I’m not entirely sure why but my brain short circuits when I see a blue cheeseburger on a menu. I feel like it’s my duty to you dear reader to try every blue cheeseburger across the land. So naturally when I saw the Gooey Bluey on the menu at Tavern 245, I had to give it a try.

The burger menu is filled with interesting options (9 in total plus 1 special for the day) but crumbled blue cheese and blue cheese dressing on a burger makes my decision a no brainer. In addition to two forms of blue cheese, this burger also had white cheddar, and crispy fried onions. I opted to add the lettuce, onion, and tomato.

The burger arrived and I was impressed by it’s beefiness. Then I took a bite and was sadden by it’s lack of flavor. For supposedly having 2 styles of  blue cheese I couldn’t taste the familiar zing at all. The beef was good and cooked to my specifications but that didn’t even come close to making up for my overall disappointment.

The fries were good though. Crispy, deep fried little nuggets of joy. I even ate the ones that weren’t square which is saying a lot because I NEVER eat pointy fries. NEVER!

Hopefully Tavern 245 starts using a more flavorful and pungent blue cheese soon or it might have to change the name of the Gooey Bluey to something else.

Wines!!!

So, Mandy and I went last Wednesday night to experience the splendor of an evening spent being treated like queens. It’s a good thing I decided against wearing my bum cheek grazing cut-offs and sweatshirt featuring a kitten in a teacup surrounded by butterflies; it would have been really awkward to have been so overdressed. Again, I kid, friends. Business casual or more is appropriate at this old-worldish spot with walls of American landscapes and personal wine lockers.

Now lets talk wine and meat. The Generous Pour is a tasting of 9 different wines from around the world. The servers can recommend which wine will work with each course. Diners are given the option of trying every single wine, or just the recommended offerings for each dish chosen. Our main server, Tim, was an excellent guide and helped us navigate through all of our four courses. When, like me, you buy your wine based on how graphically delightful the label appears, you need all the help you can get.

Wine notes. Like a study guide for a test that does not suck.

Each wine presented during our journey had a distinct flavor and smoothness. I feel in love with the Simčič Rebula from Slovenia. It is an orange wine (getting its name from the color the grapes are when used) that was refreshing and a stand out among its 8 other friends due to its decidedly unique flavor notes (look at me talking shop!). Mandy held a candle for the Villa Mt. Eden, a Pinot Nior from Russian River. As part of our wine tasting experience, we received a handout noting each wine’s origin, vintage, and a note about each from Master Sommelier George Miliotes (whom we talk to below!).  Fancy.

Having a good meal certainly didn’t hurt the experience. The Capital Grille specializes in dry aged steaks. I had the dry aged steak au poivre which had peppercorn out the wazoo. It was a little too peppered for my taste, but Mandy had the (and I quote) “best steak of my life:” a Kona crusted filet. We both had miniature heart attacks over the cheesecake dessert. The simple, ricotta-based confection was outstanding. I dream now only of that cheesecake (which is saying a lot being that I’ve witnessed Matthew McConaughey’s side muscles in Magic Mike).

So this is love?

Basically, if you want to feel like a wine connoisseur, be treated like royalty, and enjoy a good meal, The Generous Pour is certainly worth the $25 price tag (in addition to the meal cost). The limited engagement event runs through September 2nd.

The Capital Grille’s Master Sommelier, George Miliotes, tells us whats up:

eatPGH: We know there are not many Master Sommeliers out there – so how do you achieve that title?
In March 2007, I became one of only 186 Master Sommeliers worldwide, passing a series of rigorous examinations that require the candidate to identify the grape variety, country of origin, district of origin and vintage of six wines by taste and sight alone.

I am fortunate that my family has been in the restaurant/wine business since I was 12 years old, which gave me a great foundation to work from as I got older.  I did find that the wonderful people I met during my studies and the experiences I had with those in the business were as important to me as passing the Master level examination.

eatPGH: Which of the nine wines on The Generous Pour list is your personal favorite? And what would be your perfect pairing?
I love all of my children in The Generous Pour!  I will say that I find the Simčič Rebula to be the most thought-provoking and fun wine of the group.  Everyone who tries it has very strong feelings about it.  I love to pair this wine with our Prosciutto Wrapped Mozzarella, made fresh in-house, or the Citrus Glazed Salmon.

