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.

Bistro 19

I love Washington Rd. in Mt. Lebanon.

I've come to that conclusion before during Saturday afternoon window shopping jaunts and former lunchtime trips to Mineo's Pizzeria but was happily reminded this past Friday evening as PID and I ventured to Bistro 19 on the corner of Washington and Central.

We waited just a bit too long to make reservations so our only available time slot was 8:30 p.m. but I've been dying to try this place for a while. So we headed down a bit early to grab a drink at the bar and hope for early seating.

Thanks, Bistro19.com

It was a bustling Friday evening during Halloween weekend and with Molly Brannigans and The Saloon just a stones-throw away, those late reservations came in handy as we got to catch an entertaining glimpse of countless vampires, fairies, Ninja Turtles and Super Mario characters walk by. We were also highly entertained with Kevin, the Bistro "regular" who seemed to have gotten a head start on the weekend.

The space was quaint, but the atmosphere was well thought out. It made me hungry just sitting there. For the smallish size of the restaurant I didn't feel crowded in the least which -- as you know -- is one of my biggest pet peeves. I really liked the feel here.

Thanks, Bistro19.com

No go on the early seating, but I was OK with that because I spent the time at the bar looking over the menu in an attempt to make a VERY difficult decision on what to order. Everything looked so good!  Both the hostess and server were quick, efficient and quite pleasant.  I made my decision. We started with the bread...

 

None of the bread options were particularly appealing so I was relying on the butter to nail it home.  It was a sweet butter with chives. To me, an extremely odd combination of flavors which left an odd aftertaste. But PID liked it quite a bit, so don't necessarily take my word for it.

Then, on to the appetizers...

Though it looked absolutely delicious, we were strongly against ordering the calamari because we wanted to shake things up a bit (and we always order calamari) so went for what was called "Crab Grilled Cheese."  It certainly sounded interesting!  But once our server read the specials we knew we couldn't pass up the Mushroom Bisque, either. So we ordered one of each.

We were torn here. The crab grilled cheese was served atop a balsamic glaze and baby greens and while I'm typically a balsamic junkie, I actually thought it really took away from the flavor of the crab.  However, I tried a bite without any glaze and it was rather bland. It was either too much or too little. PID and I were both pretty disappointed. (I have to say the Parmesan encrusted tomatoes were VERY good, though!)

But -- though it could have used a better presentation method -- the Mushroom Bisque blew us both away.  I actually sent my compliments to the chef (which I don't often do) and filled out a comment card requesting that it be put on the permanent menu. Typically bisque's are composed of pureed seafood of some sort, so the mushroom really intrigued me. It was perfectly creamy and had that hint of buttery aftertaste which I love. Technically this was PID's order, but I made sure to sneak as many spoonfuls as I could when he wasn't looking. Hey Bistro -- add this to your permanent menu PLEASE... but dress it up a bit, would ya? It deserves a prettier presentation!

 

Since it was a Friday, PID ordered another Captain and Coke as we waited for our entree...

At PID's suggestion, I ordered the first listed item on the entree menu, the horseradish encrusted Chilean Seabass served on a bed of Napa slaw. PID went for the Jamison Farm Lamb Shank with whipped potatoes and a truffle ragout. The lamb fell of the bone and was deliciously tender. PID said that his first few bites we absolutely delicious, but it became a bit redundant as he continued through his meal.  I only had one bite, so I have to give it two blazing thumbs up. But I'm wondering if a few greens would have helped the cause at all? (And the inedible sprig of rosemary just doesn't count.)

But now we get to the fun part. My completely delicious, pleasantly surprising Chilean Seabass. Seabass is tricky (for me, anyway).  If you don't cook it perfectly, I find it far too fishy which is why I rarely order it. But I was feeling adventurous so I gave it a shot. And I'm so happy I did! The fish sliced like butter with my fork and every bite melted in my mouth. The oriental horseradish crust fit the fish to a T and the crunch of the slaw gave it a great texture. 

I wanted to save some room for dessert so I boxed up what I didn't finish (knowing full well that I rarely EVER eat leftovers) but I have to tell you that I woke up thinking about it the next morning and wound up eating it -- cold -- for lunch.  Yes -- I liked the meal THAT much that I ate a left over, a FISH leftover, a COLD FISH leftover!! That certainly says a lot.

