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MALLORCA. 2228 E. Carson St., South Side. 412-488-1818. The ambience here is full of Old World charm, with just a touch of hipness bolstered by attentive service. The fare is Spanish cuisine, and there’s no mistaking the restaurant’s signature dish: paella, featuring a bright red lobster tail. In warm weather, enjoy the outdoor patio along lively Carson Street. KE
{BY JESSICA SERVER}
SNOW AND SPICE Bar Marco’s Jamilka Borges shares a Puerto Rican holiday treat
NOLA ON THE SQUARE. 24 Market Square, Downtown. 412-471-9100. Offering a boldly refined take on straight-up, traditional New Orleans food, NOLA’s menu is an invitation to kick back, relax and savor the flavors: cheesy griddle grits with a chunky tomato sauce and green beans; oyster stew; and catfish strips paired with spicy papaya. KE
SAVOY. 2623 Penn Ave., Strip District. 412-281-0660. The Strip District now has a swanky spot for brunch and dinner. The artfully prepared cuisine suggests a cross between current fine-dining culture (locally sourced foods, sous vide meats), lounge favorites (sliders and fish tacos) and Southern comfort (chicken with black-eyed peas and greens, watermelon salad). LE
Jamilka Borges {PHOTO COURTESY OF ALAINA WEBBER}
SALVATORE’S PIZZA HOUSE. 612 Penn Ave., Wilkinsburg. 412-247-4848. A neighborhood pizza place and more, Salvatore’s offers something even rarer than good pizza: fast food of the finest quality. “Fresh” is the watchword, and the large, full-color takeout menu has dozens of dishes in a score of categories. Shellfish are prominently featured, and worth trying. K SAUSALIDO. 4621 Liberty Ave., Bloomfield. 412-683-4575. Casual elegance is the byword at this neighborhood venue, where the fare is inspired by Northern California cuisine, with seasonal ingredients combined into New American and Continental dishes. The preparations vary widely, from ultra-traditional offerings like crab-stuffed shrimp to au courant updates like duck with orangeapricot balsamic glaze. LF
innovating menus for the restaurant’s tasting room as “the ultimate chef dream.” But when it comes to holiday meals, she still prefers traditional foods. Borges learned to “love the idea of feeding people” from her mother, who would start a new dish with a main ingredient and build on it with what was available. And growing up in Puerto Rico meant access to endless fresh produce, “along with a crazy amount of pork.” Now, far from home, Borges opts for holiday dishes that remind her of family, such as roasted pork with garlic, pumpkin soup and coquito — “the Puerto Rican version of eggnog,” Borges explains. “Coquito is something that I have on hand through the holidays,” she says. And in Borges’ family, the holidays continue for months: “The [Christmas] celebration starts on Thanksgiving Day and continues until ‘Dia de la Candelaria,’ on Feb. 2.” For seasonal cheer well past the New Year, pair Borges’ signature holiday beverage with her family’s favorite non-food tradition: the Song Game. “Every New Year’s Eve, we each play a song that moved us that year and explain why,” Borges says. “It goes from funny to sad and back.”
Jamilka Borges’ Coquito Recipe
STATION STREET. 6290 Broad St., East Liberty. 412-365-2121. A neighborhood hot-dog joint with exotically dressed dogs, including: chili cheese (with curds), Hawaii (pineapple and bacon), kimchi, sweetbreads and “devil” (egg salad, Tabasco and potato chips). Also offers tacos. JF
INGREDIENTS 2 cans coconut milk 2 cans evaporated milk 2 cans cream of coconut 4 cinnamon sticks 2 tbs. cloves 2 tbs. star anise 1½ cups water 1 cup white rum 1½ cups dark rum
THAI GOURMET. 4505 Liberty Ave., Bloomfield. 412-681-4373. Located in a narrow former lunchroom, Thai Gourmet is the casual, no-nonsense and no-frills member of Pittsburgh’s Thai restaurant club. The prices are on the low end, but the food quality is high and the portions are huge. The decor mixes Asian themes with diner kitsch in a delightful way. JF
INSTRUCTIONS 1. Place all the spices in a small pot and cover with the water, let simmer until water is reduced by half. 2. Mix all the liquid ingredients — except for rum — and bring to a low simmer, stirring constantly. 3. Combine the spiced water with cream mixture and strain through a mesh; let cool. 4. When cool, add rum and transfer to a glass container. Let it rest in the fridge for a day, then enjoy over ice.
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from oaxaca & mexico city at the mexican underground In the strip
DRAFT BEER, SNACKS & DOMESTIC CANS Mon- Fri 4:30 – 6:30pm -----------------------------------------900 Western Ave. NORTH SIDE Open Daily at 11 am 412-224-2163
2031 PENN AVE | @CASAREYNAMEX OPEN TUES-SUN | HAPPY HOUR 4-6 PM DAILY WE CATER! CALL FOR INQUIRIES: 412.904.1242
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savor authentic flavors
BAR MARCO’S chef de cuisine, Jamilka Borges, describes
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A Unique Luncheon and Gourmet Food Destination
CREENS S V T G I B 8 S FOR SPORT
Gift Certificates Available! Dine-In or Take-Out
New Hours For 2014 Monday 9a-3p • Tuesday-Thursday 9a-6p
24th & E. Carson Street “In The South Side”
Friday 9a-8p • Saturday Brunch 9a-2p
412-415-0338
412.390.1111 100 Adams Shoppes “Cranberry/Mars”
538 California Ave. Pittsburgh Pa 15202
724-553-5212
www.skinnypetes.com
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