Archive

Six local establishments make cut in Gourmet guide to restaurants | TribLIVE.com
News

Six local establishments make cut in Gourmet guide to restaurants

Gourmet magazine has tapped six Pittsburgh-area restaurants in its latest “Guide to America’s Restaurants,” which features culinary stars from 20 cities from coast to coast.

The list appears in the October issue of the magazine, on newsstands now. The choices were determined through recommendations by Gourmet dining critics.

The guide features several categories: Business, Buzz, Personal Favorite and Neighborhood Gems. Here’s Pittsburgh’s best:

  • Business: The Common Plea Restaurant , 310 Ross St., Downtown, (412) 281-4140. Chef Debra Barsotti is praised for her linguine all’arrabbiata, veal scaloppine sauteed with mushrooms, and fresh spinach and strawberry salad with grilled chicken.

  • Buzz: Isabela’s on Grandview , 1318 Grandview Ave., Mt. Washington, (412) 431-5882. Chef Deborah Goydich is nicknamed the “lady on the mount” for her five-course prix fixe menu that “rivals the cityscape.” Sauteed sea scallops over a fried apple ring, Indian-spiced Jamison lamb, and “cheesecake as it should be” have drawn diners “who only have eyes for their plates.”

  • Personal Favorite: Laforet , 5701 Bryant St., Highland Park, (412) 665-9000. Chef Michael Uricchio gets kudos for his five-course tasting menu and dishes such as Elysian Fields lamb noisettes with tomato, olive and eggplant couscous, and roasted Maple Farms duck breasts with baby bok choy and fermented bean jus. “Over the top” desserts by Uricchio’s sister-in-law, Candace, include spiced caramel tarte Tatin with creme brulee ice cream.

  • Neighborhood Gems (there are three): Aspinwall Grille , 211 Commercial Ave., Aspinwall, (412) 782-6542. “Great chicken and veal on the menu at this dinerlike place with chrome seats and checkerboard linoleum floors” and a favorite of Steelers head coach Bill Cowher and his wife, who drop by for the burger with blackened tomato, grilled red onion and Asiago and pepper Jack toppings. Dish Osteria & Bar, 128 S. 17th St., South Side, (412) 390-2012. “… it’s a great place to drop by for a Mojito at the bar and small plates of Sicilian-style grilled calamari or sauteed shrimp with garlic, white wine and tomato.” Le Pommier, 2104 E. Carson St., South Side, (412) 431-1901. “It models itself on all that is right about the French bistro, beginning with classic dishes that are absolutely correct: escargots, steak frites, moules frites, pan bagnat, pate, croque monsieur and crepes.”

    Other cities featured in the guide include New York, Milwaukee, Miami and Chicago. (But not Cleveland …)


  • TribLIVE commenting policy

    You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

    We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

    While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

    We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

    We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

    We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

    We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

    We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.