New Restaurant Openings
Plus, we talk to the purveyors of Peddlin’ Pierogies, a new venture with plans to eventually vend via bike.
Thin Man Sandwich Shop
After cooking in local kitchens (including Isabela on Grandview), chefs Sherri and Dan Leiphart wanted to provide ’Burghers with their own kind of sandwich. At Thin Man, which opened in early February, the shop’s namesake creation features red-wine vinaigrette drizzled over bacon, chicken-liver mousse and frisee on a baguette (so, not your typical sub). The married couple is presenting its talents in a fresh way, with a lineup of signature and seasonal sandwiches (plus soups and more) starring locally sourced goods.
50 21st St.; 412/586-7370, Strip District; thinmansandwichshop.com
Rose Tea Café
When the Rose Tea sign was posted in the fall at 414 South Craig, locals rejoiced, for that meant they’d no longer need to trek to Squirrel Hill every time a craving for bubble tea and/or Taiwanese chunk chicken set in. After a few delays, the new location opened last month and serves some of the dishes found at the original site. Word of advice: Go hungry; the meals are hearty.
414 S. Craig St., Oakland; facebook.com
After sharpening his skills in the kitchen at Crafton eatery Sarafino’s, Matt Cavanaugh was ready to create his own menu in his own space. Matteo’s, a simple Italian joint, opened on busy Butler Street last month. The restaurant has been a long time in the making for Cavanaugh, who plans to focus on steak and seafood (but expect to find specialty pizzas, unique cocktails and other treats on the menu, too).
3615 Butler St., Lawrenceville; 412/586-7722, facebook.com/matteospgh
Farm to Table Pittsburgh Conference
The Farm to Table Pittsburgh Conference just might be the best way to get in the mood for spring (and start thinkin’ about all the wonderful things to come). For its seventh annual convention (which has a DIY theme), Farm to Table will set up at the David L. Lawrence Convention Center with countless vendors, chefs and others. A prime destination for health buffs and foodies, there will be cooking demos, networking opportunities and presentations by experts in various related fields. In other words, you won’t want to miss it.
David L. Lawrence Convention Center, 1000 Fort Duquesne Blvd., downtown; farmtotablepa.com
Gaucho Parrilla Argentina
Steak lovers, take notice: Gaucho is looking to win you over. Offering grilled meats, veggies and more, this recently opened spot is sure to be a hit with regular visitors to the Strip.
1607 Penn Ave., Strip District; 412/709-6622, eatgaucho.com
Thomas Guentner & Jeff Newman, Owners | Peddlin’ Pierogies
Thomas Guentner and Jeff Newman may not resemble traditional pierogi-makers, but they know what they’re doing. Their homemade dumplings (in flavors like curry sweet potato) are made with spelt flour and loads of local ingredients, from the potatoes to the cheese. More unconventional yet, Peddlin’ Pierogies — a small business born out of their love for cooking and bicycles — sets up shop in the kitchen at Inn Termission Lounge, sells to local bars (like Hambone’s in Lawrenceville) and plans to eventually vend via bike.
Secret to a top-notch pierogi?
Put ingredients at the forefront, and you’ll blow people’s minds with the taste.
Best tips for pierogi-makers?
Get dough consistency right and be sure to knead. Have plenty of flour on hand. And it helps if your filling is cold — almost freezing.
Depends on the pierogi. For our curry sweet potato, sour cream. Black bean and corn goes well with Red Hot.
Preferred method for preparing ’em?
Sauté in oil — they’ll be crisp, rich and flavorful.
Monday and Friday nights at Inn Termission Lounge, 1908 E. Carson St., South Side; twitter.com/peddlinpierogie