Pittsburgh Restaurant Week at Alma

A busy week proved villain extraordinaire when it came to participating as much as we would have liked in Pittsburgh Restaurant Week (nooooo!), but we did manage to make our way out to Alma in Regent Square before the week came to a close.

We met a few F.O.R.T.s for a night out on the town and were excited to try some new food and delicious cocktails. I really enjoyed the warm, intimate atmosphere at Alma. The walls and decor were very colorful and made it feel a little larger than it was by clearly separating the two dining rooms and emphasizing that pan-Latin feel.

Thanks, Almapgh.com!

 Mrs. F.O.R.T and I each opted for a different  Pittsburgh Restaurant Week prix-fixe choice while the men of the table went rogue, ordering straight off the menu.

But first we started with a few cocktails.  The men tried beers from breweries throughout Pennsylvania while the ladies caved in to the temptation of the sangria, which was refreshing and delicious.  But their cocktail menu was extensive and intriguing and I was dying to give at least one of them a try.  I had a tough time deciding, but I went out on a limb with the Jalapeno Gimlet.

Jalepeno Gimlet

For gin lovers, this baby is a dream.  Made with Hendrick's gin, cucumbers and, yes, jalapenos this little treat had multi-dimensional flavor which journeyed from bitter to heat to cool in one fell sip.

The table ordered three cups of black bean chilli while I had the fresh arugula salad.  Unfortunately Mr. and Mrs. F.O.R.T. are vegetarians and we were all uninformed that the black bean chilli actually contained beef.  But PID thoroughly enjoyed the depth of flavor in his chilli which was served with shredded cheddar and crumbled feta.  I also really liked my simple salad as the sweet vinaigrette cut the bitterness of the arugula.

Black bean chilli

Arugula salad

We each ordered an appetizer as well: the Peruvian Conchitas a la parmesana (Parmesan crusted scallops on the half-shell) and Yuca fritas, a dish inspired by Dominican cuisine.

The scallops were disappointingly small and in my mind, the Parmesan was far too overpowering.  I like to taste scallop when I eat scallops. Weird?

Peruvian Conchitas a la Parmesana 

The yuca fritas (yuca is a root vegetable more popular in Latin cultures similar to a potato) were actually very good -- perfectly crispy and very delicious with a freshness you don't really find in a run-of-the-mill potato.  The sauces -- one seemed to have a chipotle/mayo base and the other a cilantro/jalapeno pesto-like taste -- complemented the fritas wonderfully.

Yuca Fritas

For our fixed-price meals, Mrs. F.O.R.T. and I were each entitled to a starter (our chilli and salad), entree and dessert. I chose the Grilled Pork and she went with the fish special, the Baramundi.

Her fish was perfectly cooked and flaky with a beautifully crispy skin.

Baramundi

My pork was ever-so-slightly overcooked and dry, but I really enjoyed the jalapeno and cilantro pesto (yep, again, but I was OK with that). It was also served with a white sweet potato puree which, for those who enjoy mashed sweet potatoes, would have been wonderful.  Unfortunately I am not one of those people because I am a salt fanatic and I find the flavor to be too sweet to accompany savory dishes like pork and jalapeno.  But they were creamy and had a delightful texture, so others may enjoy it much more.

Grilled Pork

PID and Mr. F.O.R.T had Cuban Shrimp in a housemade lime sauce and the "Torrejitas de frijolitos," or legume patties, respectively.

PID's shrimp were cooked to perfection and the lime sauce gave them a well-deserved kick, but he longed for something more than "shrimp and rice."  He said other than the perfection of the shrimp, he felt as though he could have made this dish at home.

Cuban Shrimp 

As for Mr. F.O.R.T., he was a big fan of his vegetarian patty and adored bitterness of the collard greens.

Torrejitas de Frijolitos

Finally we were graced with dessert.  Mrs. F.O.R.T. had the renowned Tres Leches cake and I the raspberry sorbet.

