3 Nights! A Justin Severino Pittsburgh Tour de Force

We've had quite a depth of Beard nominees here in the 'Burgh for the last several years.  Justin Severino has been nominated three times for Best Chef: Mid-Atlantic. Justin's newest restaurant, Morcilla, received a nomination this year for Best New Restaurant in the country. Jamilka Borges, now of Spoon, and Sonja Finn of Dinette have both been nominated for Rising Star of the Year, as well as Trevett Hooper, of Legume, having been nominated for Best Chef: Mid-Atlantic in 2013. 

And when it comes to local restaurants and restaurant groups, James Beard accolades have been sprinkled across the local landscape pretty liberally as well. The Big Burrito Group's Bill Fuller and Tom Baron have been nominated for Outstanding Restrauteur and Butcher and the Rye was nominated for Outstanding Bar Program in 2014. Pittsburgh represents!

As a result of Pittsburgh's wealth of food and cocktail professionals and programs, last week saw the second James Beard Foundation Celebrity Chef Tour dinner to be held right here in Pittsburgh. My friend Marti (from Maryland) and I were there last year for the inaugural event, and she made the trip again this year to make it two in a row for us both.

How did we make this year's James Beard Dinner even more memorable than last? By turning it into a three-day-Justin-Severino-tour-de-force. That's right, we constructed a sort of Justin-Severino-themed-dining-sandwich consisting of a Monday at Morcilla, a Tuesday filling of James Beard, and a Wednesday finale of Cure. Three days, man! This is how it went...first up, Monday at Morcilla.

What better way to begin than some of the best Gin & Tonics in town?!

Foreground: Edwards Surryano ham with pecans and pecan oil. A true find! Background: Manchego with Seville sour orange, olive oil, and roasted garlic. There were Patatas Bravas with a divine pimenton aioli to round out the feast, too, that didn't make the pic.

Tuesday. The BIG day of our second James Beard Foundation Celebrity Chef Tour dinner in Pittsburgh...the meat of this dining tour sandwich you might say. We couldn't wait to see what awaited this year.  

The Chefs

Last year's venue was the Heinz History Museum in the Strip District. This year the event was held at the Mattress Factory on the North Side. Justin's and his wife Hilary's choice to hold the events at Pittsburgh museums is spot on. The food itself is art.

Outdoors under grand tents, the evening started with lovely and tasty bites provided by Sonja Finn, Kate Romaine of E2, Trevett Hooper, Bill Fuller, and Curtis Gamble of Station. Cocktails created and provided by Morcilla, Cure, and Aldine were a refreshing start given the heat of the evening. Alas, there is but one lone, but beautiful, pic!

Grilled Pacific Oysters with ramp butter and hot sauce by Sonja Finn of Dinette.

On to the main event under the big tent!

The beet appetizer by George Sabatino of Aldine - Beets, whipped yogurt, pickled garlic, chili jam, and puffed beet crackers

  

Cobia by Greg Vernick of Vernick Food & Drink - Cobia, pickled corn, burnt vegetable salsa, cilantro cream

Unfortunately, the photos were less than stellar from that point on due to the onset of darkness and the blue lighting under the tent. Although the lighting faded, the food continued to shine. Justin's Foie Blonde dazzled! With strawberry rhubarb jam, candied pistachios, dehydrated black olives and lovage, the flavors burst! 

The aroma of roasting duck wound it's way throughout the anxiously awaiting throngs of diners, tempting us before Scott Drewno (Executive Chef from The Source by Wolfgang Puck) presented his Roast Pekin Duck with crushed peanut curry and candied lemongrass. One word. Wow!

Not to be outdone, next up was Squirrel Hill native son Michael Solomonov with succulent roasted beef short ribs, green chickpeas, tehina and matbucha that seriously simply melted away on your tongue. 

Dessert? Of course it lived up to the excellence and deliciousness of the courses that preceded. We were each presented with an individual cardboard pint ice cream container containing the classic Neopolitan flavors of strawberry, chocolate and vanilla creams interpreted to a whole new level. We were all sent out with not only memories of the sweetness of dessert, but of the magnificence of the evening.

Then came Wednesday. Our final celebration of Severino Days ending at Cure. And we hated to see our Pittsburgh ultra fine dining adventure come to a close.

Naturally, we started with a toast!

