertly created with only fresh, vibrant ingredients, it’s as exceptional to look at as it is to taste.

Plum Pan Asian Kitchen, 5996 Penn Circle South, East End, 412.363.7586. plumpanasiankitchen.com. —L.S.


JUST FOR KIDS
Pittsburgh Food Tour: November 2012

Photograph from Pittsburgh International Airport.

The new children’s menu at Hyatt Regency Pittsburgh International Airport is really taking off. How’d the restaurant devise the kid-friendly dishes? They turned to the experts themselves. The “For Kids By Kids” menu was tested and approved by a group of children, including 11-year-old cooking enthusiast Haile Thomas, who runs the online cooking show, Kids Can Cook. “We have made an industry-leading commitment to serving food and beverages that are good for our people, our planet, and our communities,” says Nancy Dudak, Hyatt Regency Pittsburgh. “That is why we have transformed our children’s menu and looked to experts, such as Alice Waters, to help guide our offerings.” With options like a fun Top Your Own Taco for breakfast or savory grilled natural beef with potatoes for dinner, we wish we were kids again!

Hyatt Regency Pittsburgh International Airport, 1111 Airport Blvd., Moon Township. 724.899.1234. pittsburghairport.hyatt.com. —R.J.


CONGRATS, CHEF!

Looking to add a low-key weekend getaway to your plans for the fall? Wining and dining at Gervasi Vineyards is what we suggest — especially because Executive Chef Jerry Risner has been honored with the Restaurant Chef of the Year Award for Canton by the American Culinary Federation. The bistro menu at the Northeast Ohio winery is seasonal and marked by Sicilian specialties, pizza, pasta, gelato, and of course, featured wines. “I am very honored to receive the award. I feel fortunate to have such a great group of people, both personally and professionally, that support me,” says Chef Risner. “The real joy of cooking is taking something that everyone already loves and making it even better!”

Gervasi Vineyard, 1700 55th St., Canton, Ohio. 330.497.1000. gervasivineyard.com. —N.B.


FINE FEAST

When the calendar finally turned the page to November, our stomachs started counting down the days until that endless feast that is Thanksgiving Day. For a really decadent holiday (i.e. no cooking or cleaning), visit the award-winning Omni Bedford Springs Resort’s Colonnade Ballroom. The Thanksgiving feast starts out with chilled Jamaican pork loin, seasonal greens, fresh salads, and local cheeses, or nibble on shrimp cocktail, sushi, and tuna tartare for your app. Once your stomach is warmed up, take a trip to the scallop station, or enjoy sage-basted wild turkey, roasted prime rib of beef, Dr. Pepper glazed ham, stuffed chicken breast, and more. End the night with a sweet bite of fall, captured in cinnamon mousse cake, Jack Daniel’s pecan pie, and ginger carrot cake. The feast is 11:30 a.m. to 4 p.m. $59 for adults, $45 for seniors, and $16 for children ages 6-12.

Omni Bedford Springs Resort, 2138 Business 220, Bedford. 814.623.8100. omnihotels.com. —R.J.


OLD-SCHOOL ITALIAN
Pittsburgh Food Tour: November 2012

Arpino’s tripe.
Photograph by Cayla Zahoran.

On Steve and Melissa Goda’s trip to Italy in 2010, they visited Arpino, located near Rome. Melissa’s family is originally from there, and the couple came home with more than just great memories. Steve was so inspired by the village’s inviting atmosphere that he opened the Arpino Trattoria in the Scott Township / Mt. Lebanon area in 2011. The menu is packed with Italian classics, but one of the biggest hits is Arpino’s tripe. This delicacy is as old-school Italian as it gets. Chef Goda braises the tripe until it is tender, then douses it in a healthy helping of his house-made sauce. If you decide to check out this special (it’s only offered on Wednesday), Goda suggests you come early — this dish always sells out!

Arpino Trattoria, 1910 Cochran Road, Scott Township. 412.207.2765. arpinotrattoria.com. —R.J.


SPECIALTY STARTERS
Pittsburgh Food Tour: November 2012

Savoy’s cheese quesadillas.
Photograph by Cayla Zahoran.

Fill up on a round of Savoy’s delicious appetizers — perfect to enjoy during the big game (no matter what team you root for). Try the cheese quesadillas with poblano cream and pico de gallo. Think you’ve had it all when it comes to chicken wings? Savoy offers a choice of specialty sauces from Cajun Dusted to Buffalo Ranch Chipotle. Finally, even St. Louis style baby back ribs can get kicked up a notch when they’re done Sriracha Style at Savoy.

SAVOY, 2623 Penn Ave., Strip District, 412.281.0660. savoypgh.com. —L.S.


FALL FAVE
Pittsburgh Food Tour: November 2012

Bistro 19’s red wine braised beef short ribs.
Photograph by Cayla Zahoran.

