Western Pennsylvania restaurants adding more exotic appetizers to menus
Move over wings and mozzarella sticks — not-your-average appetizers are showing up on menus across Western Pennsylvania.
Pittsburgh’s Ritual House chef Ed Smith said restaurants are looking to provide unique appetizer options for their clientele.
“They’re paying more attention and elevating appetizer offerings as they set the tone for the entire meal, while at the same time allowing consumers to share them,” Smith said. “This provides a better dining experience.”
Ritual House, Cultural District
Naval oranges are a sweet star of this fruit-heavy appetizer at Ritual House in Downtown Pittsburgh.
The bruleed oranges ($13) are cooked to order and topped with crumbled goat cheese and served with local micro greens.
Ritual House owner Herky Pollock said some customers describe the app as not something they would normally order, but after trying the dish they add the starter to their must-have lists.
“Guests comment that this dish is a light and refreshing starter,” Pollock said. “They love the texture the brulee gives to the appetizer and the creaminess of the crumbled goat cheese.”
The appetizer is gluten-free and vegetarian.
524 William Penn Place
Luke and Mike’s Frontporch, Aspinwall
A longtime appetizer with a secret ingredient isn’t going anywhere at Luke & Mike’s Frontporch in Aspinwall.
The blackened shrimp over asiago risotto ($18.95) is a signature starter created by executive chef Blakely Aluise.
“It never comes off the menu,” said Luke & Mike’s co-owner Sheri Rice. “The creamy risotto’s not-so-secret secret ingredient is wine. Lots of it.”
The char-grilled shrimp are spiced and blackened and served on the risotto with a fresh lemon garnish.
“It’s a fan favorite. A simple combination but a perfect pairing. It goes as well with a summer white wine as it does with a winter bourbon old-fashioned,” Rice said.
235 Commercial Ave.
National Public House, Leechburg
A menu item suggestion from a bartender resulted in an interesting appetizer twist on traditional nachos at National Public House.
Ahi tuna nachos ($14) feature crispy wontons, jalapenos, citrus, wasabi and sriracha aioli and chives.
“These nachos offer a light and refreshing alternative to traditional nachos,” said co-owner Corey Pistininzi.
Fried wontons are made in-house and are paired with sushi-grade ahi tuna.
“The citrus notes and flavors of the aioli and jalapeno adds a subtle hint of heat to tie it all together,” he said. “The dish is a guest favorite and they often remark on the freshness of the ingredients and the ability to create the perfect bite over and over.”
127 Market St.
The Boulevard, Hempfield
The Boulevard owner Bobbi Lynn Frye has an indulgent appetizer on the menu at her classic American grill eatery in Greensburg.
The asiago peppers ($14) blend cheesy goodness with a mix of roasted sweet bell and hot banana peppers.
The peppers are sauteed with garlic and oil and finished in the oven and topped with provolone and Asiago cheeses and served with garlic toast.
“Our guests love the mix of hot and sweet as well as the garlic oil to dip the toast in. The gooey melted cheese on top is a delicious bonus,” Frye said.
900 Towne Square Drive
Caliente Pizza & Draft House, various locations
Skip the traditional sauteed and boiled pierogi and go fried at Caliente.
Deep fried pierogies ($7.50) are served by the half-dozen with sour cream and have plenty of crunch to munch.
While not an exotic appetizer, this one checks the Pittsburgh tradition box of enjoying crunchy ’rogies on Steelers game day or any day.
Served at all locations.
Joyce Hanz is a native of Charleston, S.C. and is a features reporter covering the Pittsburgh region. She majored in media arts and graduated from the University of South Carolina. She can be reached at jhanz@triblive.com
Remove the ads from your TribLIVE reading experience but still support the journalists who create the content with TribLIVE Ad-Free.