Worthy of being painted, next was the Coho Salmon Crudo on foccaccia toast, avocado, black garlic, preserved lemon, dehydrated red onion and dill. 

Some of the staff remembered us from the previous night's bash and we shared it was our third night in a row of celebrating Justin Severino. Who knew a little surprise would arrive at our table?!

A delicate puff of green cardamom, black olive, and a sprinkling of crisp catnip awaits.

Strawberry gazpacho is poured over the foam to create a symphony of texture and flavor!

The finale? Salumi. Yes, our dessert this night was MEAT! 

There couldn't be a more suitable ending to our Severino Celebration than ending where it all began for Chef Severino...with meat. 

What will next year bring? Can't wait to find out - not just for next year's James Beard dinner, but to see what is on the horizon for Pittsburgh's culinary and cocktail world. Look for exciting things, people! 

Pittsburgh Strip District Italian Deli Pasta Bake

Winter in Pittsburgh. Temps are in the 50's and 60's one day, the teens the next. I don't know about you, but my internal appropriate-recipe-for-the-weather indicator has been swinging back and forth like some kind of crazed pendulum. 

My kitchen is as likely to see a fresh off the grill sizzling chicken breast atop a crisp, green salad as it is a pot of stew or chili simmering on the stove. As a result, I'm behind on making my favorite cold weather recipes, like my family's favorite macaroni and cheese with ground beef and tomatoes. I'd bet this old fashioned, homey casserole is one of your family's favorites, too. 

My mom used to make the dish with elbow macaroni, browned ground beef, onion, green pepper, cubes of cheddar (or even Velveeta!) and a can of tomato soup. Nope, she used no seasoning or garlic at all except for salt and (maybe) pepper. 

My version, many years later, ditched the soup for canned tomatoes, added fresh spinach (to pack more nutrition and the kids never knew there was spinach hidden in there), sometimes I used feta, sometimes mozzarella, sometimes mushrooms made it in, and always garlic. The recipe has always been changeable, but still maintained the basic tomatoes, ground beef, cheese and macaroni base. As does this twist.

As always with this casserole, a visual sweep of what's on hand is the first step. At first glance, the fridge revealed leftover cooked hot sausage links from last night's dinner and several slices of some good Strip District Parma Sausage Salami Rustico. That would be waaaaay better than plain old hamburger! Looking further down, I discovered my own home-smoked hot pepper cheese and even a little home-smoked mozz! The pantry, as always, contained cans of San Marzano tomatoes thanks to Penn Mac in the Strip. The Strip District Italian Deli Pasta Bake came into being. 

Maybe there IS a benefit to this oddball winter. A warm and sunny day is perfect for strolling the Strip picking up components for a comforting casserole to make when the temperature inevitably dips back into the chill zone. Maybe this IS the perfect winter weather after all.

Pittsburgh Strip District Italian Deli Pasta Bake

• 4 C cooked pasta - al dente, of course - I used gluten free penne
• 2 links cooked hot Italian sausage, sliced into rounds
• 1/2 C pre-sliced salami, cut into ribbons - I used Parma Sausage Salami Rustico, use whatever you have on hand...pepperoni works really well, too!
• 1 T olive oil
• 1 medium onion, medium dice
• 2 large garlic cloves, finely minced
• 1 1/2 C real San Marzano tomatoes, don't drain off the liquid, use it all!
• 1 T dried oregano
• 1 t dried basil
• 1 t Jane's Crazy salt or kosher salt
• 2 T tomato paste - buy the tube so you don't waste the rest of a small can
• 1/2 lb diced smoked hot pepper cheese (or use your own favorite - cheddar, smoked cheddar, hot pepper cheese that hasn't been smoked)
• 1/2 C smoked mozzarella or smoked provolone for the top, shredded

Preheat the oven to 350 degrees.

Spray a shallow casserole dish with olive oil and set aside.

In a nonstick saute pan over medium heat, warm the cooked sausage slices and salami until both release their fats and the salami separates and no longer sticks together. Remove to a plate. In the same pan, add the olive oil and then the onion and garlic. Cook until soft, but not browned.

Stir in the tomatoes, oregano, basil, Jane's Crazy Salt and tomato paste. Combine well, then add the sausage and salami back to the pan. Combine all thoroughly.

In a large mixing bowl, add the cooked pasta and the tomato mixture, stir well. Add the diced cheese and mix gently again until everything is evenly distributed throughout. Pour into the prepared casserole dish, top with shredded cheese and bake 25-35 minutes.

