Avenue B-Gourmet Comfort

Food is a popular topic when amongst good company. Many of our friends share similar passions of eating, dining out, and cooking. Since the inception of our blog, Michelle and I have received several recommendations for future reviews. One particular restaurant that has been mentioned on numerous occasions is Avenue B in Shadyside. On Saturday, Michelle and I ventured to Avenue B with hopeful hearts and critical stomachs. Our expectations were high and we were hoping to not be disappointed.

Avenue B is a BYOB establishment, so we arrived at the restaurant with a bottle of wine in hand. Since this was our first time at the restaurant, I selected one of my favorite yet conservative red wines, Gnarly Head Authentic Red. The restaurant is small yet intimate with minimal décor that allow you to concentrate on your company and food. The bare red brick walls give the restaurant warmth and are accented by the chalkboards that display the specials.

We began our meal with the P.E.I. mussels served with Thai coconut broth. The mussels were…just that, mussels. It is something that we order regularly when dining out and we should have opted for the crispy oysters with watercress pesto and blood orange marmalade. The preparation was very unorthodox (to us) and it would have been nice to entertain our pallets with something new. Our server “Sam” was very knowledgeable and assisted us in selecting our entrées. I order their signature dish, the meatloaf and Michelle ordered the smoked pork shank.

The kobe meatloaf was served on a bed of whipped potatoes with goat cheese and chives topped with tomato jam and fried onions. In short, this dish is not your mother’s meatloaf.  I have never had a more succulent and flavorful meatloaf in my life. My favorite element of the dish was the tomato jam hidden under the fried onions. Combining the tomato, meatloaf, and potatoes in one bite eradicates all your beliefs, misguidance, and fears about meatloaf. The only critique I have for my meal is that there were too many crispy onions which detracted from the simple elegance of the dish. 

Michelle was very skeptical of her dish as the pork shank was served with collard greens and cheddar grits. From growing up in the south and having a mother that can cook, Michelle is an expert on grits and especially collard greens. The pork was prepared in a bold and tangy mustard barbeque sauce. The grits were rich and creamy with a subtle flavor that helped balance the pork. The greens had a crunchy texture but were not undercooked. Michelle and I both enjoyed our entrées but we enjoyed each other’s entrées more. Throughout dinner we traded forks with bites of our meals across the table.

We concluded our meal with a rich and velvety caramel blondie torte layered with pretzel buttercream and served with slices of apple. This was fancier (and better) than your average carnival candy apple. For us, nothing satisfies our tastes more than a sweet and salty treat. Many restaurants outsource their desserts or fail miserable at producing a dessert worth mentioning but this was not the case at Avenue B. The dessert was the icing on the cake for our well prepared meal.

Michelle and I agree that Avenue B is now one of our favorite restaurants in Pittsburgh. We will go back again but with a six pack or a growler of a seasonal craft beer instead of wine, we will order an appetizer other than mussels, and we will order the brussel sprouts that everyone keeps raving about.

-Mark

Smiling Banana Leaf-Fast, Spicy, and Cheap

Michelle and I truly enjoy eating different ethnic cuisines.  We love to experiment with bold and spicy flavors both dining out and when cooking at home.  We are lucky that we live close to my parents who have supplied us with home grown jalapenos and Thai chili peppers that offer more heat and flavor then what you could find in your local supermarket.  The ironic part about my parents growing such daring peppers is that they tend to shy away from “spicy” dishes.  Since starting the blog my parents and sister have been avid readers and have wanted to be involved in Michelle’s and my culinary adventures.  So on Saturday per my sister’s request, we took them to Smiling Banana Leaf, one of our favorite Thai restaurants located in Highland Park.

Because seating is limited, you should ALWAYS make reservations. On several occasions Michelle and I have witnessed patrons walk-in with no reservations only to be turned away. The atmosphere of the restaurant is warm and inviting with an eclectic music selection, plush throw pillows and a decorative walls and ceiling. The waitresses are some of the friendliest in the city and you are guaranteed to receive a “khob-kun-Ka” and a wai. A downside is that the tables are close together and in the winter there’s always a draft throughout the restaurant. Be sure to bring a bottle (or two) of wine. Smiling Banana Leaf is BYOB and there is not corking fee.

When dining at Smiling Banana Leaf you will be shocked at the speed in which the food is prepared and served though the eminence of the food is not diminished.  I had the Pad Kee Mow or Spicy Noodle with Tofu (yes I love tofu) at a spicy level of 8.  Now, at this time it is important to note that if you like your food spicy, anything over a 5 at Smiling Banana Leaf will meet your expectations.  The dish has wide rice noodles which I find hold more flavor and offer better texture then the conventional rice noodles.  By ordering the dish with tofu, more of the flavor and spice can be absorbed in the bean curd and is nicely complimented with the crunch of the napa cabbage.

 

Michelle and my sister ordered the spicy fried rice (one with beef and the other with chicken respectively).  Michelle went with a 7 on the spicy scale while my sister opted for a 5.  They both thoroughly enjoyed the dish and found the spicy flavor to be impacting but not deterring from the delightful taste and preparedness of their meats.  It is a modest version of fried rice with only bell peppers, basil, and egg but the simplicity of the ingredients does not minimize the quality of the dish.

My mom ordered the traditional Pad Thai at a spicy level of 3. It was a safe choice for my mom since she isn’t very familiar with Thai cuisine. She was satisfied with the preparation and taste of the food and even admitted that she could have ordered her meal at a spicier level.

My dad had what I have now concluded as one of my favorite entrees on the menu, the Roast Duck Curry.  The waitress stated with great pride that the duck was a staple meal.  When asked how his meal was, my dad replied with the vague statement of “Just ducky.”  As a result, I took the liberty of sampling his dish and offering a more thorough analysis. When I took a bite I could instantly taste the ginger, pineapple and green onion.  I really enjoyed this dish but I would recommend at least a spicy level of 5 in order to get a balance of sweet and spicy coupled with the roasted duck.

The portion sizes of our dishes were generous enough for each of us to enjoy our meals yet share with one another. When the bill arrived I was in awe by the amount. For a dinner with three appetizers, five entrees, and wine, our bill was under $75. The food will attract you but the overall experience and affordability will keep you coming back. Smiling Banana Leaf offers a memorable dining experience that I would highly recommend.     

-Mark