Il Tetto: A Rooftop Beer Garden

As a Pittsburgh native I have witnessed the growth and development of the city over the past several years. The city of Pittsburgh hasn't always had positive connotations-irrational Steeler fans, uneducated yinzers, underachieving Pirates, etc. But recently Pittsburgh has made many "Top" and "Best of" lists for places to live, young professionals, where to visit, etc. It has been a hidden gem in the United States that is often overlooked by visitors and even some residents. There have been many successes in Pittsburgh's efforts to appeal to a changing population-East Liberty, increasing bike trails and lanes, the restaurant "renaissance." One emerging trend in the city that Michelle and I appreciate is the presence of rooftop bars such as Il Tetto, a Rooftop Beer Garden.

Il Tetto is located on Penn Ave in the Cultural District. It is one of the three Sienna Mercato dining options. In addition to Emporio, a Meatball Joint and Mezzo Charcuterie, Il Tetto features craft beers, small plates, wine and cocktails. The spacious rooftop makes you question what was there and why it wasn't utilized before. The long tables can accommodate large groups but there are smaller tables for a more intimate outing. The decor is reminiscent of a European style beer garden/urban open market with bright metal red chairs, gas street lanterns with only a few TVs to allow you to keep up with the game without being overwhelmed. Although you might not be able to see many Pittsburgh Landmarks from the roof, you will be able to stretch your neck and take in fantastic views of the city's sky scrapers and an alternative perspective of downtown.

The most important aspect of any beer garden is of course the beer selection. Il Tetto has a selective menu of micro and import brews not offered at the average bar. I ordered the Brooklyn Sorachi Ace Saison/Farmhouse Ale. This beer was outstanding and was the perfect choice for a warm summer evening. Michelle had the Clown Shoes Chocolate Sombero, a Mexican style chocolate stout with ancho chile. It was a full bodied dark beer with a hint of spice. Naturally, craft beers such as these will come at downtown craft beer prices.

Il Tetto offers food but it is far from your traditional bar fare. The Apple Wood Smoked Chicken Wings were larger than most wings with crispy skins and lots of flavor. The Duck Confit Steak Fries with duck fat gravy, cherries, and a sunny-side up duck egg was reminiscent of Thanksgiving dinner in one bite. Although Michelle and I enjoyed the dishes we agreed that the pricing (approximately $18 each) is a bit much for beer garden appetizers. But they are still worth ordering for the occasional late night indulgence.

Since moving back to the city I have been impressed to see the changes Pittsburgh has been striving towards. With more places like Il Tetto emerging downtown, Pittsburgh will be sure to maintain "Top" or "Best of" lists for many years to come.

-Mark

Point Brugge Cafe-Waffles and Mussels and Frites (Oh my!)

For Memorial Day weekend Mark and I decide to visit our favorite brunch restaurant in Pittsburgh, Point Brugge. I am confident that I don't have to commence this post with how much Mark and I love brunch as it should be evident by now. Though we have dined at this restaurant and its sister resturant Park Bruges several times, we haven't had the opportunity to blog about it. This is not because the restaurant isn't  "blog worthy" or that we hope to keep one of our favorite restaurants a secret from our readers. It is that every time that we dine there, we are too enthralled with the food, drinks, and the atmosphere that we forgot to take photos of our food.

Point Brugge is located in Point Breeze; tucked away in a residential neighborhood in the East End of Pittsburgh. It is a small restaurant with tables, a bar, and outdoor seating. The restaurant doesn't accept reservations so it is best to dine at less popular times or anticipate at least a 45 minute to an hour wait. Point Brugge is known for its Belgian waffles, mussels, and frites. They also serve a small selection of craft and Belgian beers, wine, and cocktails.

Brunch is only served on Sundays from 11am-3pm and a line begins to form around 10:45am when the weather is warm. The menu features several entrees, a la carte items, and a prix frixe menu. The brunch menu changes seasonal but the integrity and quality of the food remains the same. The menu includes traditional items such as steak and eggs, omelettes, and eggs benedict though with a European bistro like flare.