Add a green salad and it's dinner, folks!

NOTE: If you like your version less spicy, use cheddar instead of hot pepper cheese and sweet Italian sausage in place of the hot version. Like it spicier? Top the casserole with pickled hot peppers after it comes out of the oven for a real Italian deli touch!

A Christmas Pickle Story

Did anyone else happen to glance at the calendar and exclaim, "Holy schneikes! Next week is Christmas?!" Well, I did. Luckily, I just came from a visit with the Pittsburgh Pickle brothers. What's that got to do with Christmas? You DO know about the Christmas pickle, don't you? Let me tell you the story....

Legend has it that Germans hid a pickle deep  within their Christmas trees. On Christmas morning, the first child to spot the pickle got an extra present and the first grownup to spot it would have good luck for the new year. Does pickle spotting sound a little bogus to you? Your cynicism is well founded. 

Research reveals that's something the German never did...not one German can be found to substantiate the story. Yet, the Christmas tale - and tradition - continues right here in America. You can even buy glass pickle ornaments for your very own tree at the Heinz History Center! 

Here's my theory. Germans and Pittsburgh; Pittsburgh and Heinz; Heinz and pickles; pickles and Heinz History Center. Full circle! Of course, Heinz pickles are made right here in Pittsburgh, right? Wrong! They moved that function out of Pittsburgh long ago. So who keeps the pickle homefires burning here in the 'Burgh? Well, the Pittsburgh Pickle Company, of course!

The Patterson brothers (John, Will, and Joe who also own the Beerhive), last year founded their pickle business after having made pickles for use in their Strip District hotspot. The pickles were a hit, customers wanted to buy the long green spears to take home, and a spinoff business was born. And let's face it, the brothers not only know a thing or two about pickles, they have good business bones - one brother is a CPA and another an accountant.

Come one, let's take a little tour of the very hands-on pickling process at their facility in Verona. You can tell every jar is packed with not just pickles, but with love.

You can't have dill pickles without dill.

You especially can't have pickles without cucumbers...crates and crates of the green beauties!

Cucumbers, pre-pickling, washed and in waiting. Buckets of them!

Sliced by hand, trimmed by hand, made by hand...gloved, of course.

What goes in the best garlicky dill pickles? Garlic and dill. LOTS of it in every jar. 

And cucumbers...

On go the lids, then into the water bath they go.

After a nice long pickle-hot-tub spa session, the jars come out of the bath, are cooled down quickly and await the appropriate label for the variety of pickle within. This day it was the Dill-Mill variety (kind of sounds like "steel mill" pronounced in yinzer speak), the kind with extra dill and garlic. On other days, it might be the original Pittsburgh style dill that's a little sweet, too. Or maybe their newest, Fire & Smoke, that gets its dark and smoky color from the addition of a whole dried chipotle chile in every jar. The color reminds me of what the night sky above the steel mills used to look like. 

One WHOLE chipotle goes into every jar!

In fact, the entire pickle lineup is inspired by the very real, gritty, hardworking people of our city's industrial (and industrious!) past. You might even say the Patterson brothers embody that very same spirit.  



The brothers generously handed me a trio of jars - one of each variety - as I left after a long, productive morning. And I had plans for those colorful jars of pickles...especially for the Fire & Smoke ones. 

I couldn't wait to make one spicy, smoky Bloody Mary. You can tell by the first pic (at the top of the page) that I didn't wait for long. My Fire & Smoke Bloody Mary doesn't even have hot sauce...the smoky, chipotle pickle juice (and just a smidge of Mike's Hot Honey) gave my favorite brunch cocktail that kind of slow, sweet heat that creeps into quite a gentle warmth. 

Fire & Smoke Pickle Juice Bloody Mary

• 8 oz V8 original - I use high fiber V8 for a healthy morning drink!
• 2 oz Pittsburgh Pickle Fire & Smoke pickle juice - drained from the jar of pickles
• 1/2 t celery salt
• 1/2 oz Worcestershire sauce
• 1/2 oz fresh squeezed lemon juice
• just a drizzle of Mike's Hot Honey - check Amazon...amazing stuff
• 3 oz vodka - I use Pittsburgh's own Boyd & Blair
• a lemon wheel
• a nice long Fire & Smoke pickle

Stir all ingredients except for the lemon wheel and the pickle spear together in a cocktail tin. Pour over ice in a nice tall glass and garnish with the lemon wheel and pickle spear. Merry Christmas!

