Have a Royally Good Cup at AntiquiTea

The quaint West View tearoom's Royal Wedding flavor is something to savor.

Have a Royally Good Cup at AntiquiTea

While many prefer iced tea this time of year, the hot classic is sometimes more satisfying. Take the varieties offered at AntiquiTea, for example.
The quaint West View tearoom and shop lists numerous black, green, decaf and other tea varieties on its seasonal menu. Although there are some fine options included in the lineup (including Gingerbread Creme, a winter favorite), Eat Street can't help but recommend the sweetest of them all, Royal Wedding; all the fruity flavors (kiwi, strawberry, raspberry and mango) perfectly combine. The best fare to pair with a cup of this deliciousness? Any one of the scones or slices of teabread.

(AntiquiTea Tearoom & Gift Shop, 454 Perry Highway, West View; reservations suggested; 412/301-0283, antiquiteapittsburgh.com)

Jackson Fish Co. to Open in Harmony

Paul Tebbets and Chet Garland are known around town as the forces behind successful Toast! Kitchen & Wine Bar. Even though they're already busy, the pair is always on the lookout for more projects. Which is why they're working quickly to open Jackson Fish Co. with a few friends.
The fast-casual market will mirror go-to city spot Penn Avenue Fish Co. — except Jackson's look and offerings will be more suburban. The eatery is located in the space formerly occupied by Burgh'ers (which moved nearby), having the ability to accommodate 30 people inside plus more outside, weather permitting. Jackson's sample menu lists dishes like shrimp bisque, a salmon club and seared daily catch.
As of now, Tebbets and company are aiming for a mid-May opening — but their Twitter followers can stay in the loop via photos and updates posted to their profile.

(Jackson Fish Co., 100 Perry Highway, Harmony; jacksonfishcompany.com)

Perfect Taco Recipe for Cinco de Mayo

Resident veghacker Leah Lizarondo (aka Brazen Kitchen) is known for whipping up fabulous, delectable (and meat-free) creations. In honor of Cinco de Mayo, she pays tribute to a favorite staple: the taco (her version is fun and fresh).

Beet Tacos with Arugula and Crunchy Tofu
Serves 1 (can be multiplied)

  • 1 medium cooked beet, small dice

  • 1 clove garlic, pressed

  • 1 tsp. mayonnaise or vegenaise
pinch of salt
pinch of pepper
  • handful of arugula

  • 1 tsp lemon juice
1 tsp olive oil
pinch of salt
pinch of pepper
  • 4 oz. tofu cut into batons (smoked tofu would be great)

  • Olive oil — just enough to coat the bottom of pan
sliced green onions
  • 2 soft taco shells or small tortillas, warmed

1. Prepare the beets and mix all ingredients together
2. Prepare the arugula. Mix dressing ingredients and emulsify. Then toss with arugula.

3. Prepare the tofu — fry it in the oil.*

4. Compose: Lay the the tortilla on a plate, place half the arugula, then the beets, tofu and green onions. Fold. Repeat with the other shell.

5. Yum!

*Quick trick to make your pan "nonstick": Sprinkle some salt over the oil before you put in the tofu.
For more must-have recipes, visit pittsburghmagazine.com/brazenkitchen.

Categories: PGHeats