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S l ate Bistro Slate Bistro owners Cheryl Tacka and Dave Sgro are celebrating the Bethel Park restaurant’s two-year anniversary with their go-to fall menu item: Flat Iron Sea Scallops. Grilled with a heavy sear, the scallops join pancetta, lentils, an apple cider reduction, and a garnish of grilled apples for a perfectly balanced plate. “It’s seasonal and really easy to make,” Tacka says.

S e v i c he   We’re crazy for the Pato Loco, the barbecue duck confit taco on Seviche’s taco menu. “It’s different,” says Seviche Executive Chef James Rogers, who has revamped the taco menu to make it more “fun and playful, using cured and braised meats.” Served with avocado crema, pickled red cabbage, smoked pineapple, and Fresno chile hot sauce, Pato Loco won Dish of the Year at Savor Pittsburgh — an honor duly deserved. 

WHIRL Magazine: November 2014  

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

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