Why I'm doing a New Year Detox: FOOD

Happy New Year!

So lately I've been receiving comments about where my blog went.  Well the simple answer is: where most of my intense and impulsive interests go, abyss.  But I pulled it out of the black hole just to update everyone on why I joined a gym with the rest of the desperate resolutioners.  I ate my face off during the holidays.  Where did I eat? Where didn't I eat?   Avenue B, Dish, Meat&Potatoes, Ruth's Chris, Casbah, Capital Grille, Plum, Cioppino, Brueggers, Cambodian Kitchen, Buckheads pizza,  samples at Whole Foods, I really hit all my bases in Pittsburgh.  For curious minds I have the highlights. (And in the future I hope to get back to serious blogging business, and less stuffy things)

Avenue B

Mom! The Meatloaf!! 

 Kobe meatloaf, goat cheese & chive whipped potatoes, crispy onions, tomato jam.

I was pleasantly surprised by my first visit to Avenue B.  The menu is compiled of seasonal and well chosen items.  The wait staff was warm and very accommodating.  I even loved the brown paper table covers and the trendy cafe feeling.  What won me over however was the meatloaf.  It was what I hoped it would be.  The meat was moist and well seasoned, paired with chunky, melty mashed potatoes all topped with crispy onions.  What can I say, I'm a sucker for elevated comfort food.

One of my companions ordered the "wild caught fish & chips, Napa slaw, and malt aioli".  She and the rest of my companions all enjoyed their choices.

NEXT!

DISH

Everyone knows Dish is great.  Or at least you should know Dish is great.  No blogging or pictures needed.

CASBAH:

I was lucky enough to have spent my new year's eve at Casbah in Shadyside (A huge thank you to my significant other).  Aside from the awkward waves of heat that come from the industrial sized space heater in their outdoor space, Casbah is fabulous.  It is a tried and true staple in the Pittsburgh restaurant scene.  They have a great drink selection, well trained serving staff and a well executed menu.

Arugula salad, with house-made pancetta, crimini mushrooms, potatoes, 10 Riverview Farms goat cheese, pancetta vinaigrette.

Fabulous.

 For my Entree I chose from the NYE tasting menu and selected the Lobster Gnocchi.  

I had already been served several glasses of Champagne so I apologize I didn't take notes on the ingredients.  I can tell you the Gnocchi as always was perfect.  The gnocchi at Casbah are always my favorite because of their perfect density and chewiness.  The lobster was also well balanced with the mushrooms and greens. I also loved the butter sauce, and couldn't help myself from dipping the bread into the leftovers.  For once I chose exactly what I wanted on the menu.

NEXT!

Meat&Potatoes 

Meat&Potatoes is still a favorite of mine.  As usual we went a little crazy with the orders.  On this particular night my sister was visiting so we went for it.  We had the smoked wings with the whisky buffalo sauce, the fried brussles, grilled bread& yummy goat butter, and bone marrow to start.  For my entree I chose the smoked pork chop.  I have to say out of the entire meal my favorite items were the smoked wings and the "first word" drink I ordered (they have gotten rid of the vanilla sky libation).  The wings are crispy, crunchy on the outside, moist on the inside, and the sauce is an absolute hit.  As a wing town, they have struck gold as far as I'm concerned.  My only negative comment of the whole experience, is...has Meat&Potatoes become too cool? I couldn't help but notice the three deep line at the bar, and the jam-packed tables.  It's great to be loved, but let's hope they continue with the great food and start thinking about expanding.

NEXT

Capital Grille

I recognize that the Capital Grille is a chain.  It doesn't take away from the fact that it is one of the best places to get a meal in Pittsburgh.  It costs a pretty penny, but you will receive excellent service, fine ingredients, and who knew, they let you bring your own wine (for a $25 corkage fee).  I loved my meal.  Here are pictures.

My only advice (for anyone that cares) is to order the cheesecake over the hazelnut chocolate cake.  I've worked my way through the dessert menu and the cheesecake CANNOT be beat.

AND FINALLY:

Thank you, to my wonderful and amazing boyfriend who treats me and others to wonderful meals and delicious drinks.  I would only have half of a blog without his wisdom and generosity and I'm grateful to have such a great dinner companion!

