Pittsburgh Restaurant Week spotlights delicious meals and deals

Two things are fairly predictable about January in Pittsburgh: It’s typically a cold month – and it’s a slow month for local restaurants after a busy holiday season.

Brian McCollum says it’s a perfect time of year to check out some new cuisine or visit favorite dining establishments that are offering deals on special menus during Pittsburgh Restaurant Week, which he manages.

Pittsburgh is one of several cities that offer Restaurant Week promotions in January and again in August to help boost business during slow periods and introduce chefs’ new dishes to restaurant menus.

More than 75 restaurants are participating in the winter promotion Jan. 13-19, with some places offering Early Access specials starting Jan. 10. Restaurants can opt to serve $20.20 lunch or specialty options, or $35.20 multi-course fixed-price meals or specialties.

McCollum, a Seton Hill University graduate and a former food blogger, has been managing Pittsburgh Restaurant Week since 2012.

New dining options

New additions for the Winter 2020 event include: Brick Shop in Lawrenceville, Cinderlands Warehouse in the Strip District, Spork in Garfield , Azorean Café in Bloomfield, Bridges and Bourbon and Alihan’s Mediterranean Cuisine, both Downtown, and Condado Tacos, Downtown and Lawrenceville.

“We are thrilled to be participating in the Pittsburgh Restaurant Week,” said Christian Frangiadis, executive chef at Spork. “As our city’s food scene continues to evolve, it is a particularly exciting and inspiring time to be a part of this culinary community.”

Spork’s $21.20 dinner features a House Salad with ricotta salata, dried cherries and espresso vinaigrette, and a choice among three lasagna options – Bolognese, Forest Mushroom and Spinach or Three Cheese.

Eliza Hot Metal Bistro back for seconds

Eliza Hot Metal Bistro at Hotel Indigo in South Oakland is back for a second year participating in Restaurant Week, offering a two-course dinner for $20.20. Following a soup or salad first course, second-course choices include Sauteed Chicken Milanese over Wild Mushroom Risotto with Roasted Shallot Jus or Semolina Cavatelli with Braised Escarole, Wild Mushrooms, Roasted Plum Tomatoes, Parmesan, Basil and a Fried Egg.

“This event gives our Executive Chef Thomas Lonardo a chance to feature some of his new dishes for our new seasonal menu,” said Kyle Szulborski, one of the restaurant owners. “Our staff gets excited for this as well. They enjoy seeing all of the new faces and the opportunity to showcase Eliza and what we have to offer.”

Eighty Acres Kitchen and Bar: Local, farm-to-table choices

At Eighty Acres Kitchen and Bar in Plum, Chef and Owner Don Winkie and his wife, Amy, emphasize local, farm-to-table products in their contemporary American cuisine. Their son, Elijah, also is part of the family business, creating hand-crafted desserts, including the Chocolate Peanut Butter Semifreddo they will offer as part of their Pittsburgh Restaurant Week $35.20 three-course menu.

The family and Eighty Acres are part of Restaurant Week every year, Chef Don said, showcasing their specialties created especially for the promotion, such as this year’s Grilled Logan Family Farm Pork Chop with sauerkraut and bacon smashed potatoes, green beans, apple onion mustard, apple cider bacon gastrique, one of three choices in their three-course dinners.

Sustainable Pittsburgh

“This season, we’ve also partnered with Sustainable Pittsburgh to indicate those restaurants taking the extra step to put sustainable practices into place at their establishments,” McCollum said. Diners can check the Restaurant Week website that indicates restaurants participating in the Sustainable Pittsburgh program.

Rebecca Bykoski, Sustainable Pittsburgh restaurant program manager, said the partnership offers restaurant patrons more than delicious food.

“They can dine with these restaurants and know that by patronizing them, they are helping to build a more sustainable Pittsburgh region,” she said. “Whether it’s in how these businesses care for their employees, source local products, or work to reduce their environmental impacts, people can eat at these restaurants and be confident that they are dining at places that match their values.”

Note: This story has been edited, as Penn Brewery is no longer a Pittsburgh Restaurant Week participant.