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