 If you're having a big group of guests over for brunch, John shared the Beerhive's recipe for a nice big batch of Bloodies:

Pittsburgh Pickle Big Batch Bloody Marys

• 46 oz can of tomato juice
• 3 oz lemon juice
• 3 oz lime juice
• 2 t fresh minced garlic
• 1 oz Worcestershire sauce
• 1 T horseradish
• 1.5 t sriracha
• 1.5 t salt
• 1 t black pepper
• 1 Pittsburgh Pickle Company pickle spear for garnish

Mix all but the pickle (of course) in a large container. For each drink, pour desired amount of vodka into a glass, add the mix, add ice, and add the pickle spear. Enjoy.

On Christmas morning (next week...eek!), I hope you're lucky enough to find a pickle in your tree and even luckier to find a jar of Pittsburgh Pickle Company pickles!

Millie's Homemade Ice Cream - Maybe The Best CSA Ever!

Oh, how the excitement around home has been growing! CSA time was a l m o s t here! Not our farm CSA, that one is nearly at an end, I'm talkin' our ICE CREAM CSA!  And our first delivery came on Saturday. Let the celebration begin!

First, a little background. Our ice cream CSA is by Millie's Homemade Ice Cream right here in Pittsburgh. They use only the finest of local farm fresh eggs and cream to "create artisanal ice cream and sorbet that will fill your belly and warm your heart." That's according to Chad and Lauren, the talent behind the product that not only does what it promises, but soothes your soul at the same time. With ice cream!

Just like a perfect present in it's presentation, isn't it? Appropos.

Who is the talent behind the ice cream? None other than Chad Townsend, formerly the talented chef at Salt of the Earth in Garfield, and his lovely wife and business partner, Lauren. He brings his years of expertise in discovering combinations that are sometimes subtle nuances of gentle flavors or other times little (big) parties in your mouth. I'll be sharing the excitement of each flavor as the CSA weeks unroll.

Our inaugural Saturday CSA delivery was a gentle, beguiling little number of Lemon Verbena ice cream. You know we popped the lid and dug into the pint of soft green goodness the instant it was placed into our hands! Smooth, sweet, silky and lemony herbal notes danced and swayed gently in our mouths. 

It may look a little soft, but that's perfect tasting consistency to me!

We dreamed of running into the kitchen to whip up a batch of perfect shortbread cookies to accompany the deliciousness in front of us, but you KNOW we simply spooned and enjoyed it straight from the carton! And, when reason returned to our (ice cream cooled) fevered brains, plopped the pint into the freezer to finish off the next day. Still sans shortbread. Of course.

Where can you get your own Millie's Homemade Ice Cream? Especially since the CSA is long since filled up? Every Friday you can get your fill at the Livermore in East Liberty (124 S. Highland Avenue) by the cup or by the cone. In the meantime, I'll be by my front door on Saturdays (not so) patiently awaiting my precious pint of ice cream or sorbet to appear at my door. There may or may not already be a spoon in my hand when it gets here.

The Pittsburgh Cocktail Beat - We've Got It!

Recently, I was asked to do a guest post for the Blog section of the RhoMania website. What is RhoMania? The developer of the Grail app. The app is an interactive, digital list of ratings, reviews, tasting notes and other information to help discerning customers choose wines, beers and spirits while dining out...or in. Look for it in the App Store for iPhone, iPad or iPod!

Here's the guest blog post!

If the kitchen is the heart of a restaurant, the bar is its heartbeat. The hum and the buzz of the crowd and the simple syncopation of ice clinking rhythmically against it the sides of a shaker set the beat.  In Pittsburgh, that heartbeat is happening!
 
Pittsburgh restaurants and bars are stepping up their game and offering properly made classic and craft cocktails to appreciative cocktail fans (geeks?) across the town. We are becoming educated cocktail consumers who are looking for more than well liquors and sweet & sour mix…or in Pittsburgh tradition, a shot and a beer.  We’re looking for fine spirits, house-made syrups and fresh fruits. We’re looking for a big city cocktail experience in our own hometown.
 
