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Dining news: Meatball Joint finds place in Downtown Pittsburgh

Sidney Davis | Tribune-Review
Emporio, a new meatball joint by Sienna Meracto, on Penn Avenue in Downtown Pittsburgh on Friday February 7, 2014.

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Wednesday, Feb. 12, 2014, 6:32 p.m.
 

Emporio: A Meatball Joint is open at 942 Penn Ave., Downtown.

The new venture from Sienna Mercato features gourmet, made-from-scratch meatballs, 32 draft beers, wine and classic cocktails.

Meatballs come in classic beef, spicy pork, vegetarian (mushroom, white bean and cauliflower) and gluten-free chicken options. The menu also features a meatball slider, Panini and grinder. Sauces and gravies include pork Bolognese, creamy Parmesan, chicken gravy and more.

Starters and sides include poutine, salads and soups.

Kitchen hours are from 11 a.m. to 10 p.m. Sundays through Tuesdays and 11 a.m. to midnight Wednesdays through Saturdays.

Sienna Mercato's next two dining options — Mezzo, specializing in wine, charcuterie and woodfire pizza; and Il Tetto rooftop beer garden — are expected to open in the spring.

Details: 412-281-2810 or www.siennapgh.com

The Wine Room

The Wine Room at Bar Marco, 2216 Penn Ave. in the Strip District, is accepting reservations for its intimate dining experience.

The room has 10 seats, allowing chef Jamilka Borges and wine director Sarah Thomas to curate unique dining experiences for each group. Guests will be served eight to 12 courses with wine pairings.

Cost of $125 per guest includes food, wine, tax, tip and ticketing fee.

Dinners will begin in March and be held Wednesdays through Saturdays. Reservations can be made for one to 10 guests. Diners who purchase two seats will be seated with eight other guests.

Details: 412-471-1900 or www.barmarcopgh.com

The Carlton

The Carlton Restaurant will welcome Joe Barsotti, president of Barsotti Wines, for a special pre-Valentine's Day dinner featuring wines from the Iberian Peninsula at 6:30 p.m. Feb. 13.

Selections will be paired with chef Simon DeJohn's creations. The menu includes crab-stuffed grouper; fig flatbread; shrimp, lobster and chorizo paella; lamb and polenta Napoleon; and banana cream pie.

Cost is $99, excluding tax and gratuity.

Details: 412-391-4152 or www.thecarltonrestaurant.com

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