A taste of Louisiana is now available in Moon, where the third location of Buford’s Kitchen is serving up Southern-influenced cuisine along with casual diner food and all-day breakfast.

Buford’s Kitchen, which opened in February, has the rustic interior look of a New Orleans warehouse with un-planed wood walls and exposed metal. Here, you can order Cajun and Creole dishes, both popular in Louisiana. Think Cajun meatloaf ($12), crawfish pie ($15) and cornbread-crusted catfish ($14).

Jordan Eback — corporate chef for MTM Restaurant Group, which includes Buford’s Kitchen, Andora and other local eateries — coordinates a lot of menus. But “Buford’s has kind of been my baby from the get-go,” he says. The restaurant also has locations Downtown and in Washington, Pa.

Buford’s main owner, Mike “Mac” McMullen, has Southern roots, Eback says. That regional influence appears all over the menu, including the popular appetizer fried green tomatoes ($7), which are breaded by hand and served with fresh mozzarella, balsamic glaze and green onion aioli. Other popular items include Po’Boys ($8 to $15) in several varieties, including Cajun chicken, fried oyster, fried shrimp or brisket.

The rib stack, served with any two sides, is a best-selling entree. The slow-roasted, barbecue-glazed ribs come in one pound ($14), two pounds ($21) and three pounds ($27).

If it’s a burger, fries and a milkshake you’re craving, you’ll find plenty at Buford’s. The burger menu includes the Swisshroom ($11) with Swiss cheese and mushrooms; Ragin Cajun ($12), which is blackened and has Andouille sausage and Cajun aioli; a black-bean veggie burger ($8); and Blue Grass ($12), with blue cheese, fried onion straws and green onion aioli. The burgers are served on brioche buns and come with either regular fries or sweet potato fries.

Buford’s is known for milkshakes ($6), but you won’t find your standard Oreo or Butterfinger shake here; that’s what everyone else has, Eback says. The best-seller is the Nutty Captain Crunch, which combines vanilla ice cream, Nutella, peanut butter and Peanut Butter Cap’n Crunch cereal.

“Everything we do is kind of twisted,” Eback says.

If you get nighttime breakfast cravings, you will appreciate Buford’s all-day breakfast menu. The restaurant’s Southern-style pancakes are “pancrepes,” which are airy and crispy and sweet. They come in many flavors, including peach-cobbler crumble ($8), chicken cakes ($8.50) and banana walnut ($8). A best-selling breakfast is the Bayou Platter ($14), which includes two eggs, two meats, breakfast potatoes and two pancrepes.

“Breakfast is good any time, if you ask me,” says Julie Longo, Buford’s general manager.

The building that houses Buford’s used to be a Ground Round. The new place attracts people of all ages, including many customers and employees who attend Robert Morris University across the street.

“We felt that the community needed some good options,” Eback says. “I think we have a restaurant that satisfies a much broader demographic than what was here before.”

Buford’s Kitchen, 5980 University Blvd., Moon, is open from 11 a.m. to 10 p.m. Mondays through Wednesdays, 11 a.m. to 11 p.m. Thursdays and Fridays, 8 a.m. to 11 p.m. Saturdays and 8 a.m. to 9 p.m. Sundays. The kitchen closes an hour before closing time each night. Details: 412-269-0644 or bufordskitchen.com

Kellie B. Gormly is a Tribune-Review contributing writer.

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