However, if I am having one of our in-house dry aged steaks, the Ferrari-Carano Mountain Reserve Cabernet – the first vintage produced – jumps to the top of the list.

eatPGH: How many wines were in the running to make The Generous Pour list of nine? How did you narrow it down?
I taste hundreds of wines a year and I am always looking for wines that will work for The Generous Pour.  It really is an ongoing process; I am currently tasting for next year!  When we get to around 20 or so “suspects,” I start to taste the wines blind against each other to determine which will be perfect to use.  There are wines like the Simcic Rebula that just beg to have their story told and get the nod immediately after we have tasted them.

eatPGH: What’s the best thing a wine drinking novice can do to get the most out of a wine tasting like The Generous Pour?
Allow their server to pair great wines with their food choices.  We train our servers through a live webcast where they taste and have the ability to ask me questions (all 46 restaurants participate in two webcasts to accommodate time zone differences).  Nothing makes a meal sing like well-chosen wines!

eatPGH: What is your hope for customers trying The Generous Pour (beyond just drinking some fabulous wines!)?
Nothing makes a meal sing like well-chosen wines…did I say that somewhere else?

We would really like all our guests to experience some delicious wines with their meals for a great price.  Each diner has different desires, so we have built wines into The Generous Pour that appeal to all of our guests:  there are wines for those who want familiar varietals and growing areas, as well as new and cutting-edge wines for those who are more adventurous.  You may also sample each wine to find out which you like best, which is why allowing your server to pair the wine and food makes for the best experience.

eatPGH: The best glass of wine you’ve ever had?
I do remember a dinner where I was asked, “Would you like more 1982 Chateau Latour,” throughout the dinner.  It was pretty fabulous.  But I have had the opportunity to taste many great wines so it’s hard to hone in on just one.  If we had about three hours I could get through most of them.  The 2009 Selbach-Oster Riesling Kabinett and 1994 Sea Smoke 10 I shared recently with friends were also spectacular.

eatPGH: Do you have a bottle of wine in your cellar that you know you’ll never drink? And why?
All bottles are fair game in my house.  You should come by some time.  Seriously, wine is made to drink so we don’t see our collection as being a museum.  It is more like a library where we encourage you to check out what you find interesting.

My dreams came true when I heard that an ice cream shop finally opened up within walking distance of my office. Part of Project Pop Up, Dream Cream Ice Cream offers custom flavors of Perry’s Ice Cream like Muddy Sneaker and White Lightning to sweet seeking downtowners. The really sweet part about Dream Cream is that a percentage of monthly sales of each custom flavor benefit a specific dreamer. You’ll see dreamers every time you go into Dream Cream, as each dreamer volunteers a few days of their time as an ice cream scooper! It’s cool to be able to meet the dreamers and hear about their goals first hand. Aside from the dreamer’s flavors, there are also a handful of house flavors, proceeds of which go to help sustain the future of the shop.

The flavors are unique and equally delish so it’s hard to choose one sometimes. I’ve gone back so many times I swear I’ve had each flavor at least once. They are super great about letting you sample a flavor before you buy, so there’s no ice cream remorse or ice cream envy. Everyone at Dream Cream is so friendly and welcoming. They take the time to explain what the shop is all about and really make you feel good about eating ice cream on a daily basis.

The welcoming exterior features a happy bluebird on the street sign.

One of the quiche options of the day, ham and swiss. Perfect size – leaving room for a cookie…

Chocolate chip cookie. One of the many dessert selections which range from the simple (as seen above) and the creative (Hawaiian inspired treats)

 My personal fave item – the iced chocolate brownie. This was a soft, cake-y confection with excellent fudge topping.

 Chicken salad on a croissant. Apples and cashews provided interesting crunch.

Even the packaging features the bird!

The menu is featured on chalkboards behind the counter, or you can find it online before heading over. There are a couple of spots to sit, facing out towards Forbes or along the wall, but finding a seat is not a guarantee!

One sour note in this bird’s song? The ordering queue leans towards the confusing – it isn’t quite clear where one should order (or maybe I’m just not good with directional signage. It happens). But seriously, there is a sign that says “order here” but it doesn’t seem to help.

A bit of line unknowns won’t stop this gal from clearing a place for Bluebird Kitchen on my permanent dining rotation. The food is too good to pass up.