I've got a FEVER. And the only prescription is... more Tacos.

Pittsburgh Taco Challenge





 

 

 

 

 

I've been on a hunt.  All through the city, from street cart to restaurant, from google searches to blog posts.  I want to find the greatest taco this little city can offer. Pittsburgh may not be near fresh water, we may not be near any cultural hub that would link us to a taco, but I will say, there are tacos out here and they're good.

 

 

The Places:

 

Yo Rita

Kaya

Verde Mexican Kitchen

Smoke Barbecue Taqueria

Penn Avenue Fish Company

Reyna's Taco Stand (Penn Avenue)

AND! an attempt for the Pittsburgh Taco Truck that has ceased to exist

 

Winner of Best Surprise Taco:

 

Smoke Barbecue Taqueria far and away had me impressed.  Their ingredients are fresh, the pricing is very reasonable, and the flavor combinations are spot on.  It's worth a trip to 8th avenue in Homestead where they're located.

 

 

Wagyu Brisket Taco.  A wow worthy moment.

 

 

Veggie Taco with black beans, corn relish, crispy potatoes, pico de gallo and chili de arbol.

 

 

 

Winner:  Best Selection

 

This one is pretty obvious.  Yo Rita wins best overall selection of gourmet tacos in Pittsburgh.  It's not a secret that they're serving up delicious food at reasonable prices.  That's most likely why they're always packed (I appreciate they keeps the chips, salsa and drinks coming).

 

 

Rock Shrimp Taco, Santa Cruz Fish Taco

 

 

Winner:  Best Taco Item in a Restaurant

 

This was a close call.  I've had exceptional taco creations at several different restaurants around the city.  During the summer I especially enjoyed Eleven and Meat and Potato's take on a soft shell crab taco.  But that's not why we're here.  The best taco you can get for the majority of the year that is consistent, delicious, well priced and flavorful (that is a feature in a restaurant) would be Kaya's crispy fish taco. 

 



The tortillas are soft and high quality (credit goes to the delicious Reyna taco stand for supplying them).  The fish is always battered well and served up extra crispy.  The slaw adds just the right amount of bite and texture.  It's what you want when you're in the mood for a crispy fish taco.

 

 

 

 

Noteworthy:

 

I recently had tacos from Verde Mexican Kitchen and they were also delicious.  Alas they didn't make my winners circle, but I will be back for more.

Reyna's Taco Stand in the Strip is always worth a stop.

I'm still hoping Pittsburgh gets it together and allows for more food trucks, especially the taco variety.  Waiting to hear good news on Twitter.

 

Hope you enjoy, if you hear/see/smell of any more taco joints in the area, shoot me an email.



Lautrec

Lautrec

A Transplant of Elegance

 

This past weekend I had the remarkable opportunity to dine at Forbes Five Star, AAA Five-Diamond restaurant Lautrec, located within Nemacolin Woodlands Resort.  There have been occasions in my lifetime that have highlighted my youth and inexperience, and if I dare say this was one of them.  The restaurant itself is lit in red and gilded gold with a worldly presence and atmosphere that reminds you of a stuffy New York locale.  My friend remarked that it could easily be mistaken for the décor of the famous Maxime’s de Paris restaurant located in France.  I would imagine the resort would welcome that kind of comparison.    Lautrec is modeled after traditional French cuisine and appears to select only “the most” sophisticated European flavors and ingredients.  I must say, what ensued that evening changed my view of formality, dining, and what I’ve been missing on the other side.

 

How to begin a five star meal:

With great embarrassment I must say I’ve never eaten at a Forbes Five Star Restaurant.  I’ve eaten in different countries, food stands, fine dining establishments and the like, however my bucket list of Michelin quality food has yet to be touched.  To begin our evening, my significant other treated the table to a bottle of Cristal Rose.  I regret that I cannot remember the year.  What I can tell you is that I was wonderfully surprised by the crisp, nutty flavor that lingered and changed in each sip. In my now obvious lack of understanding about wine, I can describe it as everything rich kids of instagram and rap stars hope it to be.

