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Dining news: Paris 66; Festa di Pasta; The Foundry | TribLIVE.com
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Dining news: Paris 66; Festa di Pasta; The Foundry

Tribune-Review
| Wednesday, July 13, 2016 10:48 a.m

Paris 66

Paris 66, 6018 Centre Ave., East Liberty, will host its annual Bastille Day celebration from 11 a.m. to 10 p.m. July 14.

The special $45 menu will include a choice of appetizer (Creme Brulee au Foie Gras, Escargot Bourguignon or Assiette de Charcuterie), choice of main course (Merguez and Frites, Sardines Grillees or Duo de Brochettes of pork and beef) and choice of dessert (Mousse au Chocolat, Creme Caramel or Tarte aux Fruits).

A regular summer lunch menu is available from 11 a.m. to 5 p.m. A limited summer dinner menu will be served from 5 to 10 p.m.

Details: 412-404-8166 or paris66bistro.com

Festa di Pasta

Casbah, 229 S. Highland Ave., will host Festa di Pasta from July 18 to 21.

The celebration of everything pasta brings 19 special dishes — from cavatelli to caserccia, gemelli to gnudi, linguini to lasagna — to Casbah for four nights. Guests can try them as appetizers, combine two as an entree or share among the table.

Details: 412-661-5656 or casbahpgh.com

The Foundry

The Foundry, a new restaurant with a gastropub approach, is set to open on the North Shore.

A new operator has bought the assets of the former Asiago’s Tuscan Italian Restaurant at 375 North Shore Drive next to Jerome Bettis Grille 36, according to Sofranko Advisory Group.

The new concept is expected to open in late July or early August.

Terrace Room

The Terrace Room at the Omni William Penn, Downtown, will host a barbecue wine dinner at 6 p.m. July 21.

The menu includes an amuse-bouche of fried chicken mac; heritage pork with braised pork belly, cured ham and vinegar slaw paired with Agriverde Cerasuolo, Abruzzo, Italy; creamy corn risotto with corn shoots and brie with Elicio Rose, Rhone, France; watermelon intermezzo; barbecue salmon with soy molasses and green onion cake with Ken Forrester Petit Rose, Stellenbosch, South Africa; grilled lamb loin with ancient grains and wilted kale, pinot noir and Southern-style white barbecue glaze with Pares Balta Indigena Rosé; lemon curd with raspberry gelee, shortbread and freeze-dried raspberries with Monmousseau JM Cuvee Brut Rose Sparkling; and local honey iced pops.

Cost is $89 per person plus tax and gratuity. Complimentary valet parking included. Reservations required.

Details: 412-553-5235 or omnihotels.com

Send Dining News to tribliving@tribweb.com.

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