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Br a ddo c k’s P ittsburgh Brasserie Braddock’s Executive Chef Jason Shaffer features his Bourbon Candied Pork Chop, a hit he introduced at this year’s Savor Pittsburgh. The People’s Choice awardwinning combination incorporates grits from Delta Grind in New Orleans, La.; bacon and onion confit; and whiskey barbecue glaze. This comforting meal is Southern, Pittsburgh, and a signature at the restaurant. 

S ire na Tac o Joint & Bar Aside from nearly 20 taco choices at Sirena Taco Joint & Bar, the paella is a staple entrée. Executive Chef John Bingham, who hails from the U.S. Virgin Islands, personalizes this dish with yellow rice, seafood sofrito, shrimp, scallops, chorizo, and mussels. The Baja-inspired McMurray restaurant features favorites like Mexican Street Corn and Crispy Pork Belly, too.

WHIRL Magazine: November 2014  

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

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