Regardless of the meal Mark and I always order mussels. For dinner, patrons can order a pound and a half of mussels prepared with one of three of sauces served with their famous frites. During brunch, the mussels and the frites are sold separately but each for a reasonable price. We had the mussels prepared in a classic white wine with shallots, garlic and light cream.

I had the Chili Verde Baked Eggs as my entree. This was the first time we had seen this item on the menu which meant an opportunity to try something new. The meal was light and not overly greasy yet filling and was full of flavor. I enjoyed the textured and the queso fresco really tied the meal together.

Since Point Brugge is a Belgian restaurant, Mark insisted on having their Liege Waffles and sausage served as an open face sandwich with potato hash and a sunnyside up egg. As described in their menu, Belgium has multiple styles of waffles with the Liege Waffle being a dense, crunchy waffle with a caramel flavor.  The meal had a nice contrast of sweet and salty flavors and the fruit was a great compliment to the entree.

The best two words to describe Point Brugge are seasonal and fresh. The quality of the food is consistent and we have never had a disappointing meal there. We do hope one day that they will accept reservations but the experience of the food is well worth the wait. Mark and I would consider Point Brugge one of the best restaurants in Pittsburgh and one that locals and visitors should enjoy.

And as a special treat, here is a photo of me eating a Belgian waffle in Brussels when I was in college. Enjoy.

-Michelle

Bama's Southern Kitchen-A Family Affair

Nothing says warm weather like friends and family lounging on the patio and sipping spiked lemonade while smoky aromas emanate from the grill. It is a time when even the most amateur cooks attempt to perfect their techniques and develop their grilling reputations. Ribs, in my opinion, are one of the most difficult foods to cook because of the different types of rib meat, variety of cooking methods, and infinite sauce/rub combinations. While in Texas I had the luxury of having a plethora of BBQ restaurants where I could experience each restaurant’s definition of good ribs. Unfortunately in Pittsburgh the number of BBQ restaurants is sparse but as the food scene and the city continues to grow, with it comes more diverse restaurants with its changing population. Pittsburgh now has a restaurant reminiscent of classic southern comfort right in the heart of Brookline, Bama’s Southern Kitchen.  

As you enter Bama's, you will smell the comforting essence of southern cooking.  It is a family run establishment in which every member has a role-hosts, waiters, cooks, etc. It is evident from the operation and the service that they a new restaurant but the quality of the food makes you appreciate their work and the progress that they have made. The layout of the tables and the placement of the countertop limit the dining space so I would recommend getting your food to go. Comfort food should be enjoyed in your home or on your deck/patio anyway.

A significant distinction of Bama’s is that they serve beef ribs.  Beef ribs are meatier and bigger but will have more fat and be chewier than slow cooked pork ribs. I appreciate both styles and think each one has its own strengths and weaknesses. Typically I slow cook pork ribs on my outdoor charcoal grill so I value a restaurant that ventures from the more common method/style.  The ribs are served with one of three sauces and are blackened on the surface though the fat and the thickness of the meat help retain the juices. We opted for the spicy sauce as Michelle and I enjoy bold flavors. I found the sauce to be my favorite part of the rib as it expelled just the right amount of heat to stimulate the taste buds.  

As a southern kitchen, Bama’s offers more than ribs and serves a variety of combos including chicken wings and sides. The wings were lightly breaded, crispy, and not overly greasy. The wings were “naked” and were a good foundation to eat with or without a sauce. Michelle sometimes craves kitchen sink wings from Peter’s Pub in Oakland and Bama’s offers a good local alternative. Bama’s has many traditional sides such as collard greens, green beans, and mac and cheese. The mac and cheese was soft and creamy with a sharp cheddar flavor while the greens were perfectly seasoned and have the authentic bits of ham hock that remind you that you're eating real soul food. I will never say that Bama's greens and mac and cheese are better Michelle's because I value our relationship, but they are damn good.

Spring is finally here Pittsburgh so celebrate it at our new barbecue home, Bama's Southern Kitchen.

