The Wine Loft, Pittsburgh, PA

November 26, 2011 By Chef Chuck Leave a Comment

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

Goat Cheese Pizza

White Wine

Wine Loft Interior

Wine Menu

Chef Chuck Kerber

Pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

The Loft, Pittsburgh, PA

March 31, 2011 By Chef Chuck 4 Comments

Katie and I were spent; too much going on in our lives- we wanted a few drinks to help us unwind. It was a typical Thursday night in Regent Square; pedestrians were out picking up their dry-cleaning (trying not to get hit by cars as they crossed Braddock Avenue), having dinner, and running errands. We weren’t interested in doing anything productive- we needed cold beer and talk-therapy. Neither of us had been to The Loft, so we decided to give it a try.

The Loft is located above D’s Six Pack and Dogz. There’s a small glass door that opens up to a long staircase…up, up, up… As I ascended the stairs I had no idea what to expect; I just wanted a cold, frothy brew, and to relax.

We go to the top of the stairs, made a quick right turn, and there it was: The Loft. A surprisingly clean bar, with high end finishes, and an extensive selection of draft and bottled beers, mixed drinks, and yes, even cigars. Impressive. We sat down at the bar and immediately noticed the polished black granite; nice touch.

My drinking partner and I ordered a few pints of Hoegaarden, and were served some freshly-popped popcorn. As we ate the salty, buttery popped kernels of corn, the bartender/manager served us our beers with two large slices of fresh lemon (not lemon-jerky like you find in most bars). Katie and I happily drank away. The beer was deliciously fresh and flavorful- I had never had lemon in beer; it was surprisingly refreshing. We sipped our first drink, and looked around the bar. I noticed how clean everything was, from the floors, to the counters, and even the windows; it looks like the manager may be compulsive about her cleaning schedule. Case in point: I accidentally dropped my lemon on the floor and asked for another. The bartender asked, “Where is the lemon now? It’s not still on the floor, is it…?”

The bar is smoke-free, but if you want to light up a cigarette, or cigar, step out onto the small enclosed deck, or into the Man Cave. Yes, there’s a Man Cave…complete with recliner, dart boards, televisions, and loud music. Cool.

Check out The Loft if you haven’t yet- it’s a smaller-sized bar, with an intimate atmosphere…and GREAT happy hour prices. Plus, Katie and I will be there every Thursday night, so come raise a glass with us!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pitttsburghhotplate.com

Filed Under: Restaurant Reviews Tagged With: beer, beers, cocktails, Dining, dining pittsburgh, draughts, drefts, Pittsburgh restaurant reviews, regent square, regent square restaurants, Restaurant Reviews, restaurant reviews pittsburgh, The Loft Pittsburgh, wine

Piccolo Forno, Pittsburgh, PA

February 25, 2011 By Katie Lane 1 Comment

Lawrenceville is home to many of the fantastic eateries that folks are raving about these days. Since my move from Shadyside to Mount Washington, I haven’t been hanging in that neighborhood as much as I’d like. One Friday evening, however, good friend and fellow foodie, Amy and I headed to LoLa (lower Larryville) to try out Piccolo Forno. Piccolo Forno has become known for its wood-fired pizzas and homemade pasta. Pizza and pasta?! AND it’s BYOB?! Why have I not visited this place before?

Amy and I had planned to meet at 6:30pm, but the restaurant was already boasting a two hour wait. We tucked our two bottles of wine into a handy bottle carrier, and stepped across the street to another Lawrenceville must-try, Round Corner Cantina, for some pre-pizza beers. Round Corner Cantina is very dark and very hip, but more on that place another time.

When we returned to Piccolo Forno, we waited just a few more minutes before being escorted through the very small, very crowded restaurant to our little table. Our server immediately began twisting, twisting, twisting the cork out of our WTWB (wine that we brought), as Amy (pescetarian) and I (‘Flex’) began discussing our dinner options. As I scanned the other dining tables in the room, I saw complex-looking salads and large (decidedly NOT “piccolo”) bowls of pasta. Then, as though God himself were inviting me to his alter, I laid my eyes upon Piccolo Forno’s massive wood-burning pizza oven. And it was Good.