You can always tell when fall is upon us. The leaves turn gold and crimson. The temperature drops to a comfortable chill. And, best of all, Bistro 19’s fall menu returns. Chef Jessica Bauer recommends the red wine braised beef short ribs, finished off with an apple cider maple glaze and paired with whipped potatoes and baby carrots. With its homey goodness and classic combinations, this autumn menu staple captures the taste of fall in every bite.

Bistro 19, 711 Washington Road, Mt. Lebanon, 412.306.1919. bistro19.com. —R.J.


HAVE A MELTY
Pittsburgh Food Tour: November 2012

Ziggy’s Crabby Melt.
Photograph by Cayla Zahoran.

Ziggy’s Tavern is famous for it’s monstrous melts — and I can see why. When I first laid eyes on this sandwich, even my strong appetite cowered in its shadow. The crabby melt is made with snow white crab meat, mixed into a creamy salad. The crab is piled high on thick crusty bread (Chef Matt Fettis grills it for extra flavor and crunch) and topped off with roasted red pepper aioli, sliced tomato, and Asiago cheese. Drizzle with a little extra virgin olive oil and open wide — this is one tall sandwich.

Ziggy’s Tavern, 9109 Perry Hwy., Wexford. 412.837.2688. ziggystavernpgh.com.


LIGHTEN UP
Pittsburgh Food Tour: November 2012

Avocado and strawberries roll.
Photograph from Green Forest Churrascaria.

They say you shouldn’t mess with a good thing, but what if you’re adding light, exciting sushi to a menu already hailed for rich, decadent meats? We say that’s an even better thing. So, while you’re at Green Forest trying the authentic Brazilian churrasco sliced fresh at your table, lighten things up with a bright roll of sushi or sashimi. Green Forest’s sushi chef knows how to pair tuna and salmon with the right vegetables and fruits for some inventive combinations. We recommend the roll topped with creamy avocado and slices of sweet strawberries.

Green Forest Churrascaria, 655 Rodi Road, Penn Hills, 412.371.5560. greenforestdining.com. —L.S.


WINE FLIGHT

Pittsburgh Food Tour: November 2012Take a break before the hectic holiday season and enjoy some wine time at the Pines Tavern. The November wine flight, offered November 14-16, is a culinary experience, complete with a three-course rustic dinner and some divine wine pairings. Zuccardi Tempranillo is a wine of great structure with notes of tobacco, leather, and chocolate. Santa Carolina Cabernet is a classic Chilean cabernet with complex aromas such as chocolate and pepper (it’s aged 12 months in French oak barrels!). And Dios Ares Crianza from Spain is a very expressive, fruity, and will pair well with chef’s roasted pork. If you like the sounds of this wine, just wait until you see the entire tasting menu.

Menu:

  • Smoked Mushroom and Crispy Duck Strudel with Sherry Cream Sauce
  • Roast Suckling Pig, Italian Style
  • Oven-Roasted Brussels Sprouts, Roasted Hubbard Squash Purée
  • Apple Cider Demi-Glace, Crispy Onion Garnish
  • Pumpkin Crème Brulee with Salted Caramel, Toasted Walnuts, Whipped Sweet Cream, and Candied Pumpkin Seeds

The Pines Tavern, 5018 Bakerstown Road, Gibsonia. 724.625.2010. thepinestavern.com.


MADE THE MENU

After scoring a victory at this year’s Savor Pittsburgh competition, Jacksons Restaurant Rotisserie Bar in Moon Township added an awarding-winning item to its menu. Executive Chef Rick Davis won in the short rib sous vide category for his 72-hour sous vide with roasted root vegetables, pomegranate, red ribbon sorrel, and port wine reduction. Try the featured dish when you book a holiday party!

Jacksons Restaurant Rotisserie Bar, 8402 University Blvd., Moon Township, 412.329.1405. experiencejacksons.com. —L.S.


FRANKSGIVING
Pittsburgh Food Tour: November 2012

D’s SixPax and Dogz.
Photograph by Megan Wylie for WHIRL.

Always ready to experiment with the classic hot dog, D’s SixPax and Dogz is bringing back the Franksgivin’ Dog to usher in the start of the holiday season. To fit Thanksgiving inside of a single bun, D’s loads up a turkey dog with all of the holiday fixings. That means mashed potatoes, corn, gravy, and stuffing in each bite. The festive creation was a big hit when it debuted for a limited time last year, so this season the Franksgivin’ Dog will be available for several weekends leading up to the big day. The team at D’s is also toying with adding a cranberry sauce and possibly even a cornbread bun to give us just another fun foodie treat to be thankful for.

D’s SixPax and Dogz, 1118 S. Braddock Ave., Regent Square, 412.241.4666. regentsquare.net/ds6pax. —L.S.

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