Who knows best what makes Pittsburgh the new up and coming cocktail aware city that it is? Local bartenders and bar managers…with a few bar owners thrown in for a little flavor, that’s who. They are the ones with their ears to the ground to hear cocktail hoofbeats on the horizon. What do our local industry insiders have to say about how the current Pittsburgh cocktail culture came about, where it is now and where we’re going?
 
Embury, Pittsburgh’s Cocktail Genesis

Mike Mills behind the bar at Meat & Potatoes  Photo by Michael Basista

Mike Mills, Bar Manager for Meat & Potatoes in downtown Pittsburgh (aka, Mikey Flair) says, “Embury is the reason for what the scene is today – anyone who says anything else doesn’t know what they’re talking about.” Pretty strong words? Definitely. But Mikey’s opinion is one that echoes throughout the Pittsburgh cocktail world. 

Craig Mrusek ready to tend bar at Tender Bar + Kitchen

Craig Mrusek, of Tender Bar + Kitchen in Lawrenceville (aka Dr. Bamboo), says pretty much the same thing. He feels that, “Up until 5-6 years ago, the restaurant/bar scene in Pittsburgh was pretty static, then Embury opened in the Strip District.” Once this revered, now long lamented classic/craft cocktail bar opened, the cocktail scene here changed dramatically. It was Embury that planted the seed of cocktail expertise and appreciation. And it flourished.
 
The names behind the Embury legend? Spencer Warren and Freddie Sarkis. If not for these two classic cocktail aficionados and experts, the scene may never have been. Downstairs from the Firehouse Lounge, the space the Embury occupied was originally intended to be a dessert bar. For one reason or another, that concept never materialized. 

A serendipitous trip to New York and a visit to the cocktail lounge, Milk and Honey, soon changed Spencer’s vision from pastries to potables. Could Pittsburgh, long a shot-and-a-beer-town, come to love a grand cocktail, too? 

Spencer Warren of Embury fame

Spencer put the plan into motion, but he gives full credit to Freddie for taking Embury to the next level. Freddie insisted on classic cocktail recipes incorporating housemade syrups, fresh fruits and top shelf liquors. Freddie had tended bar in cities known for their cocktail culture and believed Pittsburgh was ready – we just needed a little encouragement and education. He was right. 
 
Little by little, Pittsburgh began to get into the cocktail groove. Late at night after finishing their own shifts at other bars across the city, bartenders began to frequent Embury where Freddie freely dispensed cocktail information and education along with the drinks.  And little by little, those bartenders began working, and learning, next to Freddie themselves. 
 
Because of Mr. Sarkis, most of today’s well-trained creators of classic and craft cocktails earned their stripes at Embury. Many have gone on to run their own bar programs at other establishments in the city: Mike Mills – Meat & Potatoes; Craig Mrusek and Nathan Luchansky – Tender Bar + Kitchen; Marie Perriello, April Diehl and Lynn Thomas – Acacia; Maggie Meskey and Summer Voelker;  – Harvard and Highland; Sean Enright and Allie Contreras – Bar Marco…and the list goes on and on. 
 
Although Embury’s doors closed in 2011, Craig believes the renowned bar “still casts a long shadow in the town.”  What’s Embury’s legacy? Spencer believes, “That’s for other people to determine.” It definitively has been. Embury was the seed from which Pittsburgh’s cocktail culture sprang, without it we might still be ordering a shot and a beer. 

Where does that leave us today as far as the classic cocktail bar or lounge goes in Pittsburgh? In Mr. Mills’ opinion, “Tender & Acacia – that’s it right now.” 
 

Acacia
Ahhhh…Acacia. What’s the mystery behind the nondescript, speakeasy-ish bar on Carson Street in the Southside? Just the reincarnation of the venerable Embury! 
 
Spencer did some traveling after Embury closed to research (tough job, huh?) cocktail lounges in cities across the country known for the best of the best. Upon his return to Pittsburgh, he once again gathered some of the most talented barkeeps in the ‘Burgh. Combine that talent with a cool, comfortable atmosphere, excellent spirits, house-made syrups, fresh herbs and fruits, cocktails ON TAP and you have cocktail magic and an unforgettable evening of cocktail-ery.  

The glories of Acacia that exist behind the door

 
What about the food at Acacia? Forget about it. It’s cocktails ONLY...for now.
 
Tender Bar + Kitchen
The other cocktail/bartender-driven spot in town that Mike cited is Tender Bar + Kitchen in Lawrenceville. Tender is at the vanguard of the cocktail driven establishments WITH FOOD.

