The Quiet Storm, Pittsburgh, PA

The Quiet Storm

The Quiet Storm

Just Because I Have Kids Doesn’t Mean I Can’t Dine Out

By: Rachel Handel

I’ll admit it. Before I had kids, I liked to think of myself as a culinary hipster. Now, I still enjoy trying new and different foods—I simply don’t have the opportunity to go out as much as I used to. When I do, I like to mix it up. And I like my kids to experience new food with me.

We’re not talking going to the LeMont. More like small restaurants that specialize in serving healthy, locally grown food. The exact types of food that can get kids on the path to eating well for a lifetime.

Surprisingly, these types of establishments are often the most difficult to take kids into. Perhaps it’s the “young, hip” persona of Pittsburgh’s “eat local” scene, but it’s pretty obvious that children are not welcome.

In a recent visit to the Quiet Storm on Penn Avenue—previously one of my favorite restaurants—our mostly-unavailable waitress treated my children as inconvenient afterthoughts.

We weren’t splitting meals and the kids behaved well (for the most part). The bill came to a reasonably high $24 for one adult and two kids under four years of age. And after I paid that bill, a woman who appeared to hold a high level position in the restaurant approached us. She informed me that our table had been loud during our dining experience, adding that she’d been subjected to “the sound of children shrieking.”

I’ve left restaurants many times before when I felt my kids were behaving inappropriately.

They were not behaving inappropriately.

This was clearly a case of a restaurant that’s too cool for kids. We weren’t there during a busy time and 75% of the available tables were empty. Her tone made it clear that our return businesses was not needed or wanted.

It’s one thing to create an environment where kids are not allowed. Put a sign on the door and let me know from the start. But remember that the young, hip people these restaurants covet do grow up. They do have kids of their own. And they still like to eat out.

Just because I have kids doesn’t mean that I can’t dine out. But it does mean that I can drive past your restaurant and choose one that respects my family and me.

Thanks for the pic Chubby Vegan!

Quiet Storm on Urbanspoon

Longhorn Steak House, Pittsburgh, PA

Longhorn Steakhouse

Longhorn Steakhouse

I’m not a huge fan of chain-restaurants. I usually prefer small, privately owned establishments because they often have their own personalities, and more importantly creative, non-corporate food. That being said, we decided to go to Longhorn Steakhouse for the most important reason of all- we had a gift card.

Saturday at the Waterfront… it’s important to arrive early (regardless of your restaurant choice) because every eating establishment is always packed. 5PM should suffice- we would avoid the dinner rush (Morty Seinfeld would have been proud, RIP) and get served promptly. No such luck.

Longhorn’s was overflowing with hungry patrons; apparently everyone was in the mood for steak.

“Your wait time is between is 60 to 80 minutes,” the hostess said.

Seriously?

“Maybe we can eat at the bar,” my dinner mate suggested.

Longhorn Bar

Longhorn Bar

I was so hungry it didn’t matter.

Within a few minutes we found some seats, and handed that vibrating-thing back to the hostess (which confused her to no end).

We were immediately served some super salty peanuts, and handed dinner menus. The nuts were warm and salty; we really enjoyed prying them open and tossing the shells on the floor- which is ok to do at Longhorn’s.

Bar Peanuts

Bar Peanuts

Peanuts and Salad

Peanuts and Salad

I don’t eat steak very often, so when I do, I go all-out. I opted for the 18 ounce bone-in Delmonico ($22.99) with extra veg (no carbs please) and a dinner salad with bleu cheese. My dinner companion got the 7 ounce filet ($18.99) with a loaded baked potato.

Our salads arrived within five minutes, and were your standard steak-house bowl of greens, onions, and chopped cucumbers. The lettuce was clean and fresh, and the dressing was creamy and tasty. No complaints here.

Our steaks came soon after, and looked good. One big plus of this particular steakhouse is that they use a real grill. The meat came seared with grill marks, and smelled delicious. I took a bite, and was happy to see that my steak was cooked medium, and more importantly, seasoned. The veggies weren’t mushy and overcooked either. The filet was equally good. Even though it was ordered well-done (cringe) it was juicy, flavorful and tender.
Even though the bartender was our server, he was attentive and personable.

Bone-In Ribeye

Bone-In Ribeye

Filet Mignon

Filet Mignon

Longhorn Steakhouse is a good, basic steakhouse. If you’re looking for some good grub that is reasonably priced, this is a good choice; just make sure to get there before 5PM if you’re going during the weekend.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

LongHorn Steakhouse on Urbanspoon

Del’s Part II and Restaurant Impossible

Del's Restaurant

Del's Restaurant

Several months ago I wrote an unfavorable review of Del’s restaurant in Pittsburgh. The article got a lot of attention from loyal Del’s diners. How could I criticize a Pittsburgh staple? I also received letters from other disgruntled diners, and even employees (former and present) who had complained about being mistreated. Eventually, I received a call from the Food Network show. In doing pre-show research, they had come across my review. One of the producers from the show Restaurant Impossible called asking if I would be interested in participating. They were coming to town to do a complete makeover of the restaurant. I wasn’t told specifically what I would be doing, but that didn’t matter; this was Food Network after all!

