Instead of focusing on the fact that my breakfast looks disgusting and my lunch looks like something a third grader would find in their lunchbox, let’s focus on the progression to a beautiful dinner courtesy of Chef Brian Volmrich from Braddock’s Pittsburgh.
Breakfast, 7 am (at work):
Chocolate strawberry overnight oats – with Chobani, chia seeds, Green Superfood powder, dark chocolate cocoa powder, sliced strawberries, and perfect granola.
Lunch, 12:15 (at work):
My stomach isn’t used to super rich food and I wanted something simple after our decadent meal at Elements. PB&Co Cinnamon Raisin peanut butter and sliced banana on light wheat toast…. and the rest of the banana on the side.
Sweet, warm tea:
Dinner, 7 pm:
Chef Brian’s Pittsburgh Small Plate Sampler: Strip District Kielbasa, Braised Short Rib Pierogie (with delicious artichoke spread underneath), and homemade potato gnocchi with lobster. Of course I only sampled the gnocchi, but the ladies at our table raved about all of the dishes (my meating-eating Polish husband would have loved them too!).
Although the pre-fixe restaurant week menu sounded delicious, I opted out and got the beet and goat cheese salad with a crabcake on the side. See the top left hand side of the plate? Warm, fried goat cheese. Oh my heavens, so amazing. I’ve had this salad combination at many restaurants but I loved the thin slices of beets and pistacios sprinkled on the salad.
Chef Brian came and out and introduced himself after the meal. He told us about various challenges he’s faced – like having two vegetarians show up for Thanksgiving dinner. He’s also accomodated vegans, making a 5 course special meal. Next time I’ll call in advance and see what he has up his sleeve!
For better photos (I forgot my camera) and a complete writeup, visit Table Magazine, or my dining partner (and new local blogger friend)’s blog Skinny Architect. 🙂
Do you ask restaurants to accomodate your special dietary needs, or do you choose to dine out only at places where you know they’ll be met?