Pittsburgh’s Restaurant Week offers dinners from $35.18 to $20.18 – Pittsburgh Post

Pittsburgh Restaurant Week’s winter 2018 book starts Monday and runs by Jan. 21, with participating restaurants charity multicourse dishes during a ignored price.

So far, 60 restaurants have sealed on, and organizer Brian McCollum was awaiting more. Reservations are generally recommended. Some restaurants offer lunch and cooking options and some will be featuring new dishes this year. A few are BYOB. Some are even charity an early entrance to a special menus Friday by Sunday. 

Mr. McCollum, who started Pittsburgh Restaurant Week in 2012, pronounced many restaurants have staid on a $35.18 cost indicate since it’s a top cost he allows for a dining-out event. He staid on that series since it seemed like “an acceptable series that 3 courses can fit into.” The 18 cents paint a year 2018.

Here’s a sampling of what some of a restaurants are cooking up:

$35.18 dinners Downtown

Butcher and a Rye: The initial march is beef impertinence and onion soup, a second is a cassoulet with pig belly, blood sausage and steep confit and pistachio pomegranate cake is for dessert. 212 Sixth St. 412-391-2752; butcherandtherye.com.

Fl.2: Choices of onion soup or immature salad for a starter and agnolotti pasta or birthright rotisserie steep for a entree; and Japanese cheesecake with recorded cherries to finish a meal. Fairmont Pittsburgh, 510 Market St. 412-773-8848; fl2pgh.com.

Salt and peppers shrimp is a first-course choice during Eddie V’s.(Eddie V’s)

Eddie V’s Prime Seafood: First-course choices are  salt and peppers shrimp, Maine lobster bisque or Caesar salad. Entree choices are a anniversary broiled fish, Norwegian salmon, steep breast with mushrooms or an 8-ounce filet mignon. For dessert, there’s a choice of butterscotch panna cotta with biscotti, bananas Foster butter cake with butter pecan ice cream or fruit sorbet with cookies. 501 Grant St. 412-391-1714; eddiev.com.

Le Lyonnais: Starter choices of soup or salad; snack choices of 10-hour slow-cooked beef cheek, pan-fried Atlantic salmon or saffron ratatouille pastille. Dessert is Tahitian vanilla bean creme brulee. 947 Penn Ave. 412-697-1336; lelyonnaispgh.com.

Meat Potatoes: The menu consists of winter salad with greens, radicchio, radish and apple vinaigrette; meatloaf with onion rings, crushed potatoes, broccoli rabe and salsa Diane; and cranberry thyme parfait with cranberry jam, thyme cake, olive oil cookie and candied orange. 649 Penn Ave. 412-325-7007; meatandpotatoespgh.com.

Morton’s a Steakhouse: Entree selections embody filet mignon, pig chop, salmon and chicken. There’s also a choice of sides: immature cream crushed potatoes, Lyonnaise potatoes, asparagus or creamed spinach. Starter choices embody salads and soups, and dessert selections embody chocolate mousse, creme brulee or, for an additional $6, a signature prohibited chocolate cake. 625 Liberty Ave. 412-261-7141; mortons.com/pittsburgh.

Nola on a Square: Starter choices are gumbo, boiled immature tomatoes, or frog legs with mushrooms and bacon garlic butter. Entree choices are bacon-wrapped pig tenderloin, pressed peppers or blackened red fish, all served with sides. Dessert is beignets with chocolate dipping sauce, ice cream or sorbet. 24 Market Square. 412-471-9100; nolaonthesquare.com.

Pork and Beans: There is a choice between dual opposite menus. Option 1 is a crab fritter, boiled gangling ribs with collard greens, and smoked brisket with honeyed potatoes. Option 2 is pimento cheese bruschetta with fermented food chow, grilled steep with creamed corn, and Korean brief rib with Carolina bullion rice. 136 Sixth St. 412-338-1876; porkandbeanspgh.com.

Six Penn Kitchen: The initial march is furious fungus tart, and dessert is low boiled cookies ’n cream ice cream. For a entree, diners can select between braised brief ribs and pig carbonara. 146 Sixth St. 412-566-7366; sixpennkitchen.com.

$35.18 dinners elsewhere

Ditka’s Pittsburgh, Robinson: Diners can collect between a crater of crab bisque or churned greens salad with pecans, apples, dusty cranberries, goat cheese and balsamic vinaigrette for a initial course. For a entree, there’s a choice of a filet and crab combo or “Da Pork Chop.” Dessert is possibly creme brulee or three-layer chocolate cake. 1 Robinson Plaza. 412-722-1555; ditkasrestaurants.com/Locations/Pittsburgh.

