{"id":862,"date":"2012-08-04T13:18:34","date_gmt":"2012-08-04T17:18:34","guid":{"rendered":"http:\/\/www.nightwire.net\/?page_id=862"},"modified":"2020-03-02T18:15:11","modified_gmt":"2020-03-02T22:15:11","slug":"dining-review-emilia-romagna-pittsburgh-strip-district","status":"publish","type":"page","link":"https:\/\/www.nightwire.net\/?page_id=862","title":{"rendered":"Dining Review – Emilia Romagna – Pittsburgh – Strip District"},"content":{"rendered":"

Dining Review- Emilia Romagna \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 By: Suz Pisano<\/em><\/p>\n

I adore the Strip District and often find myself there 2 or 3 times a week seeking a specific ingredient, fresh lemons for my famous lemonade, or grabbing a bite to eat.\u00a0 I\u2019ve been seeing a formerly vacant establishment bustling with activity for the past couple of months, actually I\u2019ve been stalking this new establishment and when I saw the name Emilia Romagna, well I was on it.\u00a0 I\u2019m so happy to share with you this month\u2019s dining experience at a swank new eatery with fabulous cocktails, sushi to knock your socks off, a wood pizza oven to die for and mobsters.\u00a0 Yes, I said mobsters.\u00a0 The graphic images of favorite characters like Johnny Depp, Robert DiNero, certainly add a classic Italian charm.\u00a0 The movies portraying these wise guys play on perfectly placed monitors totally unobtrusive to the Bar ER section or the bar.\u00a0 At the Bar ER – you\u2019ll find Stephen Kowalchuk aka \u201cThe Cocktail Chef\u201d.\u00a0 His concoctions are sure to delight and dazzle you.\u00a0 We sampled several cocktails as drinks were paired with menu offerings.\u00a0 Bar ER bar has a limited menu offering appetizers, pizza, sandwiches, salads & sushi.\u00a0 Matt Kemp, Sushi Chef creates masterpieces from the freshest ingredients available.\u00a0 When I told him I didn\u2019t quite understand the sushi tie-in to a very Italian restaurant, he gave me his perspective.\u00a0 Matt says sushi is artfully prepared and presented with high quality ingredients just like the rest of the food in the Bar ER kitchen.\u00a0 Yes!\u00a0 I get it!\u00a0 Good food is good food, and with good ingredients sourced farm to table, artfully prepared and presented, it makes perfect sense to offer sushi.\u00a0 Emilia Romagna seems to offer the best of everything.\u00a0 Let me give you a little history-<\/p>\n

In 2005, Chef Jonathan took ownership of Cento Anna Alla Famiglia where regional Italian cuisine reigns.\u00a0 As a small establishment tucked away in the Allentown neighborhood of the City, Emilia Romagna on 19th<\/sup> Street in the Strip District is much more accessible, convenient and accommodating.\u00a0 If a simple pizza or salad is your desire, you can feel quite comfortable at the bar, but if you want to relax and enjoy world class cuisine- the beautifully decorated dining room has your table.\u00a0 So let\u2019s get started\u2026\u2026<\/p>\n

First of all, when offered a drink menu- read it.\u00a0 I love a fancy drink, I love an unusual drink, and I love a signature drink.\u00a0 I try them all.\u00a0 After perusing the cocktail menu, both Tim and I chose the Cream Soda- a delicious concoction served with handcrafted foam.\u00a0 You will realize that these are some serious drinks with some unusual ingredients.\u00a0 Sarsaparilla foam tops off this rum, vanilla liqueur & red bull drink.\u00a0 House made infusions, syrups and herbs enhance these handcrafted libations.\u00a0 I\u2019ll make sure to highlight the other cocktails throughout.\u00a0\u00a0 Daily features are offered including Soup Di Pesce ($12) to Steel head Salmon served with Pea Shoots ($34), or a Char-Grilled Rib Eye ($46).\u00a0 We started off with Marinated Tuna Sashimi ($13) and the Bar ER Kitchen Maki ($14).\u00a0 Both were so beautiful and delicious- the tuna served with mushroom powder, basil flower and each bite followed with a hazelnut, the Kitchen Maki had tuna, kampachi, a spicy emulsion, negi, katsuobushi, golden tobiko and sesame.\u00a0 The Grand Bonsai cocktail was paired with our sushi and made with sake, Grand Marnier, lime, agave nectar, ginger beer with mint was so very refreshing and light.\u00a0 The ER Kitchen Maki is the signature sushi offering, I\u2019m glad that I got to try it and highly recommend it to you!\u00a0 The Cucumber Mint- gin, Midori, mint, cucumber juice & salt is another perfect accompaniment.\u00a0 Oh the drinks are as amazing as the food!<\/p>\n

