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Food & Drink

Acorn restaurant opening in Shadyside

| Wednesday, Aug. 23, 2017, 9:00 p.m.
Chef Scott Walton
Duane Rieder
Chef Scott Walton
Oysters with fermented pepper mash and local honey will be served at Acorn
Duane Rieder
Oysters with fermented pepper mash and local honey will be served at Acorn


Acorn, a modern American restaurant from celebrated chef Scott Walton, Chicago restaurateur Jason Akemann and Pittsburgh developer Brian Singer, is expected to open Sept. 6 at 5528 Walnut St., Shadyside.

The restaurant's design was conceived and executed by Pittsburgh firm Moss Architects.

Clean flavor profiles, regional sourcing and fresh perspectives form the core values of the regularly changing menu. The menu is separated into four categories or courses. Guests can make their way from smaller plates to share to the larger entree-style offerings.

The small plates include oysters with fermented pepper mash and local honey; vegetables with goat butter, honey and sumac; calamaretti with octopus, elote and queso; and a broccoli tartine with lardo and radish.

The larger entree-style courses feature lamb with sweet breads, cipollini, ramp ash, hominy and preserved lemon; trout with sorghum, tahini, mushroom green chickpeas and okra; whole fried chicken with dirty rice, fermented coconut and green-papaya salad; ribeye with peas and carrots, marrow popover, borscht and red-wine sauce.

The bar program is led by former Dish Osteria veteran RaeLynn Harshamn Gigler and will focus on quality sourcing and straightforward preparations. Acorn will feature eight drafts exclusively highlighting Western Pennsylvania-based craft breweries. Guests can expect Leaning Cask Brewery, Couch Brewery, Allegheny City Brewing and Butler Brew Works on tap for some inaugural pours.

The restaurant has also teamed up with PA Libations to bring guests a wide selection of Pennsylvania-produced spirits including Maggie's Farm Rum, Wigle Whiskey, Boyd & Blair, Big Spring Spirits and CJ Spirits.

A diversified global wine list also includes selections with Western Pennsylvania roots including Enginehouse 25 Wines, which has crafted a custom Acorn Red Blend, and Pete Soergel, of the family known for Soergel Orchards, who now heads up the winemaking program at Lynmar Estate Winery in Russian River Valley California.

Acorn will begin taking reservations online for the month of September beginning Aug. 28.


25th anniversary

Bravo Cucina Italiana, with multiple Pittsburgh-area locations, is celebrating its 25th anniversary with special menu offerings, events and a social media contest through Sept. 5.

Featured menu items include a grilled portobello mushroom appetizer; the Pasta Sampler Trio of founding chef Phil Yandolino's favorites — Mama's Lasagna Bolognese, Cheese Ravioli Al Forno and a choice of Chicken or Shrimp Diavolo; Bravo's Mixed Grille, beef medallions over a Romano-crusted tomato with house-made hollandaise and herb-marinated chicken breast with lemon caper butter, mashed potatoes and haricot vert; and dessert of Cookies & Cream Confetti Cake.

Guests also can enjoy $49 family bundles, available Sundays through Thursdays for dine-in. All bundles serve up to five people and include a choice of Bravo Chopped Salad or Caesar Classica Salad, plus focaccia bread and dipping oil. Guests then can choose from Pasta Bravo, Pasta Woozie, Spaghettini + Meatballs, Chicken Fra Diavolo, Eggplant Parmesan, Chicken Parmesan, Mama's Lasagna Bolognese, Shrimp Fra Diavolo, Sausage Tortelloni, Grilled Chicken Marsala.

Restaurants also will be offering scratch-off sweepstakes, as well as the option to round up their checks to donate to Share Our Strength's No Kid Hungry campaign. Through Sept. 1, dine-in customers can enjoy $2.50 Bar Bites during happy hour and 25 percent off bottled wine priced $75 or less.

Through Sept. 3, guests also can sign up with their email address on Bravo's Facebook page for a chance to win $10 off two entrees, 25 percent off a food purchase of $35 or more, a 25-cent appetizer, free dessert with entrée purchase or Bravo for a year.



Spork, 5430 Penn Ave., East Liberty, welcomes guests to an intimate dinner, Sporkmade: Charcuterie, featuring house-cured meats and homemade breads from 6:30 to 9 p.m. Aug. 29.

The Sporkmade series highlights the restaurant's unique, handmade pasta, bread and cured meats, as well as its diverse craft cocktail program.

This event will feature Spork's specialty house-cured meats and bread made daily in-house. Wine pairings will accompany each course, along with demonstrations and opportunities to meet with Spork's culinary team.

Advance tickets are required and can be purchased online at Cost is $65 per person and includes a seven-course meal, wine pairings, tax and gratuity.

Details: 412-441-1700 or

Wine pairing dinner

Tapped Brick Oven & Pour House, 6044 Lincoln Highway, Hempfield, will host a wine pairing dinner from 7 to 9 p.m. Sept. 13.

The Oktoberfest-themed event will feature five courses and four wines.

Cost is $45 per person plus tax and gratuity. Reservations required by Sept. 11.

Details: 724-850-8277 or

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