Her cake was moist and dreamy with complex flavors (like a lovely taste of strawberry) that left her pretty satisfied.

Tres Leches cake

My sorbet was extremely refreshing, with a sweet burst of berry.

Berry sorbet

In a surprising turn of events, PID decided to try the Horchata Martini, a Cinnamon vanilla made with vanilla rum and cream for his dessert. He sipped daintily and seemed to really dig it!

Horchata Martini

Restaurant Information

Alma Pan-Latin Kitchen

Address: 7600 Forbes Ave, Regent Square

Phone: 412-727-6320

Reservations: They do not take them, so show up 30-45 minutes before you're hungry!

Hours: 5-10 p.m. Sunday, Tuesday through Thursday

            5-11 p.m. Friday and Saturday

Cliffs Notes:

As you may have noticed, I typically don't list our bill price when we dine with friends as a courtesy.  Meals were moderately priced and their online menu lists each price.

 

Overall Opinion:

This was the third time we've attempted to eat at Alma, mostly due to the fact that they don't take reservations. We came prepared this visit, making sure to put our names in about 30 minutes before we actually wanted to eat. There is a small wine kitchen around the back which is a nice place to wait for an open table.  The wait wasn't along as it had been in the past this week which was perfect.  Our server was extremely friendly and punctual. There were high points and low points of our meal, but overall we enjoyed ourselves. Should we ever go back, PID and I will be sure to try something different to give it a better shot.

Cure for the Common DInner

This weekend, Pittsburgh welcomed yet another new restaurant to it's already impressive repertoire.  While Cure unofficially served a prix-fixe menu to diners on New Year's Eve, they officially opened their doors to the public this past Friday evening so PID and I headed across town to the streets of Lawrenceville to get one of the first tastes.

The atmosphere inside Cure was warm and welcoming.  The natural wood motif was reminiscent of barbecue chips which I thought was incredibly appropriate. The open kitchen in the back of the room made sure that the sweet scent of mesquite smoke was never far away.

I'm happy to report that Cure is a BYOB joint with a fairly typical $3 corking fee -- so PID and I classed it up with a bottle of Tisdale Cabernet.  The couple next to us had the right idea with a soft-cooler filled with Sam Adams. Next time, TOP...next time.

It was pretty much a four-way tie between small plates to start off the evening and while I'm still kicking myself for not giving the Butternut Squash Soup with goat merguez, goat cheese, crispy shallots and cilantro a try, PID was dying to taste the Salumi plate -- and so we did.

Salumi, $12

I tend to gravitate more toward carefully crafted dishes that show finesse and artistry than a "meat plate," but this was PID's night so I wanted to make him happy by ordering. To my pleasant surprise each of these meats was surprisingly detectible.  Specifically the incredibly flavorful mortadella (5:00 on the meat-plate clock) which paired astoundingly well with the pickled onions and herb-infused, Mediterranean butter.  Sadly, my least favorite item was the one I was most excited for was the Pate Campagnola -- which is essentially a pâté made from pork shoulder and liver (dead center).  It was a bit too reminiscent of turkey for me.  The prosciutto, though?  Amen! And when was the last time you had a gherkin? 20-1 you say "never."

We moved on from the Salumi to our main courses, PID with the Beef Cheeks and I with the Choucroute.

Beef Cheeks, $25

Never have I been more envious of PID's cheeks.  One bite and I was completely sold on Cure. Though PID noted that some of the larger pieces were slightly tougher than the shreds, we found that the meat was as close to perfection as we'd tasted in the 'burgh in a long time.  The apple cider cut through to the core of the beef shreds making each bite juicy and bursting with sweet, smokey barbecue flavor. Even the mushrooms and Gnocci melted in your mouth and we savored every bite. I caught PID sopping up his plate with a slice of my pork shoulder when his was all gone.