Next we were presented the Dry Boat Scallops ($14), served atop a Mediterranean cous cous with local corn zabaglione- the scallop is pan seared to perfection and I quickly devoured Joyce\u2019s portion knowing that she doesn\u2019t eat scallops.\u00a0 (I have no shame when it comes to a beautiful giant scallop.)\u00a0 Alla Famiglia Meatballs ($12) were next to grace our table and I couldn\u2019t wait to try the famous meatballs with goats milk ricotta & Locatelli.\u00a0 Now I have mentioned in the past that my husband makes the meatballs in our house and he provided the standing ovation on these Italian favorites.\u00a0 The farm-to-table philosophy resounds in the offerings at Emilia Romagna.\u00a0 They know exactly where each & every ingredient originates and I love that.\u00a0 More cocktails were presented, each rivaled the former and our taste buds were dancing in delight.\u00a0 The Peppered Carrot- Bullet rye whiskey, carrot juice & and fresh black pepper was a favorite of \u00bd of the Nightwire staff but I particularly liked the Negroni- Tangueray, Campari, sweet vermouth, stirred with flamed orange peel only got better & better as the meal progressed.\u00a0 With great food paired with amazing drinks, you have no choice but to sit back & enjoy.\u00a0 At Emilia Romagna, I felt transported to a beautiful oasis in a busy metropolis with an old world charm and a sense of family.\u00a0 Ask questions here.\u00a0 The staff is very knowledgeable about the menu, the extensive wine list, the ingredients, the sushi, how to pronounce something or just how to best enjoy your experience.\u00a0 Emilia Romagna seems to me to be a place where many varied experiences are possible.\u00a0 It\u2019s beautiful, elegant and charming , but don\u2019t be intimidated!\u00a0 Stephen, The Cocktail Chef, loves to match a cocktail to your most discriminating taste.\u00a0 Steve, the manager will welcome you and make you feel very comfortable.\u00a0 I had the feeling that everyone here works well together to make your experience memorable and enjoyable.<\/p>\n

As our selections from the Bar ER Kitchen whet our palate, we were delighted to sample \u201cSecondi Piatti\u201d also known as \u201cSecond Plate\u201d or the \u201cmeat course\u201d of the meal.\u00a0 The Veal Chop ($55) a 26 oz. chop was presented and it is certainly enough to share.\u00a0 The rare veal was so tender, juicy & delicious that I was hoping for some to take home so that I could enjoy the bones in private.\u00a0 It\u2019s just not nice for a lady to pick up a bone in public.\u00a0 Chicken Estivo($24)- presented by Chef Cory was Manny\u2019s favorite- Gerber Farm chicken served with local corn cream & petit summer vegetables and some fantastic pancetta rendering added to the complexity of the flavor.\u00a0 I absolutely adored the Arctic Char ($34) served with fingerling potatoes & baby artichoke, carrot and caper pan jus.\u00a0 Don\u2019t hesitate to eat the skin on the char- it\u2019s delicious and the fish is so light and delicate.\u00a0 (Once again I was glad that Joyce doesn\u2019t eat fish! & that Chef Cory told me how much he loves the skin.)\u00a0 A unanimous favorite was the Speck Wrapped Pork Tenderloin.\u00a0 If you\u2019ve spent any time in Italy, you know Speck.\u00a0 Italian cooks use it for everything.\u00a0 Wrapped around a pork tenderloin aside peach & bleu cheese bread pudding with pork essence is genius.\u00a0 Savory bread pudding was something new to my culinary repertoire but I thoroughly enjoyed every bite.\u00a0 There is passion in this cuisine, take your time to enjoy and savor the nuances.<\/p>\n

After sampling all of the delicious & delectable Secondi Piatti, The Cocktail Chef wouldn\u2019t dream of us not sampling some of his Final Course cocktails.\u00a0 With desserts made in house daily- Blackberry Crostale or Mascarpone Cheesecake, the Nutella Milk Punch made with Woodford Reserve bourbon, Grand Marnier, milk, Nutella & ground hazelnuts was dreamy.\u00a0 The Cocoa Pepper created with red pepper vodka, vanilla vodka, white cr\u00e8me de cacao, Cointreau, cream & chocolate was to die for.\u00a0 I think this was quite possibly THE most delicious dessert drink I have ever tasted.\u00a0 The spicy & creamy melded perfectly with with vanilla and the cheesecake!\u00a0 Very decadent I admit, but very worth the extra calories!<\/p>\n

Emilia Romagna is both a gem and a tribute born out of success with a philosophy that celebrates our health, our lives and our appetites.\u00a0 With a farm-to-table dedication and a passion for providing the best of the best, Chef Jonathan Vlasic and Chef Cory Hughes welcome you to come in & try the excellence of their cuisine.<\/p>\n

Open at 5pm daily, closing at 10:30pm Monday through Thursday and 11:30pm Friday & Saturdays & located on 19th<\/sup> Street in the heart of the Strip District.\u00a0 For Reservations Call: 412.709.6477<\/p>\n

Tutti venire al tavolo e mangiare!\u00a0 E come sempre-dire ’em tuoi amici a Nightwire \u00e8 stato inviato!\u00a0 English Translation:\u00a0 All come to the table and eat! And as always tell them your friends at Nightwire sent you!!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Dining Review- Emilia Romagna \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 By: Suz Pisano I adore the Strip District and often find myself there 2 or 3 times a week seeking a specific ingredient, fresh lemons for my famous lemonade, or grabbing a bite to eat.\u00a0 I\u2019ve been seeing a formerly vacant establishment bustling with activity for the past couple of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-862","page","type-page","status-publish","hentry"],"jetpack_shortlink":"https:\/\/wp.me\/P8aPSh-dU","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.nightwire.net\/index.php?rest_route=\/wp\/v2\/pages\/862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nightwire.net\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.nightwire.net\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.nightwire.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nightwire.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=862"}],"version-history":[{"count":6,"href":"https:\/\/www.nightwire.net\/index.php?rest_route=\/wp\/v2\/pages\/862\/revisions"}],"predecessor-version":[{"id":2267,"href":"https:\/\/www.nightwire.net\/index.php?rest_route=\/wp\/v2\/pages\/862\/revisions\/2267"}],"wp:attachment":[{"href":"https:\/\/www.nightwire.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}