We were invited to attend the VIP Grand Opening last week, and I have to say it was one of the better events I’ve been to in awhile. The food was excellent, the atmosphere was lively, outside seating was abundant, and the martinis definitely hit just the right spot.

Here is a recap of our night there:

Fab action shot from the outside.

Signature Osteria-tini: Kettle One Citroen, fresh squeezed lemon juice, and Chambord. These are seriously amazing.

Bruschetta duo: Tomato and Garlic.

Elysian Fields Farm Lamb Minis with onion marmalade and blue cheese. Yes, blue cheese on a lamb mini. Unexpected flavor combination, but most definitely a palate pleaser!  eatPGH approved!!

Shot of the open kitchen where all the magic happens!

GLITTER dessert. Yes, this mini chocolate-filled dessert has edible glitter on it.

As you can see, we left the VIP Grand Opening with our tummies full. We can’t wait to get back here to try out the full menu and sip more of the signature martinis. You can view more photos of the VIP Grand Opening on Osteria 100′s Facebook Fan Page here. 

I had never been to The Capital Grille so before my eyes even found the “Plates” menu, I found the steak. I seriously love steak, you guys. Like bad. So when our waiter, Greg (best waiter I’ve had in some time – he was knowledgeable, friendly, patient, and funny), said “dry-rubbed” steaks my heart fluttered.

After teasing us briefly with the thought of steak, Greg explained the “Plates” menu. The menu allows you to choose one item from the Soup & Salad, Main, and Sides column. I immediately gravitated towards the Lobster Roll as my main dish because I thought it 1. sounded tasty, and 2. would be the most food because I am a fat kid. This style of menu option usually leaves me hungry. Other options included Mini Tenderloin Sliders and Shrimp and Piquillo Peppers with Crisp Bomba Rice. For my Soup & Salad course I choose the Field Green salad. Other options included Asparagus Soup. For the side I had to get the Truffle Fries because how do you pass up truffle fries? You don’t. Other options included Grilled Spring Vegetables. Greg also recommended I try the Grapefruit soda. I usually drink either water or water with vodka in it for my drink but I decided to get crazy at lunch on Monday. I’m glad I did because the Grapefruit soda was not very “pop” like but crisp and refreshing (think spritzer) with a slight hint of bitterly sweet ruby red grapefruit.

While waiting for lunch and sampling warm bread from the bread basket, (the butter has fleur du sel on it!!) I glanced around. The Capital Grille is grandiose and filled with rich wood tones, extravagant light fixtures, and heads of animals. Good times. It also has an extensive wine selection.

My salad arrived and had a nice assortment of vegetables, most notably red and yellow cherry tomatoes, and dressed with a light yet creamy dressing. I wish there were more delicate greens and less romaine as I’m not a huge fan of romaine but I digress. Next came the main and side courses.  The Lobster Roll was pretty traditional with lobster meat light dressed and stuffed into a top-split bun. I could have gone for a bit less claw meat as I think the texture isn’t as meaty and succulent but it still did the job of transporting me to thoughts of a lunch with an ocean-view. My dining companion and I decided to split our main courses so I also got to try his sliders. If these weren’t done medium-well (his choice) it would have been incredible. Actually even though is was done past the temperature I like, it was very good. The tenderloin was tender and flavorful and the spread was a perfect accompaniment without over-powering the natural flavor of the meat. The truffle fries were also quite tasty. Thick-cut fries were generously drizzled with truffle oil and tossed with cheese and parsley.

And because Greg was awesome, he let us try two desserts: Cheesecake made with mascarpone and caramelized like crème brûlée and set in a shallow pool of strawberry compote. And also, a Coconut Cream Pie. The cheesecake was not your NY-style cake. It was light, sweet, and fluffy. The Coconut Cream Pie was also not your traditional triangle. It consisted of yummy pie crust filled with a coconut custard and topped with a mile of house made whipped cream.

I left The Capital Grille within an hour and completely satisfied. My next visit will include more steak though.

I went on opening day to see what it offered. Walking into the shop was like walking into a candy-coated dream. The smell of cinnamon-sugar was infectious. Naturally that swayed my opinion. I went with the Cinnamon Sugar pretzel. It was generously sprinkled with cinnamon and sugar but was dense. Like I was eating a whole loaf of bread dense. Hopefully this was due to opening day jitters because sometimes you desperately need a sugary coated soft pretzel in your life.

