Pittsburgh Foodies Thread (Wilson, Liberty, Penn: developers, banking, fire)

[sskink]

The BYO part of this 190-page thread should be a sticky, right?

Or at least it's own thread.

[Der Schwabe]

Originally Posted by phatty5011

Smoke Bbq,Kaeidiscope, Coca Cafe and The Vandal are in Lawrenceville. Smoke is getting a license I believe.

Smoke got their license and are no longer BYO now.

[DaisyDaisy]

Originally Posted by keyser412soze

With the BYOB talk, I started this list late last year in this thread. Anywhere to add or delete?

Avenue B - Friendship
Bado's Cucina - McMurray
Cafe Du Jour - South Side
Casa Rasta - Beechview
Chaya - Squirrel Hill
Cucina Bella - Bridgeville
Crested Duck Charcuterie - Beechview
E2 - Highland Park
Golden Pig - Cecil.
Kabob-G Grill - Castle Shannon
La Palapa - South Side
La Tavola Italiana - Mt. Washington
Nicky's Thai Kitchen - North Side and Downtown (both BYOB?)
Noodlehead - Shadyside
Pho Kim 88 - Castle Shannon
Piccolo Forno - Lawrenceville
Sarafino's - Crafton
Smiling Banana Leaf - Highland Park
Wild Rosemary - Bridgeville

Yes, start a thread!
Istanbul Sofra (East - Forbes and Braddock)

[UKyank]

Some places have byob nights like Stagioni's (Tuesday's I think)

[keyser412soze]

Originally Posted by DaisyDaisy

Yes, start a thread!

Since you said please... DONE!

[Goodjules]

New non-smoking place in McKees Rocks: Rocks Landing - McKees Rocks CDC

[gg]

Originally Posted by Der Schwabe

Smoke got their license and are no longer BYO now.

Plan on spending another $20 or so for two now. Oh well, it was great while it lasted, but you can't blame Smoke for capitalizing on the wildly insane markups on booze.

[sskink]

I had some gumbo today at the Pgh Po Boy stand in Pgh Public Market. It beat hands down any gumbo I've had anywhere around here. I bought a quart to take home.

I know that place is still pretty small compared to markets elsewhere and has had some turnover, but there are some interesting food places there. Unfortunately, I can only use one stomach at a time, otherwise I'd have tried more.

[WhoIsStanwix?]

Originally Posted by sskink

I had some gumbo today at the Pgh Po Boy stand in Pgh Public Market. It beat hands down any gumbo I've had anywhere around here. I bought a quart to take home.

I know that place is still pretty small compared to markets elsewhere and has had some turnover, but there are some interesting food places there. Unfortunately, I can only use one stomach at a time, otherwise I'd have tried more.

I like La Palpa in the public market, especially their vegetarian tacos. Also really like Red Star Kombucha. I disliked the Indian place..thought it was bland. I will definitely try out the gumbo sometime.

Funny, I was there today around 5 after picking a couple of things up at the bike shop, including a new bell. That purchase was inspired by the comments about cyclists not being audible enough to pedestrians in the bike lane thread.

[Rocket88]

This is more of a foodie rant as opposed to a review. I just had lunch at my one my go to places. It is nothing fancy, just consistently good. Today it was not up to standard. I ordered their steak sandwich which I do so pretty often. It is always tender steak on an excellent bun and cooked perfectly with a touch or Worcestershire and grilled onions. Today, both the bun and meat could have used another minute or so and there was no hit of Worcestershire to jazz it up a bit. These are small things, but that is the point. Little things mean a lot when cooking. I don't know if it is a new cook who did not execute properly or wants to hurry and get the orders out so he/she can go catch a smoke at customer's expense. These are the types of things that make restaurants fail, a minute here, slacking there all adds up. Sometimes owners lose the passion and are not there to watch every move. The next the thing you know, they close up shop because people quit going. There is too much competition. I'll go back again with the hopes that this is just a bad day. It is just to make a point that there are cooks with pride and passion and there are cooks who just need a job and would rather go burn one than be creating meals the best that they can.