Chef Talk With Alan Peet of Marty's Market
Plus, the team behind Alla Famiglia opens a third eatery in the Strip.
ALAN PEET TAKES ON MARTY'S MARKET
Alan Peet has worked in a wide range of kitchens, from a Chinese restaurant in Philadelphia to Pittsburgh's Soba, Eleven and Casbah. Now he has a new challenge as executive chef of Marty's Market, set to open soon at 23rd and Smallman. Peet talked with Eat Street about his goals for the market/café, a sure destination for fresh food in the Strip District with an atmosphere that encourages customers to ask questions of the chef.
What will be the coolest thing about Marty's Market?
Marty’s will be country-rustic with refinement — comfort food — things that make you feel good when you eat them at home. One of the things I'm really excited about is our grain mill. As local wheat is harvested, we'll bring it into the store, mill the grain and use it to make pasta. Wheat loses a lot of its nutrients in the first 72 hours after it's processed. So we'll be able to utilize that ingredient before it loses its nutritional value.
It seems like fresh food will be a calling card.
Our motto is "Food Made Of Food." Our produce department will be chemical-free, no herbicides, pesticides or synthetic fertilizers. We'll have a full local butcher shop that we will be sourcing 90 percent of the beef from Pennsylvania.
—PM Editorial Intern James Santelli
TEAM BEHIND ALLA FAMIGLIA OPENS THIRD EATERY
They're at it again: Owners Jonathan and Brandy Vlasic have pleased countless locals at Allentown favorite Alla Famiglia. Several months ago, they opened the doors to a new eatery, Arlecchino, in Peters Township. Now they are coming to the Strip District with Monday’s opening of Emilia Romagna, named after a region in Italy. Menu includes aged steaks and chops as well as pizza. Adjacent to Emilia is ER, a cocktail lounge.
(108-114 19th St., Strip District; 412/709-6479, facebook.com/EmiliaRomagnaPGH)
—Kristina Martin, PM Associate Editor
CAFE CHOCOLADE
The best way to cure that craving is with Café Chocolade’s homemade Swiss and Belgian chocolates. Some of the most popular — the Kahlua caramel, blackberry mascarpone cheesecake and milk chocolate caramel with black lava sea salt. Cafe Chocolade also offers European baked goods, such as eszterhazi, paninis and crepes.
(7061 Steubenville Pike, Oakdale; 412/788-4041, cafechocolade.net)
—Caitlin Restelli, PM Editorial Intern
This article appears in the June 2012 issue of Eat Street
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