After months of salivating over the foodie community’s Instagrams I finally made it to Pittsburgh Italian restaurant DiAnoia’s Eatery. Located in the culinary hub of the Strip District, I was pleasantly surprised at how charming this spot is!
I walked and immediately gushed over the chandeliers that are made of WINE BOTTLES and WINE GLASSES!? I immediately felt at home.
It’s a beautiful space feeling open, clean and fresh with white walls, highlighted with unique kitschy decor.
I meet my two girlfriends on a Tuesday for a 6pm reservation. After a long day at the office we were ready for wine & carbs! DiAnoias does have a lovely light white moscato (from the dessert menu hahaha). I was thrilled.
We had a very sweet & charming waiter who was subjected to our gushing girl talk. He was great and added to our amazing experience.
For my meal I ordered Cacio E Pepe of spaghetti, grana padano, pecorino romano, black pepper. With handmade pasta and delicious cheese it was a very fulfilling, deliciously rish dish.
My friend ordered the mussels with bucatini, fennel, red pepper flake, parmigiano reggiano, white wine, garlic and butter.
My camera-shy girlfriend ordered potato gnocchi, with meatballs, red sauce, and pecorino romano.
For dessert I treated myself to more indulgence with a Nutella brownie and hazelnut gelato from local Shadyside Millie’s Homemade Ice Cream. My brownie was certainly a treat, with warm gooey nutella and fudgey bits.
I’m really glad we got to experience this charming Pittsburgh Italian restaurant. I can’t wait for an opportunity to return to DiAnoia’s Eatery for dinner again, and hopefully for Sunday brunch as well!
After a few runs down the mountain at Seven Springs, or lets be honest one really, I am ready for a break. When I need to refuel on the mountain I head to the Foggy Brews restaurant for craft beer and hand-crafted food creations. This place is seriously delicious, exactly what the resort needed. The menu has many delicious choices. So many I usually can’t decide and order too much food, falling into a sluggish food comma unable to return to the mountain… Oh well 🙂 this food is worth it!
The bar area here is huge, featuring a 100ft bar top in a modern but rustic style, with shelves made from snowboards. There are of course plenty of beers on tap to choose from.
Out of all the fun starters on the menu, the crispy pickles are fulfilling, served with a BLT aioli. This pairing was surprising to me, as us Pittsburghers love our ranch dipping sauce, but it is a welcomed replacement.
My go to main dishes are the Bison Burger and or the Quattro Formaggi Grilled Cheese. The grilled cheese is very delicious, rich and buttery, so I would caution those eager to return to the slopes to indulge in this dish. but you might not be so ready after enjoying this dish of buttered sourdough, stuffed with four rich cheeses and served with truffle honey aioli, roasted tomato soup for dipping.
My Boyfriend enjoyed the Mushroom Barley with rich mushrooms, barley and vegetables simmered with a beef broth, topped with herbs.
Although the barman suggested the mussels, my BF who eats mussels regularly, did not enjoy the dish. Described as, “Fresh black mussels steamed in a Spicy Carrots broth, Andouille Sausage, Shallots,” he says he thought the sauce was weird and he craved a warm buttery sauce instead.
We also love to order the Bison Burger and the Fish Tacos. I really encourage you to try the Foggy Brews next time to head to Seven Springs. After a meal here you’ll need to revive yourself with a cup of coffee. Which come in the cutest vintage-inspired mugs.
Even if you aren’t working up an appetite on the slopes, its worth a visit.
The Grand Concourse Restaurant is a place most proud Pittsburghers know and frequent for special occasions. As their website boasts, most Pittsburghers find this destination of fine dining to be “unmatched in grandeur”. I would, for the most part, agree. This grand historical building and the glamorous décor details create an amazing fine dining ambiance. Although I am very grateful, and consider myself lucky to be treated to a dinner here, I was slightly disappointed in some aspects of the food.
As a former railroad train station, the Grand Concourse preserves the charm of the Progressive Era. With statement cathedral stained-glass vaulted ceilings, marble columns, and a dramatic staircase, guests are easily impressed. I know I certainly feel the elevated atmosphere as I enter the formal restaurant. With all of our city’s modern transformations, it’s nice to visit a place so authentically historic. Beyond the main dining area, is the waterfront dining section, offering views of the downtown cityscape and the Smithfield Bridge.