Choucroute, $22

I went with the Choucroute because it was a fun word to say out loud...and also it promised three types of pork for me to sink my teeth in to: pork shoulder, pork belly and Boudin Blanc -- a white, bloodless smoked pork sausage.  This dish -- a traditional French peasant dish perfect for cold winter nights like this one -- put the "fire" in spitfire. The pork belly was crispy beyond believe which locked the flavor right into the meat and added a texture that a barbecue fanatic drools in his dreams over. The shoulder fell apart beautifully and had a rich, smokey aroma that was reciprocated in the skin.  Though I was least excited over the Boudin Blanc -- which just proves I'm part Vampire -- it still tasted delicious with the juicy bitterness of the cabbage and the bite of the mustard sauce.

For dessert we had two choices... and couldn't choose at all.  I learned something new about PID that night, and that is that he apparently enjoys plates of meat and cheese (OK, so maybe that isn't' remotely surprising at all...).  He was dying to try the cheese plate (for one -- you can order for two if you'd like) while I was aching for the apple pie. Our solution? We tried both. 

Cheese Plate, $6

Apple Pie tart, $6

PID was beyond pleased with his cheese plate which was composed of Pennsylvania cheese and rounded out the evening quite nicely.  As usual, I thought the blue cheese (native to Lancaster, PA -- near my home turf!) tasted slightly reminiscent to feet, but I've never really been a fan and that's my own, personal, non-cheese loving opinion. The prunes and honey helped cleanse my palate for my pie and the toasted almonds were a shockingly great pair to the creamy cheeses.

But as I mentioned before, it's really tough for me to "review" a plate of cheese -- no matter how much thought goes into the pairings.  I was more interested in the apple pie!  What a great end to my evening.  The pie-tart was just big enough for me to enjoy while allowing a bite or two for PID and contained a kick of the cinnamon and sugar that was cooled down by the creamy creme fraiche and glued to the buttery, flaky crust with a sticky, salty caramel sauce to die for.

Restaurant Information:

Cure 

Address: 5336 Butler St, Lawrenceville

Phone:  412-252-2595

Reservations: Taken and suggested on Friday and Saturday evenings

Hours:Open for dinner Tuesday through Saturday, 4:30 p.m. to "close" (approximately 10 p.m.)

Cliffs Notes:

Beverages:   Wine corking fee @ $3      
Starter:    Salumi @ $12
Entrees:   Choucroute @ $22
                  Beef Cheeks @ $25
Dessert:    Apple pie @ $6
                  Farmstead Cheese Plate @ $6

Tax:                        Food AND drink tax  @ 7% (Allegheny County only) @ $4.97

Tip:                           $16.00
Total for two:          $94.99

 

Overall Opinion:

The decor was homey, the staff was friendly, knowledgeable and eager to please, and the food -- in case you couldn't tell -- was out of this world. Who'da thunk that I'd be so in to a place that spotlights pork as the star of the show?  Not me.  But Cure has quickly climbed my list of my favorite dining experiences in the 'burgh.  You may be asking "how the heck did you still spend nearly $100 at a BYOB joint?  Well if you're looking to be more frugal, leave off a dessert and try a different starter -- we chose the most expensive one.  The website claims that they serve "urban Mediterranean," but I found it to be extremely barbecue-esque and noticed a number of French references. Mostly they tout locally sourced delicacies and I am beyond excited to head back with a few FORTS and try out a few more dishes.  Go hog wild! Give this place a try! Whether vegan or hipster, you will NOT be disappointed.

Soba

This month, mama and papa TOP surprised PID and I with a visit to the 'burgh for my birthday! A welcomed treat with added stress -- their gift to me was dinner on them at a restaurant of my choice.

I'm used to choosing restaurants on a whim!  So I was under a bit of pressure to find a place that would be worthy of the folks who so graciously blessed me with a passionate love of all things food. Part of me wanted to badly to take them to Spoon -- one of my favorite places in the city.  They'd already enjoyed another of my favorites, Willow.  So I went with a restaurant choice that was new to all of us and we all ventured to Shadyside to eat at Soba!

Papa TOP and PID are tellin' me they're too hungry to wait for pictures!