The Breads:

To begin  the meal we were presented  with black truffle biscuits, lavash and raisin bread.  To accompany these addicting breads there was also butter and salt.  Alright it wasn’t just butter and salt.  It was butter created in the southern region of France (within a very specific 19 mile radius) and the most remarkable essex salt.  We were also treated to an amuse bouche that contained pureed roasted cauliflower with a bacon and salmon topping.

First Course:

The table all chose to do the prix fixe menu; therefore we began our meal at different culinary points.  I chose the Chef’s Garden Greens which contained a Soft Poached Egg, House Cured Prosciutto, Roasted Baby Beet, Local Chevre, and Buttermilk Vinaigrette.  I thoroughly enjoyed my dish however grew envious of my partner’s choice.  He selected the chilled cucumber soup that contained a single and rare Kumamoto Oyster, Cucumber with Bloom, Preserved Lemon, Marcona Almond, Nemacolin Garden Dill, in addition to hand shaved black truffle mushrooms newly imported from Italy.  After such a mouthy, long description you may think I have sold out and become a more pretentious version of myself.  But alas, we are two courses too early for that.

Second Course:

For this course I chose the escargot ravioli that was accompanied with a beautiful pesto sauce.  I found the ravioli to be enjoyable in that the flavor and texture contained absolutely no grit or "snail musk".  The pesto balanced the cream ingredients well.  My partner chose the braised pork belly with Vidalia Onion Grits, Sage Scented Sausage, Walnut Granola, Bacon Foam, Chambersburg Peach BBQ and a foie gras supplement.  His dish again was truly remarkable.  It evoked the most incredible essence of pork, smokiness and decadence.  My friend during this course also chose the escargot ravioli while her Fiance chose the cherry heirloom tomatoes with House Cured Lamb Bacon, Petite Lettuce, Bread Crisp, Mayonnaise Vinaigrette all of which was served on a large slab of Himalayan rock salt.

 

Third Course:

 

For this course I would like to solely focus on my choice (since in my humble opinion it was remarkable).  I chose the painted hills grass fed beef with Molten Center Ravioli, Summer Baby Squash & Zucchini, Crisp Elephant Garlic, Foie Gras Jus and a supplement of Foie Gras.  If you have ever watched an episode of Anthony Bourdain when he has spent his time in a smug reluctant posture only to be shocked and elated when a food “sings” to him, then you understand my experience.  This was the cleanest piece of meat I have ever eaten.  It was cooked beyond perfection.  It contained umami, savory, decadence, joy, rhapsody.  All at the price of slaying and torturing several of god’s creatures and allowing them to soak up their own fatty juices.

 

Fourth and Final Course:

 

After pulling myself together and holding back from licking my plate, I was served with a gorgeous spread of cheeses.  It contained Italian goat cheese, brie, a house prepared (with fresh imported ingredients of course) blue cheese puree and finally a baby grilled cheese.  The top layer also contained local honey, lavash, picked cherries, in addition to candied walnuts and pecans.  To make this meal truly terrific it was also paired with a Semillon from France, to which the Sommelier explained was fondly known as “liquid gold”.  Truth be told I would believe anything she said.  Especially after learning she contains bachelor's and a master’s degree in horticulture (as well as lived in a cave for most of 2007 just to experience wine).  My dining companions also enjoyed glasses of Glenlivet 18 while we all stared at each other in glutinous pleasure.

 

 

To date in my short and incongruous life, this was a remarkable experience.  I consider myself to be truly blessed to have shared it with such wonderful company.  And yes I will be holding on to my individual chocolate box to remember the fabulous occasion.

 

Major credit can be given to the Chef De Cuisine:

Earl Anthony Morse

Sommelier:

Holly Smith

And Last but certainly not Least:

My Boyfriend for offering to treat all of us to the best meal of the century.

 

 

It's a Babe's Brunch Volume II

On To The Real Courses



After making the most delicious gluten-free snack, I could still hear complaints of hunger and need for real food.  For this delicious "appetizer" I used some of my summer favorites.