Spaghetti squish bisque, poached pear salad and roasted beet salad are among a equipment on a Pittsburgh Restaurant Week menu during Eighty Acres Kitchen Bar in Plum.(Eighty Acres)

Eighty Acres Kitchen Bar, Plum: First-course selections are spaghetti squish bisque, roasted beet salad or baby arugula salad with poached pear, and snack choices are maple-brined pig loin, pan-fried arctic burn or furious fungus lasagna. Diners can select any dessert on a menu. 1910 New Texas Road. 724-519-7304; eightyacreskitchen.com.

Green Forest Churrascaria Steakhouse, Penn Hills: The smorgasboard includes equipment such as Brazilian black beans, seafood with coconut sauce, grilled eggplant, tortellini with pesto, seafoods, farro and tabbouleh salads, cheeses and boiled yucca. Meats will be delivered to a table, and diners can select as many as they wish from a preference that will embody leg of lamb, several styles of filet mignon, Brazilian sausage, sirloin with chimichurri salsa and pig belly. 655 Rodi Road. 412-371-5560; greenforestdining.com.

Hyde Park Prime Steakhouse, North Shore: Flourless chocolate torte is a usually dessert, though categorical dish includes several choices. The first-course selections are tomato bisque, crowd salad or Caesar salad. Entree selections embody sirloin clout steak, steep Milanese, salmon, crab cake or filet mignon. 247 North Shore Dr. 412-222-4014; hydeparkrestaurants.com.

Lidia’s Pittsburgh, Strip District: Antipasti selections embody beet salad with apple, Caesar salad, scampi alla felidia or boiled artichokes with lemon aioli. Entree selections are pasta trio, lemon steep with capers, braised lamb handle or potato gnocchi with steep guazzetto. Dessert is limoncello tiramisu. 1400 Smallman St. 412-552-0150; lidias-pittsburgh.com.

Station, Bloomfield: The desserts competence be a many surprising charity on this menu — lavender bruise cake with poached pineapple and coconut pudding or popcorn panna cotta with caramel. Entree choices embody tumble squish barley risotto, grilled hanger beef or poached salmon. There is also a choice of dual appetizers. 4744 Liberty Ave. 412-251-0540; station4744.com.

Superior Motors, Braddock: Diners can select from dual menus. The initial choice is sea trout, 36-hour beef brief rib and virtuoso cavatelli. The second facilities smoked carrot tartare, Korean rice cakes and pearl barley and rye “risotto.” 1211 Braddock Ave. 412-271-1022; superiormotors15104.com.

Vue 412, Mount Washington: Appetizer choices are soup, salad or mussels; entrees are braised beef brief rib with gnocchi base unfeeling ragu, hanger beef with open onion pancetta risotto, barramundi with unfeeling potato pancake or seafood trio; and desserts are recorded caramel cake, chocolate torte or strawberry creme brulee. 1200 Grandview Ave. 412-381-1919; vue412.com.

Willow, Ohio Township: Choices of boiled recorded cherry peppers or panzanella, spinach-and-artichoke-stuffed mezzaluna or mac ‘n’ cheese with smoked confit chicken, and octopus or steep confit enchilada. 634 Camp Horne Road. 412-847-1007; willowpgh.com.

Dinners underneath $35.18 meals

BAR Frenchman, East Liberty: For $32. usually dual courses will be served. Starter choices are beet salad, potato leek soup with crab, escargots, with forage or foie gras. Entree selections are Gerber Farms chicken, tagliatelle with mushrooms and acorn squash, salmon with leeks and lentils, or black Angus primary prosaic iron with frites and furious mushrooms. 5925 Baum Blvd. 412-665-2880; thetwistedfrenchman.com.

Burgh’ers, Lawrenceville: Diners can get any dual qualification burgers and fries for $20.18. 3601 Butler St. 412-904-2622; burgherspgh.com.

City Works Eatery Pour House, Downtown: The three-course cooking for $30.18 includes an appetiser choice of Caesar salad or lobster bisque, snack choice of tilapia or half steep with sides, and dessert choice of spirit or bread pudding with ice cream. 2 PPG Place. 412-448-2900; cityworksrestaurant.com/pittsburgh.

DiAnoia’s Eatery, Strip District: Tiramisu is for dessert, though a other courses engage some choices. For a initial course, diners can select a residence salad or escarole with beans and sausage. Entree choices are spaghetti with grana padano and pecorino-Romano or locally foraged mushrooms with spinach and white wine. Wine pairings are accessible for an combined price. 2549 Penn Ave. 412-918-1875; dianoiaseatery.com.

Istanbul Sofra, Regent Square: A four-course cooking for $29.18 includes a potion of wine, any prohibited or cold appetiser from a menu, Turkish dumplings for a second course, okra with chickpeas for a third and semolina halva for dessert. 7600 Forbes Ave. 412-727-6693; istanbulsofra.com.

Wisconsin cheddar fondue is one of a options on a Pittsburgh Restaurant Week menu during The Melting Pot in Station Square.(Melting Pot)

Melting Pot, Station Square: A three-course cooking for $29.18 includes choices of cheese fondue and residence or California salad, and a categorical march of teriyaki sirloin, filet mignon, garlic chili steep breast, lemon garlic shrimp, anniversary vegetables and dipping sauces. 125 W. Station Square Drive. 412-261-3477; meltingpot.com/pittsburgh-pa.

