Changes at Fukuda
Restaurateur Hoon Kim continues to make big changes at his little Bloomfield restaurant, Fukuda. He has hired Matt Huggins, former sous chef at Spoon and most recently at Marty's Market, to join his culinary team as head kitchen chef this week, which will allow executive chef Matt Kemp to renew his focus on sushi, he said.
Mr. Kim is also in the process of a build-out of a back patio, which he plans to complete within two months.
Mr. Kim recently rolled out the Fukuda food truck and launched the weekend bento box brunch earlier this spring.
Cure plans wine program, daytime hours
In upper Lawrenceville, Cure is navigating the final details regarding the liquor license that will allow chef-owner Justin Severino to roll out an ambitious wine program this month, curated by Michael Kreha, one of the city's most interesting sommeliers. Also to debut this spring are daytime hours at the restaurant, where customers can enjoy house-baked breads, pastries, panini and coffee.
Spring lamb dinner at Salt of the Earth
At 7 p.m. April 21, Garfield restaurant Salt of the Earth will host a spring lamb dinner assembled by a compelling cast of chefs. Executive chef Kevin Sousa and chef de cuisine Chad Townsend have invited Derek Stevens from Eleven in the Strip, Dustin Gardner from Casbah and Sean Ehland, pastry chef at McCrady's in Charleston, S.C., the flagship of luminary Sean Brock. Mr. Ehland had formerly served as head chef at Kaya in the Strip District before heading south.
The nine-course dinner is $145 plus tax and gratuity. For reservations: 412-441-7258 after 3 p.m.
Blue Collar Coffee Cab sells coffee on two wheels
Zeke's coffee bike debuted this week in East Liberty, selling a standard cup of Joe as it rolls through neighborhoods and farmers markets.
After technical difficulties, the bike will resume its route today and tomorrow and will charge $1.50 for a small coffee and $2 for a large cup.
Follow the bike on Twitter @ZekesPGH.
Reyna's to open a taqueria next month
Owner Nicola DiCio will open a taqueria on the lower level of Reyna, his Strip District grocery, early next month. Tequila and tacos are the highlight.
Mr. DiCio also maintains a tortilla factory on the banks of the Allegheny River and continues to update White Oak Farm, the 50-acre parcel that has been in his family for three generations.
Mr. DiCio's mother, Lydia Reyna, was born in Reynosa, Mexico, and encouraged his passion for Mexican cuisine.
April vegetarian tasting menus
Both Harvard & Highland in East Liberty and Kaya in the Strip District host vegetarian tasting menus mid-month. The second such dinner in the newly built-out space at Harvard & Highland will offer 6 and 8:30 p.m. seatings for $75, which includes five courses and drinks. Reservations: 412-363-7675.
Kaya's four-course dinner in the Strip on April 17 displays asparagus and cauliflower as highlights, served as a salad, and pot de creme, with gnocchi and risotto. The dinner begins at 5 p.m. and costs $39 a person. Diners may opt for a $19 wine pairing or $15 for beer selections. Interested parties can make reservations by calling 412-261-6565.