Station Square's Pittsburgh Rare makes a name for itself

Pittsburgh Rare restaurant at Sheraton Station Square might be known as a steakhouse, but it serves much more than mere red meat.

Executive chef Michael Fischetti enjoys preparing his signature bone-in filet mignon, which is marinated in a Bloody Mary mix and served with a tomato horseradish sauce, or other beef steaks. But he also delights when diners order his cedar planked salmon, Crispy Lobster, stuffed shrimp, veal chops, and chicken breast stuffed with Gruyere cheese and duck prosciutto. It's those moments when Fischetti, a 1984 graduate of the Culinary Institute of America, can showcase his skills.

Pittsburgh Rare was voted best new restaurant last year by Pittsburgh magazine. Brian Torchia, food and beverage manager for the 120-seat establishment, says it's a challenge to run any hotel restaurant. "Outsiders (nonguests) don't come in as much," he says. "But we advertise very heavily with billboards, radio and television ads and got Pittsburgh Rare's name out there. We've seen an increase heavily on weekends."

Fischetti has his hands full just overseeing the restaurant and banquet kitchens. The restaurant can serve 150 dinners a night on the weekends. The hotel hosts more than 100 weddings a year, along with business luncheons and dinners, and other parties.

Sheraton Station Square hosted a 30th-anniversary dinner right after Christmas for Franco Harris' immaculate reception (Dec. 27, 1972).

Fischetti says his job is hectic. Breakfast is busy and lunch can be, depending on how many hotel guests eat there. He has worked for the Sheraton for five years and opened the restaurant two Novembers ago.

Fischetti, a Brooklyn, N.Y., native, worked in Houston for three years, went to Washington, D.C., for four years and then cooked at the Hyatt (now the Marriott) in Pittsburgh before settling at the Sheraton.

"We're like a coffee shop for breakfast and lunch," he says. "For dinner, we're developing our own clientele with people coming in from (outside the hotel). But I have to do a lot with the separate kitchens. I try to give enough attention to both."

Fischetti demonstrated how to make his popular Crispy Lobster, an Asian fusion dish made with lobster tails, stir-fry vegetables and lo mein noodles. The lobster is brushed with a Dijon mustard-white wine mixture and is pan-fried for a couple of minutes. The seafood is then finished in the oven and served with a delectable orange basil butter sauce.

Stir-fried vegetables and lo mein noodles add nice color and crunch to the dish.

Look for Japanese bread crumbs at Asian grocery stores and along the international aisles of supermarkets. Old Bay Seasoning often is stocked near the seafood case.

• 2 (4-ounce) uncooked lobster tails
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine
• 1/2 teaspoon Old Bay Seasoning
• 1/2 cup panko (Japanese bread crumbs)
• 3 tablespoons olive oil
• 1 tablespoon butter
• Orange Basil Beurre Blanc (recipe follows)
• Lo Mein Stir-Fry (recipe follows)
• Deep-fried lo mein noodles (optional, for garnish)

Heat the oven to 350 degrees.

Remove the shell of the lobster except for the tail end. Combine the mustard and white wine. Brush or rub the mixture on both sides of the seafood. Season the tails with the Old Bay and coat with the panko .

Heat a skillet over medium-high heat. When hot, add the olive oil and butter. When the butter foams, place the lobster tails in the skillet top-side down. Reduce the heat to medium.

Cook the lobster for 2 to 3 minutes on each side, until golden brown. Remove from the pan (do not wash it), transfer the lobster to a lightly greased baking sheet and place in the heated oven for 5 to 7 minutes.

Meanwhile, prepare the Orange Basil Beurre Blanc and Lo Mein Stir-Fry.

To assemble for serving, place the stir-fry in the center of the plate. Arrange the lobster around the sides, and drizzle with the butter sauce.

If desired, garnish with fried lo mein noodles. To prepare them, deep-fry cooked noodles quickly in hot oil at 350 degrees until puffed and crispy.

"Sweating" an ingredient — usually vegetables — means to cook it, usually covered, in a small amount of fat over low heat without browning until the food softens and releases its moisture. To make the basil chiffonade, stack the leaves and roll them up, then cut in very thin strips.

• 1/2 teaspoon shallot, minced
• 1/2 teaspoon fresh gingerroot, minced
• 2 teaspoons Grand Marnier (orange liqueur) (optional)
• 1/3 cup white wine
• 1/4 cup orange juice
• 3 tablespoons butter
• 3 leaves fresh basil, cut in chiffonade
• Salt, to taste
• Pepper, to taste

Heat the same pan the lobster was cooked in. Add the shallot and ginger, and "sweat" them for 1 to 2 minutes. Remove the pan from the heat; add the Grand Marnier, if using, and the white wine. Return to the stove and let the mixture reduce until almost evaporated. Add the orange juice and let reduce until there are large bubbles in the pan.

Remove the pan from the heat. Whisk in the butter and basil. Season with salt and pepper.

<*C*p($,0,$,$,$,$,g)> ——— <#13> <*J*p($,10,$,$,$,$,g)> Fischetti suggests cutting all of the vegetables uniformly for even cooking. Use any vegetable you like, and adjust the quantities to taste. Also, have all ingredients out and ready to go to ensure fast and easy cooking.

In produce departments, bok choy often is labeled Chinese white cabbage. Canned chicken broth is fine for this dish.

• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon fresh gingerroot, minced
• 1/4 of a medium-size sweet red pepper, julienned
• 4 shiitake mushrooms, julienned
• 1/3 of a medium carrot, julienned
• 1 rib bok choy, julienned
• 5 sugar snap peas or snow peas
• 2 tablespoons chicken broth
• 1 green onion, chopped
• 1 cup cooked lo mein noodles, drained
• Salt, to taste
• Pepper, to taste

Heat a sauté pan. Add the olive oil, garlic and ginger. Add the sweet red pepper, mushrooms, carrot and bok choy, and stir-fry over high heat for about 1 minute.

Add the pea pods and splash with the chicken broth. Add the green onion and cooked lo mein noodles; mix well and heat to serving temperature . Season with salt and pepper.