Nine on Nine, Downtown: The three-course cooking costs $34.18 with snack choices of hickory molasses filet tournedos, asparagus and mascarpone ravioli, or salmon. For a initial course, diners can select between crab bisque and workman greens with ladle bread and roasted vegetables. Dessert is blood orange and Campari sorbetto. 900 Penn Ave. 412-338-6463; nineonninepgh.com.

Osteria 2350, Strip District: For $20.18, diners can select between winter squish and beet salad or butternut squish bisque for a starter and pig tenderloin with cauliflower gratin or cod franchaise with potato pancakes for a entree. Dessert is comfortable chocolate reddish-brown strudel. 2350 Railroad St. 412-281-6595; osteria2350pittsburgh.com.

Glazed beef impertinence with hickory syrup, nasturtium, celery base and recorded cherry, one of 6 courses Quickhatch is charity for Restaurant Week.(Quickhatch Coffee+Food)

Quickhatch, Etna: A six-course menu for $33.18 includes entertain bouche and cocktail and sunchoke textures, braised leek heart with steep egg, sourdough bread with steep confit and ramp salt, glassy beef impertinence with hickory syrup and nasturtium, beets with apples and petite lettuce, and carrot cake with puffed spelt and churned honey. 372 Butler St. 412-252-2682; facebook.com (search for “Quickhatch Coffee+Food”).

Tako, Downtown: For $30.18, diners will get chips with guacamole and salsa; a choice of travel corn, butternut tostada or ceviche; and a choice of tacos: pollo, carnitas, shishito, lamb or salmon. 214 Sixth St. 412-471-8256; takopgh.com.

Lunch dinner 

Ember Vine, Cranberry: A three-course cooking costs $35.18 and includes snack choices of roasted Amish chicken, pig handle or spaghetti. Apple spicy and cranberry-orange cheesecake are a dessert choices. A $20.18 lunch includes a choice of residence or Caesar salad and several pizza selections: potato, sausage. margherita, pepperoni or cheese. 910 Sheraton Dr. 724-778-4177; emberandvinecranberry.com.

Mallorca, South Side: Lunch is $25.18 and cooking $35.18, and a menu is a same for both. Appetizer choices embody shrimp in garlic sauce, oysters with chorizo stuffing and Portuguese sausage flamed with brandy. Entree choices embody fish with shrimp stuffing, filet mignon and quinoa paella with fungus and kale. All entrees are served with salad, rice, steamed vegetables and Spanish-style potatoes. Dessert choices are flan, creme brulee, dulce de leche cheesecake or chocolate cake. 2228 East Carson St. 412-488-1818; mallorcarestaurant.com.

Paris 66, Shadyside: Lunch is $20.18 and includes snack choices of buckwheat crepe with smoked salmon and dill cream or coq au vin with potatoes. Dinner is $35.18 and includes choice of salmon filet, rabbit with mustard salsa or boeuf bourguignon with potatoes. Both dishes also come with choices of starters and desserts. 6018 Penn Circle South. 412-404-8166; paris66bistro.com.

Terrace Room, Downtown: A $20.18 lunch facilities cedar lumber roasted salmon with honeyed potato crust, Peruvian potato, butternut squash, beets, fennel and apple. A $35.18 cooking includes steep confit salad, cedar lumber salmon, and butterscotch bread pudding for dessert. 530 William Penn Place. 412-281-7100; omnihotels.com/hotels/pittsburgh-william-penn/dining.

The Carlton, Downtown: A three-course cooking is $35.18 with $14 discretionary booze pairings. It includes steep wings and crab arancini as starter choices and pig clout or brief rib pot cake as snack choices. A three-course lunch for $20.18, also with discretionary $14 booze pairings, includes snack selections of crab-topped grouper, steep pasta or beef duo. 500 Grant St. 412-391-4152; thecarltonrestaurant.com.

Other pricing

Pino’s Contemporary Italian Kitchen Wine Bar, Point Breeze: Dinners operation from $24.18 to $38.18 depending on entree. All diners get a first-course choice of roasted broccoli puree, watercress and arugula salad or Caesar salad and a dessert choice of tiramisu creme brulee or chocolate mousse. Entrees embody eggplant rollatini, braised beef sugo, cod, baked scallops, pizza margherita or pizza with shrimp and spinach. 6738 Reynolds St. 412-361-1336; chefpino.com.

The Twisted Frenchman, East Liberty: Diners can get 18 percent off a three-course and eight-course food and booze menus or 11.8 percent off a 14-course and 21-course food and booze menus. 5925 Baum Blvd. 412-665-2880; thetwistedfrenchman.com.

Rebecca Sodergren: pgfoodevents@hotmail.com; @pgfoodevents.


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