Three's the Charm

Wild Rosemary is a small but promising new bistro in the South Hills opened by a trio of friends.



Photo by Laura Petrilla

Once upon a few months ago, three friends—Gloria Fortunato, Cathleen Enders and Lynne Bielewicz—were driving down Bower Hill Road when they unexpectedly crashed headlong into their life’s dream. As the story goes, Cathleen screeched on her breaks, turned her car around and scribbled down the “For Rent” number. That evening, she called the landlord, only to find the dream had stalled. The space had just been rented. But not for long: Happily for the trio, within 48 hours the “other party” declined the lease.

Cathleen, chief artist and designer, assumed all decorating and management of the house. Taking the role of chef was Gloria, a graduate of the Pennsylvania Culinary Institute who has a dossier that includes a 15-year stint at Café Allegro (nix that rumor that the bistro is Allegro’s offspring—it is NOT). Lynne is the baker. The business flows in her veins; she’s the granddaughter of the owners of Ziegler’s Café, formerly located across from an incline on Mount Washington.
It was June. By Sept. 30, Wild Rosemary (a moniker Cathleen and Gloria had once used as caterers) was open. Recast as a quaint little Euro-bistro, as darling as it is cozy, it’s a place where I see lots of long conversations and people falling in love.

Sunken into the hillside as if someone had used a giant shoehorn on the winding portion of Bower Hill Road that connects Bridgeville to Upper St. Clair, the tiny, flat-topped structure has had incarnations that include a pizza shop and a Dairy Queen. Today, mismatched silver, a faded-blue hutch and gas fireplace are surrounded by bright red tile. “I don’t think we ever thought of it as hard work until we laid the tile floor,” laughs Lynne. “Nearly 125 cases of slate. If we could install that, I guessed there was nothing we couldn’t do.”

With only eight tables and in spite of the foul economic weather, the place has become so busy that the team of friends currently has stopped serving lunch in an effort to take back their lives; however, they are extending dinner hours from 8 to 10 p.m., giving tables a chance to turn over. “We’re not moving up, out or wide; this is the concept we can handle,“ says Fortunato.

wild rosemary

Fede ricotta gnocchi in brown butter-sage
sauce.

To keep such a tiny spot on its feet, there are some simple house rules. For example, don’t ask for bread. Instead, Gloria makes these neat crackers, her mom’s recipe for “old-school flatbread” using semolina. The crackers are served with what constitutes an appetizer, all complimentary. This effort breaks the ice, providing time to look around and feel comfortable, as the chef sees it. And who can complain about a goat-cheese soufflé surrounded by assorted marinated olives? Or bruschetta with roasted grape tomatoes, so plump and juicy you can hardly believe there is snow on the ground.
Fortunato presides over the kitchen, responding to every request as though she were on a demanding lecture circuit. She likes clear flavors (even fresh herbs are kept at a minimum) and cares that what’s on the plate “eats well together.“ Her instincts are unaffectedly refined, changing with the seasons and what’s fresh at the market.

The New York strip was excellent, sophisticated in a stout-beer sauce laid on with a light touch, including a delicious potato gratin and glistening arugula in delightful apposition to the steak.

I have quickly become addicted to the arugula that Linda Scanlon from Paragon Monteverde brings in just for Wild Rosemary. Dark and almost fleshy, with a bite that is disguised, it reminds me that people have forgotten how to use bitter things. It’s tossed with seeded tomatoes, red onion, salt and cracked black pepper.

I recommend grilled veal medallions with sun-dried tomato butter, roman artichokes and brie. Or try any version of scallops being offered—I had them grilled with spicy saffron broth, julienned vegetables and parmesan-reggiano. Another time they were served with roasted sweet pepper and asparagus, a shallot cream sauce and spaghetti.

A French-cut pork chop is outstanding, moist and served with pommes frites, or as Gloria would say, “Vinegar on fries—hello!—what’s better?” Credit for the Fede ricotta gnocchi goes to artist and chef Steve Salvi of Fede Corp., a custom-pasta company for area restaurateurs, but Gloria makes them glisten under a brown butter-sage sauce and side of arugula.

The menu changes every other week. As the days grow longer, l look forward to grilled whole fish, spring lamb, Jerusalem artichokes, fingerling potatoes, peas, beans…. With Bedner’s Farm down the street, imagine the tomatoes.
Desserts—usually a cake, something with fruit, something with chocolate—will blow your mind. “I think you should start with dessert and only have salad if there’s room left over,” says Lynne. I was taken with a spice cake in the form of a snowball, and heard about a Black Forest cheesecake with chocolate crust lined with dried cherries; I loved the German-chocolate cake with tons of coconut.

