Tag: food blog Pittsburgh

Matteo’s Pittsburgh: Where Steakhouse Trendy Meets Italian Traditional

A quaint, small restaurant nestled in a city block; long open doors allowing a soft breeze; exposed brick for character; white tablecloths for class; a fabulous wine list; Italian staples that never disappoint. This is how I would describe my trendy, hot, new Lawrenceville restaurant. They beat me to it! It’s called Matteo’s.

Located on Butler St. In Pittsburgh's revitalized Lawrenceville. Photo courtesy of www.matteospgh.com
Located on Butler St. In Pittsburgh’s revitalized Lawrenceville. Photo courtesy of www.matteospgh.com

Open less than two years and already earning the titles 3rd best chef in the city by City Paper and “best restaurant” for Pittsburgh Restaurant Week, Matteo’s front man, Matt Cavanaugh, is showing no signs of slowing down.

 

Matteo, Matt Cavanaugh, in his kitchen.
Matteo, Matt Cavanaugh, in his kitchen.

After working for over 15 years in the restaurant business, Matt worked his way up the restaurant ladder from busboy to kitchen manager at legendary Pittsburgh steakhouse Red Bull Inn. Matt also gained experience at Dominica’s and Serafino’s. Matt explains, “I worked hard and learned everything about the restaurant business. I worked every position. I knew I wanted to open my own restaurant.”

A humble 34-year-old, Matt took the jump with the tools he learned and the ones that can’t be taught- a strong determination and a refreshing view of life.

You forget you are in Pittsburgh. I was reminded of a small Italian restaurant I once visited in Soho, NY.
While visiting Matteo’s, both times, I forgot I was in Pittsburgh. I was reminded of a small Italian restaurant I once visited in Soho, NY.

Matteo’s menu is authentic and traditional- and then totally not. Matt combines his steakhouse background by serving steak and seafood alongside an array of Italian favorites. If mussels served in a horseradish cream sauce wouldn’t be your first pick (Are you crazy?), Perhaps the greens and beans with sliced spicy sausage would be your pick.

Mussels  White wine, garlic, blue cheese, and bacon.
Mussels
Greens and Beans Sausage, banana peppers, caramelized onions, great northern beans and spinach
Greens and Beans
Sausage, banana peppers, caramelized onions, great northern beans and spinach

The wide range of absolutely irresistible menu items makes ordering impossible and returning imperative. My first visit was during Pittsburgh Restaurant Week, where area restaurants draw in new customers by offering a course menu at a discounted price. Matt says his restaurant is “three times busier” during restaurant week. Shhhh, don’t tell, but I actually had a reservation at another restaurant week restaurant the following night and cancelled so I could eat my Matteo’s porcini cappelletti leftovers. Yes, it is that good!

I was blessed to celebrate my birthday at Matteo’s last weekend with a large group of friends. I snuck back to the kitchen to learn some tip and tricks and to surprise you with a fabulous recipe!

You can tell by my apron I worked really hard in the kitchen!
You can tell by my apron I worked really hard in the kitchen!

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Pans lined the stove with orders. Keeping up with the latest restaurant trends, Matt sears the black and blue ribeye creating a fabulous almost crusty edge with a melt-in-your-mouth center.
Pans lined the stove with orders. Keeping up with the latest restaurant trends, Matt sears the black and blue ribeye creating a fabulous almost crusty edge with a melt-in-your-mouth center.

This group setting was the perfect opportunity to sample everyone’s food! Hey, I was the birthday girl! I got to taste the black and blue ribeye, the tuna steak with a Jack Daniels glaze, the veal diavola, the mushroom ravioli, and many more. I ordered my favorite, the porcini cappelletti.

Mushroom Ravioli, a seasonal menu item, was incredible!
Mushroom Ravioli, a seasonal menu item, was incredible!
The steak was cooked perfectly- the outside crisp and inviting, the inside red and juicy.
The steak was cooked perfectly- the outside crisp and inviting, the inside red and juicy.
The Porcini Cappelletti... Wow!
The Porcini Cappelletti… Wow!

Everything was cooked to perfection and everyone loved the food, the location, the vibe.

I'd say we all loved the food! The food portions at Matteo's are substantial , but I'm guessing a doggie bag is a rarity!
I’d say we all loved the food! The food portions at Matteo’s are substantial , but I’m guessing a doggie bag is a rarity!

Since the restaurant is closed on Sundays and Mondays, these are “the perfect days for private parties,” says Matt. Funny, you would think he wants a day off!