On Thursday, a crew was to arrive at my work and do some filming. Long story short: I got an e-mail a few minutes before they were to arrive stating that they would not be able to make it down.

“There’s drama on the set; this is reality TV… we’re so sorry!” I was told.

I was invited to attend the grand re-opening, which would be filmed by the Restaurant Impossible crew. Of course I would attend.

Off to the restaurant…

Katie Lane and I made our way to Bloomfield. We noticed a hundred people standing outside the restaurant waiting to get in. Our reservation was for seven o’clock; we didn’t make our way in until eight.

It was difficult to tell what had been done to the interior of Del’s, as it had been quite some time since I was last there. We noticed red shutters that had been placed around some of the lighting fixtures. The floors were covered with a neutral-colored carpet and the tables were white, sans tablecloths. Small vases help fresh tulips, and were placed on every table; nice touch. Symmetrical picture frames held photos of seltzer bottles, spoons, and other food –related items.

“Why wouldn’t they have photos of Pittsburgh on the wall?” Katie Lane asked.

Good question.

One of the oddest design choices was the baby-blue paint that adorned the walls. Light blue paint in an Italian restaurant? Surely they could have come up with a more traditional, appropriate color choice.

The remaining décor was minimal, as was the feeling of warmth.

Del's Interior

Del's Interior

Food

After standing outside for an hour, we were famished and ready to eat. Our starters were Caesar salads, bruschetta and mussels.

Our Caesar salads arrived first. The salad was exceptionally cold and crispy. The dressing was authentic, and tasted of anchovy, Worchester sauce, and parmesan cheese. Large croutons were soaked with the tasty dressing, and the salads were topped with fresh, blonde anchovies. Delicious!

Caesar Salad

Caesar Salad

Bruschetta came next. Long pieces of toasted bread were topped with a zesty combination of olive, parsley, fresh tomatoes, and fresh lemon juice.

Bruschetta

Bruschetta

Although the appetizer was flavorful, it was difficult to cut into shareable pieces. The bruschetta would have been better served on small, bite-sized crostini.

The mussels arrived looking plump and appetizing, but to out dismay were served cold and completely raw.

Mussels

Mussels

As we waited for our entrees to appear we watched as the Restaurant Impossible crew moved throughout the crowd filming guests as they ate. It was interesting to see how incredibly focused, organized and diligent they were, even after working 36 straight hours. The host of the show moved among the crowd when necessary directing the guests to lower their voices when needed. Food was being served in an organized manner considering the entire restaurant was seated at once (every server’s worst nightmare!)

The entrees arrived, and the first dish was a cod served in red sauce. I didn’t have a chance to try it, but I was told the fish was tasty and fresh.
My veal marsala was… inauthentic. The veal was undercooked, and lacked the brown color from a proper sear. Most troubling was the “gravy” that was served on top of the dish. This particular dish should be served with a sauce that results from sautéed, caramelized mushrooms. The mushrooms should be added after the veal is cooked, and removed. Next, the pan should be de-glazed with veal stock, sweet marsala, and finished with butter, parsley, salt and pepper- NOTHING ELSE.

Cod with Red Sauce

Cod with Red Sauce

Veal Marsala

Veal Marsala

Also troubling were the hard, floury gnocchi that accompanied the veal. Gnocchi are a potato-pasta that are light, fluffy, and cooked per-order. Hopefully they will revisit this dish.

Katie Lane’s large portion of osso bucco was tender. The meat was cooked properly, but the dish lacked flavor. As with the marsala, the sauce lacked richness, color, and depth of flavor.

Osso Bucco

Osso Bucco

As we sipped our coffee, we pondered dessert. We had eaten so much already, but surely could force down some sweet Italian pastry. Our waitress returned to our table, and we placed our dessert order.

“We would like some tiramisu please.”

“I’m sorry, we don’t have tiramisu,” she shot back.

If you own an Italian restaurant it’s a good idea to have tiramisu on the menu- it’s a traditional Italian dessert, and people expect to see it on a dessert menu. It’s also essential to have a cappuccino machine on hand; another missing menu item.

A frozen piece of cheesecake with raspberry coulis, and German chocolate cake eventually made their way to our table. I’m not sure if the desserts were made in house, but a few easy-to-make signature desserts would really perk up the menu.

Cheesecake

Cheesecake

Even though food wasn’t on-point this particular evening, we enjoyed watching, and being part of Food Network’s Restaurant Impossible. It’s a gift to have food-service professionals revamp and breathe life into a struggling restaurant, all at no cost to the owners.

