Meal deals will be on the menus of more than 50 popular dining spots during the Winter 2019 edition of Pittsburgh Restaurant Week, Jan. 14-20.
Pittsburgh is one of several cities that offer Restaurant Week promotions in January and August to help boost business during typically slow months in the restaurant industry.
Brian McCollum, a computer science graduate of Seton Hill University and a former food blogger, started Pittsburgh Restaurant Week in 2012 and is directing his 15th culinary event.
“This season we have another great lineup of restaurants who love to embrace the celebration of new dishes for the new year,” he says.
“For instance, La Palapa Mexican Gourmet Kitchen on East Carson Street, South Side, has crafted a fresh three-course menu of all-new items to kick off 2019. The Melting Pot in Station Square has expanded its Restaurant Week menu offer to include additional fondues and cooking styles.”
McCollum says that besides finding special prices at their favorite restaurants, diners will discover that Restaurant Week is a good time to give new eateries a try.
Recent additions to the local restaurant scene are participating for the first time.
Eliza – Hot Metal Bistro
Kyle Szulborski, owner of Eliza, at the Hotel Indigo on Technology Drive, South Oakland, says he hopes its Restaurant Week menu will attract new customers to their contemporary bistro, which opened for business in June.
“I’ve participated in past Restaurant Weeks and they create a lot of buzz and are a fun event,” he says.
Executive Chef Tom Lonardo has created a special $30.19 three-course dinner featuring Baby Mixed Greens Salad with Roasted Beets, Goat Cheese, Candied Walnuts and Sherry-Maple Vinaigrette; Pan-Roasted Scottish Salmon over Garlicky Roasted Cauliflower with a Tamari-Ginger Glaze, and Warm Pretzel Bread Pudding with Millie’s Vanilla Ice Cream and Caramel.
“I just love Scottish salmon,” the chef says. “It’s a consistent product and the quality is always top-notch.”
His salad features roasted golden beets and a unique blend of crisp baby greens, including Deer Tongue, Icicle Frisee and Red Oak leaf lettuces; his dessert is made from cubes of pretzels that are baked in-house daily.
Revival on Lincoln
Another new restaurant, Revival on Lincoln, in Bellevue, just opened in November. Executive Chef Jamie Sola offers a $35.19 three-course dinner for Restaurant Week that includes:
First course, choice of Spinach Salad with Dried Cranberries, Pickled Shallot, Walnut and Warm Bacon Vinaigrette, or Chorizo Meatballs with Ancho Cream and Asiago;
Second course, choice of Carolina Rainbow Trout with Fingerling Potatoes, Caramelized Fennel and Onion, Roasted Mushroom, Sweet Corn Cream and Petite Greens, or Confit Chicken with Whipped Potatoes, Roasted Carrot, Port Cherries and Foie Jus and;
Third course, choice of Dark Chocolate Bread Pudding and Caramel Sauce, or Lemon Lime Mousse with vanilla granola crumble and raspberries.
Sola says the Dark Chocolate Bread Pudding is a menu staple that sells quite well and is “super homey.” The Lemon Lime Mousse selection was created by the chef especially for Restaurant Week.
Coast and Main Seafood and Chophouse
Located in Monroeville, Coast and Main opened in August. Chef/owner Ricky Kirsop offers a $35.19 dinner for Restaurant Week, also with options:
Starter: Roasted Tomato Bisque or Caesar Salad;
Entrée selections: 6-ounce Filet Mignon; Scottish Salmon Herb Crusted with Parmesan Cream, Pancetta and Peas; Stuffed Swordfish with Crab, Feta, Arugula, Sun-Dried Tomato with Roasted Red Pepper Cream; Roasted Airline Chicken with Parsnip Puree and Artichoke Lemon Buerre Blanc or Surf Turf Petite Filet Mignon and Jumbo Shrimp stuffed with Dungeness crab.
Dessert: Flourless Chocolate Truffle cake or Vanilla Bean Crème Brulee.
Kirsop says that “without a doubt,” his Restaurant Week dinner is a good value.
Also new to Restaurant Week
Other first-time participants include: The Lot at Edgewater in Oakmont, Seasons Restaurant in Etna, Wheelfish in Shaler and Casa Brasil in Highland Park. Their Restaurant Week menus were not yet available.
McCollum says diners should be on the lookout for restaurants that are part of Pittsburgh Restaurant Week Early Access. Those eating establishments will begin offering their specials Jan. 11-13, in an effort to allow patrons to maximize the number of venues they can visit during the course of Restaurant Week.
Candy Williams is a Tribune-Review contributing writer.