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

Legume-Best of the Best

When choosing a new restaurant, Mark and I often reference Pittsburgh Magazines “25 Best Restaurants” list. We have disagreed with this list on more than one occasion but after dining at Legume, we believe it has earned its rightful place as one of the top 25.

Mark and I make an effort to have a date night at least once a week on Friday or Saturday evening. We both love to eat and drink, so our date always includes dinner at a new (to us) and trendy restaurant in Pittsburgh. On Saturday we dined at Legume at its fairly new location in Oakland. The menu changes daily but on Friday and Saturday the best of the best for the week is featured.

We started our dinner with the pork, pistachio, and duck pate. It was served with crusty, buttered bread and whole grain Dijon mustard and cornichon pickles. The pate was good but most of the flavor came from the mustard. We ran out of the crusty bread almost immediately and the table bread didn’t do the pate much justice.

I am an adventurous drinker, which can be both good and bad, and I usually select something unique from the cocktail menu. That evening I ordered the rum and apple shrub from ButterJoint, their cocktail bar. The drink was smooth and not overly sweet with a hint of nutmeg. The bar service was a bit slow as it serves both the bar and restaurant patrons.

I had Maine scallops from Maine served with an anchovy vinaigrette sauce and roasted sweet potatoes. I am very apprehensive about ordering scallops because if cooked too long, they can become a rubbery disaster. Because the scallops were so fresh, they were seared on each side until golden brown. The scallops were PERFECT and the sauce was a great compliment and didn’t take away from the fresh scallop flavor. We overheard a woman at a neighboring table insist that her scallops be cooked through. In my opinion, when the wait staff informs you of how your meal should be prepared, that is how your meal should be prepared.  

Mark had the Jamison lamb duo with roasted leg and sausage served with lentils, a cauliflower puree, and napa cabbage. What Mark enjoyed most about his meal was that it was purchased from a local farmer in Latrobe, PA. The lamb was cooked to medium rare and he was able to enjoy the full flavor and tender texture of the meat. He really enjoyed the cauliflower puree and believes that it is superior over a more traditional mashed potato side that is normally served with a lamb dish. The homemade lamb sausage was truly the highlight of his meal. The sausage was extremely juicy with a spicy kick. The crisp cabbage helped provide an additional texture to the sausage and balance the flavor.  

For dessert we had caramel pot de Crème with whipped cream. It resembled toffee custard and was too sweet for our tastes. It wasn’t the worst dessert but we were a little disappointed that we ended our dinner on that note.

Legume has a spacious dining area and can accommodate a large number of patrons. The ambience is very romantic with low lighting, linen table cloths, and a candle adorning each table. What we found surprising was the age of many of the patrons that were dining that evening. Many of the people were our parents’ age or older and we were the youngest couple there. This provoked the discussion of why Legume moved from Regent Square to Oakland and why they opened ButterJoint. We concluded it was to attract a younger clientele but from our observations, it wasn’t working that well.

Overall, we enjoyed our dining experience at Legume and would highly recommend it to anyone that enjoys a romantic setting with a fresh menu and a unique cocktail selection. You won't be disappointed. 

-Michelle