Best Restaurants – What's HOT / What's NOT
A cross-section of chefs we love opine on what to keep in your pantry, roast on your grill and put on your plate.
Trevett Hooper, LEGUME, Regent Square
IN: canning and pickling
OUT: pork belly
Kevin Hunninen, POINT BRUGGE CAFE, Point Breeze
IN: Prince Edward Island mussels
OUT: molecular gastronomy
Douglass Dick, BONA TERRA, Sharpsburg
IN: artisanal cheeses
OUT: farm-raised salmon
Alan Peet, CASBAH, Highland Park
IN: ramps
OUT: heavy foods "Oh-so-lighter dishes. We're getting more economical, more ingredient-oriented, looking for value rather than spending money for the sake of it."
Matthew Porco, MIO, Aspinwall
IN: charcuterie
OUT: tapas
Toni Pais, CAFÉ ZAO, downtown
IN: quality versus quantity
OUT: architectural presentations
Gloria Fortunato, Wild Rosemary, Peters
IN: wild greens
OUT: iceberg
Jonah Frazier, RED ROOM CAFE, East Side
IN: raw fish
OUT: chicken
Richard DeShantz, NINE ON NINE, downtown
IN: gastro-tavern "Google it. It means pub-driven. Bring in the lighter fare, watch prices, cater to the everyday person. People are still eating out but they're eating simple."
OUT: fine, fine dining
Sonja Finn, DINETTE, East Side
IN: vinegar "as an ingredient." "It brightens up flavors, gives it a little kick."
OUT: dressing on the side
Jeff Iovino, IOVINO'S CAFÉ, Mt. Lebanon
IN: BYOB
OUT: expensive wine lists
Chet Garland, TOAST, Shadyside
IN: suckling pig
OUT: beef
Simon Lewis, RICHARD CHEN, East Side
IN: simple sashimi
OUT: cabernets
Sam DiBattista, VIVO, Bellevue
IN: slow-cooked and braised meats
OUT: processed foods
Eric Wallace, LIDIA's, Strip District
IN: roasting whole animals "keeping the animal intact"
OUT: molecular gastronomy
