ShareThis Page

Snacks N'At: Dorothy 6 Blast Furnace Cafe, Homestead

| Wednesday, Feb. 18, 2015, 9:01 p.m.
Kyle Gorcey | For Trib Total Media
The Dorothy 6 Blast Furnace Cafe has three chandliers to illuminate the establishment.
Kyle Gorcey | For Trib Total Media
Bartender Bill Shink prepares a beer for one of the eager patrons of the Dorothy 6 Blast Furnace Cafe in Homestead.
Kyle Gorcey | For Trib Total Media
Owner Tom Kazar and Bartender Bill Shink prepare drinks at the Dorothy 6 Blast Furnace Cafe in Homestead.
Kyle Gorcey | For Trib Total Media
A hanging chandlier illuminates the patrons of Dorothy 6 Blast Furnace Cafe in Homestead.
Kyle Gorcey | For Trib Total Media
Patrons of Dorothy 6 Blast Furnace Cafe crowd around the bar to enjoy drinks.

It used to be there weren't many businesses better than running a bar in Homestead. While the steel mills were smoking, the money flowed as steady as the Monongahela River.

But it hasn't been that way in a long time.

“You don't have a big office building with 20,000 people walking across the tracks when the whistle blows,” says Tom Kazar, who grew up in Homestead.

That's the challenge Kazar faces, with his charming new bar-restaurant, the Dorothy 6 Blast Furnace Cafe.

First, the name: Dorothy 6 still carries a lot of weight in the Mon Valley. Once, it identified one of the fire-breathing steel giants that ruled the region, employing thousands at the U.S. Steel Duquesne Works. Kazar took the name only after careful consideration.

“It was the biggest-producing blast furnace on the Mon,” Kazar says. “I wanted to name it after a blast furnace. ‘Dorothy' stuck, because my brother — who passed away a few years ago — he was a ‘high-climber,' who actually cut Dorothy down.”

Kazar has vivid memories of the old, unpretentious bars of Homestead. The Dorothy 6 Blast Furnace Cafe isn't that — it's a restaurant as much as it is a bar. But it's clearly a goal of Kazar's to re-create that same warm, inviting, familiar atmosphere.

The look is a curious mishmash of industrial-era relics and some surprisingly posh decor. Everything is given a soft, sepia-toned glow by hanging antique lights and a massive glass chandelier worthy of a turn-of-the-century hotel. A giant, metal crane hook hangs over the bar, and metal ducts gleam across the ceiling.

The menu is full of classic comfort food, upgraded with quality ingredients. The Stuffed Meatballs ($6.95) are made of veal, pork and beef, with gooey mozzarella in the center. The Dorothy's Pierogies ($5.95 for an appetizer, $9.95 for an entree) with caramelized onions and herbed sour cream, are of medium thickness, and up to “Polish grandma” standards, even with jalapenos inside.

“I grew up with that food,” Kazar says. “My sister makes the pierogies. My mother taught the cooks how to make the stuffed cabbage.”

Meatloaf with mashed potatoes and gravy, green beans and stewed tomatoes ($15.95) continues the home-cooking theme.

Getting the Dorothy 6 Blast Furnace Cafe in shape took a lot of work. Luckily, Kazar — who runs an auto-body shop in West Mifflin during the day — is pretty handy.

“When I got in the building, there was water in the cellar,” he says. “Water leaked in between the walls. Mold. I had to rip that all out. I exposed all the brick. That was a major job — nine months alone, doing the brickwork.”

There's a second bar upstairs, where Kazar plans on having live music when the weather turns nicer.

Dorothy 6 Blast Furnace Cafe, 224 E. 8th Ave., Homestead, is open from 4 to 10 p.m. Wednesdays and Thursdays and Sundays, 4 to 11 p.m. Fridays and Saturdays, 10:30 a.m. to 2 p.m. Sundays. Details: 412-464-9023 or

Michael Machosky is a staff writer for Trib Total Media. He can be reached at or 412-320-7901.

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.