Shockingly, given the amount of time PID and I spend in Shadyside, neither of us had ever dined at Soba.  I have always been a fan of the Big Burrito Restaurant Group so I was very excited to give this place a go!

Soba is located amongst the eclectic shops and pubs of Ellsworth Avenue in Shadyside. Perfect for a pre or post-dinner stroll and even better for a post dinner night cap. The restaurant offers two floors of seating with indoor and outdoor options and an attractive lounge surrounding the bar for a very versatile dining experience. The decor is modern yet comfortable and really sets the mood for a delicious dinner out.

The four of us agreed to start with the calamari:

Soba's Calamari

  

The aioli was perfect: not too tasteless, but not too heavy.  It married nicely with the fresh flavor of the cilantro and the crisp of the calamari.

From there, we were torn between the amazing looking options on their menu. In my opinion, the size of a menu can make or break a restaurant.  Too many options and guests feel anxiety trying to choose, then often spend the evening dealing with food envy as they watch their companions swoon over the option they almost went with!  Too small of a menu and guests might feel as though the kitchen is limited and they are being forced to make a decision.  At Soba, the menu was just right. A variety of small plates, entrees, desserts and even wine, but not so much that we could not figure out what to do.

PID went with the Korean Flank Steak. Seared to perfection and served on an outstandingly surprising shrimp pancake bed, this dish was one that will keep us coming back (I can't wait to order it for myself next time!).  The fresh peach kim chi was a welcomed addition and provided for a cool surprise between bites.

Korean Flank Steak

 Papa TOP ordered the pork tenderloin.  One thing that I love about Soba is that the dishes and menu are constantly changing to complement the seasonal fruits and vegetables. His pork came with fresh broccolini and zucchini -- perfect for summer.  Checking their menu today it looks like this dish comes with corn and potatoes which I'm sure would be delicious. My favorite part of papa TOP's dish was the pork belly which literally melted in your mouth.  Definitely worth ordering!

Pork tenderloin with pork belly

Mama TOP ordered the Pad Thai.  It was a great mash-up of chicken, shrimp and tofu and the flavor of the sauce was wonderful. The helping was quite large and the heaping pile of cilantro on top didn't really add much to the dish and mama TOP couldn't quite finish her meal. We took it home and ate it for lunch the next day and it just didn't have the same flavor. Though we didn't hate it, I think - given the opportunity - we wouldn't order the Pad Thai here again.

Pad Thai

I was in the mood for fresh sushi, so I went with two small plates to make up my meal!  I was inspired by the chopsticks and stone holder set on the table before we arrived.  The Spicy Tuna Maki and Yellowtail Sashimi were absolutely delicious.  Though the maki didn't stand out to me as anything too different from the other sushi restauarnts in town, the sashimi went above and beyond my expectations. The watermelon carpaccio and jalepeno rings were a surprising pair that added huge flavor to this tiny dish. I definitely recommend it!

Spicy Tuna Maki

Yellowtail Sashimi

Three out of four of us were beyond pleased with our main dishes, and though our bellies were nearly full - we couldn't help but give a few desserts a try.  Every dessert is $8 which makes it much easier to decide on your favorite without worrying about the price.

The Chocolate Pretzel Stack was by far my favorite.  The salty-sweet flavors were a perfect combination and the crunch of the pretzel chips with the smooth texture of the cream was an amazing contrast.

Chocolate Pretzel Stack

We also ordered the Lemongrass Pot-du-Creme to give ourselves a variety between fruit and chocolate tastes. The strawberry-tamarind sorbet shined in this dish -- the cool bite added a kick of flavor which hit you right in the back corners of your mouth.

Lemongrass Pot-du-Creme

Finally, I received a welcome birthday surprise with a candle smack in the middle of a trio of ice creams made in-house. The chocolate, strawberry and lime ice creams were by far some of the best I've ever had. I found it pretty difficult to share the strawberry with anyone, but I found a way.