The dessert I saved room for wasn't half bad either.  Once again, PID and I had differing opinions (three in one night is quite odd for us...) but I loved the Wildberry Sorbet. I had seen a neighbor order it when we were first seated and new I wanted to be a copy cat. Sadly, however, I made a point to ask if the sorbets were made in-house and the server responded "I wish." What a bummer, because it was GOOD.  But served on a doily? C'mon Bistro....you're better than that.

Restaurant Information:

Bistro 19 

Address: 711 Washington Rd. Mt. Lebanon

Phone:  412.306.1919

Reservations: Taken, strongly suggested especially for Thursday, Friday and Saturday evenings.

Hours: Monday – Thursday 11:00 a.m. – 10:00 p.m.

           Friday – Saturday 11:00 a.m. – 11:00 p.m.

           Sunday 11:00 – 2:30 (brunch) and 4:00 – 9:00 

     

Cliffs Notes:

Beverages:              1 Cab Sav @ $8

                                 2 Captain & Cokes @ $5.50

                                 1 Diet Coke @ $2.00

Appetizer:               Mushroom Bisque @ $5.00

                                Crab Grilled Cheese @ $10.00

Entree:                    Jamison Farm Lamb Shank @ $28.00

                                Chilean Seabass @ $29.00

Dessert:                  Wildberry Sorbet  @ $4.50
Tax:                        @ 7% (Allegheny County only) @ $6.83

Tip:                           $21.00
Total for two:                  $125.33

Overall Opinion:

It was a roller coaster evening.  There were a lot of ups and downs but I'd have to say the downs weren't as low as the ups were high.  Combined with the pleasant atmosphere, fast and friendly service and great (in my mind) location, I'd have to highly suggest Bistro 19 as a place to add to your list.  Let's hope it's not as long as mine!

Pittsburgh Restaurants

Spoontastic!

I have to say, I originally sang the blues the curtains closed on East Liberty’s Red Room last year.  But when I heard that a man from my hometown (Dave Anoia) was playing sous chef to Brian Pekarcik’s farm-to-table movement of epic proportions to replace the space, I knew I had to put aside my biases and give Spoon a shot.

It took a little longer than I’d hoped, but PID and I finally committed an evening to an East Liberty trip.  Even though there is an Open Table link on their website, I felt compelled to call to make a reservation on Friday afternoon, just in case.  I’m glad I did. They had two slots available at the time of my call: 5:30 and 9:30.  So for fear of inaccurately reviewing the food due to starvation, we begrudgingly accepted the earlier reservation and kept our fingers crossed that I’d have enough time to make myself presentable after a morning full of dog walking and soccer games.

We arrived a mere eight minutes late (which would have been only five if not for the construction on Centre Avenue and the fact that we didn't realize they offered valet parking for $3) and our table was still waiting for us. I still hate close-quarters seating which is what we got, but I'm happy to report that only one wall of the dining room is set that way. The rest boasted a warm, contemporary (appropriately placed) design. And get this -- the tap water comes in totally cool (literally, they're chilled) branded bottles kept at your table throughout the meal.

I have to tell you, things only go up (way up) from here. We started with the bread...

Normally the bread is a place saver.  Not even substantial enough to be called an opening act, the bread basket is best metaphorically compared to house music before the lights even dim.  But let me tell you, at Spoon, this house music just might get a Tony nod. 

Crackling baguette slices were taken up a notch by delicious whipped butter.  And my taste buds couldn't award a winner between the cream cheese and green onion biscuits or the dill infused cornbread. I've never done this before at any establishment (aside from The Olive Garden), but I was forced to request a second basket. 

And then it was on to the...well, the opening act.

I had a difficult time choosing between two eye-catchers: Ahi Tuna Two Ways and Lobster Cake with a Pickled Beet Salad.  PID expressed interest in the tuna and so tuna we got.  He also ordered a bowl of the butternut squash soup. And I have to tell you, if the bread got a Tony nod, this first course took home the award without so much as a gasp of shock from the audience. Never has an appetizer won my heart the way both of these dishes did. It made my taste buds tingle in excited anticipation for the rest of my meal, though I never wanted it to end.


The Butternut Squash was a perfect seasonal dish.  It screamed of fall flavors -- squash and apples with a hint of bourbon -- with a few surprise delicious bites confit'd duck inside.

