Little Bites: Restaurant news this week

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As a part of this week's No Menu Monday at Bar Marco in the Strip, chef Justin Severino of Cure and baker extraordinaire Rick Easton of Bread and Salt fancied up Pittsburgh-style Primanti Bros. sandwiches for one night only.

"We served Pittsburgh-style sandwiches made with really beautiful ingredients: naturally leavened bread and cured meat from reasonably raised animals," said Mr. Easton.

Mr. Easton and Mr. Severino layered thick-cut bread with Cure's mortadella and ciccioli -- pate made with lard renderings. Then they added the requisite hand-cut fries and slaw dressed with olive oil, vinegar, salt and pepper. Most diners got really decadent, adding slices of the last of the season's stunning heirloom tomatoes. Then they put an egg on it.

Instead of $7, the Monday night sandwich was $15. Artisan bread and house-cured meats, local produce and simple slaw may be a bit precious for what has been a low-brow sandwich. But it was certainly delicious.


Dozen Bake Shop announced on its Facebook page this week that its last location will close at the end of the month.

"I fought the good fight with everything I had," wrote owner Doreen Valentine. "But it just is no longer sustainable for me and my family financially. I have loved being a part of the Lawrenceville community."

James Gray and Andrew Twigg were the original co-owners of Dozen Bake Shop, which started as a Squirrel Hill storefront selling whimsical cupcakes. It grew into a local brand with multiple locations and a range of products. They sold the business to Ms. Valentine in 2011.


Brasserie 33 in Shadyside closed last week, the second restaurant from Omar Mediouini, who had run La Casa and Casablanca, Downtown. The restaurant earned two stars from the Post-Gazette when it opened in 2010 and was one of the few French restaurants in the city.


Tonight, Tender Bar + Kitchen in Lawrenceville celebrates Johnny Appleseed Day with a dinner featuring Soergel's apples and Arsenal cider. The $25 chef's tasting menu includes four courses, such as a first-course apple, arugula and gorgonzola salad and a second course of apple and pork belly fritters. Make reservations on OpenTable or by calling the restaurant at 412-402-9522. Dinner is available from 5 to 10 p.m.


Coming to a supermarket or ice cream stand near you next spring: Yuengling's Ice Cream.

A news release says the product, made by a branch of the family that runs America's oldest brewery but unaffiliated with the famous Pottsville place, will bring back the frozen treat after three decades.

The president of Yuengling's Ice Cream is David Yuengling, whose great-grandfather Frank D. Yuengling started making it during Prohibition and who grew up in Pottsville.

There is no beer in any of the 10 flavors, including Black and Tan, which is chocolate and caramel. The rest of the lineup is vanilla, chocolate, chocolate chip, vanilla fudge chunk with pretzels, espresso chocolate chip, chocolate fudge brownie, chocolate marshmallow, root beer float and mint chocolate chip.

The Orwigsburg company plans to distribute the stuff "from Pittsburgh to New Jersey, and from Scranton ... to northern Virginia."

The ice cream is expected to be in grocery stores by March 2014.



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