Strawberry, Lime and Chocolate Ice Cream Trio

Restaurant Information:
Soba
Address: 5847 Ellsworth Ave
Phone: 412-362-5656
Hours:    Sunday -Thursday, 5p-10p
              Friday/Saturday, 5p-11p
Reservations: Recommended.  We used Open Table!

Cliffs Notes:
The parents TOP generously took care of this meal in honor of my CENSORED birthday, but I can give you a run down without the drinks, tip and tax!
Appetizer:     Calamari @ $9
Entrees:         Korean Flank Steak @ $28
                     Pork Tenderloin @ $25
                     Pad Thai @ $19
                     Spicy Tuna Maki @ $9
                     Yellowtail Sashimi @ $14
Dessert:        Chocolate Pretzel Stack @ $8
                    Lemongrass Pot-du-Creme @ $8
                    Ice Cream Trio @$8

Overall Opinion: 
Soba was definitely my type of place.  A fusion of Asian and American flavors combined with a very beautiful atmosphere made it the perfect choice for a birthday dinner. Though the Pad Thai was a little lackluster, the desserts were impeccable and the service was fantastic. After dinner we took a walk down Ellsworth and grabbed a few cocktails at a nearby pub which made for a perfect evening with PID and the Parents. Thank you to Mama and Papa TOP for a wonderful birthday and thank you to Soba for a delicious meal. 

 

I....COOKED?!

So tonight, PID and I had planned on heading out to a new restaurant in the city to review.  However, I am sick as a dog. I've been plugging and chugging all week, but today I just felt out of it. So I wasn't up for a trip out to eat.

So I thought about it and figured I'd try something new and different.  Cooking for myself!

Now I should mention that I work late and take the bus. So PID usually gets home a good 1-2 hours before me. And because I'm blessed with the greatest boyfriend who ever lived, he typically cooks a delicious dinner (which is great since I'm a pretty lousy cook).

But today, after napping for about six straight hours, I had some time so I decided to surprise him by giving dinner a go.

Now I know TOP is not a recipe blog, but that's not to say I can't toss in a home-cooking experience or two from time to time!  And tonight, amidst the coughs and sniffles (don't worry I used a tissue or two...) I somehow managed to make a delicious meal!  So I figured it was a good place to start.

I perused a few (dozen) recipe books until I found something that fit my criteria:  1.) PID and I would both enjoy it equally, 2.) It was novice cook-friendly and 3.) I had the ingredients in the house because I sure as heck wasn't goin' anywhere.  So I went with the Crispy Apricot Pork Loin and Mango/Palm Salad with a Lime Vinaigrette.

So let's start with what my meals were SUPPOSED to look like:

Because the salad took 15 minutes of prep time and the pork was 15 minutes of cook time, I started with prepping the pork.

I started by preheating the oven to 425 degrees as Step 1

Then I gathered my ingredients.  Everything you need for (my version of) this recipe is right here! It was all already in my kitchen:

2 Pork Loin Chops (bone-in if you have it...I just happened to)
2 slices Multi grain bread
2 cups Honey bunches of oats or your favorite whole grain cereal
4 tps apricot jam or preserves
1 tps EVOO (and non-stick spray or another tsp for the baking pan)
Salt and pepper

So for step 2 you'll want to crumb the bread.  My recipe called for me to tear the bread in to large pieces and then put it in the food processor and then place it in the food processor, pulsing until large crumbs form. But, small problem, I don't have a food processor (it's on my Christmas list, though!).  So I used the old chop and smoosh method where I chopped it up in to little crust-less bits and then rubbed my hands together rigorously with the bits inside until they crumbled.

So that was all my recipe called for, but I was looking for a bit more flavor.  So I grabbed my box of Honey Bunches of Oats and crushed about two cups in to crumbs in a ziplock bag.

Now the recipe called for a drizzle of olive oil amidst processor pulses, so I just drizzled it in and shook the bag. Set the bag aside.