There is something esoteric about Wild Rosemary, something intangible that I felt even before my first bite. I love the personal coffee press, the sweet service, the sense of stolen time. And how nice to return home, watch the news and a little late-night TV or an old movie, as is our custom, and not toss from an overly full belly. There might even be a slim chance of a midnight snack.


1469 Bower Hill Road, Upper St. Clair; 412/221-1232, wildrosemary.com. Tues.-Sat. 5-10 p.m.; Evening dishes: $22-$42; Dessert: $7. BYOB, major credit cards, wheelchair access, free parking, reservations strongly suggested, nonsmoking.

Edit Module

Edit ModuleShow Tags

Hot Reads

50 Most Powerful People in Pittsburgh

50 Most Powerful People in Pittsburgh

Pittsburgh Magazine consulted dozens of power brokers and behind-the-scene players to determine and rank the 50 individuals who, in Pittsburgh, make things happen.
15 of Pittsburgh's Future Power Brokers

15 of Pittsburgh's Future Power Brokers

According to the region's behind-the-scene players, these individuals are some of the city's rising stars.
Aggressive and Adaptable: Pirates' All-Star Gerrit Cole

Aggressive and Adaptable: Pirates' All-Star Gerrit Cole

Entering into the final weeks of the 2015 regular season, pitcher Gerrit Cole has emerged as the Pirates’ ace.
At täkō - Terrific Tacos and Tequila Are Just The Beginning

At täkō - Terrific Tacos and Tequila Are Just The Beginning

Richard DeShantz and Tolga Sevdik strike again with täkō, their taco-centric downtown eatery with an extensive tequila selection.
Edit ModuleShow Tags

The 412

How Do Pittsburgh Drivers Stack Up in Safety Rankings?

How Do Pittsburgh Drivers Stack Up in Safety Rankings?

According to annual insurance company data, Pittsburghers need a crash course in crash avoidance.
Where Your House Sells the Quickest in the Pittsburgh Area

Where Your House Sells the Quickest in the Pittsburgh Area

The real-estate website Zillow has ranked the region's 50 hottest housing markets. Do you live in one of them?
Verses Koufax and the Babe - Clemente Wins in a Rout

Verses Koufax and the Babe - Clemente Wins in a Rout

It was no contest among voters asked to choose which portrait among the three baseball greats should hang in the Smithsonian.
See Now: Trailer for Will Smith's "Concussion" Drama

See Now: Trailer for Will Smith's "Concussion" Drama

Shot and set in Pittsburgh, the film stars Will Smith as Dr. Bennet Omalu, the forensic pathologist who first discovered CTE in the brain of former Pittsburgh Steelers center Mike Webster in 2002.
Edit ModuleShow Tags

Hot Reads

50 Most Powerful People in Pittsburgh

50 Most Powerful People in Pittsburgh

Pittsburgh Magazine consulted dozens of power brokers and behind-the-scene players to determine and rank the 50 individuals who, in Pittsburgh, make things happen.
15 of Pittsburgh's Future Power Brokers

15 of Pittsburgh's Future Power Brokers

According to the region's behind-the-scene players, these individuals are some of the city's rising stars.
Aggressive and Adaptable: Pirates' All-Star Gerrit Cole

Aggressive and Adaptable: Pirates' All-Star Gerrit Cole

Entering into the final weeks of the 2015 regular season, pitcher Gerrit Cole has emerged as the Pirates’ ace.
At täkō - Terrific Tacos and Tequila Are Just The Beginning

At täkō - Terrific Tacos and Tequila Are Just The Beginning

Richard DeShantz and Tolga Sevdik strike again with täkō, their taco-centric downtown eatery with an extensive tequila selection.
 A Sign That This Time, It's Good to Part with the Past

A Sign That This Time, It's Good to Part with the Past

Pitt Girl explains her change of heart on what should be done with the large, decaying billboard on Mount Washington.
Oh, the Humanities - Can They be Saved?

Oh, the Humanities - Can They be Saved?

Locally and nationally, college and university students are flocking to programs they perceive to be pathways to jobs while they forego studies of languages, history, art and philosophy. But at what cost?
Edit ModuleShow Tags Edit Module