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.
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).
Executive chef Greg Alauzen has designed every dish on Cioppino's sumptuous dinner menu. Whet your appetite with his selection of oysters on the half-shell ($12) before moving onto his signature dish, Cioppino—a heaping platter of branzino, mahi-mahi, little-neck clams, Prince Edward Island mussels, Dungeness crab, scallops, whole prawn, onion, and fennel, all served with grilled crostini ($29). The only thing missing is the lobster, which you can get in risotto form ($12). Those with more landlubbing tastes will prefer an Elysian Fields Farm lamb with potato croquette and basil-mint oil ($38), New York strip steak ($34), or the veggie-friendly potato gnocchi ($16). Since seafood tends to make for poor desserts, top your feast with vanilla-bean crème brûlée ($6) and gelato ($5), or warm beignets tossed in cinnamon and sugar with a caramel, chocolate, or raspberry dipping sauce ($6).
Unlike a shark's instinct to bite stuff and never stop swimming, most sea creatures are known for their anti-survival instincts, which include tasting delicious and come-hither claw gestures. Wright's starters highlight ocean fare's succulent Freudian death drives with a rich lobster bisque ($4.50), seared Ahi tuna over seaweed salad ($12), and baked New Zealand green-shell mussels with aged cheddar ($12 for 12). The New Orleans shrimp or oyster po' boy ($10.50) and an Angus steak burger ($9) headline the bread-padded entree selections while Wright's crab cakes ($21.50) mimic their hot- and pound-cake brethren in deliciousness.
• For $16, you get a Signature Chicken Meal for two people (up to a $34.97 value). Click here for an overview of the combo. • For $30, you get a Signature Chicken Meal for four people (up to a $69.94 value). Click here for an overview of the combo. • For $42, you get a Signature Chicken Meal for six people (up to a $104.91 value). Click here for an overview of the combo. Chick’s Grill celebrates the egg’s most famous progeny with the Signature Chicken Meal, a combo of unusual size culled from a menu of specialty chicken dishes and American fare. Calibrated for coops of up six diners, each meal begins with your choice of appetizer, as fried pickles, grilled shrimp, and chicken nachos tease taste buds and taunt taste enemies. Diners then munch their choice of entrées, including any Chick’s Favorite chicken entrée, chicken sandwich, burger, or sandwiches from the “Not Into Chick’s” menu. Chefs slather up to 12 deep-fried wings in sauce before baking them to golden perfection, completely eliminating any chance of them flying off to migrate. The traditional chicken parm pairs breaded chicken with melted provolone and homebrewed marinara, while the Pittsburgh-style chicken sandwich sublets bun real estate to creamy coleslaw and crisp fries. Between bites, diners consult five wall-mounted HDTVs, tracking breaking sports happenings or watching five nightly newscasts at once.