The “dinner spread” that Mom & I enjoyed at Poros (one of the Big Y restaurants)!
*DISCLAIMER*: Neither Poros nor the Big Y Restaurant Group asked me to write this post. I am just a Friendly Pittsburgh Foodie and Yogini, who enjoys sharing her food and yoga adventures with others. Photos captured with an iPhone 5s, and were edited with Adobe Photoshop CS4 and Instagram.
Last year, I won a gift certificate from The Fearless Warrior Conference to the Big Y Restaurants! Since my Mother and I have never been to Poros, we decided to dine there before the Pittsburgh Symphony‘s Moonlight Serenade concert in September!
Course #1 : Fingerling Potatoes! VERY tasty, and cooked to perfection! This was one of Poros’ Vegan options!
Course #2: Roasted Cauliflower (also Vegan)! I enjoyed this course as well! Almost as good as the Cauliflower dish at Butcher & The Rye!
I forgot to take a photo, but I also had the Sokolatina Flourless Chocolate Tort (with orange yogurt sauce and candied orange) for dessert. This was one of THE best Flourless Chocolate Torts that I’ve EVER had!
Mom’s Dessert: Bakalava Ice Cream, with walnut and filo! This was REALLY good!
Overall, great service and a wonderful dining ambiance! The food was good, but not great. I’m still deciding if I would ever go back, but I did enjoy my dining experience at Poros!
Here’s another view of our dinner spread, with the Roasted Cauliflower front and center!
First Course at Roost:Grilled Baby Romaine! Compressed Heirloom Tomato, house-made pancetta, cucumber relish, rosemary crouton, and garlic parmesan dressing.
Every summer brings Pittsburgh Restaurant Week‘s second series of the year (usually during either the second or third week of August).
A few of my foodie friends (Tasha of The Food Tasters, Terri of the Parmesan Princess and Robert of the Allegheny Inn) all raved about Revel and Roost! Thus, I decided Pittsburgh Restaurant Week would be the perfect opportunity to try it!
As you can see, I REALLY enjoyed course #1! High quality ingredients for a nice light salad!
Second Course: Pan Roasted Grouper! Braised Leek, herbed vegetable relish, fried dauphine potato, crispy asparagus and carrot, shaved fennel salad, picked shallot, tomato and eggplant coulis.
I really liked this dish! This was my first time trying Grouper (I like that it was cooked in a “Tempura” style); plus, I LOVED the presentation of this dish. Very elegant!
Third Course: Pineapple Upside-Down Cake! Bacardi Butter sauce, and a butterscotch crumble.
I’m very glad that I chose the Pineapple Upside Down-Cake for dessert! They also offered a New York Cheesecake, but I feel like you can get cheesecakes at most restaurants. I’ve only seen a small handful of restaurants offer a Pineapple upside-down cake! This was a great dessert choice, not overly sweet, but just sweet enough to still be a dessert. 😉
Well there you have it, folks! The time you’re in downtown Pittsburgh, I suggest checking out Revel and Roost, located inside the Hilton Garden Inn at Market Square!
*DISCLAIMER*: I do not seek monetary benefits from neither Kevin Sousa, Superior Motors, nor Churchview Farm. I am just a Friendly Pittsburgh Foodie, who enjoys sharing her foodie adventures! Photos captured on an iPhone 5s, and edited in Instagram and Adobe Photoshop CS4 Extended!
Sunday, September 6th was the Kevin Sousa (creator of the LEGENDARY Salt of the Earth! Original owner of Union Pig & Chicken, Harvard & Highland and Station Street Dogs. His next restaurant is called Superior Motors. Stay Tuned for its opening in Braddock, Pennsylvania!) Farm Dinner at the Churchview Farm (located in the Baldwin neighborhood of the South Hills of Pittsburgh).
I REALLY lucked out; a few months ago, Churchview Farms announced that a few tickets had opened up for his dinner (Kevin’s dinner was originally sold out), and I was fortunate enough to grab two tickets!
The Churchview Farm is truly a sanctuary of peace for animals! As far as I know, the goats are just used for milk and cheese, and the chickens are just used for their eggs. There’s a playful dog on the farm called Frannie (“Oh dear! Frannie’s going to chase the chickens again!”), and a cat that keeps the rodents on the farm under control.
I’ve never had the chance to dine at one of Kevin’s restaurants; since Braddock is about an hour away from where I live, I jumped on this opportunity to taste his food at the Churchview Farm!
Before the meal started, Kevin served all of us a cocktail called “Wigle Genever”, also with Galliano, surnac tea, Queen Anne’s lace, and cara cara orange. This was DELICIOUS, and really packed a punch! So sad that I forgot to take a picture of the cocktail.
Course #1 was INCREDIBLE! I’m so glad that Kevin took the time to explain the dish to us. I was a little leery of trying this dish (normally, the only eggplant dish I like is eggplant parmesan), but this dish was REALLY good! Very Japanese-inspired (which kind of fits into Kevin’s zen-like personality).
Course #2 one of my FAVORITE dinner courses of the night! I also really liked the Sunshine Elixir beer from The Brew Gentlemen! The tomatoes and peppers (both from the farm) were packed with flavor! Pair that with cream and basil, and you have a WINNING combination!
Course #3 was my FAVORITE dinner dish of the night! Pasta + poached egg = HEAVEN! Plus, Kevin gave us this SCRUMPTIOUS sourdough bread, that I enjoyed dipping into the egg! 😀
Course #4 was another favorite! A VERY original & cheeky take on a corn dish! Plus, I liked that Kevin ground up corn, and made it into “ash”. VERY tasty! Plus, I really liked the Akamai beer from The Brew Gentlemen!
This was my FAVORITE dish of the night! Since the dinner was running a little late, Kevin was nice enough to pack up my Mom’s dessert and mine in “to go” containers, and we enjoyed this lovely dessert from the comfort of home!
All in all, this was an EXCELLENT farm dinner! I have added Kevin Sousa to the list of chefs in Pittsburgh that have totally BLOWN my mind, and have revolutionized my dining experience here in Pittsburgh.
He is truly a “thinks outside of the box” chef, and I love that! Also, I really appreciated that he incorporated his Buddhist belief into this dinner, by not including any animal meat in this dinner. I think it’s great to see a Chef saying true to himself; it’s so easy to just give customers what they want. Chef Sousa challenges the diners’ taste buds, and makes them think “trust me, you will want this, and like this”! 😀
I’m already anticipating my next trip to Churchview Farm for next year’s Summer Dinner Series!