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Altius In true whimsical fashion, Altius Executive Chef Jessica Bauer whips up the “Duck, Duck, Goose,” served with creamy polenta, wilted kale, and housemade brioche smeared with goose liver mousse. The witty entrée is prepared with duck breast, duck confit, and cherry duck jus. It’s the perfect playground for a creative palate.

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N a k a m a J a panese Steakhouse & Sushi B ar Famous for its innovative sushi rolls, Nakama serves up sushi in South Side, Wexford, Heinz Field, CONSOL Energy Center, PNC Park, Carnegie Mellon University, and via two food trucks. Here, Head Sushi Chef & Manager Sang Woo presents the Spicy Typhoon Roll, made with spicy tuna, jalapeño, shrimp tempura, salmon, avocado, and a spicy mango sauce. The Nakama maki is comprised of crab, avocado, and cucumber, and is topped with spicy tuna and fresh tuna. Next, the Red Dragon roll is made with spicy tuna, cucumber, fresh tuna, and avocado, and is topped with eel sauce. Lastly, the Green Dragon roll features seaweed salad, asparagus, fresh mango, and is topped with avocado and spicy mango sauce.

Ib iz a Ta pas & Wine Bar Head Chef Fernando DaSilva runs the kitchen at Ibiza Tapas & Wine Bar, a next door neighbor to its sister restaurant, Mallorca. Here, he presents a bestseller on the Tapas Calientes menu. The Costillar de Cordero con Salsa de Soja Barbacoa y Guisantes Wasabi is a rack of lamb with hoisin soy barbecue sauce and wasabi peas. Bring on the heat! 

WHIRL Magazine: November 2014  

In this issue: Troy & Theodora Polamalu, Chef's Best Dish, nonprofit guide, winter skincare.

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