Beaver, 690 Third St.; 724/775-9988,
Some dishes exhibit European
influences, but it’s wise to stick
with American staples, such as
the juicy Swiss burger with
housemade bacon and crab
cake duo. The Venetian flatbread’s toppings
— roasted pepper-cream sauce, shrimp, goat
cheese and scallions — work well together.
Everyone can get on board with the create-your-own pasta option, making it light (pesto
sauce) or heavy (alfredo).
When Pigs Fly 1 BBQ
Butler, 127 S. Chestnut St.; 412/443-4516,
As expected, pork is the
specialty. Get it in one of many
forms — barbecue rib, pulled
pork, glazed ham or loin. This
spot offers a brushed-up take
on the Boston Market family-meal deal —
with options to feed four to 10. There’s also
the tailgating package for a minimum of 20
carnivores seeking chicken wings, hot sausage
sandwiches or the ever-popular beef brisket.
Chateau Café & Cakery
North Side, 1501 Preble Ave., first floor;
Order the apricot-white-
chocolate oatmeal to get
you going in the morning. The
list of coffee options offers
a nice mix of sweet choices,
including the cookie-dough latte, as well as
plain ones that provide pep. The menu of
baked goods often changes but generally
includes breakfast pastries. Lunchtime salads,
soups, wraps and sandwiches all are solid, but
the Rachel is a standout.
1100 Galveston Ave.; 412/322-1106, lola-bistro.com
;e saag paneer is one of this spot’s comfort-food dishes featuring global ;avors; the Indian
entrée is suitable for a brisk day — housemade paneer (a type of cheese), curried spinach, rice and
mango chutney warm and ;ll. Ordering a few small plates makes for a fun evening of sharing; we
recommend the dolmas, or rabbit-stu;ed grape leaves, and beef randang, an Indonesian curry dish
that’s packed with zing.
Heather Cramer does more than sell American-made olive oil and balsamic
vinegar. Cramer, who takes a yearly oil sensory course at the University of
California’s Davis campus, welcomes customers to bring in their oil so that she
can offer feedback. Those sampling oil can receive a drizzle atop a small scoop
of vanilla-bean ice cream. Another offbeat recommendation: Some of the flavored
balsamic vinegars she stocks are perfect for SodaStreams.
Up to 70 percent of the olive oil in grocery stores that people are buying, most
of which is imported, does not meet standards of extra-virgin. I
put the vanilla bean in smoothies [and] oatmeal and can bake with it. I’ve subbed in
Meyer lemon for butter [when baking]. Between two and three years
from harvest date; different varietals perish at different times.
It’s great on roasted vegetables . . . Maybe in a pork dish with
apples and apricot balsamic — it’s a heavier balsamic. — KM
Taste HOT SPOTS
WHERE WE’RE EATING
Taste Editor Kristina Martin finds
the region’s culinary gems.
LOLA BISTRO PHOTO BY CHUCK BEARD; A LA CARTE PHOTO B Y LAURA PETRILLA 122 | OCTOBER 2014 | pittsburghmagazine.com/eat
A la carte Heather Cramer Owner | Olive & Marlowe quick bites