The culinary crew at Calabria's, which is nestled on the crest of Frosty Valley Golf Links's manicured greens, crafts a dinner menu brimming with traditional Italian dishes and meaty entrees. The chicken vesuvius basks in a meadow of mushrooms and artichoke hearts, with a glimmering aura of lemon and oregano ($14.95), while the chicken Romano beckons tempted tongues with Romano cheese battered and sauteed with lemon butter ($14.95). Diners can dive into specialties such as gnocchi ($11.95) or pasta calabria, which showcases penne with spinach and tomato sauce ($12.95). Construct noodles with a choice of five pastas and eight sauces (starting at $9.95) or with mannequin heads and wigs. The newly renovated eatery also boasts a lighter lunch menu, a selection of specialty cocktails, a $20 bottle wine list, and outdoor seating.
People walking into Piatto Ristorante Italiano can expect a friendly greeting from Scott, the chef and owner. His eatery hosts just 23 diners, creating an intimate experience whether gathering the whole family or enjoying a quiet meal for two mimes. Piatto's from-scratch dishes can include spaghetti noodles piled atop plates or chicken sitting in a lake of marsala wine sauce. Seafood plays a part in a number of recipes, too. Shrimp are submerged in a spicy marinara sauce and scallops are entangled with soft linguine noodles.
Most of the action in Pi Coal Fired’s kitchen centers on the oven. At 900 degrees, it imparts a smoky, charred flavor to everything from the Neapolitan-style pizzas to the chicken wings and calzones. This flavor pairs well with the chefs' sauces and ingredients, from the San Marzano tomato sauce to the fresh mozzarella, romano, and olive oil sprinkled on every pie. The chefs tend to stick to traditional Italian combinations, using spiced sausage, roasted red pepper, and a variety of cheeses to create simple yet satisfying plates. These pies are served along with other classics such as hand-pressed paninis, offering guests a chance to experience the true essence of Europe without roasting baguettes over a burning gondola.
In the most basic of terms, kitchens are places where ingredients come together to create a satisfying whole; the marriage of Pat and Brigitte Joyce, co-owners of 17th Street Cafe, proves that this pairing of complements is not always limited to the food. In 1988, Pat was starring as the café's executive chef when Brigitte joined his kitchen staff. Over their years working together, their love simmered on slow, low heat until they were finally married in 1995. Seven years after tying the knot, the couple jumped at the chance to own a piece of their shared history and took over 17th Street Cafe, which they now operate as a labor of love on many levels.
Today, two staple entrees—the pork chop au poivre and the veal with crab—are the lone holdovers from the original owners' menu. These favorites of long-time regulars join a revamped menu crafted from sustainable and organic ingredients whenever possible. Pat's current favorite—chicken- and asiago-stuffed pasta "pillows" served in an aioli sauce—exemplifies this new approach, which tends to add an innovative twist to traditional fare such as pasta, seafood, veal, and chops. Lunch also hosts a wide array of fan favorites, including the stuffed Portabella–a large mushroom cap filled with zucchini, sweet peppers, onions, carrots, artichoke hearts, domestic mushrooms, and spinach topped with asiago cheese. Chefs Ed and Lance craft creative burgers to sate midday appetites as well. Longtime patrons opt for the Breakfast, Lunch, and Dinner burger, cooked to order and topped with peanut butter, a fried egg, bacon, American cheese, lettuce, and tomato.
Inside the dining space, chocolate-brown and gold walls flank dark oak tables, lending the space a Mediterranean look that has been featured in several film and jeans commercials. Location scouts aren’t the only guests to have taken notice of the delicious entrees and cool ambiance—players from the Pittsburgh Penguins can often be spotted dining on puck-sized veal cutlets at nearby tables.
Gianna Via's Restaurant & Bar?s stone oven cooks thin-crust pizzas to a crisp finish. It melts a blanket of cheese over a customizable blend of ingredients, including spinach, grilled chicken, and pepperoni. And with a name like Gianna Via?s, it?s no surprise that Italy?s cuisine looms large over the entire menu. Chefs bake chicken parmesan and toss toasted pine nuts and a garlic-herb sauce over penne noodles. House specialties include banana peppers stuffed with hot sausage and topped with marinara and cheese. The chefs also liven up diners' mornings by building breakfast sandwiches with pretzel buns and filling french toast with lemon-mascarpone cheese.
The chefs of Lunardi's Ristorante bring the flavors of Sicily and Milan across the Atlantic to top plates of succulent meats and pastas with parmigiana, pesto, and marsala sauces. Their creations add pops of color to white marble-topped tables that, along with the dining room’s art-covered walls, impart a feeling of being well taken care of before a waiter even sidles up to the table.