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Legume Soon Will Have a Steakhouse Menu

Because the gifted team at our 2012 Best New Restaurant will source meat differently this year, we all win.

Photo by Laura Petrilla


In his latest "notes from the kitchen" e-newsletter, chef/owner Trevett Hooper of Legume and Butterjoint reflected on 2013, explaining his reasoning for using only Pennsylvania-sourced meat. He pointed out that it required a great deal of effort from the kitchen staff and servers, who sometimes had clarify to diners why the protein in pasta represented the only meat dishes on menus. This year, Hooper doesn’t plan to limit his meat-sourcing options; instead, he intends to launch a carefully curated steakhouse menu next month. In other news, Legume's annual Winter Celebration — which provides plenty of food and music — takes place Sunday. If you'd like to go, get tickets soon; it’s possible that they’ll sell out.

(214 N. Craig St., Oakland; Winter Celebration: Jan. 26, 4 p.m., $20; legumebistro.com)

Try chef Mya Zeronis’ imaginative fare at one of her pop-up brunches or dinners, or via her monthly “sauce scription.” Zeronis, who runs Lean Chef en Route, primarily makes vegan dishes that she intends to be healthful, unique and delicious.  

Tips for incorporating new flavors into dishes?
Try all kinds of things with an open mind. If you have an open mind, it’s easier to develop and acquire tastes.

Trio of essential ingredients?
Pure Kosher-certified sea salt, extra-virgin olive oil and garlic.

Best comfort food?
I eat a lot of rice; I was never a fan of bread or pasta. I ate white [rice] most of my life; now I eat a big bowl of organic brown rice.


Here's hoping your glass will be half full at the eighth annual Butler County Wine Festival. The event, held at Days Inn, continues to grow. This year, 10 Pennsylvania wineries and several local eateries will offer samples. Select exhibitors will sell wares, and proceeds from a basket raffle will benefit Big Brothers/Big Sisters.

(139 Pittsburgh Road, Butler; Jan. 25, 2-5 p.m., 6-9 p.m.; $20 in advance, $23 day of; 724/283-1500, wisr680.com/wine-fest)


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All the foodie news that's fit to blog

Hal B. Klein is Pittsburgh Magazine’s associate editor and restaurant critic. He is an award-winning food and drinks writer. In his spare time, Hal can be found in his kitchen, in his garden and exploring the wonders of Pittsburgh. Follow him on Twitter (@HalBKlein) and Instagram (@halbklein).


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