Step three brings you  back to the pork.  First, season your meat generously with salt and pepper (I like to always use sea salt and ground peppercorns to bring it up that extra notch. After the meat is seasoned, spread one teaspoon of apricot jam on each side of the pork chop.

Then, bring back your bag of crumbs and evenly coat the top of each loin. (I coated the bottom even though the recipe didn't specify and all that happened was a gooey mess that didn't crisp -- so don't worry about it).

Step 4 is to simply place in the preheated oven and cook 14-16 minutes until the crust reaches a golden crisp and the pork is cooked through (should register about 150 degrees if you have a meat thermometer...which I do not). I ALWAYS use aluminum foil on top of baking pans. It eliminates the mess, cuts back on the dishes, and it's non-stick feature is quite fabulous.  Still, I'd prep it with a bit of non-stick spray just in case.

Now...I had a bit of apricot jam leftover and didn't want to waste it, so I decided to invent a sauce (not featured in the recipe).  I simply took the extra (it was about 1 teaspoons), squeezed in about 1-2 teaspoons of honey dijon mustard, and mixed in about 1 teaspoon of sour cream.  Voila!  Delicious pork dipping sauce :)

So now that the meat was-a-cookin', I got to work on the salad.

Again, all of the ingredients were already in my pantry (luckily, because I'd recently purchased a few cans of Hearts of Palm after my great experience at Mallorca).

1 can (14-15 oz.) Hearts of Palm
2 leaves of fresh lettuce
1/2 a small red onion
1 ripe mango
4 tsps dijon (or honey dijon) mustard
1/4 cup of lime juice

For step 1, just whisk the lime juice and dijon mustard in a small bowl and set aside.

Step 2 was kinda rough for me.  Chopping the hearts of palm in half longways and then in to 1 inch pieces was a cinch.

But have you ever peeled and chopped a mango!?  Cuz uh...I certainly have it.  Originally I figured it was something like a pear. But let me tell you it's not.  First of all I'd never peeled a pear. Secondly the pit is ENORMOUS and I had no idea where it started and stopped. So this was quite a task for me.  But I managed to slice it in to 1/2 inch cubes just fine...eventually.

Then it was on to finely chopping the red onion.  Here's where I REALLY struggled.  Me + onions does NOT = love. My eyes cannot take it.  I had to remove myself from the kitchen four separate times.  Looks like I'm more cut out to be a restaurant reviewer than I am master chef.  But I powered through it...

So next you toss them all in a medium bowl with half of the vinaigrette mixture and salt and pepper to taste.

Finally, gently lay an entire leaf of lettuce inside each bowl and pour the mixture in.  You can add the remainder of the vinaigrette as a sort of dressing on top (or not!) and finally, sprinkle a bit more salt and pepper to taste on top.

So after 15 minutes, check on your pork chops.  If they're not golden brown and crispy looking, leave them in for another minute or so.  Mine were just right!

So now that you have your chops and your salad, you're ready to eat!  I paired mine with a few fresh plum tomatoes sprinkled with sea salt and crumbed feta over a bed of fresh baby spinach.  But it seemed like asparagus would be another great veggie to pair well with this dish!  So here's what I thought:

The pork was excellent!  PID seemed to agree (he swelled my head with compliments) so I will make this again in a heartbeat! It was juicy on the inside and crispy on the outside with a great sweet/savory kick to it.  Personally, I was pretty proud of my invented sauce and thought it really helped make the dish.

In terms of the Mango Palm salad, It was REALLY tasty, but if I ever make it again I'll use a little less than a 1/4 cup of lime.  It felt really lime-y to me.  I might also add fresh chopped cilantro -- I feel like it could really help.

Overall I loved these recipes! I felt like a real live chef like the ones I watch on Wednesday night on BRAVO! (Go, Spike, go!)

Ya know.... I might try this cooking thing again! (that is, if I ever find the time).

If you try one of these recipes let me know how it went for you in the comment box below!  I'd love to hear it!

Bon Appetit!