GoPretzel does offer a few varieties of pretzels (original, pretzel dog, pizza pretzel) as well as dipping sauces. So as the saying goes “if at first you don’t succeed, try try again.”

I’ve worked Downtown for two years and walked by Sree’s Foods almost every day and never paid it much attention. It’s in a weird location and tiny. Really tiny. Seating is limited and if we based our taste buds on decor, this place would taste like a mud-pie.

I finally stopped by last week to see what the fuss was about. What Sree’s lacks in fanciness, it makes up for it in taste. $5.00 got me 3 vegetarian options from a bevy of choices: 2 servings of Chickpea Potato and Spinach Black-Eyed Peas.

I’m a wuss so I’d imagine a normal person wouldn’t sweat as much as I did while eating lunch. Mrs. Sree’s food has that slow burn that isn’t painful but satisfying. The kind of burn that is just enough (for me at least) to make me want to continue experiencing the wealth of taste. And if you like that kind of burn I suggest trying the red sauce she has on the tables. Just don’t use too much of it at once. You’ve been warned.

I usually stick to yellow curry when it comes to Indian but this experience has tempted me to branch out and see what other options the cuisine has to offer. Any suggestions?

It’s like the perfect accessory. It has a tendency to brighten your mood and leave a little pep in your step. Plus some barastia’s can even form a leaf or a heart with the foam. I bet your pop can’t do that?

No longer do you have to search the city to find exactly what you’re looking for. So whether you order a latte or a drip or it black, here are a few good choices to get your cup of joe on around our fine city.

Zeke’s Coffee
6012 Penn Ave., East Liberty

http://zekescoffeepgh.com/

@ZekesPGH
Zeke’s roasts small batches of beans to win over your heart and your taste-buds.  You can get their coffee at their East End roastery, farmer’s markets, CSA baskets and Kelly’s will be pouring Zeke’s starting Saturday. Stop by opening day on July 9 and check it out for yourself from 6-10 p.m.

Voluto Coffee
5467 Penn Ave., Bloomfield

http://www.volutocoffee.com/

@Voluto_Coffee
Can “mixologist” apply to coffee? If so the people serving up the coffee here deserve just as much credit as anyone who puts booze in our cup. Plus they make a lot of the sauces used in the drinks in house!

Espresso a Mano
3623 Butler St., Lawrenceville

http://espressoamano.com/

@Espressoamano
When you have “espresso” in your name, you better serve a great espresso. Don’t worry it is better than great. They just got a new fancypants espresso machine to make it even greater-er!

Delanie’s Coffee
1737 East Carson St., South Side
@DelaniesCoffee
Opening its doors bright and early for the first time at 6 a.m. on July 18.

Big Dog Coffee
2717 Sarah St., South Side

http://www.bigdogcoffee.net/

@bigdogcoffee
They brew Intelligentsia Coffee made by barista-wizards. Enough said? Plus they have an oatmeal bar. Yes, we know it isn’t coffee but OATMEAL. BAR.

Beehive Coffeehouse
1327 East Carson St., South Side
@beehivepgh
Nothing is ordinary here especially not the coffee. They have games. They have karaoke and cover bands. They  serve libations. Once we even registered to win the sweetest bike ever here.

Kiva Han
420 South Craig St., Oakland

http://www.kivahan.com/

Inspired by a chance encounter with a fancy world traveler, Kiva Han is a coffee bar dedicated to providing customers with the highest quality products and services. It has an extensive list of options, all roasted on demand.

21st Street Coffee & Tea
225 5th Ave., Downtown
50 21st St., Strip District

http://21streetcoffee.com/

@21streetcoffee
Focused on brewing quality coffee, this coffee bar has been churning out delicious cups for 5 years now in the Strip. It’s also been making waves since moving Downtown last year.

We went for lunch, which was great.  Upon arriving, we were greeted by Tony and some amazingly friendly staff. Oh, did we feel important. Besides the friendly staff, we also met with the General Manager of Braddock’s, Jim. Again, important. Tony and Jim filled us in on Braddock’s, the menu and the unique elements of the place.  Did you know that the Chef crafts homemade pierogi and gnocchi? Did you know that you can rent out the lobby of the hotel for a special event? Or, did you know that there is a roof top patio? Who knew?

