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Thai Cottage, Pittsburgh, PA

April 28, 2013 By Chef Chuck Leave a Comment

Thai Cottage Restaurant

When Green Mango left Regent Square I was in mourning for several weeks- would I really have to travel to Monroeville just to get my beloved summer rolls? I guess so.

Thai Cottage now occupies the space that Green Mango once did. The ambiance is similar to that of the former eatery- minimal décor ornamented the walls; soft ethnic music played in the background.

Our server was extremely attentive and helpful, educating us about the menu, and other specials that weren’t listed. While reviewing the menu we decided to sample the Fresh Rolls ($5.50) served with sweet sauce and crushed peanuts. Our rolls arrived immediately, and as I ate them, thought they may have been prepared ahead of time. The rice paper was thick and gummy- the fresh mint and basil provided a nice freshness to the dish.

Thai Fresh Rolls

My dinner mate chose a seafood-curry dish served in a trimmed coconut shell. The presentation was impressive, but it was difficult to see what was inside. Colored peppers, fried calamari and large shrimp emerged. The coconut-flavored seafood was flavorful and extremely spicy. A large dish of steamed rice helped quell the heat.

Seafood and Coconut

I opted for the barbecued beef (not listed on the menu). Flat strips of tasty marinated meat were served over chopped lettuce. I asked for brown rice (which never appeared) but was instead served a small ball of sticky rice in a foil wrapper. I was a bit perplexed by the rice- it was served in a strange manner and lacked flavor.

Thai Barbecued Beef

Thai Cottage is a nice local restaurant. The food is authentic Thai, and the service is above average. If you’re looking for a nice summer-spot to sit outside during the warm summer months, give it a try.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: pittsburgh dining, Pittsburgh eateries, Pittsburgh restaurant reviews, pittsburgh restaurants, Thai, Thai Cottage, Thai Cottage Restaurant, thai food, Thai food restaurants, Thai food restaurants Pittsburgh

TGI Friday’s, Bethel Park

February 24, 2013 By Chef Chuck Leave a Comment

TGI Friday's, Bethel Park

I’m not a huge fan of chain-restaurants, that being said, I do like TGI Friday’s… the food is always fresh, and most importantly, you always know what you’re going to get.

This Saturday a few of us went to grab a bite at the Friday’s in Bethel Park before seeing a movie. We arrived at 5:30 pm and the place was already packed. The hostesses were friendly and accommodating- they had our party seated within 5 minutes.

We started with few drinks- a Blue Moon (served with a fresh slice of orange) and a mojito. The beer was fine, but the mojito was made with far too much simple syrup.

I couldn’t decide between the Balsamic-Glazed Chicken Caesar, and the Pecan Crusted Chicken Salad. “You don’t want that (in regards to the Pecan Crusted Chicken Salad) our server said, it’s no good.” Um, OK.

I opted for the Balsamic-Glazed Chicken Caesar Salad, and asked for a side of anchovies. Our waiter looked at me like I was nuts- “We don’t have anchovies anywhere in the kitchen.” I ordered the salad anyway, and hoped for the best.

We also ordered Chicken Fingers, Friday’s Shrimp, (deep-fried shrimp served with French fries), and the new Skillet Garlic Shrimp (risotto style rice served with garlic marinated shrimp with creamy Alfredo sauce). The ladies at the table all ordered sides of sweet potato fries.

Our meals arrived in a timely manner. The chicken fingers looked good- large chunks of deep-fried goodness served with crispy French fries. Friday’s Shrimp were golden brown and flavorful. The side of sweet potato fries that accompanied the dish were elusive- I counted 12 pieces, and they were mostly end cuts- c’mon!

The Skillet Garlic Shrimp looked good, but I didn’t have a chance to sample the dish.

My Caesar salad was disappointing. The romaine leaves were drenched and soggy. I requested a side of Caesar dressing which didn’t come with my salad. When it did finally arrive, it looked more like a Caesar-vinaigrette- clearly it was not made in-house. The grilled chicken tasted pre-packaged as well. And what’s up with the balsamic glaze? Talk about non-traditional.

Our server decided not to check in on us during the meal.