It seems that all of the pizzas are basically built off of the original Tuscan masterpiece, the Margherita, with crushed tomatoes and fresh mozzerella. We ordered two pies. We ordered a specialty pizza from the menu, the “Tonno e Cipolle” (crushed tomatoes, fresh mozzarella, imported Tuna, red onions and capers), and we added toppings to the margherita for our second pie (eggplant & mushrooms). Also, I ordered a small house salad to start.

I apologize for not having fresher photos of my meal at Piccolo Forno. I get all excited and side-tracked and I usually don’t remember to take photos until it’s time to come up for air. (I promise to work on that!) The good news is that photos don’t do the food of Piccolo Forno justice. This was one of the most invigorating food experiences I’ve had in a long time! The freshness and variety of ingredients in the house salad provided a wonderful warm-up to my dinner.

I’m having some trouble coming up with the words to describe my anticipation when the server arrived with our pizza. The topography of the eggplant pizza looked no less mountainous than the surface of the moon. Thick, round slices of eggplant piled tall in the middle of the pie, and allowed the fresh mozzarella, sliced mushrooms, and wonderful, simple sauce to fill in around them toward the outer crust.

I wish that every pizza was blanketed with such a simple, sweetly-spicy sauce. Out of all kinds of pizza, I think I must like a simple margherita the best, and Piccolo Forno scored high on my list of the best of the basics.

The Tonno e Cipolli appeased a different, more exotic set of standards. As a fan of tuna, red onions, and capers, I had a good feeling about this pizza pie. There was a sweetness to this combination of ingredients, again accentuated by the sweetness in the sauce. Capers made themselves known in every other bite, and surprisingly, the sliced red onion wasn’t overpowering. The (absolutely perfect) thin, floury crust provided a rustic template for both pizzas.

At the time of the meal, I wrote down that I enjoyed the eggplant & mushroom pizza better, but now I’m not so sure. I found myself pleasantly appeased at every turn! With every bite, my annoyance at the two hour wait disappeared. It’s worth it. I hope Piccolo Forno can maintain this quality of food and atmosphere for years to come. As a pizza fanatic, I am happy that I finally have a place to call my homebase.

Filed Under: Restaurant Reviews Tagged With: best pizza, Butler Street, byob, eggplant, eggplant pizza, homemade, homemade pasta, homemade pizza, invigorating, Lawrencevill, Lower Lawrenceville, Piccolo Forno, Pittsburgh, Pittsburgh restaurant reviews, pizza, restaurant, restaurant review, restaurant review Pittsburgh, restaurant reviews pittsburgh, tonno e cipolli, tuna pizza, wine, wood-fired oven

Notion, Oakmont, PA

January 1, 2011 By Chef Chuck 1 Comment

Question: What do you do when Chef David Racicot opens a restaurant in Oakmont? You make a reservation. Friday night, we made it down to the opening of Notion, Chef Racicot’s new eating establishment in Oakmont, PA.

Atmosphere: The building that houses Notion is small and unassuming. The exterior is dark, and the large windows give walkers-by a peek of the gourmet food being prepared. Inside, the dim lighting, dark shelves and table covers help set a somewhat formal mood. There’s an open kitchen, so diners can see the chefs hard at work as you’re shown to a table.

Food: The food at Notion can be described as modern American. The Chef implements original ideas, with a touch of molecular gastronomy. The tastes and textures are clean, the flavors bold. The plate presentations are beautiful. Since we were there on opening night, we were served a few complimentary dishes in between our appetizers, main courses, and desserts. In total, we tasted eight different plates of food.