The desserts are beautiful, fresh, and delicious! Matt’s wife Andrea whips up a perfect tiramisu!

Tiramisu birthday cake! So sweet!
Tiramisu birthday cake! So sweet!

Here is the recipe for you from Matteo’s kitchen:
Surprise!!!! It is the amazing
Porcini Cappelletti Sauce! Can you believe it is this simple?

Porcini Cappelletti Sauce
Matteo’s Pittsburgh

1/2 parts heavy cream /Marsala wine
Reduce to thicken
Salt and pepper
Throw in your favorite mushrooms sliced raw- shiitake, field, portobello

Serve over your favorite cooked pasta!
Enjoy!

Thank you Matt Cavanaugh and the Matteo’s staff for your hospitality!

Visit Matteo’s before it gets too cool to keep the doors open and sample the fall food and drink menus! Tell them I sent you!

Next time, I’m trying the linguini clams!

Ciao!

Matteo’s
3615 Butler Street
Lawrenceville, PA
412-586-7722

Hours: Tuesday-Saturday 11am-11pm
www.matteospgh.com

Colangelo’s Bakery In Pittsburgh’s Strip District: Way More Than The Square Pizza With The Tiny Pepperoni

Antonio Branduzzi must be proud to have the Colangelo family celebrate his legacy by continuing the traditions and recipes of Il Piccolo Forno. As a testament to the late baker’s impeccable reputation with colleagues, customers and friends, it was no surprise when Braduzzi’s close friends Nicholas and Denese Colangelo decided to carry on the baker’s legacy.

This framed photo and tribute hangs on the wall of  Colangelo's Bakery.  Antonio Branduzzi (1949-2007)
This framed photo and tribute hangs on the wall of Colangelo’s Bakery.
Antonio Branduzzi (1949-2007)

Located adjacent to La Prima Espresso Company and sharing a common walkway, Colangelo’s Bakery is a natural spot to grab a pastry or a slice. I found Colangelo’s Bakery with my kids, ages 5 and 3. They are the perfect height to spot the square pizza with the tiny pepperoni in the case. We all fell in love with this pizza.

"Mommy, Can we go to Cowangewo's??" Would you say no to that face? This was Bella's 3rd birthday and her birthday lunch request!
“Mommy, Can we go to Cowangewo’s??” Would you say no to that face? This was Bella’s 3rd birthday and her birthday lunch request!

After meeting Denese Colangelo and her son Nicholas, I knew I had to make my kids’ favorite pizza and spend some time here- yeah, I already somehow felt like part of the family.

Customers are family in the quaint bakery on 21st street in Pittsburgh’s Strip District. I was introduced to many people and saw so many faces light up while ordering their “usuals.”

Located on 21st between Penn Ave. and Liberty Ave.
Located on 21st between Penn Ave. and Liberty Ave.

The vibe?
Sit outside at the tables, hover at the pub tables inside, or take it to go!

It was a busy Saturday morning and the fresh pastries lined the sill between the case and the kitchen. My eyes were bugging out of my head when Nicholas Colangelo greeted me and mentioned the pizza we would be making. As I was surrounded by frittata, mele, ricotta pie, Danish, cinnamon sticks…I thought “What?”

View from the kitchen - Colangelo's Bakery
View from the kitchen – Colangelo’s Bakery

Oh yes! I nearly forgot about the square pizza with the tiny pepperoni.

Nicholas mixed the dough in his super mixer, flattened it in the sheeter, shaped it in the rectangular pan, passed over it with the docker, proofed it…

Nicholas is so talented and motivated. A skilled baker working many nights with his father, Nicholas is learning the biz by having side jobs at other restaurants and pizzerias. His dream? To share his love for fishing with children and co-founding the area's first fishing school. While running the successful bakery restaurant, of course.
Nicholas is so passionate and motivated. A skilled baker, working many nights with his father, Nicholas is learning the biz by having side jobs at other restaurants and pizzerias. His dream? To share his love of fishing with children by co-founding the area’s first fishing school with fellow fisherman Luke Wholey. While running the family’s successful bakery/restaurant, of course.

The pizza is then topped with the finest, freshest, local ingredients and baked. Ezzo pepperoni, an old fashioned made pepperoni from Columbus, OH, to Grande mozzarella, Colangelo’s Bakery does not cut any corners.