-Mark

Banana Nana Fofana Puddings

Growing up my mom did most of the cooking. Though my mom regularly worked, sometimes two jobs, she always managed to have dinner ready every night. The holidays were a cooking marathon of turkey, collard greens, potato salad, chitterlings, etc that lasted for days. My mom isn’t much of a baker but she would always make a pumpkin pie. Always. I don’t remember seeing my dad cook when I was a child, but however I do vividly remember his banana pudding. Layers of bananas, vanilla pudding, and wafers topped with whipped cream fueled my love for bananas and question the sanity of those that despise it. It is truly golden heaven in a bowl.

(Refrigerated Banana Pudding)

For Mardi Gras, Mark’s parents hosted a party in which we were invited. We were charged with bringing banana pudding though Mark and I had never made it. I texted my dad for his recipe and he replied that I should check the Nilla Wafer box. I was weary that the recipe called for pudding mix but he assured me that the pudding was made from scratch. When we went to the store to buy the ingredients the Nilla Wafer box had a recipe for a raspberry tort. It is because we live in the north according to my dad.

(Baked Banana Pudding)

After reading the reviews for several recipes, I found a common theme. The pudding was soupy and runny. This made me apprehensive because the pudding is the foundation of the recipe. Mark and I found two recipes that we wanted to try both by Alton Brown-Refrigerated Banana Pudding and Baked Banana Pudding. We couldn’t decide which recipe to make so instinctively we made both. We believed the ingredients and cooking method for each recipe were different enough for us to determine the best dish. The pudding for the refrigerated recipe calls for sugar, cornstarch, salt, eggs, egg yolk, whole milk, butter, and vanilla extract. After the pudding is assembled it is topped with whipped cream and refrigerated (obviously). The baked pudding version calls for sugar, flour, salt, egg yolks, half and half, and vanilla extract. The egg whites are saved to make a meringue that is spooned over the pudding and then baked until the meringue is evenly browned.

(Refrigerated Banana Pudding)

The puddings are cooked on medium-low heat until they reach an internal temperature of 172 to 180 degrees which according to the recipes should take about 5-10 minutes of constant whisking. WRONG. More like 20 minutes. From this we learned that those with soupy, runny pudding didn’t allow it to cook long enough. You will know when the pudding is done when it has a pudding consistency (duh).

(Refrigerated Banana Pudding)

(Baked Banana Pudding)

We made the pudding the day before in case our efforts ended in disaster and we had to think of a backup plan. The following day we finished each of the recipes and assembled the dishes. The baked pudding with flour and half and half was extremely thick and was like more of a custard. Because this recipe called to bake the dish we moved forward with the directions in hopes that the heat would loosen up the pudding.

(Refrigerated Banana Pudding)

(Refrigerated Banana Pudding)

At the party we served both puddings at the same time. We asked guests their opinion on each dish and if they tried both, which they liked best. Many people were reluctant to answer as they thought Mark had made one and I had made the other. We assured them that we made both together and sincerely wanted their honest answer. We learned that people liked both (that isn’t helpful)! Some people preferred the more classic refrigerated version while others liked the more sophisticated baked version. In the end it comes down to preference though with either recipe, you can’t go wrong.

(Refrigerated Banana Pudding)

(Baked Banana Pudding)

-Michelle

Recipes:

Alton Brown Refrigerated Banana Pudding:
http://www.foodnetwork.com/recipes/alton-brown/refrigerated-banana-pudding-recipe.html

Alton Brown Baked Banana Pudding:
http://www.foodnetwork.com/recipes/alton-brown/baked-banana-pudding-recipe.html

Share Some Potato Pancakes

I was very fortunate to grow up in a family that loved food and cooking together. We shared a meal at the dinner table almost every night as it was a great opportunity for us to stay involved with each other’s lives. Over the years several meals became traditional dishes we would share with family and friends during the holidays and gatherings such as our fish house punch, beef wellington, and seafood pasta.

Growing up I have made very good friends whose families I have become a part of. Thus, I have known the Harlans since their son Isaac and I became close in friends middle school and have remained that way ever since. I can recall many house visits throughout the years and sharing in several traditional dishes such as the Challah, briskets and salmon. It was during a recent visit that Mrs. Harlan was making her potato pancakes (latkes), while singing a song about them, that I knew I wanted to try making them for friends.  After all, if a dish is so good there is a song written in its honor then it needs to be shared.  