Will the citizens of Bloomfield, a small Pittsburgh neighborhood steeped in rich Italian history, embrace a new, contemporary Del’s? And will the owners of Del’s adhere to the new menu and décor?

Only time will tell.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

The Wine Loft, Pittsburgh, PA

The Wine Loft

The Wine Loft

I’m not a wine snob… I also don’t use words like peachy, tall, fruity, and strong to describe my fermented beverages; only wine snobs use those adjectives. I drink wine that tastes good to me, and usually don’t pay attention to what the “critics” are saying.

I was excited to try to Wine Loft in the South Side Works. It seemed like an interesting concept; an entire gathering place designed around the enjoyment, and exploration of wine.

The Wine Loft isn’t a small space; it accommodates 200 people pretty easily. When I arrived at 7pm on Saturday the Loft was mostly empty- that would quickly change.

The décor at The Wine Loft is contemporary, the lighting is dim, and the host as well as the servers as dressed well. If you plan to visit The Loft, you shouldn’t wear jeans.

Seating is different from most restaurants- there are a few high-tops, but most people choose to sit at the bar, or on the plush, comfortable couches.
The wine list isn’t over-complicated, and the servers are happy to assist you with a beverage selection. If you’re not a wine drinker, beer and mixed drinks are available- I also saw several pitchers of homemade sangria being made during happy hour.

Although The Wine Loft has a “limited menu” I found it extensive. We enjoyed delicious goat cheese pizza, but also thought the hummus platter, steak salad, sushi and crab cakes looked good.

During the latter part of the evening the DJ cranked up the music. By 10pm the place was packed with young professionals, and 20-somethings.
If you’re tired of going to bars and clubs, try The Wine Loft; it will add a touch of sophistication to your weekend excursions.

Cabernet

Cabernet

Goat Cheese Pizza

Goat Cheese Pizza

White Wine

White Wine

Wine Loft Interior

Wine Loft Interior

Wine Menu

Wine Menu

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

The Wine Loft Pittsburgh on Urbanspoon

Sausalido, Pittsburgh, PA

Sausalido Restaurant

Sausalido Restaurant

Sausalido is located in hip neighborhood of Bloomfield. On this Wednesday night (one day before Thanksgiving) the Italian district was bustling with hungry patrons, and people celebrating the end of the work week.

Sausalido isn’t large; it probably seats 50, and the décor is minimal. When we arrived at 7pm, there were a few other diners, and plenty of seating. Our waiter arrived promptly, and offered to open our bottle of Cabernet (Sausalido is BYOB). As he pulled the cork from our bottle, we asked for a plate of mussels and a Caesar salad with extra anchovies while we decided on our main dishes.

Sausalido

Sausalido

A small plate of bread and bean dip arrived with some crusty French bread. Our Cabernet was a nice accompaniment to the garlicky appetizer- yum.

Our mussels and Caesar salad arrived next. My salad was served in a small bowl, and the romaine, croutons and fresh anchovies where piled high. The lettuce was crisp and fresh; the Caesar dressing was tangy with just the right amount of garlic.

Mussels

Mussels

The mussels were served in a large bowl with a rich tomato broth and julienne zucchini. The mullusca were fresh and sweet, and salty. The tomato sauce was fresh, and was extra good on the crispy bread.

Entrée choices were: Salmon with ratatouille and pesto, double-cut pork with mashed potatoes, and crab cakes (split for two) served with risotto.

My salmon arrived piping hot. I was surprised at the size of my portion; it was at least 8 oz. and cooked a perfect medium- delicious. The basil pesto on top provided a beautiful color-contrast to the pinkness of the fish. The ratatouille had large chunks of carrots, mushrooms, tomatoes, and zucchini- the veggies weren’t over-cooked and added a nice texture contrast when eaten with the soft salmon.

Salmon with Pesto

Salmon with Pesto

I had a chance to sample the crab cakes, and can say that the creamy risotto they were served with was some of the best I’ve ever had.

Crabcakes with Risotto

Crabcakes with Risotto

The huge pork chop (bone-in) looked awesome as well, and was quickly devoured by one of my dinner companions.

“How is it?” I asked.

“Delicious,” he answered

Pork Chop

Pork Chop

We seriously considered not getting dessert, but were glad we did. A large piece of pear and cinnamon cheesecake arrived at our table with four forks. It was served with fresh berries in a pool of crème anglaise. The cheesecake was dense, sweet, and rich- the pairs were deliciously fragrant.

Cheesecake with Pears and Cinnamon

Cheesecake with Pears and Cinnamon

Sausalido can be described as contemporary European cuisine, but I’ll describe it as the one of the best restaurants in Pittsburgh that you haven’t discovered yet. The combination of perfectly executed food, exemplary service, and fun atmosphere will make this one restaurant you’ll want to return to.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

Sausalido on Urbanspoon

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