Grand Concourse is best known for its award-winning opulent brunch buffet, which I have fond memories of attending regularly as a child. My most recent visit was an overdue Valentine’s day dinner. My Valentine booked us for an 8:30 reservation on the Saturday post-holiday. Even though we arrived 10 minutes early, we still had to wait about 15 mins past our reservation time for our table. This wait was disappointing, but allowed me to decide what to order from the vast Dinner menu. While waiting, a very upset customer complained to the maitre’d that his table’s meal arrived cold 45 minutes after ordering. As we walked to our table the main dining room appeared full, but the waterfront area was only half seated.
To start we received delicious, warm buttery bread rolls and crackers paired with a rich smoked salmon pate spread. I ordered a lobster bisque and my BF ordered a Seasonal Goat Cheese Salad of strawberries, candied pecans, poppy seeds, with white balsamic and a warm goat cheese crouton.
My thoughts that the kitchen was behind and understaffed, were confirmed as my soup did not arrive until about 10 minutes after my BF’s salad did. When it did there was soup on the edge of the bowl and splatted on the rim…!?
I did not enjoy the soup. It was very one-noted with only the taste of creamy lobster stock. But somehow still with only a tiny about of actual lobster in it. I craved seasoning, green onions, vegetables, or really anything at all to break up the single boring thick lobster stock element.
Overall, my main dish did not disappoint. I ordered the Ultimate Seafood Mixed Trio of grilled salmon, crab cake and coconut macadamia shrimp. I enjoyed all three. The salmon and crab cake were of great quality, moist, and cooked well. The coconut shrimp were flavorful, crispy and not at all greasy.
The sides on the other hand were lack luster. I selected the side of parmesan risotto to go with it, but was not impressed. It just seems like cheesey rice to me. The kind sold as a rice side from the grocery store, in the cardboard box with the special seasoning package. I usually LOVE a flavorful cheese-based risotto, so I was disappointed. I had ordered asparagus, but was given broccoli. It came in this huge chunk, without the leaves even removed. Seemed an odd, no-effort-required way to serve broccoli. At a fine dining place I expect more. All they did was chop a huge chunk off the bushel and steam it. I didn’t bother to even try it. When I go out to eat I want to have food that I couldn’t have prepared myself. I put more effort into preparing my broccoli at home.
My boyfriend enjoyed his Filet Mignon prepared with maître d’butter. He did note it didn’t seem to match the price, compared to other exception filet experiences he’d had elsewhere. Again the sides of reggiano potato croquettes, asparagus did not live up to much. The “potato croquettes” actually just seemed like dollops of bland mashed potato that had been fried to achieve a crispy outer shell. Again seemed to be lacking unique flavor to make this side truly enjoyable and delicious.
Our final choice of the evening was the Bananas Foster Creme Brulee. While beautifully presented, totally “Instagram-able” and overall enjoyable, I again think there was a missed opportunity to make this dish truly delicious. When the title of the dish says “Bananas Fosters” I expect the bananas to be caramelized! They were served raw on top of the creme brulee. I LOVE warm, sweet, melt in your mouth caramelized bananas and was truly shocked and disappointed with that lackluster aspect of this dessert.
Overall we had an okay trip to the Grand Concourse Restaurant and I really am lucky to be treated to a meal at a fine dining establishment. The atmosphere is very picturesque and interesting with charming notes to history everywhere you look. Our service was friendly and professional. Our meals we’re of good quality overall, just lacking in flavour and that extra deliciousness that I crave when I’m going out for a fine-dining meal. Maybe the cuisine is intentionally basic. During each course I wanted more. More dimensions of taste & seasoning. This is sounding like the harshest I’ve ever been on a restaurant I’ve written about. I however don’t think I am being very subjectively opinionated. These critiques are just the truth from my objective experience. I’m not an expert food critic, nor a food photographer, just sharing my experience in comparison to other fine dining experiences I’ve also shared on my blog. It’s still a given that every Pittsburgher should experience the atmosphere of the iconic Grand Concourse for themselves, just like we all should indulge in a Primanti’s sandwich.
