Where We're Eating in December
This month we’re eating some meat and vegetable dumplings from Subba Asian Restaurant and so much more.
PHOTO BY LAURA PETRILLA
Signature Desserts
Enhance your at-home brunch experience with this European-inspired pear-almond frangipane tart from Signature Desserts. It’s sweet enough to feel indulgent but neutral enough to share a plate with egg- and fruit-based dishes. Take one bite of this golden creation, available in small and large sizes, and you’ll understand why it belongs among the many festive flavors on your table.
3360 Library Road, Castle Shannon; 412/882-9960, signaturedesserts.com
Chalkboard Cafe and Pub
The menu here isn’t focused on a single cuisine but is more a melting pot of tastes, from European to pub grub. Plan on choosing something dependable — California salad or chicken and dumplings. Catch a game in this cozy joint and sit near the bar, where you can order from a lineup of craft brews.
800 10th Ave., Brackenridge; 724/224-3605, chalkboard-cafe.com
Bama’s Southern Cuisine
Bama’s covers much of the same ground as other barbecue joints — ribs, mac ‘n’ cheese, chicken and more. Its specialty appears to be fried chicken wings, which are more filling than they look. It’s refreshing to see beef ribs in the lineup, particularly because they’re cooked properly.
600 Brookline Blvd., Brookline; 412/668-3459, bamaspgh.com
Chev & Rachel’s Family Diner
This spot has the charm thing down, along with crafting an eye-catching list of daily specials — brown sugar-cinnamon French toast, a crab omelet or a fajita scrambler. If visiting later in the day, stick with the soups — stuffed pepper and wedding are two options — and home-cooked specialties, such as turkey, gravy and mashed potatoes.
233 Center Ave., Emsworth; 412/732-0140, facebook.com/chevandrachel
PHOTO BY JOHN ALTDORFER
Subba Asian Restaurant
Subba quickly has become a favorite takeout spot. Consider the Nepali offerings and starters before anything else. Momo has been a hit, likely because Pittsburghers love their dumplings; get the starter with meat or vegetables. Chicken, lamb or pork sadako, a salad-like dish, would serve as a fine weeknight meal.
700 Cedar Ave., second floor, North Side; 412/586-5764
PHOTO BY LAURA PETRILLA
Habitat Restaurant
Though beets are plentiful in this season, Habitat keeps this salad on the menu all year. A dish comprised of roasted beets alongside goat cheese, wildflower honey and berries is light enough for lunch or to start you off before your dinner entrée arrives.
Inside Fairmont Pittsburgh, 510 Market St., downtown; 412/773-8848, habitatrestaurant.com
Chad Townsend, Co-Owner | Millie’s Homemade Ice Cream
Chef Chad Townsend and his wife, Lauren, initially wished to open a restaurant, but after a summer night out, a small-batch ice cream and sorbet company suddenly made more sense to them. Millie’s Homemade, named for Townsend’s grandmother, launched in July and sources much of its produce and eggs from Penn’s Corner Farm Alliance. Townsend served his frozen creations at local pop-ups and introduced a CSA program this fall; enrollment is open for the January session. The couple currently works in an East End kitchen but hopes to operate in a shop by summer.
Flavors to incorporate this winter?
We’re definitely going to have a nice collection of citruses . . . I’m definitely planning on doing black-walnut ice cream.
Fundamental for yielding perfect ice cream?
I would say the essential thing for ice cream is good dairy . . . As far as tips and tricks, [it’s about] figuring out what goes well with that dairy.
Why an ice cream and sorbet CSA? I think that it’s just the idea of bringing ice cream to your houses [— it’s really romantic]. We thought that we had a good idea, and we reaffirmed that [with the response].
millieshomemade.com; photo by Laura Petrilla