Jeff Catalina and Marie Perriello teaching Gin Class at Tender

 

Like Mr. Sarkis at Embury, Jeff Catalina is another cocktail visionary who came to Pittsburgh to seek new opportunities.For 7 years he lived in Chicago (home now to Freddie Sarkis and his own cocktail establishments), before setting his sights on the ‘Burgh.
 
Why Pittsburgh? Jeff, “Saw the right talent to develop the right concept…the opportunity in Pittsburgh for success.” Thus he opened Verde Mexican Kitchen + Cantina. And, yes, it was/is a resounding success. Mr. Catalina’s instincts were right on. Then an opening arose for the type of classic American cocktail lounge that he’d come to know – and love - in his travels.
 
An elegant former bank on a Lawrenceville corner offered yet another Pittsburgh opportunity. The space and history predetermined the theme of Tender as Jeff named it “Tender” in honor not only of the barTENDERs who would create cocktails within the space, but in homage to the building’s history of handling legal tender. He believes one should, “Respect the history of the space you occupy.”
 
Notice that “Bar” precedes “Kitchen” in the name – just a clue as to what is found inside. Cocktails come first. So primary are the drinks that Jeff gathered quite a few top notch bartenders under one roof.  Remember the bounty of bartenders that blossomed from Embury? You’ll find many of them right here along with the pick of non-Embury bartenders both from our town and from elsewhere.
 
Don’t let the emphasis on cocktails fool you, though. Some of the finest regional “small plates” cuisine to be found in Pittsburgh is right at the bar (or tables, if you prefer). Expect to find delightful interpretations of lobster rolls, beef on weck, deviled eggs, sliders, shrimp n grits and many others. Desserts, too, are original variations on classics. Both cocktails and cuisine here are serious fun!  

Pittsburgh reflected in the door of Meat & Potatoes

Meat & Potatoes 
In Downtown Pittsburgh, probably the current height of craft cocktails is found at Meat & Potatoes in the O’Reilly Theater. 
Since opening in 2011, Chef Rick DeShantz has wowed his dining audiences with a stellar dining experience. 

It wasn’t long until M & P began to be recognized not just for its exciting and creative menu, but for some of the most excellent classic and craft cocktails to be found anywhere. Yes, Mikey Mills heads up a bar program here that more than just keeps pace with the cuisine.  

Just a couple years after opening, Meat & Potatoes is almost ready to launch its newest (ad)venture, Butcher and Rye. And hold onto your barstools, ladies and gents….this new cocktail-driven, carnivore-pleasing spot across from Heinz Hall is about to rock the cocktail world. 
 
Butcher & Rye - Coming Soon!
While the emphasis at Meat & Potatoes is first and foremost on the food, the focus at Butcher and Rye – even though the name begins with ‘Butcher’ -- will definitely be on the cocktails. With shelves behind the downstairs bar soaring 2 stories high, the focus will be on whiskey, classic/craft cocktails and barrel-aged cocktails. One mighty tall ladder will allow the staff of bartenders and barbacks to reach even the topmost of liquors. Kind of gives a whole new meaning to top shelf liquors, doesn't it? 
 
In addition to the downstairs bar, walk two flights of stairs…and a few steps more…to a second, more intimate and comfortable bar lined with banquettes. There will even be a small kitchen area behind the bar to whip up batches of fresh syrups, shrubs and bitters right on the spot. Railings allow a birds-eye view of everything from top to bottom happening in B&R. Great people watching!
 
Where will the ‘Butcher’ part of the name come from? Charcuterie. As finely crafted as the cocktails will be, the small plates available to accompany the liquid delights will be as visually tempting as they are delicious. Detail oriented pates, tartares, rillettes, salumis and all variety of Chef Rick’s creations will be beautifully presented. 
 
Like Spencer Warren and Jeff Catalina, Chef Rick, Mike and Tolga Sevdik (another of the owners and the manager of M&P) are regularly found in NY, Chicago, L.A., Vegas, the Bourbon Trail – anywhere and everywhere new inspiration can be found to bring the best of the best to the ‘Burgh. 
 
Acacia – Redux
Maybe you picked up on the earlier hint…Acacia is moving into its next planned phase. From the very beginning, the owners of Acacia have planned a slow rollout of their casual theme, space and focus. Walls will be coming down, an open kitchen will be installed and sometime later this year fabulous eats will be available to accompany your cocktail.

