The Hot Metal Grille is holding up strongly, just like the 117-year-old bridge that inspired the young restaurant's name. Accompanied only by a few small offices, Hot Metal Grille is the lone social hub operating in the new SouthSide Works, along Carson and 28th streets near the Hot Metal Bridge, an icon of Pittsburgh's steel industry. The development is slated to be a lifestyle and entertainment center with a movie theater, but it is not expected to open until September. Meanwhile, the area surrounding it remains under residential construction. "It's the new South Side, and it's not as well-known," says Gary Reinert Jr., president of Hot Metal Grille. "Our challenge is getting people to become familiar with the development and become familiar with us, and be willing to venture out into something new. We really have to do everything well." One of the ways he attracts customers is giving food discounts and city-subsidized parking discounts for those who use the SouthSide Works parking garage. Reinert opened Hot Metal Grille in July of last year, just two months before his other restaurant -- Seventh Street Grill in Downtown's Cultural District -- closed because of a change in building ownership and loss of lease. After the closing, Reinert practically "moved" the old restaurant across the Monongahela River into the new one. "Everything the Seventh Street Grill was, we have carried over: same chef, basically the same staff, same philosophy, a lot of the same food items," says Reinert, whose regulars from Seventh Street have given Hot Metal Grille positive feedback. "We took the menu and obviously kept a good majority of the popular items we had, but we also tweaked it a little bit." Executive Chef Steve Zimmermann, 32, of Dormont, plans to expand the menu -- characterized by contemporary American cuisine with some foreign accents -- by the end of May. He plans to add exotic fare such as ostrich, elk and buffalo, along with classy Kobe beef burgers. "Our philosophy is creating a menu that's comfortable, that has variety and that can be enjoyed and experienced by anyone," says Zimmermann, a 1996 graduate of the Pennsylvania Culinary Institute, Downtown, and a native of Yardley, outside of Philadelphia. He had earned a college degree in criminology but shifted gears after realizing he could not enjoy a job that required him to sit all day. Favorites at Hot Metal Grille, which seats 140 inside and 32 outside, include crabmeat-stuffed artichokes and blackened shrimp cocktail. The latter is this week's selection for Cooking Class. Zimmermann says it's a perfect way to christen outdoor grills for the season. "(The recipe) is very simple," he says. "But you can make something simple and wow your friends."

Steve Zimmermann, executive chef at the Hot Metal Grille, suggests simplifying this recipe by using a Cajun blackening spice mix, such as McCormick Blackened Fish Seasoning, available at many grocery stores, and packaged large tortilla chips. However, more ambitious cooks can make their own spice mix and homemade tortilla chips, using the recipes that follow. Zimmermann recommends creamy Haas avocados -- the ones that turn dark green or black as they ripen -- for the guacamole, but regular green avocados will do. Blackened Shrimp Cocktail For the shrimp: 1 skewer for cooking shrimp, about 6 to 10 inches long 5 jumbo shrimp (13 per pound), peeled, deveined, tails left on Vegetable cooking spray 3 to 4 tablespoons prepared blackening spice, to taste Shredded iceberg lettuce, for garnish Guacamole (recipe follows) Pico de Gallo (recipe follows) 5 large tortilla chips Shredded Cheddar cheese, for garnish 1 lime, for garnish If you are using a wooden skewer, soak it in water for at least 1/2 hour to prevent it from splintering and burning. Arrange the shrimp in a uniform line, with the heads arching forward and the tails on the bottom, and place the skewer through the shrimp line so that it pierces both sides of each curved shrimp. Prepare a grill for high heat and direct cooking. Coat the shrimp on the skewer with the cooking spray so the seasoning will adhere. Coat thoroughly with the blackening spice, then spray once more with the vegetable oil. Coat the shrimp in the spice again and place the skewer on the grill. Rotate the stick several times so the shrimp do not burn, and cook until firm to the touch, for 3 to 4 minutes total. To serve : Cover the bottom of a serving plate with shredded lettuce, leaving a hole in the middle. Place a small bowl of Guacamole in the middle. Place a small mound of Pico de Gallo under where each chip will be around the bowl, to prop them up. Place 5 chips around the center bowl, pointy sides up. Remove the shrimp from the skewer and top each chip with one, the tails facing up and arching in the same direction. Put additional Pico de Gallo on each shrimp. Finish by sprinkling Cheddar cheese all over the plate and place lime slices between each chip. For a fancier effect, cut each lime slice almost all the way in half, and twist the two pieces in opposing directions for a pinwheel look. Makes 1 to 5 appetizer servings.

Editor's note: If you are making this dip ahead, place a piece of heavy-duty plastic wrap, such as Handi-Wrap, directly onto the surface to prevent discoloration. Guacamole 2 medium avocados Juice of 1 lime 1 large jalapeno pepper, minced 1/4 bunch cilantro, stems removed, minced 1 teaspoon crushed red pepper Salt and black pepper, freshly ground, to taste 1 tablespoon tequila Cut avocados in half and remove the seeds. Spoon the flesh from the skins and mash in a bowl, using a spoon. Add the lime juice, jalapeno and cilantro; stir. Add the crushed red pepper, season with salt and pepper, then add the tequila. Mix. Cover and refrigerate. Makes 2 to 3 cups, enough for 8 to 10 skewers. Pico de Gallo 4 large vine-ripe tomatoes 1/2 small white onion, cut into small dice 1/2 small red onion, cut into small dice 2 large jalapeno peppers, minced 1 tablespoon chopped fresh garlic (about 3 cloves) 1/2 bunch cilantro, stems removed, leaves lightly torn 2 tablespoons extra-virgin olive oil 1/2 tablespoon white vinegar 3 shakes Worcestershire sauce Salt and black pepper, freshly ground, to taste Place the tomatoes and onions in a large bowl. Add the jalapenos, garlic and cilantro leaves. Add the olive oil, white vinegar, Worcestershire sauce, salt and pepper. Mix well and refrigerate, covered. Makes 2 cups, enough for 10 to 12 skewers.

Ingredients can be adjusted to taste. Homemade Blackening Spice (optional) 1/4 cup cayenne pepper 3 tablespoons chile powder 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon crushed red pepper 1 teaspoon black pepper 1 teaspoon kosher salt 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme Pinch of ground cumin Pinch of curry powder Place all ingredients in a bowl and mix thoroughly. Store in an airtight container in a cool, dry, dark place. This recipe makes enough to coat 10 to 15 skewers. Homemade Tortilla Chips (optional) 1 (12-inch) flour tortilla Vegetable oil or vegetable cooking spray Fold a 12-inch flour tortilla in half and cut it into thirds. Fill a skillet with 1/2 inch vegetable oil, heat to about 365 degrees and fry the wedges until golden brown. Alternately, coat the wedges with cooking spray and bake on a sheet in a heated 350-degree oven for 5 to 10 minutes. Makes 6 wedges. Additional Information:

Details

Hot Metal Grille, 2829 E. Carson St., South Side, is open from 11 a.m. to 9 p.m. Mondays through Thursdays, 11 a.m. to 11 p.m. Fridays, 11:30 a.m. to 11 p.m. Saturdays, and 11:30 a.m. to 8 p.m. Sundays. The restaurant is nonsmoking and can accommodate larger parties. Reservations are accepted. Details: (412) 431-2300.

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