Gir a sole Girasole Executive Chef Jennifer Gerasole combines the Shadyside restaurant’s expertise in serving fresh seafood and its infinite love of seasonal dishes to create a fall crudo. The thinly sliced, raw sea scallop is plated with butternut squash and truffle cream. “I really like the idea of featuring raw fish at its freshest point, since we use such fresh fish daily,” says Gerasole.
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S o n om a Inspired by the seasons, Sonoma Executive Chef Jeffrey Caulkins creates dishes “from earth to plate.” Utilizing local purveyors, he presents Kurobuta Tenderloin, wrapped in pancetta, and served with savory chorizo bread pudding, curry creamed kale, and cherry gastrique. “It’s very Pittsburgh,” Caulkins says. “It’s comfortable but refined.”
D o nato’s Donato’s owner and Executive Chef Donato Coluccio finds balance “between classic, traditional, and creative items” on his Fox Chapel restaurant’s menu. Here, he presents all-natural Piedmontese New York Strip; steak frites, made of organic fingerling potatoes; and a truffle aioli. “We stick to seasonal and local as much as possible,” says Coluccio. “I attribute our menu balance to the kitchen, too. We have seasoned, veteran chefs and rookies who complement each other well.”