Brasserie 33 maintains a distinguished reputation as a mainstay for classic French cuisine. Now under new management, the dining bastion is reclaiming the culinary identity that earned it foodie fanfare for years. Executive chef Omar Mediouni and the staff dot pristine white tablecloths with rich, meat-centric dishes that encapsulate a menu of classic French cuisine. The Pittsburgh Tribune-Review lauded Brasserie 33 for its authenticity, citing a French-speaking wait staff and palate-popular selection of classic dishes, such as escargot brushed with garlic and parsley butter sauce and seafood bouillabaisse brimming with salmon, shrimp, and calamari. A stone-topped bar runs parallel to the neatly kempt tables that line the narrow brasserie. During daylight hours, diners are awash in natural light pouring through the front windows, and during the evening, gourmand moonbeams filter through the glass to get tastes of dessert.
Gene's Last Chance is an all-American grill that serves up meaty sandwiches, barbecue fare, pastas, and veggie-centric dishes. The menu offers an eclectic selection to make any picnic-basket-intoxicated bear salivate tears of joy. Dig into shareable starters such as the beer-cheese dip, a bread-friendly cauldron of cheesy flavors ($6.95) or a effigy mound of wings slathered in your choice of sauces including buffalo, Cajun, barbecue, and hot-honey glaze ($6.95+ for 1/4 bucket). Gene's Last Chance's grilling gurus man the restaurant's hardwood grill with strong burger-flipping forearms and flame-retardant mustaches, serving up honey-pepper-glazed pork chops ($17.99), colorful grilled-veggie sandwiches ($5.95), and white-shirt-thwarting baby-back ribs ($19.99 for a full rack). Brave souls test their gastronomic elasticity with the restaurant's special Monster Reuben sandwich, an ode to all-around good guy Reuben as well as deliciously seasoned deli meat that's piled extra high and smothered with sauce, cheese, and sauerkraut ($9.95 whole, $5.95 half).
At Frescos, the kitchen staff specializes in adding local flair to traditional-inspired cuisine. The aromas of chicken stuffed with goat cheese and artichokes, sirloin filet with petite crab cakes, and pasta tossed with veggies and feta fill the dining space. A semiprivate, earth-toned dining room, which includes glass tile, wood floors, high booths, and local artwork, adds to the warm atmosphere. Meanwhile, a seasonal deck?open May through September?features an outdoor lounge and seating for dining under the sun or stars.
The blue hues of Evolution Audio’s shop radiate coolness, as does the store’s inventory of high-end custom audio kits, rims, and mobile video systems. The staff specializes in car, home, and marine audio, wielding speakers and subwoofers from brands such as Alpine and JBL that fit snuggly into custom cabinets. They also specialize in additional technological upgrades for cars that include remote-starter installation and video systems.
Chef Mark Thompson knows the importance of sharing. He shares his culinary talents with guests dining on his tapas-style dishes, and his guests share those dishes with each other. This creates the warm, communal dining atmosphere at Boh?m Bistro. Throughout the menu, diners can expect to see cuisine influenced as much by the French countryside as the sultry South. His creations include classic boeuf bourguignon with short rib and red wine and fig-and-smoked-blue-cheese flatbread splashed with a balsamic glaze. Hushpuppy-crusted catfish and root beer-glazed pork chops combine elements of sweet and savory.