Nicholas Colangelo and the famous square pizza with the tiny pepperoni!
Nicholas Colangelo and the famous square pizza with the tiny pepperoni!

A secret garlic olive oil sauce here, a sprinkle of a secret herb blend dashed there, I knew I would never be able to replicate this one! Oh well, we know where to get it!

Nicholas says the significance of the secret toppings lie in the Colangelo’s philosophy, “Add flavor after the best ingredients are used. That is what makes our food so classic and naturally delicious.”

As lunch time approached, I was surprised to see the menu items being ordered. Salads, focaccia, Beans and greens? One of my favorites!

Since it was brunch-ish, Nicholas topped my beans and greens with an egg. Yummy!
Since it was brunch-ish, Nicholas topped my beans and greens with an egg. Yummy!

While taste testing…
Denese told me the story of Antonio Branduzzi and his Mele, one of the many original recipes the bakery serves in the great baker’s honor. Once the health department questioned the refrigeration of his egg custard Mele, Branduzzi told them, it would be ruined. He made many other delicious Mele fillings after this. They sell so fast it makes no difference. One night in the refrigerator is ok, says Denese.

So since that Saturday morning, I have visited Colangelo’s Bakery and had the beans and greens with sausage, the cannoli, the avocado salad, the ricotta pie and much more. The place that was once only the square pizza with the tiny pepperoni is now Colangelo’s Bakery. Everything is Delicious. Perfect. Amazing.

Denese makes the house salad dressing. A tomato vinaigrette! Delicious and refreshing! The bread??? Warm, fresh...amazing!
Denese makes the house salad dressing. A tomato vinaigrette! Delicious and refreshing! The bread??? Warm, fresh…amazing!

Margherita Pizza
(Inspired by Nicholas at Colangelo’s Bakery)

One of the most basic and most delicious pizzas.
To make traditional Margherita pizza,
Cover dough’s surface in your favorite sauce, or chunky tomatoes drained,leaving a 1/2 inch border.
Add sliced buffalo mozzarella.
Drizzle olive oil.
Salt and pepper.
Bake at 400 degrees until cheese is melted and bottom is golden brown.
Remove from oven and top with fresh basil.
Enjoy!

Traditional Margherita Pizza
Traditional Margherita Pizza prepped!
 I learned so much! And had a blast! Thank you! XOXO
I learned so much! And had a blast! Thank you! XOXO

Thank you Colangelo’s for having me, allowing me to cook with you, and becoming part of your “family.” It is an honor to know and to be able to share Antonio Branduzzi’s legacy with others.

Ciao!

Back To School Crockpot Meals: Mexican!

Photo by Amy Wilson Photography http://amywilsonphotography.com
Photo by Amy Wilson Photography
http://amywilsonphotography.com

Back to school for a mom of a preschooler and a half-day kindergartener means pick ups and drop offs all day long. Other than 4pm-5pm, there is little time to prep and cook dinner! Oh yeah, and on Mondays with baseball at 4:30 and dance at 5, there is absolutely no time!

Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!
Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!

On these busy days, a crockpot meal is a perfect option! And Mexican is healthy and super easy in the crockpot! Throw in frozen chicken or beef, pork, with the ingredients that you have onions, peppers, corn, beans, taco seasoning, salsa, etc. Let it cook for the day and your crockpot mixture is ready to be stuffed into fresh tortillas!

Crockpot Mexican Filling
(Makes approx.10 servings stuffed tortillas)

Ingredients:
1 lb. Frozen boneless chicken (use any meat or no meat!)
1 35oz. can whole tomatoes
1/4 cup taco seasoning (you can substitute chili powder)
Salt/pepper
1/2 cup salsa
1-2 bell peppers, chopped
1 medium onion, chopped
1 can black beans
1 8oz. bag frozen corn
10 of your favorite tortilla shells

For extra spice, add 1 tbsp. Of cayenne pepper and 1-2 tbsp. Red pepper flakes and/or chopped habanero peppers.

Additions: Making burritos? Add quinoa or rice-1 cup uncooked.

Directions:
Throw it all in and cook all day 8 hours + on low or 4-6 hours on high!

Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!
Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!

Chicken and pork will shred easily with a fork.
Chop fresh tomato, lettuce.
Top with sour cream, shredded chihuahua cheese and guacamole.

Easy, delicious, healthy dinner! #backtoschool
Easy, delicious, healthy dinner! #backtoschool

The ingredients can vary based on your family’s preferences!
Enjoy!
Ciao!