Ingredients:

Bakery Fresh Bagels
Mascarpone
Fresh Tarragon
Fresh Basil
Tomato on the Vine

How to Make

1. Toast up a bagel (preferably an everything flavor)
2. Wait until the bagel cools slightly, give it 1 minute (Don't ignore, I know you'll want to). Blend Mascarpone, Tarragon and Fresh Basil and smear it on top.
3. Top with Fresh Tomato, add salt and pepper to taste.


The Main Event:

For the final portion of brunch I wanted to highlight some of my favorite August vegetables.  I decided to make an omelet, and if I do say so, this is the best I've ever made.

Garden Party Omelet

Ingredients:

1 whole egg, 3 egg whites

Corn off the Cobb (corn of 1 husk)

Baby Bella Mushrooms, washed and sliced

Sweet Onion

Tomato on the vine

Fresh Basil

Fresh Tarragon

Chili Blend Flakes

Pepper Jack Cheese

Extra Virgin Olive-Oil or Butter

How To Make:

1. Get 2 Saute pans ready.  Place the first on medium heat with olive oil or butter.

2.  The key to making this omelet great is roasting all of the main ingredients first. Place onion,  mushrooms and corn (after you've washed it and sliced it off the Cobb) into a saute pan.  Let the vegetables heat up until they are cooked evenly and well.

3.  Heat up your second saute pan on medium heat with olive oil/butter/spray.  Add your egg mixture to a medium low heat pan.  

4. While the eggs are heating up, add tarragon, basil, chili blend, salt and pepper to taste.

5.  Add roasted vegetables to omelet.

6. Once the sides of the omelet are starting to get firm, fold them over.  If you have a large pan you can fold each side toward the center.  For smaller omelets, fold once over (length wise).

7. Add slices of pepper jack cheese on top to melt.

8.  Once the omelet has cooked through (if you're seeing brown take it off it's starting to burn) place on a plate.

9.  Add slices of fresh tomato and basil, salt and pepper to taste.

Hope you enjoy these summer brunch recipes!

It's a Babe's Brunch Volume 1

The BABE
For this cooking extravaganza I decided to dedicate it to my favorite faux celebrity Babe Walker (click the link if curious).   She's fabulous, self-absorbed, dripping in designer, and mostly ridiculous.  The reason she became my inspiration is because of her incessant "problems".  I can relate after several shopping trips, missing ingredients, failed planning and lots of complaining.  So cheers to her and to brunch.

The Babe Ingredients:
Blanc de Blanc (I used Sofia Coppola's version)
1 Pluot
1 burgundy gem
1 Lime
3 Tbsp of simple syrup or confectioners sugar

How To Make:
1. Place slices of pluot, burgundy gem, sugar and lime juice (be generous) in a food processor.  Pulse until a puree is formed.
2. Place 2 spoonfuls into the bottom of a champagne glass.  Pour blanc de blanc, garnish as you please.

SPICED CHAI DONUTS:

For the start of this meal I decided to make a new gluten free recipe that would create a guilt free version of my favorite.  For the full recipe and directions check out Healthful Pursuit Blog (click link).  Leanne Vogel has tons of gluten-free and organic recipes to make skinnier versions of your favorites.  You can also substitute some of the gluten free ingredients I've shown below to make a more sinful treat.

FYI:  Blanc de Blanc is a type of sparkling wine made of white grapes.  It's usually fruitier in flavor and can be found in very moderate prices.

 ALSO did you know that  Master Sommeliers even have difficulty distinguishing between high and low end sparklers?  The carbonation makes it difficult to discern on the palette, so you can fool your most pretentious guest.

Light Tiramisu

I get asked to make desserts and "guilty pleasures" on a regular basis.  My co-workers, boyfriend and friends are always looking for something delicious to indulge.  A new recipe that I adapted and have truly enjoyed was for a skinny version of tiramisu.  Listed below are the ingredients and recipe adapted from Cooking Light.