Michelle and I are lucky to have several foodie friends that enjoy cooking, drinking and eating as much as we do. Every month or so we make it a tradition to host rotating dinner or brunch parties. Each couple is responsible for an entree, appetizer, side dish or dessert.  This past month our neighbors hosted a brunch and I thought it would be an excellent time to test a potato pancake recipe I found from Food and Wine Magazine; Potato Pancakes with Smoked Salmon, Caviar and Dill Cream contributed by Wolfgang Puck. Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Ingredients:

·         1/2 cup crème fraîche or sour cream

·         1 teaspoon chopped dill

·         1 teaspoon fresh lemon juice

·         Kosher salt and freshly ground black pepper

·         1 tablespoon snipped chives

·         2 medium baking potatoes (1 pound), peeled

·         1 small onion

·         1 large egg, lightly beaten

·         2 tablespoons all-purpose flour

·         1/2 teaspoon baking powder

·         1/2 cup vegetable oil

·         1/2 pound thinly sliced smoked salmon

·         2 ounces caviar 

In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. In a food processor or using a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

In a large nonstick skillet or on a griddle, heat the vegetable oil until simmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. [I prefer to mold the pancakes by hand, place them on a spatula and then individually lower them into the oil]. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.

Be sure to serve them as fresh as possible to ensure they don’t get too soft. Keep your oven on warm and as you finish each batch place them in the oven until they are all completed and then plate.  

The best part about this recipe is how simply it can be prepared but how sophisticated it looks and tastes. I would highly recommend serving this dish if you want to impress your friends but maybe have some apprehensions about your cooking abilities. And most importantly, let this recipe be a way of creating your own traditions with family and friends. 

-Mark  

Cornerstone Restaurant and Bar-Neighborhood Diner

Winter stifles productivity and any hope of a sense of accomplishment. Creating a grocery list, driving to the supermarket, and trudging mindlessly through the aisles only to come home to cook are equivalent to training for the Olympics (Well not really but you get my point). After surviving the holidays, Mark and I decided to detour from our regular Sunday routine of grocery shopping and opted for brunching instead. We referenced Pittsburgh Magazine’s “Where We’re Eating in January” to guide our stomachs and Cornerstone Restaurant and Bar was at the top of the list.

Mark and I ventured out of the South Hills and set out on an expedition to end our hunger at Cornerstone Restaurant and Bar in Aspinwall. I requested a table while Mark parked the car in anticipation of a long wait. To our surprise we were seated immediately, which doesn’t often occur on a Sunday at 11am. The lights were dimmed and “Where Have You Been” by Rihanna was playing in the background.The music and lighting created an ambiance that didn’t fit the occasion, mood, or clientele.

Mark ordered the Potato Benny-potato pancakes, corned beef, poached eggs and chive hollandaise served with a side of fruit. Eggs benedict is one of Mark’s favorite brunch dishes and he admired the creative substitution of the potato pancake in place of the English muffin. The dish wasn’t too heavy (or greasy) and was enough to satisfy his appetite.  

  

I had the Cornerstone Scramble-ground lamb, roasted tomatoes, onions, spinach, feta cheese, scrambled eggs, home fries and toast. It was a Mediterranean party in my mouth. The flavors were distinct but blended together well. I also had a Bloody Mary but there wasn’t enough Tabasco sauce and black pepper to save it.  I recently discovered McClure’s Pickles Bloody Mary Mix at Marty’s Market and find it hard for other mixes to measure up.

Cornerstone Restaurant and Bar reminded both Mark and I of a small town diner. The food and setting were more traditional and less trendy than most other restaurants in Pittsburgh. The wait staff was attentive but slightly uninterested which reminded me of my days (and nights) at the Waffle House. The success of any good diner is hearty food at an affordable price with quick turnaround and Cornerstone Restaurant and Bar offered all of these. Mark and I will definitely go back.

 -Michelle