Pizza Dojo: Pizza Boat vs. Bread and Salt

I love a good competition, especially when it involves food.  Well lucky for me, I got to experience a deliciously epic battle when Pizza Boat went “dough to dough” against Bread and Salt for the bragging rights of best pizza on Friday.  Armed with 100 pies each, who would claim victory at the Pizza Dojo? 

With ideal weather conditions and social media abuzz, there was already a healthy line forming as the wood-burning oven fired up the first pie at 6pm.  Those classy gents at Bar Marco were the gracious hosts and perhaps partial culprits in encouraging the second round of this pizza war.  (Pizza Boat vs. Bread and Salt had resulted in a draw back in March.)  Bar Marco is generally a fun hang but with the opening of their courtyard (aka the cocktail garden…or at least that’s what I’m calling it) it was the ideal locale for this feud to go down. 

When looking over the two menus, each had a clear standout.  For Bread and Salt, it was the Mast’Nicola which consisted of lardo from Cure, pecorino, and basil.  If you’ve got something from Cure, I need to put it in my mouth.  Pizza Boat’s obvious pick was the RickRoll’D, featuring tomato, mozzarella, goat cheese, mustard greens, red onions, and lamb sausage.  Pizza Boat was definitely going with the more is…well, more idea.

As we waited for our pies, I sipped on one of Giuseppe’s creations and pondered over which pizza I would like best. In one corner of the ring was Pizza Boat with Jeff Ryan and Matt Watson.  They’re known to set up their trailer-mounted oven next to Bar Marco on the weekends.  In the opposing corner was Bread and Salt’s Rick Easton who is preparing his new storefront in Bloomfield.  In the meantime, he’s been popping up temporarily as well.  You can see him at The Brew Gentlemen Beer Co. on 8/18 for example.  As each pizza was served to those around us, my anxious appetite was growing. 

At long last our name was called.  The first pie we tried was from Bread and Salt (the one with the lardo).  At first bite I was completely smitten with the crust.  It was delicate, yet chewy and had some awesome charring.  The lardo was nicely crispy and blackened a bit as well.  Unfortunately, I found the pie a tad too salty.  With the natural saltiness of lardo, I was surprised to see that additional course salt had been sprinkled on top.  As we finished up our final slice, Pizza Boat (mmmm…lamb sausage) was given their turn.  The layers of flavor in this pie were off the charts.  The contrasting bitterness of the mustard greens and the sweetness of the tomatoes was an especially thoughtful addition.   When I reached the crust, however, I wishing for more of those delicate pockets of air that Bread and Salt had created.

Bread and Salt's Mast'Nicola (lardo from Cure, pecorino, and basil)

Pizza Boat's RickRoll'd (tomato, mozzarella, goat cheese, mustard greens, red onions, and lamb)

So who wins?  Well, technically, Pizza Boat was the winner…they sold out of pies first.  For me, it was a draw.  I’m actually wishing that these talented guys had spent less time karate chopping each other’s dough balls and would’ve worked on a collaborative menu.  Can you imagine a Bread and Salt crust topped with the creative flavor medleys the dudes from Pizza Boat are thinking up?  A gal can dream can’t she?  Until that pizza pie utopia comes to fruition, I’ll happily patron both of these businesses.   

I give Pizza Boat: 4/5 forks

I give Bread and Salt: 4/5 forks

Bread and Salt (coming soon)

330 Pearl Street

Pittsburgh, PA 15224

Pizza Boat

Look for them next to Bar Marco in the Strip on the weekends.

Sienna Mercato’s Emporio: Meatball Lovers Unite

Disclaimer: I write the word balls in this review…a lot. 

In Italian, the word emporio often refers to a store.  Well, the geniuses behind Sienna Mercato may have developed the concept to one of the greatest “stores” of all time…a meatball lover’s paradise.  If you love savory, meaty balls every which way, it’s time to follow me down to Emporio: A Meatball Joint.