Before the main dishes were served, our waiter presented us with a few portions of Amuse Bouche, which in French means small bite-sized morsels of food served before the appetizers. Cherry-gin mousse/foam with basil seeds was served set atop cucumber compote. It was an interesting taste combination; light and fluffy with pronounced flavors.

We ordered two appetizers: The Beet Salad, and Tuna Tartar. The beet salad was prepared with freeze- dried yogurt, beet chips and grapefruit foam and wedges. The tear-drop shaped beets were perfectly cooked and seasoned, and the crunchy yogurt provided a soft flavor. The tuna tartare was naturally sweet, and banana miso added an unexpected flavor-punch.

After carefully considering the main dishes, we were happy with our choices; the Lamb, and Braised Short Ribs. Our lamb arrived with a glass of smoking hay to add to my sensory sensory experience. I’m not sure if the hay actually prepped my senses for the lamb, but it was delicious. There were three rectangular pieces of perfectly cooked and seasoned pieces of meat presented with toasted pine nuts and red cabbage. Perfect.

The braised short ribs were melt-in-your-mouth tasty. The portion was small, but the flavorful, succulent meat was cooked flawlessly. The short ribs came with caramelized onions, white bean puree, and my favorite- bleu cheese; we could have easily eaten a few more portions.

After our entrees plates were cleared, and before we ordered dessert, we were served another Chef’s surprise- Coconut Tapioca Pudding with Passion Fruit Mousse. The pudding was served in a small stainless steel bowl with a perfectly polished spoon. The large pearls of tapioca had a soft texture, and the creamy coconut custard was rich and buttery. A dollop of passion fruit mousse added a fruity element that provided a nice finish.

Desserts came next; Powdered White Chocolate with Menthol and Raspberry, and Chocolate Custard with Almond Ice Cream, Rosewater Foam and Almond Nougat. Both Desserts were tasty, sweet, but not over-indulgent. Before our check came at the conclusion of the meal, our server provided us with two freeze-dried meringues filled with passion fruit gel; superb.

Service:
We were greeted by the general manager Jenn, when we arrived. She was cordial, polite and attentive. Our coats were taken before we sat at our table. Our server Donny provided superior service- he explained each dish thoroughly as it was served, and kept our water and wine glasses filled.

Points of Interest:
No beer is available, just spirits and wine.
There are 12 items on the menu, no nightly specials.

Conclusion:
The cuisine at Notion is impeccably prepared by an obviously skilled chef. The modern American cuisine coupled with traditional cooking techniques make for great food. Although some Pittsburghers may prefer more traditional fare, they may want to explore their boundaries with the food at Notion.
Entrée Prices at Notion range from $22 to $34

Filed Under: Restaurant Reviews Tagged With: amuse bouche, beet salad, chef ryan racicot, cocktails, dining pittsburgh, Food, lamb, milk chocolate, molecular gastronomy, notion restaurant, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, restaurant, restaurant review, restaurant review Pittsburgh, restaurant reviews pittsburgh, ryan racicot, short ribs, tapioca, tapioca pudding, tuna tartare, white chocolate, wine

Pizzutti’s, Shadyside

November 15, 2010 By Chef Chuck 1 Comment

Andrea Bocelli has always been a favorite of mine, so when I heard his flawless ballads streaming from the speakers at Pizzutti’s, I got excited. Still in search of some good Italian food in Pittsburgh, we decided on the small Italian Restaurant in Shadyside.

The first time I walked by Pizzutti’s, I thought it may be a pizza, or small sub shop. Walk in the front door, and you’ll be surprised to see a dining room beyond a small foyer. The dining area is warm and inviting, with warm colors on the walls, and all of the appropriate Italian décor.

Nate, our waiter, came by and introduced himself. He went on to tell us that Pizzutti’s was a BYOB establishment, but if we didn’t have any wine, he would be happy to pour us a glass of complimentary Chianti of Pinot Grigio. Wait, did you say complimentary, as in free? Why yes he did! Since Pizzutti’s doesn’t have a liquor license they’re permitted to serve, but not charge for alcohol.

