Conrad Catering and Deli to close in Munhall after 5 decades in business
Each portion of freshly ground chuck filled with cooked rice, onions and spices is hand-tucked inside steamed cabbage, then rolled and topped with a tomato soup-based sauce and sauerkraut.
Stuffed cabbage rolls, also known as “pigs in a blanket,” have been on the menu for more than five decades at Conrad Catering and Deli in Munhall. The Central European, Eastern European and Balkan countries refer to these “hunky hand grenades” as “Golabki” or “Holubky” or “Golubtsy,” “Balandeliai,” “Halubcy” and “Holubtsi.”
They are a staple at buffets for wedding receptions, birthday and anniversary parties, or any other special occasion.
At the peak of business in the late 1990s, Conrad’s made 1,000-2,000 stuffed cabbages a week, close to 4 million over its lifetime.
They won’t be serving the signature dish after Oct. 29.
The popular Eighth Avenue establishment is closing.
“Business is not like it used to be,” said owner Ed Savolskis Jr., of Munhall, who turns 63 in November. “There is inflation and labor shortages and supply-chain issues. I’ve been thinking about retiring. All those things gave me little nudge that it’s time.”
Savolskis will entertain anyone interested in the business, one that his family has owned since 1955. His father Ed Savolskis Sr., who grew up in Homestead, and two brothers purchased Conrad Lounge in 1955 (the current site of Duke’s Upper Deck Café). The brothers left for other businesses and his dad and mom, Marcella, ran it.
She died in 1975.
Savolskis Sr. moved it to the current location to focus on catering in 1985.
A bar customer asked Ed Savolskis Sr. to cater her daughter’s wedding. He loaded up his station wagon and the list of clients grew to five delivery vans. The business could accommodate serving 2,000 people. They’ve done 10-12 graduation parties in one day.
“People heard about the food, especially the stuffed cabbages, and the catering business just took off,” said the younger Savolskis, who took restaurant and hotel management classes but said most of his education was “on-the-job training.”
He recalled washing dishes and doing food preparation. He started working full time in 1981 and took over the business in 1993. It’s about treating customers right, his father always told him, and to stay on top of food trends.
His staff has been the difference, especially during the pandemic. Savolskis said he can count on employees such as longtime employee Bob Saxon of Munhall, a “go-to-guy for everything,” and Kristen Kushner of Munhall, who manages the deli. Kim Bryant of Brentwood and Judi Besnak of Munhall are versatile and work both in the kitchen and the deli.
“It broke my heart when I had to tell them we were closing,” Savolskis said. “When we close that door one final time, it will be bittersweet.”
With tears in her eyes, Lori Kracinovsky, of West Mifflin, shared her 16 years working there.
“I love working here because the customers we help are planning weddings and graduation parties and anniversaries, so many happy times,” said Kracinovsky, who handles catering contracts. “Some I’ve known for years. Conrad’s is about family. Ed’s father catered my wedding in 1982.”
The family atmosphere continued through Savolskis’ wife, Becky, who created salads and understood that some of life’s moments had to be missed. It will soon be a time to spend with children and grandchildren as well as volunteer through ministry.
Ron Herbinko of Munhall, a former teacher at the Pennsylvania Culinary Institute, said Savolskis is dedicated to culinary quality. He is there every day working in the kitchen. The environment is wonderful, said Pernell Walker of West Mifflin. He said they work like a “well-oiled machine.”
Margie Myers of Homestead has been a customer for 15 years.
“You can’t replace a place like this,” she said. “I am going to miss them.”
They will miss her, too.
“We have amazing customers,” Savolskis said. “We are proud to make quality food and provide the best service. This business is very labor-intensive because everything is made from scratch — the salads, soups and sauces. Each of our stuffed cabbages are hand-rolled. Our customers love those.”
JoAnne Klimovich Harrop is a TribLive reporter covering the region's diverse culinary scene and unique homes. She writes features about interesting people. The Edward R. Murrow award-winning journalist began her career as a sports reporter. She has been with the Trib for 26 years and is the author of "A Daughter's Promise." She can be reached at jharrop@triblive.com.
Remove the ads from your TribLIVE reading experience but still support the journalists who create the content with TribLIVE Ad-Free.