ShareThis Page

Dining news: Strip District's Taverna 19 provides an 'experience'

| Wednesday, July 10, 2013, 9:01 p.m.
The courtyard at Taverna 19 in the Strip District.
Taverna 19
The courtyard at Taverna 19 in the Strip District.

Opening in late July, Taverna 19 at 108 19th St. in the Strip District, promises to be more than just a spot to grab a quick bite — it will be an experience, says general manager Steven Kowalczuk.

In Europe, tavernas are places where people go to spend time enjoying food, family, friends and entertainment, often for hours. Taverna 19, specializing in Greek and Mediterranean fare, also will offer everything from sushi to pizza to burgers. Greek bands, strolling minstrels and belly dancers will entertain. And Kowalczuk promises a great deal of napkin throwing and flower petal tossing.

Weekends will feature pig and lamb roasts, and Sunday brunch will have a Bloody Mary bar. On the weekends, the place will transform into a nightclub from 10 p.m. to 2 a.m., and to accommodate hungry dancers, there will be a burger bar open until 3 a.m.



Paris 66, 6018 Penn Circle South, East Liberty, invites guest to wine, dine and dance at its fourth-annual Bastille Day Celebration on July 14.

Guests can visit Paris in the 1920s and enjoy the good life as only the French can. If the spirit moves you, join in the singing of the Marseillaise, or just relax and watch as a few uniquely French surprises unfold.

Brunch will be served from 10 a.m. to 3 p.m. From 11 a.m. to 10 p.m., guests can enjoy all-you-can-eat moules, frites and crepes en plein air (outdoors). A special prix fixe dinner menu will be featured from 5 to 10 p.m., and live music and dancing will happen from 4 to 9 p.m.

Details: 412-404-8166 or


Bridge Ten Brasserie, 20 S. 10th St., South Side, will celebrate Bastille Day and the restaurant's first anniversary with a brunch from 11 a.m. to 4 p.m. July 14.

The eatery is offering $1 glasses of house white and red wine, $1 Mimosa cocktails and $1 draft beers. Kevin Solecki will play French accordion music from noon to 2 p.m.

Details: 412-586-5033 or


La Casa Narcisi Winery, 4578 Gibsonia Road, Gibsonia will host “Cene Regionali: Sicilia,” at 6:30 p.m. July 25. Guests can enjoy a four-course Italian meal highlighting the Sicily region of Italy. Each course is paired with one of the Narcisi's wines.

Cost is $55 per person plus tax and gratuity. Details: 724-444-4744 or


The inaugural Pittsburgh Summer Beerfest will take place July 26 and 27 at Stage AE, North Shore. Attendees can sample more than 250 craft beers from 80 breweries.

The event aims to raise $20,000 or more for Animal Rescue Partners, a nonprofit organization.

Pittsburgh food trucks will be selling throughout the event. Local bands will be featured on the main Outdoor Stage, as well as a second stage in the parking lot next to Stage AE. There also will be a Silent Disco, where people listen to two different streams of music on headsets and dance while onlookers enjoy the show, and carnival-style amusements.

Tickets are $45; $35 in advance. VIP tickets featuring one-hour early entry and 12 VIP-only rare beers are $55; $45 in advance. Until July 13, guests can buy VIP for the price of regular admission.



Quaker Steak & Lube, with several Pittsburgh-area locations, has rolled out a new summer menu.

Highlights include: Spin-out Artichoke Dip, Quaker “Steak” Salad, Smoked Turkey & Apple Salad, Beer Battered Fish Sandwich, Mac & Cheezburger, Mango Habanero Salmon, Fish & Chips Basket and Salted Caramel Cake for dessert. Additionally, the brand brought back its annual Red, White and Lube-A-Licious summer promotion, which includes limited-time offerings, such as Crispy Shrimp Tacos, Sante Fe Smoked Turkey Wrap, Golden BBQ Grill'd Chicken Salad and Pop-A-Wheelie BBQ Chicken Pizza for kids age 8 and under.

The new menu features a number of sauces, including Dusted Mango Habanero, Fiery BBQ, Boom Boom creamy garlic and red pepper, Smokin' Texas BBQ Lite and Smoky Gold BBQ. In addition, the franchise has restructured its appetizer menu to include a brand-new section called “Pit Crew Pickin's.”

Details and to find local locations:


Proper Brick Oven & Tap Room, opening in late summer at the former Tambellini Seventh Street Ristorante in the Cultural District, will offer 30 craft beers on draught, 20-plus wines by the glass, and artisanal pizza fired in a wood-burning brick oven.

It will feature daily specials, as well as appetizers and homemade bread.

The restaurant will be located at 139 Seventh St.

Details: 412-555-2121

Send dining news to

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.