Although ten finalists made it to Pittsburgh's Best Ribs competition, Roxanne's Take-Out & Catering drew top praise for its "Honey-A-Must" sauce, according to event sponsor WPXI.com. When the judges tore into Roxanne's honey-mustard ribs, the room went silent—save for the sound of vigorous chewing and one pronouncement that "this sauce is great." The highly celebrated sauce represents just one of Roxanne Easley's mouthwatering dishes, which she prepares daily.
Easley's accomplishments are not limited to her cooking, however. In February 2012, she named Pittsburgh Courier's list of "Fab 40" honorees for being an elite member of the African-American business community in Pittsburgh. Roxanne also showed Pittsburgh her cooking skills as she performed a live cooking-demonstration of her famous balsamic lamb chops and peach cake on TV program Pittsburgh's Today Live. As a chef and business owner, Easley has catered events with up to 500 people, preparing an array of dishes such as mexican lasagna and parmesan crusted tilapia, as well as customized dishes tailored to the event.
In 1938, J. Oliver Wintzell opened a tiny seafood joint on Dauphin Street in historic Mobile, Alabama. With room for just six customers to hop up on barstools and sample oysters prepared in three signature styles?"fried, stewed, or nude"?the eatery harbored modest ambitions and kept itself in check with walls strewn with Oliver?s homespun sayings. Oysters this great can?t remain a secret for long, though, and Wintzell?s Oyster House began to grow at such a rate that Oliver was compelled to expand to new locations throughout Alabama and beyond?by bringing the tastes and flavors of the Gulf Coast to Pittsburgh.
Despite the restaurant?s rapid growth, remarkably little has changed since those early days. Oliver?s wit and wisdom still cover the walls, and the menu still tempts with its stuffed crabs, USDA-certified steaks, and signature oysters. In keeping with the cozy atmosphere Oliver cultivated by necessity more than 70 years ago, shuckers stationed at the oyster bar chat with diners as they garnish half shells with hickory-smoked bacon and slap away the tentacles of sneaky krakens. Tom Bross of Delta's Sky magazine has some helpful words of advice for first-time visitors to the restaurant: "Let the Southern hospitality, laid-back tempo and maybe a cold one help you unwind."
The cooks at Misaki Sushi and Seafood Buffet pair a menu of Pan-Asian entrees and sushi with an expansive buffet that blends Asian cuisine with Western favorites. They frequently replenish the buffet with fresh sushi, wood-oven pizzas, and pastas, artfully arranging the dishes beneath spotlights. They prepare à la carte options with equal care, whether curling tuna slices into maki rolls or frying flat rice noodles for pad thai or delicious shoelaces.