The menu continues to evolve at Buffalo Township's Evolution Grille
Things are always evolving at Evolution Grille in Buffalo Township.
Specifically the menu, which changes three times a year, corresponding to the seasons and clientele feedback, said co-owner and executive chef Michael Barbiaux.
Barbiaux and wife, Courtney, originally opened Evolution in a smaller location in South Pike Square a decade ago after working in the food and beverage industry since they were about 15 years old.
They relocated to a larger location at 1186 Butler Road, right off of Route 28, in 2014.
The eatery’s name choice was deliberate.
The Barbiaux’s chose a name that reflects their restaurant concept — the evolution of food.
“The whole concept of Evolution was that we didn’t really know what people out here (Buffalo Township area) would eat, and I wanted to open a restaurant, so I said, ‘Well, we’ll make a menu and the stuff that doesn’t sell — we’ll switch it up,’” Barbiaux said.
Barbiaux, 40, and a Valley High School alumnus, said he enjoyed cooking as a kid and previously worked at the former Italian Oven in New Kensington. He trained at the Pennsylvania Institute of Culinary Arts under Chef Curtis Lincoln in Nevada, learning the art of making everything from scratch.
Fresh is the only option at Evolution said Barbiaux.
“We specialize in farm-to-table in the summer and, when we can, because there are a lot of farms around here,” Barbiaux said.
Evolution’s menu features dishes made with ingredients from local businesses such as Thoma Meats, Pat’s Produce, Marberger Diary, Twin Oaks, Serenity Hill and Inspirare Coffee.
Taking common dishes and putting what the couple calls an “evospin” on them is the norm.
Homemade pasta and ravioli, crab cakes, potato pierogies, soups and focaccia comprise a varied progressive American menu. Vegetarian/vegan and gluten-free entrees are available.
Because it’s spring, it’s time for a new menu at Evolution.
“Our new menu has some killer spring dishes — seafood pasta, pappardelle noodles, giant scallops and shrimp in lobster cream sauce — it’s amazing,” Courtney Barbiaux said. “Our take on beef stroganov is a big favorite, too. I think we took it off one of our menus, and we had customers calling and petitioning to have it back on the menu.”
The Beef Strogonov ($22) is back on the menu and features filet medallions with house-made fettuccine in a mushroom and sour cream demi sauce.
“We always try to do unique dishes to keep it interesting,” she said.
Pastry chef Tanya Davidson, Evolution’s “Cheesecake Queen,” creates one-price ($6) signature desserts daily, like the recent Fluffernutter Cheesecake, made with peanut butter and toasted marshmallow topping.
Michael Barbiaux reflected on their decade-long restaurant journey while taking a break from a recent lunch rush.
“I plan to make this as good as it can be,” he said.
Evolution Grille is open seven days a week for lunch and dinner.
A children’s menu features $4 faves such as homemade mac and cheese and chicken fingers.
Evolution Grille has found its niche in the Alle-Kiski Valley and for that, the couple is grateful and thankful.
“This industry is not for the faint-hearted,” Courtney Barbiaux said. “Lasting a decade is a big accomplishment and I really feel like being a chef-owned establishment is why we are successful. Michael is there to be able to do quality control and, in the early years, he worked very hard to pay our staff before paying ourselves. Taking care of our staff and having little turnover helps assist us with success.”
The couple says their customers are more like friends and family these days.
“Our kitchen and staff strive to go the extra mile for our guests, from personalized menus, specially-requested soups and desserts, to meeting dietary needs,” Courtney Barbiaux said.
Frequent patron Erica Lang of Lower Burrell hosted her mother’s surprise 60th birthday dinner at Evolution Grille and credited their friendly service and attention to detail for making her event successful.
“Evolution always surprises me with their food pairings and unique food combinations. I love the chicken spinach fettuccine — it’s what dreams are made of,” Lang said. “It’s always so fresh and the homemade pastas are my favorite.”
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Where: 1186 Butler Road, Buffalo Township
Info: Reservations accepted and recommended on weekends. BYOB.
Contact: 724-294-2088, www.evolutiongrille.com
The concept: Contemporary, fresh and seasonal. Farm-to-table chef-driven specialties incorporating meats and produce from local farms and businesses. The menu evolves three times annually, with seasonal influences. Casually elegant and family-friendly, relax amid earth-toned furnishings and peruse artwork provided (and for sale) by local artisans.
Menu Sample: Puffed Pastry Brie appetizer ($13) filled with cranberries and topped with candied brown sugar bacon. Eight homemade pasta entrees ($16-$23) such as lasagna featuring beef and pepperoni. Entrees offer chicken, pork, beef and vegan/vegetarian options in the $16-$26 range. Choose from three specialty burgers including the Sarver Supreme Burger (9.50) offering beef from Thoma meats in Saxonburg.
Must Try: Beef Strogonov ($22) proved so popular with customers, they’re keeping it on the spring menu. Vegetarians will love the savory Roasted Vegetable Spanakopita ($17) featuring roasted parsnips, carrots, spinach, mushrooms and feta wrapped in filo dough, baked and served with a roasted red pepper cream sauce.
The bottom line: Common dishes with creative twists prepared by a local chef dedicated to providing customers with a fresh, farm-to-table dining experience.
Joyce Hanz is a native of Charleston, S.C. and is a features reporter covering the Pittsburgh region. She majored in media arts and graduated from the University of South Carolina. She can be reached at jhanz@triblive.com
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