In Homestead, Dorothy Six will open mid-October

Written by Melissa McCart on . Openings

dorothy6Since April 2012, Olivia Crocker and Tom Kazar have been working on the Homestead building at 224 E. 8th Ave.

On Oct. 18, they'll officially open Dorothy Six Blast Furnace Cafe, named for Duquesne Steel Works furnace that residents fought to save from demolition. In the meantime, diners can book a reservation during the soft opening, Wednesday through Saturday nights through mid-October. 

"I knew what an amazing space it could be," said Ms. Crocker. The three-story building has a large kitchen that fans out on either side of the bar and a patio. The main floor is approximately 2,000 square feet, with floors from 1908.

The restaurant offers 20 craft beers on tap with a menu of reuben balls, stuffed cabbage, salmon croquettes, housemade pierogies and steaks cut to order. 

"I want to bring more light into a really cool neighborhood," Ms. Crocker said. "It's very much what Homestead deserves."

Dorothy 6 Blast Furnace Cafe Facebook

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Canning and cocktails

Written by Rebecca Sodergren on . Events

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Pittsburgh Canning Exchange and Wigle Whiskey team up to present "Canning for Cocktails" at 6 p.m. Wednesday, Oct. 1, at the Wigle Whiskey Barrelhouse on Spring Garden Avenue in the North Side.

You can learn to make apple jelly, get your hands in on the jelly-making process, sip a few cocktails made with said jelly, get your canning questions answered and take home a jar of jelly for your toast -- or for whipping up a few cocktails of your own.

The Canning Exchange quartet -- Gabe Tilove, Chelsea Burket, Sara Blumenstein and Rob Burrows -- dropped off some samples of the apple jelly at Wigle, and Wigle created two cocktails (see recipes below) that will be featured Wednesday.

Penn State Master Food Preserver Susan Marquesen will be on hand to answer any tough canning questions.

Mr. Tilove said his group has been hoping to team up with Wigle for awhile because they like the way the distiller supports local agriculture. The Canning Exchange tries to do the same, obtaining produce for its events locally. When we talked to him, he was on his way out to the East Liberty Farmers Market in search of apple cider for the jelly.

He also mentioned that he hopes this event will teach people that canning isn’t only about drudging your way through a bushel of tomatoes -- it can also be about making a small batch of something and having fun.

Tickets for the event are $25. To order, click here.


THE DANDY APPLE

1 tablespoon apple jelly

1/4 ounces simple syrup

3 ounces Earl Gray tea (cold)

1/4 ounces lemon juice

1 ounce Wigle Aged Rye whiskey

Aggressive dashes of mole bitters

Serve in a rocks glass over ice.
-- Wigle Whiskey


SKY-HIGH APPLE CHAI

1 tablespoon apple jelly

5 ounces chai tea (warm)

1/4 ounce simple syrup

1 ounce Wiggle Aged Wheat Whiskey

Aggressive dashes of pomander orange bitters

Dash of cinnamon

Serve in a rocks glass warm.
-- Wigle Whiskey

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Morton's Downtown will reopen "in the next few weeks"

Written by Melissa McCart on . The Forks blog

mortons1Repairs are underway following the fire that closed Morton's The Steakhouse Downtown on Sept. 6. 

City public-safety spokeswoman Sonya Toler said that a representative from the fire department was not available for comment because of contract negotiations.

And when I followed up with Morton's parent company, Landry's Inc., Katy Mayell Ellis from Dancie Perugini Ware Public Relations based in Houston, Texas, emailed this response: "The Pittsburgh fire department immediately responded and contained the situation, which caused no damage to the restaurant."

In the meantime, "the restaurant is temporarily closed while all duct work is replaced and will reopen in the next few weeks once the minor repairs to duct work are complete," she wrote. 

Since Landry's Inc. bought the brand, about 30 Morton's restaurants have been renovated. Pittsburgh is scheduled for an update "within the next few years."

Landry's Inc. bought Morton's with more than 70 locations in 2011 for $116.6 million. The company also bought Grand Concourse in Station Square and Gandy Dancer Saloon in the early 2000s. 

For those who hope to book holiday events at the restaurant, the phone number is working and the sales manager at the restaurant is scheduling parties for the season. 

Morton's offered these steak sandwiches for a buck at the bar in August. Landry's Inc. photo.


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San Giorgio celebrates with free pasta

Written by Rebecca Sodergren on . Free Stuff

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San Giorgio, the Harrisburg-based pasta company, will celebrate its 100th anniversary by giving away free pasta from 11 a.m. to 7 p.m. Wednesday, Oct. 1, in Market Square, Downtown.

Dawn Moore of Warren (above) won a Pittsburgh-area cook-off earlier this month. Servings of her dish, Italian Sausage and Fire-Roasted Tomato Soup with Parmesan Crisps (see recipe below), will be distributed from the San Giorgio 100th Anniversary Food Truck, which also will visit Philadelphia and Baltimore later in October.