Now, onto the most important part, the food!

Upon sitting down, we were welcomed with water and bread!! And, if you have been reading eatPGH regularly by now, you know that I judge a good restaurant by the quality of the breadbasket. The bread at Braddock’s was in the form of a toasted baguette, sliced, wrapped in butcher paper and accompanied by softened, salted butter. Now this butter wasn’t just normal salted butter. I believe it was unsalted butter that had ground salt on top of it. Genius.  Now, the bread was crusty on the outside and warm in the middle. However, it wasn’t sliced all the way through, which was tricky when tearing of the bread and not trying to touch every piece. Also, I’d like to see some combination of bread- maybe a few slices of baguette, some whole wheat, and even a sweet bread or a corn bread… mix it up. I love me a good variety in a bread basket, but maybe that’s just me?

After diving into the bread, we ordered one of the signature appetizers, braised short rib pierogies with leeks and pan juices.

Hands down the best pierogi. They come three per-order, so you have to get at least two servings. I promise you won’t be disappointed. Seriously, these things beat what’s coming out of church basements across the city if you are looking for a non-traditional fare. Braised short rips stuffed in pierogi dough, with a ratio of more meat than dough, then pan fried, giving it a little crunch on the outside, and topped with pan juices. Again, amazing.

After we devoured the pierogi, we ordered our actual meals.  Beet and goat cheese salad with scallops for me, mussels and frites for Julie, steak and frites for Laura and roasted tomato bisque and chicken sandwich for Mandy.

Here is what we each thought:

Sarah:

I love me some beets, especially when they are on a salad. This salad was a good ratio of lettuce and thinly-sliced beets, accompanied by many scallops, two large pieces of fried goat cheese and housemade shallot vinaigrette. Choosing a salad was a great option for lunch because it is light and doesn’t stuff your stomach so full, you don’t want to return to work.  I would get this again, but I think I would offer some improvements- chunk the beets and make the vinaigrette less sweat. The shallot vinaigrette had a sweet taste to it, which I don’t hate, but the beets were also sweet. I think a more vinegar-based dressing would have complemented the beets. And the fried goat cheese, perfect for eating alone or spreading on a piece of bread.

Laura:

My lunch choice was the steak frites, essentially loads of meat and french fries. This was clearly a luncheon error: it was a hot summer day, early afternoon… “waitress, bring me ALL THE MEATS OF THE LAND!” Fail, on my part. It was too heavy for a midday meal. The dish itself was satisfactory, for you meat and potato crowd, but after having the absolute perfection of the short rib pierogies and the endless warm bread and salted butter, it was an afterthought. I would stick to the samplers and forgo the meal next time. I could swim in those pierogies. Swim.

Mandy:

I drooled over their crab cake for 15 minutes while everyone else perused the menu… and then I opted for the roasted tomato bisque with basil oil and bacon. I wasn’t disappointed. The soup rivaled the tomato bisque at Enrico’s, which to date… has been my favorite tomato soup in the city. So, good job Braddock’s. However, because I went with the “grab and go” soup and sandwich deal… I also got a sandwich. I should have chosen more carefully. I’m not sure what made me order the chicken, since I’m not really a big fan of the bird to begin with. Alas, I picked a little here and there but because I started out on such a high note I really needed something to wow me at the end. If I go back again, I’ll stick with their $5 burger (and the tomato bisque of course).

Julie:

I am by no means a mussel connoisseur. Unless just eating them makes you one? If so,  I guess I have a new title to add to my business card.

I went with the 1 pound portion because 1/2 pound is never enough. I also went with a more classic preparation made with shallots, white wine, herbs and butter. The sauce was flavorful and complimented the tender mussels. Two tiny complaints though: Because of the style of bowl the dish was served in, my  mussels on top were somewhat dry. And those mussels deserved to be enraptured by that tasty sauce. I also thought they were a little on the small-side.

Overall, our experience was fantastic. I would definitely go back and for dinner next time. I would love to check out the bar and if you haven’t stayed there, the rooms are magnificent. Next time you are downtown looking for lunch, get a bite at Braddock’s.

Huge thanks to everyone at Braddock’s, especially Tony and Jim for letting us take take over a table for a couple hours!