A lot has changed since I was last dined at Friday’s. It seems as if a lot of corners have been cut, and more of the once fresh food now comes cryovaced (pre-prepared foods sealed in air-tight plastic bags and delivered via food vendors).

I’ll probably visit Friday’s again in the future, but it won’t be anytime soon.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: Blue Moon, dining pittsburgh, Fridays, mojito, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, Restaurant Reviews, TGI Friday's Bethel Park, TGI Fridays

Park Pizza and Cream, Pittsburgh, PA

February 8, 2013 By Chef Chuck 2 Comments

Park Pizza and Cream Exterior

I recently had the opportunity to visit Park Pizza and Cream at 7600 Forbes Avenue. The pizza shop is located across the street from Frick Park, and more importantly, it sits caddy-corner to one of the busiest intersections in the city of Pittsburgh.

I was warmly welcomed by one of the owners, Jim Reddy. As he spoke about his new business, I could tell he was serious about making a quality, delicious pie.

Fresh Pizza Dough

A few days prior to this visit, I stopped in for a few slices of plain pepperoni- yes they sell pizza by the slice! My cuts were served within 2 minutes. The slices of pepperoni were crisp and salty- the thin, yeasty crust was flavorful and chewy- just like New York Style pizza. My favorite part of the slice was the cheese- it was rich, stringy, and packed with flavor. Today I returned to try the white, or Bianca pizza with olive oil, crushed garlic, the house cheese blend, ricotta (with some secret spices) fresh mozzarella, fresh tomatoes and garden basil. The non-traditional ricotta mixture proved to be tasty, and added a unique savory texture.

Pepperoni Pizza

The Bianca Pizza

Slices of pizza start at $2.00- toppings will run you an additional $.50. Small 12” pies are $8.50- Large 16” $12.00, and the Extra Large 18” pies are $14.00. In addition to delicious pizza, you can pick up a Meatball, Philly Cheesesteak, Hot Sausage, Veggie, Italian, or Chicken Parmesan sandwich- a half 6” is $5.50, and a whole 12” is $9.50. Pizza Park and Cream also offers fresh Garden, Caesar, and Grilled Chicken salads.

Jim Reddy, and his partner Brian Shipkovitz get most of their supplies from Sunseri Brothers in the strip. The exceptional cheese blends, and unique sauces proved to be a perfect pairing for the high-quality product they were in search of developing.

Owner, Jim Reddy

Pizza Park and Cream is family friendly- it’s a great spot to sit, enjoy your pizza, and have a scoop of Kerber’s or 3-Rivers Ice Cream. During the summer months, the soft-serve machine will be in operation. Soft pretzels, cheesy nachos and other park-friendly foods will also be offered.

Park Pizza and Cream Interior

Park Pizza and Cream

If you happen to be a police officer, or emergency medical worker, you automatically get 15% off everything- not bad.

Don’t be intimidated by the bustling traffic at Forbes and Braddock- there are plenty of places to park on the side, or behind the store. Even if it takes a few extra minutes to negotiate your parallel parking skills, it’s worth it- the pizza is that GOOD!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: chef chuck kerber, cooking, Dining, Food, Park Pizza and Cream, pittsburgh dining, Pittsburgh restaurant, Pittsburgh restaurant reviews, restaurant reviews pittsburgh

Bonefish Grill, South Hills, PA

January 16, 2013 By Chef Chuck Leave a Comment

Baja Fish Tacos

I had the opportunity to have dinner at the new Bonefish Grill in the South Hills. It was opening night, and the place was packed with hungry patrons eager to sample the cuisine. I sat at the Press table near the bar with another couple- they had already ordered an appetizer- Bang Bang Shrimp. This particular dish is one of Bonefish Grill’s specialties. I grabbed some chopsticks (available at every table) and quickly dug in. The shrimp were impeccably fresh and sweet with a light crust. The creamy sauce was spicy (hence the bang-bang) and provided an awesome flavor component. We quickly devoured the whole bowl, and commented that we could have eaten several dozen more.