Let’s face it, ‘Burghers…our downtown scene was pretty dismal a few years back.  But lately, I’m finding myself “dahn” here more and more.  Sienna Mercato is one of the newest ventures you’ll find on Penn Ave.  It’s slated to be one of the hottest spots in the city if it lives up to the hype. The top floor, which will be Il Tetto is promising a rooftop beer garden with light munchies.  The middle floor, Mezzo, is sounding more like a sit down eatery, complete with charcuterie, pasta, and wood fired pizza.  While I’m certainly looking forward to experiencing both of these establishments, I’m here to share my current love for the main floor…Emporio. 

The interior of Emporio is trending with the likes of new bars that are popping up in various larger cities…simply modern (a concrete floor and brick walls) with a splash of retro funk (metal chairs and “vintage” bulbs).  With this kind of vibe, there was a great collection of people there both times I’ve visited.  Picture suits n’ ties, hipsters wearing ties, rowdy college kids, and older folks scowling at the lot of ‘em.  Tasty balls of meat are the common denominator uniting us all.

When casually dining out, we often avoid the dining area and Emporio’s expansive bar, complete with 32 rotating taps and an average cocktail menu, is the perfect spot for a Friday night.  The beers are a bit pricey, but considering the locale of this joint, I understand their price points.  That’s all the more reason to hit up happy hour when you can score ½ price pints, $5 glasses of wine, and $2 Happy Balls (sliders).   We sat at the bar on our latest visit and found ourselves chatting with veteran bartenders. I opted to stray from the drink list and order up my booze of choice.  Not many places can execute a Tequila Old Fashioned to my standards, but Emporio did it justice.

Alright, let's get to the part you've been waiting to read about...the meatballs.  So what makes a meatball delicious?  Well, flavor of course is the main factor, but for me, texture is a close second.  Chewy balls?  Dry balls?  No, thank you!  I prefer the moist, tender meatballs that Emporio is serving up.  And better still, this Meatball Joint lets the customers create their dream dish every time. 

It’s time for a lil’ education: here’s how the menu works.  At the top you’ve got your 4 balls (beef, pork, chicken, and vegetarian) and then you have a boatload of sauces to slather them with.  So, you pick your meatball and your gravy, now you get to choose how it’s served to you.  If you want to mix and match, you can order individual sliders.  If you’re a little more decisive, you can have your choice of meatballs served up as a 2-ball Panini or a 3-ball grinder.  Want to skip the house made bread altogether?  Go for the Saucy Balls!  This serving option allows you to keep it simple (just 4 balls n’ sauce) or to boldly pick from various sides, including gluten-free pasta, to set those balls upon.  If you want to throw yet another option into the mix, there is also a daily meatball to entice you. 

After a couple visits, my dining companions and myself tried several combos.  My favorite so far is the 2-ball pork Panini with pork bolognese sauce and smoked Gouda cheese.  The vegetarian meatballs over penne with pesto sauce were also quite flavorful.  The pesto was fresh and bold and it married well with the delicate veggie balls. 

Pork Panini with Pork Bolognese Sauce on the Side

Vegetarian Saucy Pesto Balls with Gluten Free Pasta

In addition to meatballs, they have various “snacky things” like fried pickle chips with bacon-ranch dressing and house cut fries.  The pickle chips were a generous portion to share and dangerously addictive.  I could have easily scarfed down a second batch.  The fries were golden and crisp and the dusting of herbs and Parmesan cheese gave those potato sticks a delicious, salty kick.  (I used the leftover bacon-ranch to dunk my frites.  So good.)  They also serve up soups, salads, and poutine.  And of course, you can add meatballs to all of these items as well.  On a future visit, I’d like to try the Rocket salad (arugula, toasted almonds, tomato, and fresh mozzarella) topped with a chicken meatball or maybe the Chili complimented by a beef ball or two.  To end your meal, I’d recommend the Ricotta Donuts, which come 5 to an order and are served piping hot.  These might just be the sweetest balls I’ve ever tasted. 

Fried Pickle Chips with Bacon-Ranch Dressing

House Cut Fries with Parmesan and Herbs and Malt Vinegar Aioli 

Dessert Balls: Ricotta Donuts

I can’t speak in regards to Sienna Mercato as a complete entity just yet, but I can definitely vouch for Emporio: A Meatball Joint.  The meatballs here are far from general and the atmosphere is just plain fun.  The next time you find yourself complaining about downtown being dead, make your way to Penn Ave.  Sienna Mercato is livening up the ‘Burgh one floor at a time. 

