To Dine in Pittsburgh

CASBAH
Chef Alan Peet
229 S. Highland Ave., Shadyside
http://www.bigburrito.com/casbah/menu/index.shtml
Mediterranean-inspired fare meets an upscale casual vibe at this East End favorite.

Chef's Favorite Dish to Make: Seared scallops, red-pepper casereccia, jumbo lump crab and parsley-roasted garlic butter.

ALCHEMY MENU AT BIGELOW GRILLE
Chef Kevin Sousa
1 Bigelow Square, downtown
http://www.bigelowgrille.com/main/
molecular gastronomy

Chef's Favorite Dish to Make: "Sushi" made of uni (sea urchin) ice cream, shaved ice made of toro (tuna belly) infused with pineapple-soy-dashi broth, nitro wasabi-flavored peas made with liquid nitrogen, soy-sauce lentils and melt-in-your-mouth avocado candies.
Editors' note: The Alchemy menu is no longer being served at Bigelow Grille; chef Kevin Sousa is now chef at Red Room Café and Lounge, where he serves an Alchemy-like menu à la carte.

ELEVEN
Executive Chef Derek Stevens
1150 Smallman St., Strip District
http://bigburrito.com/eleven/eleven.shtml
contemporary American menu

Chef's Favorite Dish to Make: Smoked pulled pork, homemade tortilla, roasted tomatillo puree, refried black lentils, crumpled Capriole goat cheese.


BISTRO 19
Executive Chef Jessica Gibson
711 Washington Road, Mount Lebanon
http://www.bistro19.com/
American comfort-food

Chef's Favorite Dish to Make: Lamb loin chops with pesto beurre blanc and red-wine mushroom risotto

IOVINO'S CAFÉ
Chef and Owner Jeff Iovino
300A Beverly Road, Mount Lebanon
http://www.iovinoscafe.com/My_Homepage_Files/Page1.html
Asia, Italy, India and beyond emerge in dishes

Chef's Favorite Dish to Make: Seared and sliced duck breast with duck-confit fried rice, baby bok choy, ginger and garlic with tempura asparagus and a cranberry-merlot demi-glace.

JOSEPH TAMBELLINI RESTAURANT
Executive Chef Joseph Tambellini
5701 Bryant St., Highland Park
http://www.josephtambellini.com/everyday-menu.htm
Italian-inspired restaurant

Chef's Favorite Dish to Make: In the summer, grilled fish or soft-shell crabs; in the winter, anything braised.


LE POMMIER
Executive Chef Mark Collins
2104 E. Carson St., South Side
http://www.lepommier.com/main.html
old-fashioned French

Chef's Favorite Dish to Make: Veal-cheek ragoût with marsala, asparagus and shiitake mushrooms over house-made fettucine.

LEGUME
Executive Chef and Owner Trevett Hooper
1113 S. Braddock Ave., Regent Square
http://legumebistro.com/
"Americanized-French" menu

Chef's Favorite Dish to Make: Sweet-potato ravioli with brown butter and sage.

MIO KITCHEN & WINE BAR
Executive Chef Matthew Porco
225 Commercial Ave., Aspinwall
http://www.mio-pgh.com/menu.htm
The winner in this year's "Best New Restaurant" category

Chef's Favorite Dish to Make: Tender braised short ribs with fava bean and wild-mushroom risotto.


NINE ON NINE
Chef Richard DeShantz
900 Penn Ave., downtown
http://www.nineonnine.com/
"Best New Restaurant"

Chef's Favorite Dish to Make: Braised veal shanks with mustard-encrusted veal sweet-bread, spinach and whole grain mustard sauce.

RED ROOM CAFÉ AND LOUNGE
Chef Christopher Bonfili
134 S. Highland Ave., East Liberty
http://www.redroomcafe.net/
global-infused New American fare

Chef's Favorite Dish to Make: Pan-roasted bacon-wrapped heritage pork tenderloin (from a breed of pig known for marbling) with cheesy grits, wilted greens and blackberry demi-glace.
Editors' note: Kevin Sousa, former chef at Bigelow Grille, is now chef at Red Room.

SONOMA GRILLE
Executive Chef Yves Carreau
947 Penn Ave, downtown
http://www.thesonomagrille.com/Website2/dinner.php
cuisines of France, California, India, Asia and beyond

Chef's Favorite Dish to Make: Bourbon-glazed grilled duck breast, warm charred bok choy and soba noodles.

SEVICHE
Executive Chef and Owner Yves Carreau
930 Penn Ave., downtown
http://www.seviche.com/cucina.php?sectid=2
Made with fresh sushi-grade seafood

Chef's Favorite Dish to Make: Shrimp seviche with mango and blackened tomatillo served with crisp malanga chips.

TESSARO'S
Chef Courtney McFarlane
4601 Liberty Ave., Bloomfield

Chef's Favorite Dish to Make: Gourmet melted-dry-blue cheese burger.


What a great adventure in Pittsburgh waiting for me!!!