Dining news: Streets on Carson
Streets on Carson
A new South Side spot is offering diners a taste of the best of what the world has to offer.
In its first few weeks, Streets on Carson, at 1120 E. Carson St., already has established a fan base of loyal patrons excited by the creative concept. The restaurant offers an array of popular street foods.
“We researched markets and bazaars from all around the world,” says chef Matt Christie, who owns the restaurant with wife Lauren. “There’s always that one thing that 10 people serve. We wanted to know what that one thing is.”
They settled on 15 favorites from locales including Istanbul, China and Amsterdam. Christie’s favorite item is the Pan con Chicharron from Lima, a pork-belly sandwich with sweet potato, pickled onion and chiles and cilantro; or the Roast Pork Broccoli Rabe from Philadelphia with 10-hour roasted pork butt, garlic and herbs on a crusty roll with sharp provolone. Streets on Carson also features vegetarian options and desserts.
Hours are 11:30 a.m. to 2 a.m. Tuesdays through Fridays, 5 p.m. to 2 a.m. Saturdays and 11:30 a.m. to 11 p.m. Sundays.
Pasta class at Senti
Senti Restaurant and Wine Bar, 3473 Butler St., Lawrenceville, will host its monthly pasta-making class at 6 p.m. April 14.
Senti’s chef instructor will demonstrate how to make ravioli step by step, from rolling dough to creating an asparagus and mushroom filling. The ravioli will be accompanied with preserved lemon and crab over a pea puree. After the class, diners will experience a three-course meal, including the freshly made ravioli, and a wine pairing. Cost is $60 per person.
Wine dinner at Cafe Zinho
Cafe Zinho, at 238 Spahr St. in Shadyside, will host a northern Italian wine dinner with a taste of Portugal at 6:30 p.m. April 18.
The meal will feature a spring vegetable soup coulis and grape tomato creamy gorgonzola tart paired with a 2014 Vallerosa Bonci, Verdicchio Dei Castelli di Jesi Classico, Marche, Italy; a spring green salad paired with a 2014 Vallerosa Bonci, Verdicchio Dei Castelli di Jesi Classico, Marche, Italy; mushroom risotto with pulled duck paired with a 2012 Alessandro Rivetto, Langhe Nebbiolo, Piedmont, Italy; and cannoli with Nutella cream paired with Francoli Distillery, Fratello Hazelnut Liqueur, Piedmont, Italy.
Prepaid reservations are required. The event is limited to 40 guests.
Cost is $82 per person and includes tax and gratuity.
Details: Reserve online at LocalWineEvents.com .
Westmoreland Cultural Trust will present Brew University, an American beer and food experience, at 6 p.m. April 14 in Megan’s Suite at the Palace Theatre, 21 W. Otterman St., Greensburg.
Guests will learn how to bring craft beer into the kitchen and onto the plate. Matt Antram from Frank B. Fuhrer Wholesale and Yuengling Import Specialty and Pete Finney from Flying Dog Brewery in Frederick, Md., will help participants discover how to identify subtleties and off-flavors in beer, with an introduction to the interactions that occur when beer is paired with food. Catering is by Caffe Barista.
Cost is $34 and includes tax and gratuity.
Cocktails & Camaraderie
Soldiers & Sailors Memorial Hall & Museum Trust will host Cocktails & Camaraderie, an over-21 event, from 6 to 8 p.m. April 8.
The evening will feature vintage music and cocktails popular during the eras of various conflicts, including the Civil War, World War II, Korea and Vietnam. Attendees will experience interactive displays, visit the M.A.S.H. tent and “The Swamp” display and view rare and authentic artifacts for this night only.
Entry fee is $5 and includes complimentary appetizers. Cash bars will feature beers from veteran-owned Shubrew of Zelienople, a craft brewer.
The event is made possible in part by Steel City Vets.
Meat & Potatoes
With spring finally in the air, seasonal changes are afoot at Meat & Potatoes, 649 Penn Ave., Downtown.
This week saw the return of the restaurant’s Night Cap late-night series. Every Monday from 10 p.m. to 1 a.m., Meat & Potatoes will offer its late-night food menu, accompanied by live DJ sets. The menu will feature a variety of $5 burgers from chef-owner Richard DeShantz, including the Asian with a pork and shrimp patty, soy glaze, pickled carrots, cilantro, jalapeno and seaweed mayo, as well as the BBQ topped with brisket, barbecue sauce, cheddar and coleslaw; $3 sides; and a weekly rotating hot dog feature.
Al fresco dining is available on the outdoor patio at Meat & Potatoes, as well as at DeShantz’s other restaurants, Tako and Butcher and the Rye, weather permitting.
Finally, Meat & Potatoes recently launched its spring cocktail menu, which incorporates seasonal ingredients and spirits. Highlights include the Diamondback with Bulleit rye, apple brandy and yellow chartreuse; the Mexican Honey Bee with espolón reposado, lemon, smoked local honey and mezcal rinse; and the Root to Berry with Belvedere vodka, strawberry-hibiscus syrup, ginger, lime and seltzer.
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