Named in reference to luminance -- to brighten, to enlighten -- Luma, Aspinwall, wants to bring the shine of fine dining to Pittsburgh's northern outskirts.
Luma is a collaborative effort between proprietor Greg Ackerman, formerly of Siena and Jake's Above the Square, and chef Michael Rudmen, formerly of Morton's of Chicago and Monterey Bay Fish Grotto, and chef and co-owner of Andora and the now-defunct Bayona.
Luma offers "modern American cuisine" on a slightly funky menu reminiscent of Bayona: zucchini rolled with capicola, fresh mozzarella and basil in a vodka cream sauce; macadamia-encrusted mahi-mahi with amaretto cream; and pork chop stuffed with "Mama's" corn bread and glazed with Calvados. Desserts are seasonal and made in house.
Luma occupies the space abandoned by Buck's American Grille and, like Buck's, offers outdoor patio seating, under the glowing street lamps of Brilliant Avenue.
Pinch-hitting
Friends, community members and local celebrities have taken up the tongs of chef Joe Carei of Caileigh's Restaurant, Uniontown, as he recuperates from May 13 surgery to combat colon cancer diagnosed in February.
The guest chefs will prepare four-course meals averaging $25 a person.
At 6:30 tonight, the Rev. Keith Conover of Pleasantview Presbyterian Church cooks up a heavenly preacher man's feast: eggplant rotolini, Caesar salad, choice of garlic-rubbed prime rib or Atlantic salmon with cucumbers and double chocolate mousse cake.
On Wednesday, ex-Steeler Steve Courson will show off his wild game, with a menu of caribou carpaccio, duck and venison gumbo, choice of quail stuffed with wild mushrooms or rainbow trout with brown butter, and Mississippi mud pie.
Guest chefs and their menus are at www.caileighs.com, or call 724-437-9463.
In the spotlight
The Eastern/Central European delicacies of Old Europe, South Side, will be featured on the Food Network's Show "The Best Of" in a show titled "Meats" at 9:30 p.m. on Memorial Day.
The show visits the kitchens of restaurants putting out great food and setting food trends, and the Old Europe segment, filmed in the restaurant's kitchen, will feature executive chef Cory Burns preparing a Hungarian pork tenderloin with prune, pear and apple chutney in a hazelnut cream sauce.
The segment will feature other signature dishes from Old Europe's menu -- though not their preparation or recipe -- such as Hungarian goulash and chicken Kiev.
Burns' pork recipe will be in the company of Red Chili from Willi B's Smokehouse BBQ in Louisville, Ky., and Pan Roasted Double Veal Rib from Bully Bar, New York, N.Y.
Summer party
Because it has faith, despite the chilly weather, that summer will show, and because it has done it for six years in a row, Kaya, Strip District, is throwing a Caribbean-style summer kick-off block party.
From 5 p.m. to midnight Sunday (bonus weekend party night because of Memorial Day), 20th Street from Smallman to Mulberry Way will be blocked off. Consumption of grilled Caribbean dishes and dancing in the street, aided by tropical drinks, will commence to the reggae stylings of The Flow Band.
Kaya food and drinks from the bar are regular price, but mingling and jamming are free.
Belgian Fest
Before the month runs out, May is Belgian Fest at the Sharp Edge Beer Emporium, Friendship, and the Sharp Edge Creekhouse, Crafton. The Sharp Edge boasts that it has the best Belgian beer selection in the U.S., and this is a good time to test its word.
Until the end of the month, Sharp Edge will offer daily beer specials, traditional Belgian foods (mussels) and nontraditional food using Belgian ingredients (Chimay Cheese, Lindemans Framboise Cheesecake).
If you have news for Dining Out, send it to Sarah Billingsley, The Pittsburgh Post-Gazette, 34 Blvd. of the Allies, Pittsburgh, PA 15222. Items must be received by 10 a.m. Monday to be included in that Thursday's column.
In tomorrow's Weekend, Ed Masley reviews Bangkok Balcony in Squirrel Hill.
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