Dining news: Hyatt Regency Pittsburgh International Airport names new executive chef |

Dining news: Hyatt Regency Pittsburgh International Airport names new executive chef

Green curry fried rice is on the menu at the new Asiatique restaurant in Bakery Square.

Airport Hyatt gets a new executive chef

Hyatt Regency Pittsburgh International Airport has appointed Nicholas Saxon as executive chef.

Saxon, a 10-year culinary veteran, was previously executive chef and executive sous chef at Marriott Pittsburgh for three years. Prior to that post, Saxon held an executive chef role at SocialHouse American Bistro in Cranberry and managed the culinary team at Treesdale Golf & Country Club in Gibsonia.

Saxon also serves as a volunteer instructor at the Community College of Allegheny County, Boyce campus. In 2004, he graduated from the Pennsylvania Culinary Institute.

Details: 724-899-1234 or

Asiatique Thai Bistro

A new BYOB Thai restaurant called Asiatique Thai Bistro is opening soon in Bakery Square’s retail center in East Liberty.

Ling Robinson, owner of Asiatique, also runs Green Mango restaurant in Monroeville.

She decided to expand, “because of the excitement surrounding the Bakery Square neighborhood. I love to teach about food, and I always say that everyone deserves at least one good meal a day, including the high-tech workers and residents at Bakery Square.”


City Dining Cards

City Dining Cards: Pittsburgh is back for the 2014-15 season. Created to encourage dining locally and support the Greater Pittsburgh Community Food Bank, the latest edition contains 50 $10 discount cards with savings to only locally owned restaurants.

Cardholders spend $30 or more on food at a featured restaurant (tax, tip and alcohol not included), include their City Dining Card with payment and receive $10 off their bill.

This year’s deck includes a range of culinary options, such as Square Cafe in Regent Square, Round Corner Cantina in Lawrenceville and Crested Deck Charcuterie in Beechview. Two wild cards offer freebies at Espresso a Mano and Constellation Coffee. Plus, restaurant types run the gamut — everything from seafood to gastropubs to farm-to-table cuisine is featured.

Decks cost $20 and are valid through Dec. 31, 2015. Five percent of all sales are donated to the food bank.


Gaby et Jules

Parisian patisserie Gaby et Jules in Squirrel Hill is taking holiday orders, including those for new seasonal items.

Inspired by the Parisian tradition of offering designer macaron boxes for the holidays, the owners turned to Henne Jewelers, the previous owners of their Paris 66 Bistro’s building in East Liberty, to custom-design a holiday jewel box for their macarons. As a holiday surprise, Henne’s has donated gift cards — including one card worth $500 — to be placed randomly in the boxes. Each box also contains a $25 Gaby et Jules gift card. The jewel boxes will go on sale Dec. 1.

Haute eclairs come in three varieties: noel with raspberries and pistachio with touches of golden tinsel; black-and-gold, with gold-dusted popcorn on chocolate glaze; and citron topped with jasmine-citrus meringue. The eclairs can be purchased individually or in a set of three.

This year’s collection of buches de Noel reveal extravagant interior construction, with molten-soft inner cores of ganache or cremeux supported by naturally flavored cake bases and surrounded by mousses, gelees and chocolate. The buches are available in three flavors: cherry, caramel and raspberry chocolate. Each buche serves eight to 10 people. Orders must be placed by Dec. 23 for Christmas.

The patisserie also will debut Caneles this holiday season. Crispy and carmelized on the outside, and dense, moist and chewy on the inside, these pastries are a French specialty with a texture resulting from the imported French copper molds in which they are baked.

A variety of other confections such as house-made/artisanal fresh fruit jams, truffles, nougatines and bonbon caramels also are available.


Ruth’s Chris

Ruth’s Chris Steak House Holiday Sides to Go serve 10 to 12 people and can be ordered 24 hours in advance of pickup.

Dishes include a sweet potato casserole, green beans with roasted garlic and creamed spinach. Each side is $29.95.

Ruth’s Chris Steak House is at 6 PPG Place, Downtown. Details: 412-391-4800 or


BRGR, part of the S+P Restaurant Group, has opened its newest location in The Galleria of Mt. Lebanon.

The high-end burger joint, owned and operated by Richard Stern and chef Brian Pekarcik, specializes in gourmet, handcrafted burgers and spiked milkshakes. BRGR’s burgers are made with a specialty blend of Angus chuck, sirloin, New York strip and ribeye. American Kobe beef, turkey and salmon and vegetarian patty options are available, along with fresh salads and Smith’s local hot dogs.

Customer favorites at existing locations include the Button Buster, made from braised beef short ribs, white cheddar cheese, bearnaise aioli and crispy onion; and the Gobble Gobble, a seasonal favorite made with a turkey burger, pickled green beans, cranberry aioli, sage stuffing and turkey gravy.

BRGR also boasts a full bar, complete with spiked shakes, “adult” floats, local and craft beer selections and wine.

In addition to Cranberry, East Liberty, PNC Park and the BRGR food truck, the Galleria of Mt. Lebanon location will be the fifth BRGR concept to open in Pittsburgh. BRGR is one of four restaurants under the S+P Group umbrella joining Willow, Grit & Grace and Spoon.


Anthony’s Coal Fired Pizza

Ten percent of all Anthony’s Coal Fired Pizza gift-card sales will be donated to the Dan Marino Foundation to support services for children, teens and young adults with autism and other developmental disabilities through Dec. 31.

Customers who spend $100 to $999 in gift cards will receive a bonus gift card, valued at 10 percent of their purchase. Customers who spend $1,000 or more receive a 20 percent bonus card. Gift cards are available for purchase and redeemable at any of Anthony’s locations nationwide and do not expire.


Toscana Brick Oven

Toscana Brick Oven is open at 1800 Main St., Southpointe.

The restaurant features pizzas crafted in a traditional Neapolitan thin-crust style, fresh pasta and a full bar.


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