Hailed by the Pittsburgh Post-Gazette, Dasonii Korean Bistro “brings the Robinson area an authentic taste of Korean cooking” that includes “perhaps the best [mandu dumplings] in Pittsburgh.” With a name that translates into "the person you love" in Korean, the restaurant's staff are "warm and enthusiastic” toward all guests. With upward of 20 years of culinary experience under his belt, Dasonii’s head chef designs dishes forged from healthy, energy-filled ingredients that range from fresh fish to hot pots brimming with fresh vegetables. The open kitchen grants diners a glimpse into the chef’s meticulously maintained workspace and gives cooks an audience for their mid-shift impressions of famous cartoon chefs. Once the finishing touches have been made on each dish, servers ferry bowls and plates into the sleek contemporary dining room, which is furnished with comfortable booths and shining wood floors. Dasonii’s dedication to the community goes beyond the creation of wholesome foods, as the restaurant donates some of its profits to the Learning and Mentoring Partnership.
When guests walk into the bright blue confines of Square Caf?, they find owner Sherree Goldstein and her friendly crew serving up smiles and steaming cups of custom-blended Kiva Han coffee. Preparing eclectic breakfast and lunch dishes, chefs crack shells for three-egg omelets, green eggs and ham with homemade pesto, and form their own housemade veggie burgers. Attentive servers endlessly refill freshly brewed ice tea and help health-savvy diners find the best menu options. Inside, colorful local artwork fuels discussions about which colors deserve to be primary, and on the sidewalk patio, diners can scan the street for signs of Square Caf?'s vegetable-oil-powered Mercedes.
Gayot proclaimed Square Caf? a "vibrant eatery," describing the "generously portioned, cooked-to-order breakfast and lunch items on huge square plates." In addition to the well-crafted eats, the staff's energy and enthusiasm keep the caf?'s sizeable crowd of regulars coming back?the manager, Kevin, even sports a Square Caf? tattoo as evidence.
Those who bite into Jay Lewis's blackened tuna or braised beef might be surprised to learn that he hasn’t had formal culinary training. Though his familiarity with modern ingredients and innovative use of Latin, North American, and European flavors suggest years of training in top international cooking schools, his expertise is sourced from 12 years of experimentation in the kitchen. He and his staff whip up gourmet sandwiches and small plates with local produce, crafting a menu of upscale pub eats that has been lauded by reporters of Trib Total Media.
The clink of cocktails echoes throughout the tavern's two stories. On the downstairs level, bartenders dole out specialty cocktails and fine wines before the sunlit lounge and bar. Lights speckle the ceiling of the main dining room upstairs, illuminating wooden tabletops, and gleaming off the green-tinted floor to expose parents trying to hide their broccoli under their children’s napkins.
In her bio, Margaret Harris jokes that she "may have had her first 'cup of tea' when she was only one day old." That's because Harris was raised in Poland, where tea, she writes, "is the primary household beverage." Today, she applies her training at the Warsaw Medical College to discuss the health benefits of her brews with customers at her tea-and-coffee shop, Margaret's Fine Imports. In addition to stocking more than 200 types of loose-leaf tea, from Chinese green tea to British teas such as Taylor's Yorkshire Gold tea and PG Tips, Harris completes proper tea times with German and Polish sweets, Asian-style tea sets, and napkins autographed by the Mad Hatter.
You can top off Pizza Parma's pies with any of more than 30 uncommon gourmet toppings. That includes cheeses such as gouda and greek mountain cheese, meats such as crabmeat, gyros, and steak, and veggies such as artichoke hearts, eggplant, and broccoli. The pizzeria’s chefs can put the same rich ingredients in a steaming calzone or string them on a necklace for a loved one. Alternatively, there’s a wide selection of wraps and hoagies, which, depending on what part of the country you're in, are also known as "grinders", "heroes", or "denver omelets".
Tamarind offers three locations for your convenience. Whether you are looking for a casual or 'step above' atmosphere, we can offer both for you. Whichever location you choose, you will have the best quality food and great service which we are proud of.