But it was the tuna dish that hogged the spotlight for me, both ways.  I dug right in to the raw ahi and soba noodles with a chili aoili that married the flavors together in such a way that hoped my marriage turns out half as happy.  Moving on to the tuna wrapped crab roll and avocado puree I didn't feel any less satisfied.  Though if you forced me to play favorites I'd give more face time to the noodle salad.

 

 This dish alone is worth a visit, though I can't say there's nothing more to be said about our meal.

Though it was hard to move on from the tuna-tongue-tango I'd just danced, it was time for our entree...

Here again PID and I battled back and forth amongst ourselves between menu options that all sounded equally delectable.  The waitress happily informed us that all of the poultry and beef items were raised cage free and grass/milk-fed (respectively) at locally based Kennedy Farms, so PID ordered the Veal Duo with enthusiasm as I chose the Horseradish & Crab-crusted Salmon.  If the tuna took home the Tony, these entrees cross-pollinated to piss off the pop-stars by winning both Tony and Grammy awards.

PID loves a good meatloaf, but admittedly has a bit of trouble letting go of mama PID's recipe as his unbeatable favorite.  He smiled as he took his first bite and assured me he'd found her some competition (but of course, nothing will ever TRULY beat mama PID's meatloaf).  For those who love meatloaf, you won't be disappointed.  It still maintains the comforting meatloaf consistency but flaunts a surprising burst of chipotle flavor.  The "duo" came from the meatloaf's braised counterpart, wrapped in bacon and served atop of Napa cabbage and forest mushrooms.  Juicy and satisfying. To say the very least. Even the carrot puree was a shining star.

I'm truthfully having a hard time coming up with what to say about my dish, mostly because my mind exploded when I took my first bite.  The salmon, perfectly cooked and falling apart on my fork, donned a bonnet of jumbo lump crab meat that melted in my mouth with the horseradish and bearnaise singing not-to-be-ignored backup.  But the shock of the dish was the homemade crispy gnocchi which took on more of a mashed potato ball feel.  I felt obligated to incorporate salmon, crab, sauce and gnocchi all together in every fork-full because it simply tasted so darn good. And although I separated the haricot verts (fancy word for French green beans for those of you who don't watch Top Chef or attend Le Cordon Bleu), they also were perfectly complimented by the bearnaise.

I really and truthfully did not want this meal to end.  None of it.  And so, PID agreed that we didn't have to let it.  To my delight, he asked for a dessert menu.  And so, it was on to the final act.

The waitress read us the list of daily house-made ice cream and sorbet selections but we had our eyes on a few other things.  PID opted for the angel food cake without so much as a second glance and I the pound cake with berry sorbet (sadly, the berry sorbet was not offered as a stand-alone item -- I asked).

The angel food cake's supporting cast of hand-whipped vanilla cream and almond brittle with raspberry puree stole the show.

While I apparently am better at eating than reading, I still enjoyed my dessert aside from the fact that the pound cake was infused with an essence of citrus (which, to someone like me who can unapprovingly smell an orange being peeled from 8 cubes away, the "essence of" more closely resembled "drowned in").  The berry sorbet won me over. I wanted more of it.

Cliffs Notes:

Drinks:           2 diet cokes @ $1.75
Appetizers:     Butternut Squash @ $4.00
                      Tuna Two Ways @ $14.00
Entrees:          Salmon @ $24.00
                      Veal @ $28.00
Desserts:         Pound cake @ $6.00
                      Angel food cake @ $6.00
Tax:                     @ 7% (Allegheny County only) $5.99
Tip:                      (since Erica was quick, informative and overly patient) $18.00
Total for Two:    $109.49

Overall Opinion: I have a new favorite restaurant.  My parents, when in town for a visit, are constantly bugging me to take them to the places I hold in highest regard and I've always had difficulty choosing.  This trip etched it in stone.  I can't think of a single negative thing to say about the restaurant's ambiance, waitstaff, or - most importantly - food. I absolutely cannot wait to go back and try the other menu items which caught my eye.  And neither can PID -- which is the truest test as he doesn't like to try anything twice as he often considers it a waste of time and money.  Spoon, you deserve a standing ovation and I cannot wait for the encore.

An aside:  Starting September 27, be sure to check out BRGR, opening next door in Spoon's hip lounge section featuring gourmet burgers that already have the town talking. (OK well maybe it's just me, but I'll talk with my mouth full of those things any day).

Pittsburgh Restaurants