Get a taste of the inaugural Greensburg Restaurant Week
Local chefs are inviting diners to “be our guest” during the inaugural Greensburg Restaurant Week on Aug. 19-25.
Seventeen restaurants and cafés in downtown Greensburg and along Route 30 in Hempfield are following the lead of other U.S. cities — including Pittsburgh — that roll out incentives during August, one of the two slowest months of the year for restaurants along with January, according to industry officials.
Ashley Kertes, executive director of Think Greensburg, organizer of this first-time event, says there’s more to Greensburg Restaurant Week than looking to fill tables until fall brings back seasonal menus and summer vacationers.
“We have so many amazing locally owned restaurants and cafes that people don’t know about,” she says. “Restaurant Week is the perfect way for restaurants to showcase their cuisine and it also gives patrons an opportunity to try out new restaurants they may never have been to before.”
Kertes says the concept behind Restaurant Week is simple — local restaurants promote a week of lunch and dinner specials offering reduced prices for a fixed price, or prix fixe, menu. The menus may include meals with multiple courses for no more than $30. Specials range from a casual meal to a fine dining dinner experience.
Besides encouraging folks to try some of the diverse dining options Greensburg offers, she hopes the promotion will showcase the city and help familiarize people with its other retail stores and businesses.
Tickets are not required in advance to participate in Greensburg Restaurant Week, but reservations are recommended. Prices do not include tax or gratuity.
Among the dining options are:
Marino’s American Eatery
Owner Josh Jones says Marino’s American Eatery, located in West Point Plaza, will be serving a three-course meal hand-crafted by owner and executive chef Patrick Conway for $25. The meal includes a choice of a 10- or 16-ounce pour of any of Marino’s 16 craft local beers on tap.
Options include one appetizer, either seafood empanadas, shrimp and scallop-filled pastries served with a roasted jalapeño sauce, or pasta croquettes, breaded spaghetti, bacon and creamy Alfredo served with tomato sauce; one entrée, either West Point Kiev, breaded chicken stuffed with butter, herbs and cream cheese served over a bed of mushrooms, or southwest crabcakes served with grilled corn salad, and dessert, a choice of bread pudding, tres leches cake or cheesecake.
“Restaurant Week helps Greensburg celebrate all of the local business owners that believe and invested in this area,” Jones says. “We have taken a city concept of a large local craft beer selection and chef driven menu and brought it to the West Point neighborhood. We have something very special going on up here.”
Brasserie Du Soleil
“Brasserie Du Soleil is a small family-owned and operated countryside French and Italian restaurant where everything is made from scratch to order, using only the freshest ingredients,” says Kerri Csikesz, co-owner with executive chef Bill Csikesz.
Located on Route 30 (behind Westmoreland Mall), the restaurant’s $30 Restaurant Week menu will feature an appetizer, either bacon wrapped dates or Parmesan frites; an entrée, either shrimp soleil, cacio e pepe or mushroom risotto, and for dessert, either Godiva mousse or Viennese almond torte.
Michael Stewart, executive chef at J. Corks, 25 E. Pittsburgh St., says his restaurant is “a unique eatery that offers creative fun flavors and dishes with a purpose.”
“We offer a great place for a casual or business lunch and have a beautiful patio that hosts weekly entertainment in the summertime. We feel like one with the City of Greensburg and everything great it has going on, and like to be known as a staple restaurant when you come into town,” he says.
J. Corks’ options for its $30 Restaurant Week menu include: first course, BBQ pulled pork nachos with pico de gallo, chipotle cheddar cheese sauce and cilantro lime sour cream drizzle, or coconut black tiger shrimp over Thai curry grits with mango salsa; second course, blackened red snapper with Creole shrimp cream sauce, fried okra and cilantro lime rice pilaf or soy honey marinated flat iron steak with teriyaki wild mushrooms, garlic green beans and sweet and sour sesame glazed potatoes; and dessert, s’mores cheesecake or brown butter cake with peach berry compote, homemade cinnamon bun ice cream and fresh mint.
Greensburg Country Club
“Greensburg Country Club has been a hidden gem of our community since 1904,” offering exceptional food and service to its membership, says Brandie Thomas, director of membership and sales. “Restaurant Week gives us the unique opportunity to open our doors to the community.”
Its $30 dinner menu offers a choice from three entrees, creamy garlic Tuscan salmon, certified Angus filet Oscar or grilled honey chipotle chicken; one of three appetizers, and for dessert, either baked cheesecake with brandy candied cherries, fresh strawberry shortcake trifle with cream cheese filling or s’mores roll up with marshmallow, graham cracker and chocolate wrapped in cinnamon and sugar.
The Headkeeper Tapas Bar
The Headkeeper Tapas Bar, 618 S. Main St., offers an “Americanized” take on traditional tapas, according to its website, offering an eclectic menu for each season.
For Restaurant Week, its $30 menu features: first course, cold bacon cheddar dip or Mediterranean naan flatbread; main course, grilled sirloin au poivre or pan seared sea scallops with rhubarb and kiwi jam, and for dessert, house-made tiramisu or bananas Foster crème brulee.
Restaurants participating in Greensburg Restaurant Week include: Bar Nine, Brasserie Du Soleil, Café Marchand at the Westmoreland Museum of American Art, Caffe Barista, DeGennaro’s Restaurant and Lounge, Greensburg Country Club, The Headkeeper Tapas Bar, J. Corks, Major Stokes, Marino’s American Eatery, Noviello’s Sunset Café, The Olde Spitfire Grille, Oliver’s Pourhouse, The Rialto, Robokyo Japanese Steakhouse, Sun Dawg Café and Tapped Brick Oven and Pour House.
Candy Williams is a Tribune-Review contributing writer.