Pub Chip Shop
South Side, 1830 E. Carson St.
It starts with pasties and pies, baps and chips
— your obsession with Pub Chip’s fare, that is.
This spot owned by Piper’s Pub is known for
British-style food that’s perfect as Wednesday
takeout or Friday-night first choice. You really
need to consider one of its desserts, if only for sheer curiosity:
a deep-fried Mars bar enveloped in a beer-infused batter
reminiscent of the type used at your favorite fish fry. Back to
the highlights: There’s a flaky vegan vindaloo pie filled with
lentils, a fried-banger bap roll and the traditional Scotch egg.
Wexford, 10850 Perry Highway
You don’t need another sub for lunch. Instead
have a Zuppaleta, this delicatessen’s version
of the beloved muffaletta, with pastrami, ham,
Parmesan, a thin coating of olive spread and
sweet-basil dressing. Among the deli’s regular
sandwich options are clubs, tuna salad and Italian, which pair
well with housemade soup. Salads can be on the light side —
a la the spinach and shrimp — or hearty, such as the favored
chopped chicken, sprinkled with bits of blue cheese. Take
advantage of the free Wi-Fi and hunker down in front of your
laptop during your next work marathon or study session.
Oakland, 207 S. Craig St.
412/683-1912; cash only
Upon reviewing the menu, an internal debate
ensues: Should you order something savory or
sweet and indulgent? If you choose the latter,
you have a plethora of choices. Among them:
the white forest crepe, filled with white
chocolate and fresh raspberries and crowned with a dollop of
whipped cream and walnuts. Or try the macaroon, which gives
a nod to the coconut-topped treat. Each crepe, Liège waffle
and salad is made to order in the open kitchen. Teas often
are paired with the crepes, but there’s also a French-style hot
chocolate, popular on frigid Pittsburgh days.
Cornerstone Bar and Grill
301 Freeport Road; 412/408-3420, cornerstonepgh.com
Without pretense, Cornerstone presents appealing brunch, lunch and dinner
lineups. Creamed kale is rich and satisfying, served with Amish chicken.
Eggs Benedict gets an upgrade by way of the “potato Benny,” subbing spud cakes
for the mu;n. Servers remain polite and knowledgeable, while the owners greet
and converse with patrons. Healthy options ;ll the menus, featuring local veggies
and fruits plus top-quality poultry, red meat and seafood. ;e bar area is generally
lively but not boisterous, making it ideal for times when you want to nosh and
watch a game without commotion.
Try chef Mya Zeronis’ imaginative fare at one of her pop-up brunches or dinners, or via her monthly
“sauce scription.” Zeronis says she aims to make food that’s healthful, unique and delicious. She
has taken inspiration from her years of cooking in Myanmar and various East Coast kitchens, and
she taps it when developing new menus. Her lineup might include Asian-inspired chili with jasmine
rice or cornmeal-coconut grit cakes. Tips for incorporating new flavors into dishes? Try all kinds of
things with an open mind. If you have an open mind, it’s easier to develop and acquire tastes. Trio of essential
ingredients? Pure Kosher-certified sea salt, extra-virgin olive oil and garlic. Memorable perspective-shifting
experience? On “Iron Chef America,” a chef made Scotch eggs with the yolk still running. When I was cooking
in D.C. at a locally sourced, organic restaurant, I made vegetarian Scotch eggs with tofu and soft-boiled eggs. I
shaped tofu, cut it and served [the dish] with the yolk [runny]. My boss ate half, took the other part with her and
left for the day. Best comfort food? I eat a lot of rice; I was never a fan of bread or pasta. I ate white [rice] most
of my life; now I eat a big bowl of organic brown rice.
A la carte Mya Zeronis Chef/Founder | Lean Chef en Route/Zest Wishes
Taste HOT SPOTS
WHERE WE’RE EATING
Taste Editor Kristina Martin finds
the region’s culinary gems.