As we looked over the menu, Nate asked if we wanted any appetizers. I asked for a Caesar salad, and a bowl of their house-vegetable soup was also ordered. The salad came with large homemade croutons, extra anchovies, and creamy Caesar dressing. The salad was excellent- the greens were fresh, and cut into small bite-size pieces, with crunch croutons on top. The soup was steaming hot when it arrived, and was full of hearty summer vegetables. The broth was flavorful, and perfectly seasoned- so far so good. The salad and soup was served with fresh Italian bread, and spicy dipping oil

Entrees were next; we ordered: Penne a la PIZZUTTI’S, Imported Penne with Sautéed Chicken, Mushrooms, Goat Cheese and Chives in a White Wine Cream Sauce- $ 12.99, Gnocchi with Prosciutto di Parma and Peas, Potato Gnocchi with Prosciutto di Parma and Green Peas, Garlic and Herbs,Topped with Parmigianno-Reggiano- $11.99, and PIZZUTTI’S Spaghetti with Meat Balls, Homemade Spaghetti with a ‘PIZZUTTI Sized Meatball’ in Own Tomato Sauce- $11.99. We also ordered a side Spinach Salad -$7.99.

Nate told us that the pasta at Pizzutti’s was all homemade- impressive.

The Spinach Salad arrived first; the leaves were dark green and fresh. Also on the salad were large strips of sweet red peppers, gorgonzola cheese, walnuts, poached, sweet pears, and a homemade raspberry vinaigrette- the salad was scrumptious.

The pasta dishes were served, and we were immediately impressed with the large portions. The Penne a la Pizzutti had thick, grilled skinless-boneless strips of seasoned chicken atop of penne with mushrooms in a white sauce. I tasted the chicken first- it was juicy and flavorful, not overcooked in the least, and the penne pasta was cooked properly. The white wine sauce was average, lacking any white wine taste, and I could also taste the flour that was used in making the béchamel sauce. Overall, the dish was good. The Pizzuttti spaghetti with Meat Balls was next. The meatball was the size of a baseball, and fresh strands of homemade spaghetti surrounded the plate. The red sauce was tart and fresh (finally a red sauce made by someone with knowledge of Italian cooking) and the meatball was tender and mouthwatering.

Gnocchi is a fickle dish- it’s always difficult to find the right combination between the flour and potato mixture… you don’t want the delicate taste of the potato to be overwhelmed by anything else in the dish. I’m not sure if the gnocchi at Pizzutti’s are homemade, but they were excellent. The texture of the potato dumplings weren’t over starchy, and the small gnocchi were cooked just right. The bright green peas, prosciutto, garlic and herbs, and cheese were also a nice combination.

Besides having great food, here are a few other things that in my opinion, make Pizzutti’s a good restaurant:

Excellent service. Our server was attentive and knowledgeable. He was focused on our needs, and courteous. He also offered cracked black pepper for all of our dishes, as well as fresh parmesan cheese.

Good red sauce. I’ve had some really bad red sauce at Italian restaurants lately. A good red sauce is simply prepared, fresh, and seasoned.

Complimentary wine. If you didn’t bring any wine, or forgot your bottle, the staff at Pizzutti’s will provide you with some good quality, complimentary Vino!

Combine all of these attributes, and you have a good restaurant. Finally, authentic Italian food at a reasonable price… who knew!

Happy Cooking!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

Pizzutti’s Restaurant

(412) 687-1022

Shadyside
709 Bellefonte St – Shadyside
Pittsburgh, PA 15232
pizzuttisrestaurant.org

Filed Under: Restaurant Reviews Tagged With: drinks, gnocchi, gourmet, Italian food, pasta, Pittsburgh, Pittsburgh restaurant reviews, pizutti's, restaurant, restaurant review, restaurant review Pittsburgh, restaurant reviews pittsburgh, tomato sauce, tomatoes, wine

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