Talk about a smart business plan. Penn Avenue Fish Company in the Strip does a brisk business serving delicious undersea lunchtime specialties and sushi to crowds of customers from the immediate surrounding businesses as well as Downtown employees and folks working up Penn and Liberty Avenues into Lawrenceville and Bloomfield. So when the restaurant expanded their territory, they made the right decision to put their new location in the middle of Downtown, securing the hearts and appetites of many of their already loyal Downtown-based customers, as well as ensuring a whole horde of new followers.
Favorites of the Strip location, such as the sushi and the fish tacos, made the trip into Downtown as well. In addition, they added a dinner menu for Wednesday through Saturday service. The inventive and tantalizing lunch options easily transformed into upscale (but not uppity) dinnertime offerings.
The interior of Penn Avenue Fish Company Downtown feels like a combination sushi bar and cafe. It’s long and narrow, but the design keeps it from feeling cramped, with brightly colored walls and flooring. Warm overhead lights supplement the natural light coming in from the entrance, and a few well-chosen items of aquatic-themed wall decor give the place an appropriate dose of seafood restaurant without falling into the realm of the cheesy.
Posted in Dining Out, Dinnertime!, Food, Lunchtime!
Tagged black bean, BYOB, dining downtown, dining out, dinner, downtown, downtown restaurants, eating downtown, fish, fish taco, food, forbes avenue, local, location, mango, penn avenue fish company, penn avenue fish company downtown, pittsburgh, pittsburgh dining, Restaurant, salmon, seafood, strip district, sushi, sweet potato, swordfish, tuna
I've come to realize that I'm never gonna get sick of sweet potatoes.
I don’t make a whole lot of pasta, but after reading over the chapter on pasta-making in Mark Bittman’s How to Cook Everything (an aforementioned cooking bible that everyone should own), I realized that as an owner of a food processor, there is little to no reason that I haven’t been trying out more pasta dough recipes, especially ones that don’t require much more than flour, oil, and water.
For once, I had some time on my hands early Sunday evening. Tweaking Bittman’s recipe just a little, I set to work.
Sweet Potato Ravioli
Posted in Food, In the Kitchen
Tagged cooking, dinner, dough, food, homemade ravioli, how to cook everything, kitchen, mark bittman, pasta, ravioli, recipe, sweet potato, sweet potato ravioli, vegan ravioli, vegan recipe, vegetarian
After the delicious results of Molly Katzen’s polenta pie, I’ve been hellbent on attempting a jonnycake-like recipe for fried polenta cakes. I started off fully intending on posting the recipe, but the Kitchen Fates had other things in mind. One hour, much frustration, and a ton of improvisation later, I managed to make a pretty decent meal. But… it was a trial. Continue reading
Posted in Food, Good Morning, In the Kitchen
Tagged breakfast, carnival squash, cooking, lunch, pan fried, pancake, polenta, polenta cake, recipes, roasted vegetables, squash, sweet potato, vegan, vegan mofo, vegetarian, yam
Fall harvest crops are some of my favorite vegetables and fruit. I’m still learning the ins and outs of cooking squash, but in the meantime, I’ve taken on a new patron cause, and that is the sweet potato.
Internationally, sweet potatoes are an important part of many cultures’ diets, but in North America they’ve been somewhat marginalized. They’re still plentiful in the States, and sweet potatoes are still a staple of a few regions, Southeastern US being the major proponent of this fantastic food. In Mississippi, for example, sweet potato farming yields 19 million annually to the state’s economy. The National Sweet Potato Festival is held annually in Vardaman, self-proclaimed “Sweet Potato Capital.” They’re also quite popular in Kentucky, where slices of sweet potato fried in bacon droppings then served with bacon on toast are a regular item on breakfast menus throughout the state.
So I’ve been spending some quality time with the sweet potato. Last week I made roasted sweet potato burritos. For my weekly Sunday breakfast makings, I decided to forgo the usual tofu scramble and opt instead for a pairing that makes perfect sense, taste-, texture- and timing – wise:
Apple Pie Pancakes with Apple-Walnut Topping
and Sweet Potato Hash
Posted in Food, Good Morning
Tagged apple, breakfast, brunch, cooking, fall, food, good morning, harvest, hash, pancakes, recipe, sweet potato, walnut