Bang Bang Shrimp

We were also served a platter of Lobster Rangoons- small wonton pouches stuffed with cream cheese, lobster, deep fried, and drizzled with a sweet dipping sauce. The Rangoons were crispy and delicious. The mixture inside the pouches was succulent and bursting with lobster flavor. Other appetizer options at Bonefish Grill include Wagyu Beef and Ginger Dumplings ($7.90), Steamed Edamame ($3.90), Ahi Tuna Sashimi ($16.50), and Thai Coconut Shrimp ($9.30).

Prior to ordering our entrees I asked for a house salad with bleu cheese. “Would you also like crumbled bleu cheese on top?” You bet. My salad came topped with fresh tomatoes, crisp greens, pepitas, homemade dressing, and a large stalk of hearts of palm. The salad was crunchy and flavorful; I especially liked the zesty, homemade dressing.

Dinner Salad

My favorite fish to order while dining out is Chilean Sea Bass. Luckily, Bonefish Grill had it on their menu. It came in a small or large portion ($23.30 for the small, $27.30 for the large), and was prepared with a choice of Mango Salsa, Chimichurri Sauce, Pan-Asian Style or with a simple Lemon Butter sauce. Each entrée was served with a choice of whipped potatoes, potatoes au gratin, steamed veggies, French green beans, Broccoli, or asparagus. My dinner mates ordered the American-Style Kobe Beef Burger ($11.30) and the Longfin Tilapia Imperial with shrimp scallops, crab and lemon caper butter sauce ($17.90). While waiting for our entrees we enjoyed some warm crusty bread with herbed dipping oil.

My entrée came to the table first- a colossal cube of Chilean Seabass with chimichurri sauce. Also on the plate were haricot verts (French beans) and a warm chickpea salad. The sea bass was cooked medium (just as I ordered) and was naturally buttery and delicious. If you’ve never had Chilean seabass- this is the place to try it. The chickpea salad was appetizing and savory. My favorite part of the dish (besides the fish of course) was the French beans- they were cooked perfectly and impeccable fresh.

Chilen Sea Bass

I had a chance to try the tilapia, which was equally flavorsome. Packed with shrimp, scallops and crab, this would be an easy choice for any seafood lover.

Longfin Tilapia Imperial

I glanced next to me and noticed that my buddy’s Kobe Beef Burger was gone- I guess it was good as well.

Kobe Beef Burger

If you’re not a seafood fan, Bonefish Grill can accommodate you. They offer a wide variety of pork, chicken, beef and pasta dishes.

Grilled Fish and Steak

Our evening concluded with a Chocolate crème Brulee. When it was served, we were amazed at its size. “Is this a single portion?” The rich custard came in a large crock with a mountain of fresh-whipped cream and fresh mint. A thick, chocolate candy crust lay above the chocolaty goodness. We quickly cracked through the chocolate crust and scooped up some of the rich, chocolate cream. Each bite was better than the last- probably one of the best crème brulees I’ve ever had.

Chocolate Creme Brulee

In addition to the great food, the service at Bonefish Grill is exemplary.

If you’re looking for a top-shelf seafood restaurant, give Bonefish Grill a try- you won’t be disappointed.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: Bonefish Grill, Bonefish Grill Opening, Bonefish Restaurant, pittsburgh dining, Pittsburgh dinner, Pittsburgh restaurant, Pittsburgh restaurant reviews, pittsburgh restaurants

Cavo Restaurant Nightclub Lounge, Pittsburgh, PA

January 1, 2013 By Chef Chuck 2 Comments

Cavo in the Strip

It’s not always easy to decide what to do on New Year’s Eve- go out, or stay in? Last night my girlfriend and I and another couple decided to go to a club/restaurant in the Strip named Cavo. Cavo is a relatively new business, which was evident when I walked through the doors at 7pm.

The club was still coming together- Cavo employees were running about hurriedly preparing for what was to be a huge night. I walked to the back of the restaurant and noticed carpenters trying to finish up some work on the main dance floor. Cavo is palatial- huge in fact. In addition to the main dining room, there’s a massive dance floor with a booming sound system, several rooms on a second floor with VIP seating areas, and two additional bars. The second floor also provides an excellent view of the dance floor if you’re interested in people-watching.

Our table for the evening was located near the front door. Every time someone entered the club, large squalls of 30 degree wind engulfed our table.

