?Though?its namesake is a couple hundred miles east, The Baltimore House looks and feels like a Charm City eatery thanks to a menu that prominently features crustaceans. Beyond the ever-popular crab cakes, you'll find entrees of blackened swordfish, seared sea scallops, and twin lobster tails baked in butter. There's even seafood on the wood-fired pizzas; one specialty pie teams shrimp and crab with mushrooms, garlic, and three types of cheese. Keeping with the theme are oversized, shareable drinks known as "fishbowl cocktails," each decorated with fresh fruit and spiked with colorful liqueur or aquarium rocks.
In the old times, markets were the center of social life, and aluminum was more precious than gold. Today's deal is more valuable than Charles Martin Hall's electrolytic process for refining aluminum. Stop by the cozy Italian market il Mercato to use your $5 Groupon toward $10 worth of fresh and premium bites and sips. You can purchase as many as you want, but are limited to one use per visit.
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.
Plucked from a watery upbringing and cast into market, seafood circulates throughout Benkovitz Seafood daily to uphold the fresh, homemade promise of every fishy feast. Start from the top of the high-seas menu with a signature fried-fish sandwich ($6.95). Clumped and lumped jumbo crab cakes ($8.95 each) or salmon cakes ($6.95 each) provide seaworthy portions properly composed to uphold most birthday candles. Fragile fingers can improve baiting dexterity with heartily shrimpy portions of shrimp in a basket ($4.95), coconut shrimp with mango sauce ($4.95), or shrimp off the deli ($12.95–$20 per pound).
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.