Little Bites: Local food news

Pittsburgh natives Kickstart charity restaurant in Philadelphia

Across the state in Philadelphia, a Pittsburgh-native and a Pittsburgh spouse have teamed up to start a soup restaurant for which all proceeds go to Broad Street Ministry's Hospitality Collaborative.

Michael Solomonov of the award-winning Zahav and Federal Donuts along with Steven Cook, married to Pittsburgher Shira Rudavsky, are using Kickstarter to raise funds to start Rooster Soup Co., a soup-only restaurant that makes soup from the chicken parts from the five Federal Donuts locations in the city.

"Based on our 10 years experience in the restaurant industry, reads the Kickstarter, "we forecast annual profits at Rooster Soup Co. of $50,000 the first year, growing to $100,000 annually after five years. Even just the first year's $50,000 in profit can supply 24,272 meals to needy guests."

To learn more about it, head to and search, "Rooster Soup." An added bonus is Mr. Solomonov in a chicken suit.

Collaborative dinner to benefit Food Revolution Pittsburgh

Speaking of Philadelphia, Justin Steel and Jamilka Borges of Bar Marco in the Strip District are headed to the Vetri restaurant on July 6. They'll join Adam Leonti of the James Beard-nominated restaurant in cooking a multicourse feast in the upstairs room, a 16-seat benefit for Food Revolution Pittsburgh and Vetri Foundation for Children. The regional Italian dinner is $300 per person and includes wine pairings, tax and gratuity. To reserve, email

Dinner at Carrie Furnace Sunday

E2 in Highland Park and Round Corner Cantina will host dinner at Carrie Furnace Sunday. It's the first dinner from Big Table events, a series that will set-up in dramatic locations around the city. Tickets can be purchased via for $125 per person, which includes the following:

Sparkling white sangria with summer peach; tomme crostini with pistachio; hot-spiced chickpeas; cucumber gazpacho; lamb meatballs summer greens; Berkshire pork with hot pepper greens, saffron potato mash, carrot rhubarb puree, pickled turnip and fried prosciutto; and dark chocolate pudding with balsamic-soaked strawberries.

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