Before I moved to the North Hills of Pittsburgh, I wasn’t at all familiar with the area. My only experience with the area was the Ross Park Mall on the central McKnight Road. One pre-move renovation day, two 26 year old guys working hard to install laminate turned hungry. I had been attempting to remove the most hellishly suborn wallpaper for a solid 6 hours, so I turned to trusty google to discover take out options in the area. I’m not the pizza or sub kind of gal, and I really wanted to reward myself for battling the impossible to remove wallpaper, so I looked for Thai. My search lead me to the Red Orchid on Babcock Boulevard, less than 10 minutes away. Our take-out Thai more than satisfied, definitely the reward 3 reno crazed people needed. My BF and I have been hooked on Red’s Orchid’s Thai food ever since. They’ve recently expanded their dine in area, which my BF and I finally took advantage of this past Saturday.
We started with, what else other than, the classic default Asian appetizer of Crab Rangoon.
My go-to main dish order is the Green Curry with shrimp, which consists of broccoli, green beans, bell peppers, eggplant, basil mixed in a green curry paste & coconut milk. It is delicious, but seriously spicy. I order the lowest spice level at a 1 and it stills instantly makes me cough, my nose run and indigestion instantly flare… but I still LOVE the taste. Seriously it’s delicious, even if I can only handle a bit at a time. Usually when I order take out I combat the spice by adding more coconut milk or yogurt. I am sissy when it comes to spicy, but truly even my BF thinks it is spicy for a level 1.
My BF tried something new, the Thai Panang curry with coconut milk prepared with broccoli, carrots and bell peppers. He ordered a spice level 5, so I was too scared to try it myself.
We also ordered my other favorite dish, the Pineapple fried rice. Its stir fried with egg, pineapple, cashews, carrots, onion, scallions, and raisins which all combine to create the most delicious nutty flavor. Once I start eating this dish, I have a hard time stopping.
I would really encourage anyone in the North Hills area to step up their takeout experience by ordering from the Red Orchid, or to stop in for the dine-in experience.
Do you always have overripe bananas, too mushy to enjoy? I am often guilty of this food crime. I love to hide overdue bananas in a cake or loaf, with carrots! Yes a cake with both a fruit and a vegetable can be delicious. Check out the recipe below to easily create a moist & flavorful cake with ingredients you probably already have in your pantry, but never thought could create a cake! My pantry is always stocked with these versatile items, from my local Pittsburgh Giant Eagle.
Overripe Banana & Carrot Loaf Cake Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup mashed overripe bananas (about 3 bananas)
3/4 cup mix of light & dark brown sugar
1/2 cup vegetable oil
1/4 cup coconut
1/4 cup finely chopped pecans
2 large eggs
1/2 teaspoon vanilla extract
1 cup finely shredded carrot
vest of one large navel orange
Cream Cheese Icing
2 tablespoons butter, softened
8 oz block of cream cheese, softened
3/4 cup powdered sugar (more or less depending on sweetness you want)
3 tablespoons whipping cream (more or less depending on consistency you want)
1/2 teaspoon of vanilla extract
vest of 1/2 of a large navel orange
Heat oven to 350 degrees. Prepare a 9×5-inch loaf pan or sheet cake pan by spraying with cooking spray or lining with parchment paper. Set aside.
In large bowl combine the flour, baking soda, salt, cinnamon and stir.
In a separate bowl combine mashed banana, brown sugar, oil, eggs, and vanilla extract to whisk together.
Pour the wet ingredients into the dry ingredients bowl. Add the shredded carrots, coconut, pecans, & orange vest gently mixing together until combined with no flour pockets.
Pour into prepared pans.
Bake the thinner cake pan for 25-30 minutes. Bake the larger loaf pan for 50-60 minutes. Or when a toothpick or fork comes out clean.
Let cool completely.
To make cream cheese icing: Use a hand mixer to blend the butter and cream cheese together. Add in the powdered sugar, vanilla and the cream and blend until creamy. You may want more or less cream depending on the consistency you desire.