
The Heat is On!Edited by Victoria Bradley
Chef Danielle Cain took over the kitchen at Kaya recently, steering the insanely popular once-monthly four-course Vegetarian Prix Fixe dinner. On August 20,
stop in for her yucca fritters with hominy fava beans and local corn succotash. “Especially coming into this part of the year, I get great deliveries from the farmers,” Cain says. “I can just put them on the plate. They’re that good.” The chef gives constant props to her two outstanding sous chefs: Jason Sherrill and David Johns. Kaya, 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya. —V.B.
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CHEF: The RockerBy Victoria Bradley
Photography by David Bachman
Kevin Sousa has an outstanding reputation in Pittsburgh. The chef who brought the Alchemy dinner to The Bigelow Grille has been compared to such innovative culinary geniuses as Grant Achatz at Chicago’s Alinea restaurant and Wylie Dufresne at New York City’s wd~50 restaurant. It’s no coincidence that they are his mentors.
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RECIPE: Victoria SaladJoseph Tambellini Restaurant
5701 Bryant Ave., Highland Park.
412.665.9000. josephtambellini.com
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By Nicole Barley I Photography by David Bachman
It is the first official night of summer. Even late in the evening of the solstice, the sky is still blindingly bright, the sun not yet swallowed by the hills. In a paradox of sorts, I’m happily on my way to Blue. I am somewhere in the midst of Millvale, en route to the Allison Park restaurant when, quite out of the blue, come gigantic cracks of thunder, charges of lightning, an overzealous onslaught of rain and wind.
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