Ingredients:

2/3 Cup Powdered Sugar
Fat-Free Cream Cheese
1 and 1/2 cups Light Whipped Topping
1/2 cup and 2 tbsp Sugar
1/4 cup Water
3 Egg Whites (Room Temperature)
Lemon Slice
1/2 cup Instant Espresso or Extra Dark Coffee (both should be prepared with water)
2 tbsp Kahlua, Godiva Liquor, Bailey's Irish Cream (can be combined or choose one)
Chocolate and Vanilla Ladyfingers
Unsweetened Cocoa powder sifted


How To Make:
1. Combine powdered sugar and cream cheese in a bowl; beat at a low speed in mixer until blended.
2. Gently fold in light whipped topping, 1/2 cup at a time.
3. In a fresh bowl separate 3 egg whites from their shells.  Make sure eggs are at room temperature to ensure ability to whip.  Add a few squeezes of lemon.  Blend egg whites until stiff peaks are formed.
4. Gently combine whipped egg whites to cheese mixture, a cup at a time.
5. In a saucepan place 1/4 cup water and 1/2 cup of sugar.  Heat mixture at medium-low temperature until a simple syrup is formed.  BE CAREFUL watch saucepan until mixture is melted, if it melts too far it becomes caramel.   Let mixture cool when it is done (you don't want to melt egg whites or scramble them).
6.  Once simple syrup has cooled combine it to cheese/whipped topping/egg white mixture.
7. In a fresh bowl add espresso (or dark coffee), liquor, 2 tbsp sugar, 1 tbsp cocoa powder.
8. In final pan place ladyfingers at the bottom.  You can switch off between chocolate and vanilla cookies as preferred.
9. Spoon coffee mixture over cookies (careful not to get them soggy).
10. Add a layer of the final cheese/whipped topping mixture.
11. Complete more layers of cookies, coffee mixture,  whipped topping until you have filled the pan.  On the top of the pan smooth over the regular light whipped topping and add cocoa powder to taste.
12.   Place pan in the fridge to set.  Tiramisu gets better over time, so it can be served up to 2 days after completion!

I hope you enjoy!  The ingredients listed can be substituted with healthier and organic materials if preferred.  Swap out the fat-free cream cheese and light whipped topping for the real deal and you have yourself a delicious treat!

J&L Grille New South Side Opening

I Believe In a Thing Called The Burger.


There's a new sports bar/grille in town.  Located in the South Side Works it is cleverly named after the original J&L Mill that previously occupied this city space. The bar/grille is geared toward the beer drinking variety and serves up "homespun" burgers, shakes and comfort food.  As a red blooded American, I am excited about meat, especially the chuck variety.  I had to check this place out.

The bar itself shows a lot of promise. There are plenty of shiny new plasma flat screen televisions, there is a fancy new touch screen jukebox and there is a big wide open space for people to crowd around when something of sports importance is happening.  They have also added space for live entertainment.

FOR YOU BEER DRINKING PEOPLE:

I want to note that there are over 120 bottles of beer available including Troegs Dream Weaver, Victory Golden Monkey and Wells Banana Bread, just to highlight a few.  They also have 36 beers on tap, with most noteworthy (to me) being Church Brew Works Pious Monk.

About The Food:

What did I think?  Unfortunately it's middle of the road.  I had no intention of this place being gourmet, however they have a lot of kinks to work out in terms of prep.  I ordered from their lunch menu which is the best deal since the main dinner menu forces you to order their sides separately (10oz burgers hover around $10).  The first thing I ordered was the tuna bites salad.   I received a large salad with a very fair portion of blackened tuna.  The only hitch was that the lettuce mix was borderline almost old.  The next thing I ordered was the burger, I chose the "Lil' South Sider".  For $7.00 this was relatively a good deal.  Again, the ingredients were fairly middle of the road.  For a place that stakes its claim around this item it should be the star.  I didn't really see that.  This may also have to do with me ordering a very plain item.  I regret not being able to order the heavier burger with extra cheese and bacon but I'm getting a little soggy around the middle.

All in all?  This place is an exciting new sports bar spot.  With a long list of beers, plenty of space and televisions it will be a great hang out for a Saturday night or a game.  Go for the beer, stay for some food, it's what the South Side wants.


Check in to their Facebook page. This Saturday is the grand opening and they will be having specials all next week.  Cheers!