A stunning presentation of Justin Severino-crafted charcuterie

The man behind the menu will be none other than Pittsburgh’s own, highly-regarded, multiple award winning Justin Severino. Expect the same quiet, jazzy, comfortable space that is Acacia now…only with the addition of exquisite charcuterie and other small plates. Stay tuned for more details as they develop! 

And Spencer? He’s off again traveling and learning, listening, absorbing and immersing himself in the cocktail world about the country. Only good things for Pittsburgh will be coming from the souvenirs of cocktail knowledge he will bring back to his home town. 


Pittsburgh - Some Serious Cocktail Chops
From the beginnings of Embury, Pittsburgh’s cocktail environment has continued to grow and expand. Quality cocktails are now found all over the city. Most bars and restaurants are striving for a better – and much appreciated - customer experience. Why? We, as cocktail consumers, are better educated today than we were in dark, pre-Embury days. WE have higher standards for our cocktail experience and we expect the spots we frequent to be on their cocktail game.
 
Just as our local bartenders and bar owners travel the country looking for the best of the best, we too travel the city in search of the finest cocktail in town. These oases of liquid refreshment, old or new, create an environment for the success of all establishments offering quality craft cocktails. Excellence breeds excellence. That excellence has earned Pittsburgh some serious cocktail chops thanks to Embury and those who worked there. And to those who, as a result, came to appreciate one damned fine cocktail. Cheers Pittsburgh!

 

Restaurant Week - A Delicious Tour of Delightful Pittsburgh Dining

Pittsburgh Restaurant Week is like Christmas all over again. All these new, fun menus and restaurants are like shiny packages just waiting to be discovered...all over town.  It's like a fine dining scavenger hunt or a culinary tour de force of da 'Burgh. Even favorite and familiar spots have new and special delicious temptations awaiting your discovery.  

And the event lasts a whole week! Unless, like me, you jump the gun and start a day early.
    
Sunday - Verde MexicanKitchen & Cantina, Garfield
Verde Mexican Kitchen &Cantina in Garfield, one of our favorite brunch spots in the 'Burgh, was the official kickoff of Restaurant Week for us. It was Sunday. Sunday is the first day of the week. I ASSUMED the week's festivities began on a Sunday....wrong. So what the heck...we got an extra day to celebrate.  


Both Mark and I started off with one of Verde's very special, spicy Bloody Marias. Instead of typical vodka, tequila is the spirit of choice along with a housemade mix using guajillo peppers and garlic to kick up the flavor factor. May I just say OLE!

 
Although not officially restaurant week, we still observed the spirit of the event.  Verde's version of eggs Benedict was a new-to-me dish so shouldn't that count? 
 

Sauteed escarole and their scrumptious house-smoked bacon were the base for beautifully poached eggs and crowned with a guajillo hollandaise. To accommodate my gluten issues, instead of the usual English Muffin they were kind enough to serve them with a side of corn tortillas AND a trio of salsas.  Word of advice.  Never, NEVER hit up Verde's brunch without getting the bacon.  You will thank me. 

Thanks, Verde! (Bonus!  Verde has a gluten-free menu!)
   
Tuesday - Alma Pan-Latin Kitchen, Regent Square  
Now THIS was a real treat! Not only was I visiting Alma Pan-Latin Kitchen for the first time, I was there as one of an invited group of Pittsburgh food bloggers. The Restaurant Week people (hi Brian & Andrew!) gathered we blogging "foodie" fiends (and friends) to kick off the week.  

The Pittsburgh Post-Gazette sponsored Happy Hour to really get things started right for the night!  We tippled, dipped and schmoozed with fellow bloggers while meeting the driving forces behind the new Post-Gazette food blog, PG Plate. 

If you haven't checked out the PG Plate, do it! With info about restaurants and dining, bars and libations, ingredient sources and cooking and everything related, it's food news you can use.

Once happy hour was over, we moved to the dining room.  That's where I met up with an old Latin friend.  The arepa. What's an arepa? A Latin delight made of masa harina that's made into dough, shaped into discs and griddled on both sides. They are crispy outside, creamy inside, naturally gluten-free, usually split and deliciously stuffed with cheese and/or chorizo.

You can find them (or their cousin, the pupusa) all over the country, even Cleveland! But in Pittsburgh? Not to be found. Until Tuesday in this lovely Regent Square restaurant.  

