Pittsburgh, Pennsylvania 2016 (various eateries)

Pittsburgh is now on the destination map for artisan food. Many New York Chefs have moved here and opened eateries to escape the high rent prices of the big apple. The quality of food and the talent really show in this industrial city. Similar to Detroit, Pittsburgh is also inching its way back up the economic ladder, probably with help from the bustling food industry. I was very happy with everything I ate here.

Here are some of the things I've enjoyed.


Five Points Artisan Bakeshop
6520 Wilkins Avenue, Pittsburgh
http://fivepointsartisanbakeshop.com/
A tiny bakeshop with a line out the door, this family owned and operated bakery specializes in European-style breads and pastries. Mostly a to-go place, there were also small tables available in case patrons wanted to eat in while reading their morning paper.

Baguette. A simple bread that made a nice sandwich for me later. It had a nice crust with a good chew.

Blueberry Tart. A flaky pastry crust was filled with fantastically juicy ripe blueberries and blueberry jam. The pastry cream and nuts made for a nice, smooth and crunchy contrast to the color, flavor and texture of the blueberries. This went great with coffee.

Toasted Almond Praline Cream Puff. I love anything with cream, and this did not disappoint. The almond praline shell was crunchy and not too sweet. The pastry cream complemented the crumbly, nutty shell very nicely.

The Commoner
458 Strawberry Way, Pittsburgh
http://www.thecommonerpgh.com/
This gastropub was slightly below street level, which gave it a hidden aspect, and had quite an upscale-sounding menu for a name like "The Commoner". Some of the food might have sounded common, but the preparation was not common at all.


Cappuccino. A strong cup of coffee; this is what I expect, and hope for, in a cappuccino.

Scotty Toddy. This is my idea of a good start to the day. Made with Scotch, Earl Grey Tea Syrup, Amontillado Sherry bitters, lemon oil and a dash of nutmeg, this was a very sophisticated toddy with well-rounded flavors and just the right amount of sweetness.

Being Green. A healthy and delicious drink with cucumber, celery, apple, kale, lemon and ginger. This was well balanced with a nice, natural sweetness. Very refreshing.

Oatmeal. Not a very interesting-sounding dish, but good and hearty all the same. The oats were slow cooked and served with milk, brown sugar, dried cranberries and almonds. 

Bacon Beni. A fantastic house made english muffin was topped with crispy house cured bacon, pork belly and onion soubise. Excellent in every way, even the hollandaise sauce was light, creamy and not over powering.

Whitfield at The Ace Hotel
120 S. Whitfield, Pittsburgh
http://www.whitfieldpgh.com/
Located in a renovated historic building, the architecture, as well as the food, were full of character. With high ceilings held upon ornately carved columns and an open floor plan, the space made one imagine how this was back in its heyday. But the modern spin on classic food made me glad to have visited when I did.

The Pike. A nice take on an Old Fashioned. This was made with Bourbon whiskey, cinnamon plum syrup and aromatic bitters.

Deviled and Pickled Eggs. An excellent pre-dinner snack. This had a wonderful balance of tang and savory all on one plate.

Butcher's Plate. A gorgeous plate of house made charcuterie, potted meat, a variety of pickles and mustard. Each had a unique cure or brine with flavor profiles that kept me going in for more. The taste combinations seemed infinite and infinitely delicious.

Rainbow Trout. A perfectly seared piece of trout was served atop a cloud of savory cauliflower puree and flanked with tender braised fennel, marinated radish and grilled lemon salsa. Light and delightful.

Berkshire Pork Shank. A phenomenally tender and flavorful pork shank was served with a buttery and savory white bean cassoulet and braised greens. This was the star of the show. The leftovers also made for a really tasty sandwich the next day.

Wigle Barrel-aged Genever. From the looks of this, it would not seem aged, however, the flavor profile was more complex than an un-aged gin with sweet, mild smoke and that wonderful juniper aroma.

Olive Oil Chocolate Cake. This might have been the best cake I've ever had. The cake was very moist. It was not too dense but not too pillowy and had an excellent dark chocolate flavor without any bitterness. The frosting was a Nutella mouse that was light, airy and enhanced with chocolate shavings, fresh blood oranges pieces and candied orange peel. The sweetness throughout all the components was not overdone and the blood orange creamsicles sprinkled around had a fantastic texture and gave this cake an interesting contrast in temperature.

I ended my time in Pittsburgh as I began it...in a bar. This city had great flavor with the variety of restaurants and transplants from other states. I was very happy with everything I ate (and drank) and I look forward to visiting again.