Bistro to Go

Bistro to Go and Bistro Soul are go-to places for comfort food and more.



(page 2 of 2)

bread pudding

Sugared pecan bread pudding: Fresh cream, eggs
and Breadworks’ artisanal bread, baked with glazed buttery sugared pecans and raisins. Served warm
and drizzled with a brandy créme sauce.

Photo by Laura Petrilla   

The mac and cheese—cooked just right—is one of Bistro to Go’s strongest dishes. It appears on the menu as an entrée in several variations. A kid-friendly version features the mac and cheese mixed with Buffalo-chicken tenders ($5); choose a side of fruit and a drink, and it’s the perfect meal for youngsters.

Side dishes include traditional choices such as green beans, stuffing, mashed potatoes, wild rice and mixed steamed vegetables; a second side can be added for $2. Numerous cold salads are available, including fruit; tomato, mozzarella and basil; and chopped broccoli, cheese and olives.

If you are not in the mood for comfort food, Bistro to Go offers substantial sandwiches ($7.50, whole; $3.95, half). A decadent, yummy choice is the Apple, Ham & Cheddar, which comprises sweet maple ham, crisp bacon, red onion, apple slices and aged sharp cheddar on a warm cheese roll. There’s also the Kids Lunch Box ($5), which features a sandwich (yes, peanut butter and jelly is an option), cookie and fruit cup.

The specialty salads ($7.50) are very large and can also be purchased in half sizes ($4.25). The sugared-pecan salad, which is the most popular, starts with a base of romaine lettuce and field greens that is topped with (too) sweet sugared pecans, sliced almonds, feta cheese and dried cranberries.

Despite being a comfort-food restaurant, there is no deep-frying on the premises. Nikki Heckman says that policy was established while she kept customers’ health in mind.

The menu is published weekly with daily specials. Heckman receives about 30 menu suggestions each week from customers, so she designs each menu to accommodate what her customers like to eat.

The desserts come from a variety of sources—some made in-house and others purchased from local bakers and bakeries. I recommend the coconut-cream cake ($3.75), a traditional yellow cake with a rather thick coating of icing topped by fluffy coconut.

Last summer, a new addition opened: Bistro Soul, which shares the kitchen. It offers less expensive, slow-cooked comfort food served in a more casual environment. The menu is appealing, and I found a few standouts: The pot roast special ($8.50) so tender it falls apart on your fork and the terrific vinegary collard greens with ham ($3). Note: Bistro Soul is open weekdays during the winter and every day in the summer.

Bistro to Go’s limitations are that it closes at 7 p.m. and doesn’t serve alcohol. Some menu items are better than others, and you could get carried away with all the sides and end up spending more than you expected.

Having said that, Bistro to Go is a place I enjoy when I’m in the mood for a basic home-cooked meal in a friendly, down-to-earth environment.
 


Bistro to Go, 415 E. Ohio St., North Side (Pittsburgh 15212); 412/231-0218, bistro-togo.com. Mon.-Fri., 11 a.m.-7 p.m.; Sat., 9 a.m.-7 p.m.; Sun., 11 a.m.-3 p.m. Salads: $4.25/side, $7.50/entrée; Sandwiches: $3.95/half, $7.50/whole; Entrées: $6-$13; Dessert: $1.75-$3.75. No alcohol, major credit cards accepted, no reservations, vegetarian and vegan options, wheelchair-accessible, no smoking, street parking.

Edit Module

Edit ModuleShow Tags

Hot Reads

Welcome to the New Pittsburgh: A City Transformed

Welcome to the New Pittsburgh: A City Transformed

A new economy is being built by a younger, highly educated generation that appreciates the city’s past while embracing its future.
Pittsburgh's Hill District, Reimagined

Pittsburgh's Hill District, Reimagined

Thanks to grassroots community efforts and investments by nonprofits, foundations and developers, the neighborhood is on the cusp of a long-awaited renaissance.
PittGirl: Time to Let Go of the Past

PittGirl: Time to Let Go of the Past

She says we 'Burghers must recognize our resistance to change and realize that we need to give it a chance.
Review: Willow

Review: Willow

Following a menu and interior overhaul in late 2014, Willow returns as a revitalized dining option in the North Hills.
Edit ModuleShow Tags

The 412

Huh? Man Tours Pittsburgh on Dog Sled

Huh? Man Tours Pittsburgh on Dog Sled

We bet you didn't get to work this way.
12 Images That Perfectly Capture the 'Burgh's Snowy Beauty

12 Images That Perfectly Capture the 'Burgh's Snowy Beauty

The storm has passed, the streets are clear, time to appreciate how good Pittsburgh can look in the snow.
Romantic Getaway: A Tuscan-Inspired Valentine Close to Home

Romantic Getaway: A Tuscan-Inspired Valentine Close to Home

The romance of Tuscany is closer than you think.
Take Us To Your Sandwich: Declassified Files Detail UFO Sightings in Pittsburgh

Take Us To Your Sandwich: Declassified Files Detail UFO Sightings in Pittsburgh

More than 200 sightings were investigated.
Edit ModuleShow Tags

Hot Reads

Welcome to the New Pittsburgh: A City Transformed

Welcome to the New Pittsburgh: A City Transformed

A new economy is being built by a younger, highly educated generation that appreciates the city’s past while embracing its future.
Pittsburgh's Hill District, Reimagined

Pittsburgh's Hill District, Reimagined

Thanks to grassroots community efforts and investments by nonprofits, foundations and developers, the neighborhood is on the cusp of a long-awaited renaissance.
PittGirl: Time to Let Go of the Past

PittGirl: Time to Let Go of the Past

She says we 'Burghers must recognize our resistance to change and realize that we need to give it a chance.
Review: Willow

Review: Willow

Following a menu and interior overhaul in late 2014, Willow returns as a revitalized dining option in the North Hills.
A Growing Rivalry on Ice: Robert Morris vs. Penn State

A Growing Rivalry on Ice: Robert Morris vs. Penn State

Two teams that clearly don't like each other are vying for bragging rights for the state.
Review: Salt of the Earth

Review: Salt of the Earth

Brandon Fisher is the latest chef behind Salt of the Earth’s modern-American dishes.
Edit ModuleShow Tags Edit Module

Edit ModuleShow Tags