Food

We opted for the 7-course Prix Fixe Menu at $70.00 per person. The food came paired with a myriad of wines. We had some really great white and red wines throughout the meal- and a sweet digestif accompanied our dessert course.

Course 1
Thyme Hummus with Cucumber Pearl with Crispy Sweet Potatoes

Hummus with Sweet Potato Crisps

An interesting choice for such a cold evening- the thyme hummus was well-seasoned and had a nice flavor. Gelatinous cucumber pearls added an interesting texture component, unfortunately the crispy sweet potatoes were over cooked and ice cold.

Arugula Salad with Panko, Pecan, Fennel and Dried Orange

Arugula Salad

Arugula is one of my favorite types of veggies- the peppery-zing always wakes up my taste buds. We were a bit confused by this salad- it was served on a teeny plate and was topped with Japanese bread crumbs. There was little or no acid in the dressing- all we could taste was oil.

Course 2
Salmon Tartare with Blood Orange Edamame Cream and Seasoned Rice

Salmon Tartare

The salmon tartare had an interesting texture, but I would have like to have smaller, symmetrical cuts of the fish. The blood orange added a nice tang, and much needed acid that enhanced the flavor. The edamame cream had potential, but lacked seasoning. The rice was crunchy and undercooked.

King Crab with Potato with Miso Cream, Caviar and Scallion

King Crab Canape

Gulp

This was one of my favorite courses- it was uncomplicated and delicious. Lump crab served atop a small piece of fried potato- bite-sized and easy to eat. The crab was sweet- a nice canapé overall.

Course 3
Duck Confit Croquet with Polenta and Poblano Mint Crème, Duck Breast with Lentils, Roasted Cranberry and Cranberrry Vinaigrette

Duck with Lentils and Cranberry Vinaigrette

I really enjoyed the croquet- it was cooked a perfect golden-brown, and was bursting with flavor. The duck breasts were sliced thin, and regrettably cold by the time they reached our table. The poblano mint crème sauce was interesting, and not necessarily the right choice for duck. The cranberry vinaigrette was sweet and worked well with the poultry.

Course 4
Pork Belly Ravioli with Butternut Squash and Grilled Scallion, Pork Loin with Pretzel, Brocolinni, Framboise Reduction

Pork Loin

The pork belly ravioli was deep-fried and quite tasty. The pork loin was cook medium, and the framboise reduction brought out the natural sweetness of the pork.

Course 5
Lamb Ragout with Sweet Potato Gnocchi and Queso Fresco, Lamb Chop with Cabbage, Chili and Poblano Pesto

Lamb with Poblano Pesto

My first bit of this dish was of the lamb ragout and sweet potato gnocchi. The gnocchi was flavorful as was the ragout. My lamb was well-done, but still good. The cabbage, or kimchi, was explosively hot and took away from the delicateness of the lamb.

Course 6
Beef Oxtail Risotto with Manchego , Shiitake, Truffle, and Cherry- Filet Mignon with Asparagus, Almond and Orange Cognac

Beef Tenderloin with Orange Cognac Sauce

The beef oxtail risotto had real potential, but was undercooked. The filet mignon was flavorful; a longer sear of the meat would have provided an additional layer of flavor. The orange cognac sauce was buttery and fragrant.

Course 7
Dessert Sampler

Dessert Sampler with Chocolate Truffle and Fruit

A small truffle coated in cocoa powder appeared before us with a small square of cake with a sweet sauce and blueberries. The truffle was hard and difficult to eat- a velvety ganache would have been more palatable. The cake with fresh berries provided a good conclusion to our meal.

Lastly…

Cavo in the Strip

By the time we left there were hoards of partiers in the club ready to celebrate the New Year. The walls were shaking, and the lines at the bar were five deep. Reflecting on our food… a less complicated, more cohesive meal would have been better for the occasion. The young chef at Cavo has some obvious talent, but may need to rein his dishes in a bit and work on flavor/texture combinations.

Cavo is the hottest new club in Pittsburgh- if you love loud house music and beautiful people it’s worth checking out.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: Cavo, Cavo Pittsburgh, dinner pittsburgh, Pittsburgh nightlife, Pittsburgh restaurant, Pittsburgh restaurant reviews, Strip District Pittsburgh