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Dining news: Andy's Bar at Fairmont Pittsburgh offers new menu

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HEIDI MURRIN | Tribune-Review
Exterior of Salud Cuban Mexican restaurant in Lawrenceville Friday, March 8, 2013.

'American Coyotes' Series

Traveling by Jeep, boat and foot, Tribune-Review investigative reporter Carl Prine and photojournalist Justin Merriman covered nearly 2,000 miles over two months along the border with Mexico to report on coyotes — the human traffickers who bring illegal immigrants into the United States. Most are Americans working for money and/or drugs. This series reports how their operations have a major impact on life for residents and the environment along the border — and beyond.

Wednesday, March 13, 2013, 9:00 p.m.
 

Andys Bar at Fairmont Pittsburgh, 510 Market St., Downtown, will offer outdoor seating and a new lunch menu beginning April 17.

Executive chef Jason Dalling's new menu features a rotating selection of international street fare. The menu will feature dishes such as ramen, curry, sushi, rice bowls, bánh mì and other international flavors that will evolve throughout the season.

The lunch menu will feature one main dish with meat and vegetarian options and will rotate frequently. Dalling and his culinary team also will offer a selection of homemade sodas, iced teas and lemonades. Pastry chef James Wroblewski will provide desserts and treats-to-go, including macaroons, parfaits and homemade ice cream bars.

Andys patio will be located on the Fifth Avenue side of Three PNC Plaza, home of Fairmont Pittsburgh, and include seating for 22. The patio can be reserved for private events.

Hours: Andys indoor hours are 3 p.m. to midnight Sundays through Fridays and 1 p.m. to midnight Saturdays. The patio will be open daily at 11:30 a.m., weather permitting. Lunch service will be available Mondays through Fridays from 11:30 a.m. to 2 p.m. Details: 412-773-8884 or www.andyswinebar.com.

BAR MARCO

Brandon Baltzley, author of the upcoming book “Nine Lives: A Chef's Journey from Chaos to Control” who has cooked in an array of Michelin-starred restaurants, has joined Bar Marco, 2216 Penn Ave. in the Strip District, as executive chef. He will stay in the role for a year while his own restaurant, TMIP, is developed in Michigan City, Ind. The 15-person Indiana eatery will be self-sustained by the farmland it occupies. Bar Marco will receive produce from the farm.

In addition, Jamilka Borges, formerly of Legume, has come on as chef de cuisine. Justin Steel, one of Bar Marco's owners, will serve as sous chef.

Co-owner Bobby Fry says there also are plans to open an intimate 10-person seating area in the building's basement. Guests will be able to dine there by reservation during two seating times. The opening date is yet to be announced.

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

SALUD CUBAN-AMERICAN RESTAURANT AND LOUNGE

Chef Radames Magro plans to open Salud Cuban-American Restaurant and Lounge this week at 4517 Butler St., Lawrenceville.

The menu will feature traditional Cuban dishes, like Cuban meatballs, yuca, empanadas and salads, in addition to American standards like steaks, burgers and wings.

Details: 412-605-0233.

NOTION

Chef David Racicot plans to reopen Notion, at 128 S. Highland Ave. in East Liberty, by mid-March. Racicot, who has been serving diners during a soft opening in recent days, is still developing the menu, he says.

Hours will be 6 to 10 p.m. Tuesdays through Saturdays. Details: 412-361-1188 or www.notionrestaurant.com.

CONFLICT KITCHEN

Conflict Kitchen, a take-out restaurant that only serves cuisine from countries with which the United States is in conflict, will relocate to Pittsburgh's Schenley Plaza and reopen April 1. The eatery, formerly located in East Liberty, will be in a kiosk next to the carousel at Schenley and Roberto Clemente drives.

Every six month, the food focus changes to highlight another country. Each part of the project is augmented by events, performances and discussions to raise awareness. Events have included live Skype dinner parties between citizens of Pittsburgh and young professionals in Tehran; documentary filmmakers in Kabul, Afghanistan; and community-radio activists in Caracas.

The restaurant will focus on Iran when it opens in April. Hours are 11 to 6 p.m. daily. Details: www.conflictkitchen.org.

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