I give Emporio: A Meatball Joint: 4.5/5 forks

Sienna Mercato’s Emporio: A Meatball Joint

942 Penn Avenue

Pittsburgh, PA 15222

412.281.2810

Tips: They don’t take reservations, but the No Wait app will allow you to check in and “get in line” before you arrive.

Café Raymond: Overlooked by Those Seeking the Overrated

I always shake my head as I pass the line of tourists who are waiting for their turns to scrounge on greasy plates from a certain local breakfast spot in the strip… no doubt taking their recommendations from a re-run of Man vs. Food.   Apparently many out-of-towners are fans of the overrated.  In fact, they are so blinded by plates covered with entire cans of Reddi Whip, that they are missing out on one of the true “best breakfasts” in town just a few blocks up the strip.  If you prefer quality over excessive quantity, it’s time to skip the line and give Café Raymond the attention it deserves. 

Café Raymond is fittingly named after Raymond Mikesell.  He’s a yinzer from the Northside with some serious food credits.  He’s baked for famous peeps like Cal Ripken Jr. and has lived in romantic places like France…he also lived amongst the dirty birdy fans of Baltimore for a decade, but let’s move on.  He could have opened his café anywhere, but we’re lucky enough to have Chef Raymond back in the ‘Burgh. 

As you approach the café, you’ll see some al fresco tables where patrons are often found freely advertising the fresh, local ingredients to be had.  Once inside, you can peruse the chalkboard menu of breakfast and lunch items.  On Saturdays and Sundays they offer up two breakfast specials, most often a specialty omelet and pancakes, in addition to the regular menu.  A few weeks ago I had the most amazing breakfast sandwich.  It was egg, applewood smoked bacon, mixed greens, tomato, and chipotle mayo on perfectly toasted slices of brioche.  I seriously could’ve eaten an entire loaf of that bread… causing all the gluten heads to cover their eyes and hide their children.  I also love their seasonal pancake specials…the Blueberry Ricotta are deceivingly light and fluffy considering they are made using buckwheat.  I’m looking forward to this fall when I can fulfill my pumpkin pancake cravings. 

Brioche Breakfast Sandwich...yes, I had already eaten half when I remembered to snap a pic.

Blueberry Ricotta Pancakes

The hubby is a fan of omelets and Café Raymond serves them up right…wildly fluffy and filled with savory treats like spinach, fresh mozzarella, and pesto or perhaps some smoked salmon and scallions.  And better yet, omelets are served with oven-roasted potatoes.  When he’s in the mood for a meatier brunch, he orders the Pastrami Sandwich.  While this is technically on the lunch menu, Café Raymond will add an egg to this already behemoth of a sammie if you say, “Please.”  You could easily split this bad boy with a friend.  (While I'm usually there to munch on breakfast goodies, I must note that all of the sandwiches I've tried have been yummy, fresh, and filling.  You can choose from a variety of salads or dine on a daily lunch special as well.)

Spinach Omelet and Oven Roasted Potatoes

Pastrami Sandwich with Egg

Once you’re stuffed and feeling like you need to loosen your belt, there’s only one thing left to do…get dessert of course!  As mentioned, Raymond is a first class baker and his pastries are more than delicious.  My old faithful is the Blueberry Custard Croissant.  The dough is flaky and crisp, making the perfect basket for the creamy custard and perfectly sweetened berries sitting inside.  I’d recommend getting there early because they usually sell out. 

Blueberry Custard Croissant

I am always a fan of eating local, but some local eateries are just better than others.  I can honestly say (without any hoopla) that Café Raymond is doing it right, and you’d be wrong to pass up this gem during your next visit to the Strip. 

