Pittsburgh Restaurant | Pittsburgh Hot Plate PittsburghHotPlate.Com | Pittsburgh Restaurant Reviews | Food Blog| Cooking Tutorials And Much More | Food | Cooking | Recipes | Food Blog

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

Bonefish Grill, South Hills, PA

January 8, 2013 By Chef Chuck Leave a Comment

Bonefish Grill

BONEFISH GRILL WILL OPEN NEW LOCATION JANUARY 14
This location will employ 100 South Hills-area residents

South Hills, Pa. (Jan. 7, 2013) – Bonefish Grill has a great fish story to tell when it opens its doors for business on Monday, January 14 at 4 p.m. in the South Hills area at 1835 Washington Road, Upper St. Clair. The polished casual seafood restaurant is appealing to those who crave high quality cuisine in a comfortable, lively atmosphere at a good value.

Founded in St. Petersburg, Florida (January 2000), the Bonefish Grill dining experience originated upon the premise of simplicity and consistency. Bonefish Grill specializes in market fresh fish prepared to order over a wood-burning grill, which gives the fish a savory, even cook. A tantalizing array of signature sauces ranging from fresh and light to rich and flavorful are offered to enhance the flavor of the fish.

Bang Bang Shrimp

Recognized as the “Fresh Fish Experts,” the restaurant offers a variety of eight species from which to choose on any given day. The fish is flown in fresh, inspected for quality and hand-cut daily.

“How the fish is handled is a key component to our restaurant culture,” said Chris Crawford, joint venture partner for the Northeast area. “Our passion for its provenance and preparation is behind our commitment to provide our guests with seafood that is as fresh as fresh can be. We like to say that we take the mystery out of fish,” said Crawford.

Ceviche

The 4,200 square-foot restaurant features a spacious dining room with an open kitchen and a large bar area, which includes three large community tables each seating eight guests. Overall, the restaurant has a seating capacity for approximately 218 patrons, including 60 in the bar area. This location will employ 100 South Hills-area residents.

As guests settle into their comfortable surroundings, they will be treated to a level of hospitality that incorporates friendliness and attentiveness as directed by Managing Partner Joshua Ward. Dressed in chef whites, the servers’ attention to detail is a direct result of a customized training program that is totally oriented to customer satisfaction.

Sea Bass

“We are so thrilled to become a part of the South Hills family,” said Ward. “We look forward to providing both the community, as well as those visiting, the Bonefish Grill experience. From the fresh fish and innovative dishes to the warm hospitality and inviting atmosphere—our goal is to ensure exceptional dining across the board.”

The South Hills location will serve dinner seven days a week: from 4 p.m. – 10:30 p.m. Monday through Thursday, 4 p.m. – 11:30 p.m. Friday and Saturday and 11 a.m. – 10 p.m. on Sunday, which includes Sunday Brunch from 11 a.m. – 2 p.m. While reservations are not required, they are available on a limited basis by calling (412) 835-3239. An ample number of seats are available nightly for walk-ups.

About Bonefish Grill
Founded in 2000 in St. Petersburg, Fla., the Bonefish Grill experience is the perfect recipe marrying simplicity, quality and consistency in food, service, ambiance and value. As the “Fresh Fish Experts,” Bonefish Grill specializes in market-fresh fish and other wood-grilled specialties. Knowledgeable and attentive Bonefish Grill Anglers (our service staff) provide the best in what we like to call “chef’s coat service.” Our Anglers pride themselves on guiding our guests’ journey through our innovative, seasonal menu and specials, which feature only the highest-quality, freshest ingredients, including traditional and unique varieties of fish and seafood as well as numerous non-seafood items. We combine this with a big-city bar that offers bar fresh cocktails and an affordable, interesting wine list.

Recently “Best Seafood Restaurant in the Nation” by a leading consumer product guide, Bonefish Grill has locations in several states and prides itself on the local feel of each restaurant. For more information on Bonefish Grill, visit www.bonefishgrill.com, facebook.com/BonefishGrill or follow us on Twitter via @bonefishgrill.

Filed Under: Food News 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

Jumper’s Junction, Washington, PA

October 17, 2012 By Chef Chuck Leave a Comment

Jumper's Junction Bar

I had the opportunity to go to Jumper’s Junction in Washington on Tuesday night for a debate party. The large, sports-themed bar/restaurant had a reserved, semi-private area for our party of 25. I had never heard of Jumper’s before… it is after all a bit out of the way. When I arrived I was greeted by an enthusiastic, young woman who hurriedly directed to the debate-party location. I noticed only one other person at Jumper’s Junction when I got there. That being said, it was Tuesday night at 7pm.

Jumper's Junction Dining Room

As I said, the restaurant is quite large. I estimate that it seats at least 150, with room for an additional 20-30 people at the bar. The walls were decorated with various sports memorabilia. The restaurant was clean and organized. Several large screen TVs were hung about; this seemed like a great place to watch a sporting event.

Before the debate started, our servers showed up with mounds of wings. These were full-sized wings, not the half or ¼ sized. The wings were served with standard barbeque, red-hot, ranch and blue cheese dressings. In addition to the wings, the wait-staff gave us a large cheese/meat platter, barbeque dip, and buffalo-chicken dip. The dips were presented with large tri-colored chips.

Jumper's Wings and Cheese Platter

Jumper's Buffalo Dip with Tri-Colored Chips

The wings were good, but some were moist-free and overcooked- the sauces were a nice accompaniment, and helped ease some of the dry chicken parts down my throat. The cheese/meat platter was good, and the dark mustard was a nice addition to the salty fare. My favorite food of the evening was the buffalo chicken dip. Large chunks of chicken were saturated with Frank’s Red Hot, gobs of melted cheddar cheese and plenty of salt and pepper.

Bright red, blue, and regular corn chips were perfect vessels for lapping up piles of the tasty concoction.

The best part of my visit to Jumper’s was the service provided by our servers who kept our drinks filled, platters stocked, and cleared soiled dishes.

I’m not sure if I would go to Jumper’s Junction again- it’s just too far off the beaten path. It may however be a fun place to get some wings and watch the game.

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: eating, eating out Pittsburgh, Jumper's, Jumper's Junction, Pittsburgh, Pittsburgh food, Pittsburgh restaurant, Pittsburgh restaurant review, Pittsburgh restaurant reviews, pittsburgh restaurants, Washington County