Ms. Moore and two additional finalists prepared their dishes in a cook-off at La Tavola Italiana on Mount Washington for judges Mike Clark, news anchor for WTAE-TV; Chris Fennimore of "QED Cooks"; and Carmela Giaramita, one of La Tavola’s owners.

Ms. Moore won $5,000 and the opportunity to help dish out her soup and other pasta dishes in Market Square.

San Giorgio is also making a $5,000 donation to Just Harvest.

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ITALIAN SAUSAGE AND FIRE-ROASTED TOMATO SOUP WITH PARMESAN CRISPS

1 cup freshly grated parmesan cheese

1 pound mild or hot Italian sausage

1 tablespoon extra-virgin olive oil

1 large sweet onion, finely minced

1 medium green bell pepper, finely chopped

1 banana pepper, finely chopped

6 cups chicken stock

3 cloves fresh garlic, pressed or finely minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 14- to 15-1/2-ounce cans diced fire-roasted tomatoes, divided

1 cup dry San Giorgio orzo pasta

2 cups fresh baby spinach, chopped

3 tablespoons fresh oregano

Preheat oven to 350 degrees.

Divide the fresh parmesan cheese into small mounds on a parchment-lined baking sheet (size based on your preference).

Bake cheese mounds for 3 to 5 minutes until the cheese starts to brown. Remove from oven and place pan on a cooling rack to cool completely.

In a large pot, cook the Italian sausage over medium-high heat until crumbly and browned, about 10 to 12 minutes. Transfer sausage to a dish and drain any grease from the pot.

In the same pot, add the olive oil, onion, green pepper and banana pepper.  Saute, stirring occasionally, until vegetables begin to soften (about 6 to 8 minutes).

Add the chicken stock, garlic, salt, pepper and one can of fire-roasted tomatoes to the pot. Cover and increase heat to medium-high and bring to a boil, then let simmer for 15 minutes.

Puree the other can of tomatoes in a food processor or blender until smooth.
 
Add the pureed tomatoes and cooked sausage to the pot.

Add the pasta to the pot and cook, uncovered, for 8 to 10 minutes until the pasta is tender.

Add the spinach and oregano just before serving, stirring until they begin to wilt (about 30 to 45 seconds).

To serve, place one cheese crisp in the bottom of each soup bowl.  Ladle the soup into the bowls and top each with another cheese crisp. Serve with crusty rolls or bread, if desired. Serves 6.

-- Dawn Moore

San Giorgio photos

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Fukuda in Bloomfield will close on Sunday

Written by Melissa McCart on . The Forks blog

fukudafishI'm disappointed to report that Fukuda in Bloomfield, one of my favorite restaurants in Pittsburgh, will close Sunday night.  

For two years, owner Hoon Kim had been steering an ambitious sushi destination in a very small space. His chef, T.J. Barney, who brought experience from Japan and the West coast, helped make the place great. He has returned to San Diego to be closer to family.

Mr. Kim will hold onto the location and convert it to the brick-and-mortar spot for the Lomito truck.  

He made the announcement yesterday on his website: 

We opened almost exactly two years ago, heart and soul full of promise and excitement with a singular mission --To bring the most authentic sushi experience to Pittsburgh.

I'm proud to admit that we've achieved that, and more.

I can't thank everyone enough who came into our doors over the past two years, supporting our mission and philosophy. I'm grateful to our staff, our team of dedicated chefs and front of house and to all who've contributed in a meaningful way.

Read the rest of the announcement here

Post-Gazette photo

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An update on fall restaurant openings

Written by Melissa McCart on . Openings

mezzoMezzo is scheduled to open on Monday, confirms general manager Chris Clark. The middle floor of Sienna Mercato will offer a menu of wood-fired pizza, charcuterie and cheeses, pasta and entrees. And, like Emporio and Il Tetto, the restaurant has been designed with outdoor access in mind, with garage doors that open to Penn Avenue. 

Asiatique Thai Bistro is seeing construction delays, says owner Ling Robinson, with a projected opening at Bakery Square pushed to early October. The restaurant from the owners of The Green Mango will feature a small menu of healthy, reasonably-priced fare and BYOB. It seats 48, with limited outdoor seating.

The Commoner in the newly-built Kimpton Hotel Monaco at 435 Sixth Ave., Downtown, will open in the winter with a wood-fired oven as the centerpiece of an exhibition kitchen. The menu will feature flatbreads, roasted fish and seasonal vegetables. Also expect classics such as beef tartare and grass-fed burgers topped with a drib of onion soup and gruyere as well as dishes such as roasted cauliflower with sage and walnut pesto. The 16-seat beer-focused bar will display 20 taps for local brews, plus wine and cocktails. Stay tuned for pop-up dinners with executive chef Dennis Marron, above, in the meantime. 

Other fall openings include Tako in November. It's the two-story tequila-fueled taqueria from Tolga Sevdik and Rick DeShantz, next door to Butcher and the Rye Downtown. Smoke BBQ Taqueria in Lawrenceville also is coming along as the space continues to come together. 

Mezzo logo

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