Alma's preparation was different than what I'd had before.  The arepa itself was nestled under a salad of beets, avocado, cabbage and cilantro and accompanied by the most delicious fried plantains I've ever had.  A very fresh saute of asparagus, red bell peppers, carrots and zucchini shreds graced the side of the plate. SO good!

 


Wednesday - Habitat, Downtown Pittsburgh  
What a surprise! Restaurant Week was actually happening in Downtown Pittsburgh with a lunch special at Habitat in the Fairmont Hotel.  Well, sign me up!

The RW special was an Express Lunch  consisting of soup, salad, a sandwich and dessert...all for $15.  Sandwich? Er...gluten issue? Not a problem.  Habitat accommodates food issues of all ilk and actually had gluten-free bread for my muffaletta. 

 
Can I tell you I almost cried with gratitude?  That's the first muffaletta I've had in eight years. It. Was. Wonderful! The soup of the day was a light, not creamy, rutabaga puree studded with peas and chunks of said rutabaga. The salad was kissed with a light, lemony dressing.  Perfect. 

Dessert? A cupcake. No, not gluten-free, but they kindly substituted a fabulous rich, DARK chocolate double-scoop of ice cream. My dining companion had the cupcake...she decided I won the dessert round.


Thursday - Up Modern Kitchen, Shadyside  
This visit to a new-to-me restaurant in Shadyside came courtesy of a Yelp Elite event at this cozy little bar/restaurant upstairs of their sister restaurant, Shady Grove. (Hint for finding this spot...although the address says Walnut Street, the entrance is on Bellefonte. Why?  This is Pittsburgh, there are imponderables.)

Up Modern put out a beautiful variety of sliced charcuterrie as well as smoked olives (addicting - smoked olives WILL be on my smoker the first time out in the spring!), jerky, mushroom risotto, fried cheeses and even that Pittsburgh favorite (drum roll, please) dippy eggs. We didn't go hungry!

Nor thirsty. Their version of a Moscow Mule, though non-traditional, was quite refreshing. It was made with gingerale instead of ginger beer, but at least the mint sprig was present.  Bonus for the mint sprig in my book. 


Saturday - KaleidoscopeCafe, Lawrenceville  
THIS was a lovely find! No, I wasn't the first to discover the gustatory joys to be found on a side street of Lawrenceville. But, when walking from Industry Public House on Butler Street to our Paint Monkey evening a couple of months ago, we did "find" this colorful gem of a building just begging to be visited. 

Three Yelp friends (Hi Rachel, Jenn and Michael!) and I met up for lunch. Again, the Restaurant Week menu wasn't available for lunch, but (again) trying new foods there wasn't a problem.  Oh, the choices! 

Have I mentioned how I love dining via "small plates," appetizers or tapas? Well, I do. Little smatterings and tastes are right up my alley. 

 

I'd heard wonderful things about the chicken and apple sausage small plate at Kaleidoscope- so of course, that was part of my order.  Slices of house-made sausage sautéed with apple, red onion and walnut in a spicy maple-rum sauce, topped with melted brie and a mixed berry coulis were presented in a gratin dish. It was a spicy, rich, crunchy, sweet combination of tastes and textures that was an alluring beginning to what was to come.  



Crab dip?! In Pittsburgh? I knew I was taking a chance ordering a crab dish. Fortunately, my fears went out the window with the first bite. I honestly would have preferred a higher crab to sauce ratio, but this IS Pittsburgh after all.  Chef Dan hit the creamy delight right on.  Not only that, to oblige the old gluten issue he subbed in top notch fries to dip instead of pita bread.  



Only one thing could make this afternoon delight better...dessert. Specifically, a CHOCOLATE dessert. Hello Flourless Chocolate Torte, you certainly are looking beautiful today. AND delicious!  And you were. 

 

Rich, dense, decadent dark chocolate with white a chocolate rum ganache ended the meal and my Restaurant Week perfectly.

I'd intended to cap off the close of Restaurant Week with my own celebration called "Bar Night." I had Carson Street's Acacia in my sights as the perfect spot to toast a very fine week. Alas, Restaurant Week left me yearning for a quiet night at home and a simple dinner of homemade minestrone.

Until next time, Restaurant Week! It was fun! Now when is that next date so I can put it on my calendar NOW?!