I give Café Raymond: 5/5 forks

Café Raymond

2103 Penn Ave
Pittsburgh, PA 15222

412-281-4670

Weekday Lunch Specials

Neighborhood: Strip District

Blue Dust: A Family Affair

We all have that uncle in our family, you know, the one that headlines every epic family reunion.  Wouldn’t it be sweet if your favorite uncle opened a bar? Well look no further my foodie friends!  Uncle Jerry is serving up craft brews and mouth-watering dinner plates at Blue Dust.  Whether you’re a Homestead-lifer or a curious first-timer, you’ll feel like part of the family in no time. 

I’m not sure what I was expecting the first time I entered Blue Dust, a name that pays tribute to the steel industry, but I was pleased from the start.  It isn’t “cold” or industrial in style; rather, it’s homey and has a bit of a southwest feel.  If you prefer sitting tableside there are various spots to eat comfortably both inside and outside (weather permitting).  Honestly though, in a local spot such as this, you’re going to want to sit at the bar and participate.   Besides, the bar itself is quite lovely, Jerry Miller’s daughter, Sarah, created a work of art using mosaic glass.  If you look closely, you might see the sea monster at the end of the bar. 

Once seated at the bar, you can take a gander at the row of craft taps waiting for you to imbibe upon…26 to be exact.  Therefore, if your beer of choice is produced by those Clydesdale lovers (man, those commercials get me every time), you are better off elsewhere.  Blue Dust is for patrons who actually like to savor the flavors of brews like Eylsian Immortal IPA at 6.2% or Sierra Nevada’s Imperial Red at 8.1%.  If you don’t see a draft you love…um, I guess that’s possible…they have a wide range of bottles in the wall coolers too.  And if beer isn’t your thing, or you need something stiffer to ease the woes of a long workday, Frank (Jerry’s son-in-law), will make you a mean cocktail.  Frank may stir up something using their house-flavored vodka or may go out back to grab fresh mint from the garden to muddle into your mojito. 

Draft List

The Taps!

So you get the picture, Blue Dust is a must on the watering-hole list, but it’s also one of my favorite locales to get my grub on.  Everything you order is made in-house, from scratch, using local ingredients.  And the menu ranges to please all, vegan and meat-lover alike.  For starters, I usually get a cup of soup and a farm-fresh salad.  The last soup I tried was Curry Crab Bisque.  The balance of rich spices and sweet crab was pure bliss.  The house salad is a nutritious blend of mixed greens, red onion, slivers of almonds, dried cranberries, and house-made balsamic vinaigrette.  I order this side salad for a small upcharge in lieu of the chips and salsa that accompany the sammies and tacos.

Curry Crab Bisque

Side Salad

Speaking of which, I now have a serious craving for the house-smoked meats that fill those empty slices and shells.  The pulled pork is a homerun in both forms, completely tender and deliciously seasoned.  When it’s presented as a sandwich, it’s rightfully named Porkzilla and comes out on toasty bread with a blanket of gooey Muenster cheese.  As the Eric Pastor, two corn-shell tacos are loaded with that Mexican spiced pork and topped with fresh salsa and scallions.  You can also order the Fish Tacos.  The grilled tilapia is complimented with flavorful lime cilantro sauce and crunchy cabbage.  But I digress, back to the smoked meats.  The Hot Pastrami and the Smoked Brisket Sandwich will literally melt in your mouth.   Blue Dust even smokes their own turkey in order to create their version of a Rachel.  You can also order from the “Specials” menu that changes monthly.  This past month, you may have chosen the Balsamic Glazed Short Ribs or the Pork, Squash, and Mushroom Empanadas.

Porkzilla

Eric Pastor Tacos (Pulled Pork)

Fish Tacos

After you stifle your hunger pains, you can stick around to take your turn at the dartboard.  The dartboard is real, meaning you’ll want to be somewhat sober if your dart skills are lacking (no one likes to get punctured by stray darts), and it’s free to play.  You can feed the TouchTunes machine and sing along to your favorite 80s band as well.

Blue Dust is an example of what a great bar should be…amazing drinks, delicious food, and a welcoming atmosphere.  Come on over and join the family!

I give Blue Dust: 5/5 forks

Blue Dust

601 Amity Street
Homestead, PA 15120

412-461-6220

Happy Hour: Thursday and Friday 5-7pm Half Off Apps & Taps

Neighborhood: Homestead