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.
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).
Luke Wholey knows seafood. The fourth-generation commercial fisherman spent his early career scooping up salmon aboard an Alaskan trawler and guiding anglers along Montana’s fish-rich rivers and lakes. Now, however, he puts his knowledge to good use at his eponymous seafood restaurant, Luke Wholey’s Wild Alaskan Grille.
The Grille, located at the same address where Luke’s great-grandfather once sold his fresh catch at market, dishes out crisp, breaded Alaskan halibut, broiled Atlantic cod, and whole steamed Maine lobster. These pair with an extensive selection of beers from Dogfish Head and other craft breweries, as well as A. Ward’s Cheesecakes, which are never frozen, except during the games of freeze tag they play with the root-beer floats.
As executive chef, Luke also has ample opportunity to flex his culinary muscles: he was picked by the governor to be Pennsylvania’s representative to the Great American Seafood Cook-off in 2012.
The Original Fish Market's delectable dishes are expertly crafted by executive chef Sean Davies and delivered to each table on the back of a seahorse. The sushi, lunch, and constantly changing dinner menus feature fresh fish that’s flown in twice a day, more than 68 wines served by the glass, and a time-machine-cooled raw oyster bar that serves up shells so fresh they don’t even exist yet. Patrons can sample tongue-tantalizing maki and temaki such as a spicy scallop roll ($8) and a tuna roll ($7), as well as heartier dinner fare. Main-course selections such as lobster pasta provençal ($29) and farm-raised Tasmanian sea trout ($24) with toasted orzo salad, tomatoes, and artichoke hearts tame the swelling appetites of any matey. This Groupon is not valid toward the pre-fixe menu.
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.
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.