Raising the bar for Sunday suppers
Sunday is shaping up as a creative cooking day for Pittsburgh.
At Bar Marco in the Strip District, 11 restaurants will participate in the Last Supper via Brandon Baltzley's Crux Restaurant, a fundraiser for Food Revolution.
Participating restaurants include Spoon and Notion in East Liberty, Butterjoint and Legume in Oakland, Stagioni on the South Side, Meat and Potatoes Downtown, Piccolo Forno in Lawrenceville and Root 174 in Regent Square, among others. Dinner begins at 7 p.m. Tickets are $200 and can be purchased by calling 412-471-1900.
Up the street in Lawrenceville, a few seats remain for a collaborative dinner at Cure, where chefs Kyle Bailey and Tiffany MacIssac from D.C.'s Birch & Barley will cook with chef Justin Severino.
Birch & Barley is a craft beer mecca that has been touted in The New York Times, Washington Post and Food and Wine magazine. Mr. Bailey has worked in some impressive kitchens, including Blue Hill at Stone Barns as well as Michelin-starred Allen & Delancey and Cru in New York (both closed). Ms. MacIssac is a pastry chef whose work provokes sweet cravings in anyone. She has done stints at Union Square Cafe and Cru as well as Allen & Delancey.
The seven-course dinner includes salumi, scallop crudo with pig's feet gribiche, and pancetta-wrapped smoked farm trout. Dinner begins at 5 p.m. with Michael Kreha of Bar Marco in charge of wine pairings. Seats are $95 and can be reserved via 412-252-2595.
Late-night menu will debut at Spoon
Spoon in East Liberty will offer an American dim sum menu from 10 p.m. to midnight Thursdays through Saturdays starting Feb. 21.
"There is very little in the way of casual late-night food and drink in this corridor," said chef/owner Brian Pekarcik.
American dim sum is a riff on the Chinese practice of sampling from an array of small plates or bamboo steamers filled with dumplings, buns, seafood, vegetable cakes, meatballs and, occasionally, chicken feet.
On the late-night menu, Spoon may feature a trio of fried oysters with shallot aioli, bellinis with caviar, or mini pork-cheek cassoulet, each priced at $4 to $6.
"This will take some time to build," said Mr. Pekarcik, who said the menu will change as he learns what dishes resonate with the late night crowd.