Restaurateur returns with Uptown grill
Joseph Costanzo Jr. opened Primadonna Restaurant in McKees Rocks in 1986.
A number of financial setbacks -- including run-ins with the IRS -- led to its sale in 2002.
But the 55-year-old Robinson resident appears to be back on his feet. He opened Cafe Costanzo, across Centre Avenue from the Mellon Arena, in June. The small restaurant caters to locals, as well as Penguins fans and concertgoers.
"It's in my blood -- and I was running out of money," he says with a laugh. "This is a quaint little place with a beautiful view of the city."
Cafe Costanzo is cozy and elegant at the same time. With yellow silestone tabletops, mahogany chairs and yellow faux-painted walls, the restaurant seats 22 inside and eight at the bar. When the weather cooperates, the outdoor patio can hold 44.
Costanzo enlisted the help of architect W. Michael Conturo, interior designer David Rigo and construction design specialists R.W. Ripley & Sons to transform the space into the posh dining spot it is today.
He's an unlikely restaurateur. A 1971 graduate of Central Catholic and a 1975 graduate of Pitt with a degree in public relations and communications, Costanzo worked at the U.S. Postal Service for many years before deciding to open Primadonna, which he named for his wife, Donna.
When he decided to open Cafe Costanzo, he wanted to do something different.
Cafe Costanzo has lots of specialty salads, several paninis, sandwiches, homemade soups and entrees. There are many pasta entrees, as well as chicken, seafood and meat dishes. A unique offering is the "bucket of pasta" to go, which consists of corkscrew pasta and tomato sauce and feeds four people.
"It's two-and-a-half pounds of cavatappi pasta for $15," he says. "Not too many people use that type of corkscrew pasta, but it holds the sauce very well."
Costanzo likes to buy sausage locally, at Ricci's Sausage in McKees Rocks, Parma Sausage in the Strip District and Grasso Sausage in East Liberty. He gets his produce and fish from U.S. Food Service or the Strip District.
Donna Costanzo helps out in the kitchen at times, Costanzo says. And his mom, Helen Costanzo, makes the apple pies. The restaurant also offers tiramisu and almond biscotti torte cake for dessert.
His head chef is David Kurzawski, who came to him from Disney World's Portabella Yacht Club, where he was a sous chef. Kurzawski says he is a "behind the scenes" type of chef who prefers to stay in the kitchen and churn out succulent meals.
"I like to try new things and styles, and incorporate other flavors and spices," says Kurzawski, a 1993 graduate of Community College of Allegheny County's chef's apprentice program. "My Cajun Chicken Alfredo is something I made down South and brought up here."
• 2 pounds loose hot Italian sausage
• 1 quart tomato sauce such as Ragu or Prego
• 1 teaspoon olive oil
• 1/2 cup chopped red onion
• 1/2 cup roasted red peppers
• 2 pounds cooked linguine (follow package instructions)
• 1/4 cup Asiago cheese
• 1 tablespoon chopped parsley
• 1 teaspoon paprika
Heat the oven to 350 degrees.
Bake the sausage in a pan for 30 minutes.
Start heating the tomato sauce slowly in another pan.
Remove the sausage from the oven and crumble it into a saute pan with the olive oil, red onions and roasted red peppers ( see Photo 1 ). Cook for 2 to 3 minutes.
Add the red sauce and the cooked linguine ( Photo 2 ). Cook, tossing constantly, for 2 to 3 minutes.
Place the mixture in a pasta dish and sprinkle the Asiago cheese, chopped parsley and paprika over the top ( Photo 3 ).
Makes 4 servings.
Additional Information:
Cafe Costanzo
Cuisine: Italian
Hours: 5 p.m.-midnight Tuesdays-Thursdays, 5 p.m.-2 a.m. Fridays and Saturdays
Entree price range: $13.95-$24.95
Notes: Customers can order an entree as late as 1 a.m. on weekends. Full bar, including specialty martinis. Major credit cards accepted. Handicapped accessible.
Address: Washington Plaza, 1420 Centre Ave., Uptown
Details: 412-391-1212
