A New Outlook
The cuisine at old favorite Isabela on Grandview gets an update,
thanks in part to the arrival of Executive Chef Alan Peet.
BY VALENTINA | PHOTOS BY LAURA PETRILLA
If you haven’t dined at Isabela in
a while, it’s time for a return visit.
George Merrick and his son Colter
have owned the restaurant since 2009.
The duo brought in esteemed chef
Alan Peet, formerly of big Burrito
Restaurant Group, in 2012 along with
general manager Daniel Haughan this
past summer; both have influenced a
subtle yet meaningful shift in focus.
In the past year or so, the restaurant has become even more dedicated
to serving high-quality food — while
expanding its list of offerings to
include à la carte options for a less
formal, more affordable experience.
“Our restaurant used to be almost
all reservations,” says Peet. “Now 30
percent of our customers are walk-ins.”
Don’t let that fool you. You defi-
nitely need to make a reservation if
you intend to go on a Saturday night,
when only the prix-fixe lineup is of-
fered ($75 per person). If you’d like to
stop in on a Thursday, however, you
can take advantage of the à la carte
menu as well as wines available by the
The weekday lineup is split into
two parts: The prix-fixe roster lists
three choices for each of five courses
— appetizer, fish, meat, salad and
dessert. You also will be treated to
an amuse-bouche and an intermezzo.
The à la carte menu is seasonal and
consists primarily of dishes from the
prix-fixe menu; notable additions in-
clude the western Pennsylvania cheese
platter ($9), with Gouda, cheddar, goat
and raw cow’s milk cheeses.
oused in an old home
along Mount Washington’s
Grandview Avenue, Isabela
on Grandview long has been
viewed as a special-occasion
restaurant with an upscale prix-fixe menu.
Its large glass windows offer a 200-degree
view of the Point and surrounding areas that
is picturesque in any season.
Seasonal flavors mix with classic
ingredients at Isabela, where Skuna Bay
salmon (above left), ricotta ravioli (above)
and sea scallops (opposite page) are
among the many menu offerings.