finesse keeps great ingredients at their best
Cuisine: American
Hours: 11 a.m.-11 p.m. Mondays-Thursdays, 11 a.m.-midnight Fridays and Saturdays, noon-11 p.m. Sundays
Entree price range: $11.49-$18.99
Notes: Major credit cards accepted. Handicapped accessible. No reservations accepted. Pasta and wine bar. Gluten-free meals available. Children's menu offered.
Address: 1200 Settlers Ridge Center Drive, Robinson; 1614 Washington Road, Upper St. Clair; 300 Adams Shoppes, Mars
Details: Website
-->Working as a chef parallels being a professional athlete, according to Tim Rummel, executive chef at StonePepper's Grill in Robinson.
Chefs have to practice daily to perfect their skills, he says, and cooking on the line is a lot like competing in a sports event.
"There's a huge adrenaline rush on the line," says Rummel, 37. "It takes a lot of coordination and timing. It's a challenge to get the orders right and see them through."
Rummel oversees the kitchens at two other StonePepper's Grills, in Adams and Upper St. Clair. Best described as relaxed sophistication, the attractive restaurants are the brainchild of owner Jeff Joyce, a long-time Pittsburgh restaurateur who owned 1902 Tavern in Market Square for 26 years and Firewaters on the North Shore for 13 years.
"The business is based on four popular food platforms -- brick-oven pizzas, gourmet burgers, chopped salads and pastas," says Joyce, an Upper St. Clair resident. "We use only high-quality ingredients and are moderately priced. We're not a sports bar, but we have sports programming on all 17 television screens in each StonePepper's Grill."
StonePepper's Grill is pleasing to the eye, with its blend of light and dark wood, stone walls, ample booths and well-sized tables. Old covers of Rolling Stone magazine hang on the walls, and the enormous, U-shaped granite bar has 32 stools around it. The inside of the restaurant has 240 seats, with 80 additional seats on the outside patio.
Joyce recycled many recipes that were best-sellers at 1902 Tavern for StonePepper's Grill extensive American menu. Rummel added a few recipes of his own, and the menu bursts with variety and creativity.
There are a whopping 13 chopped salads, including grilled-chicken caesar, apple-walnut chicken, blueberry pecan, lump crab and avocado, shrimp and artichoke, filet mignon and grilled salmon. Homemade soups include a creamy seafood bisque and a spicy Baja chicken with veggies.
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Info: 303-728-9251, comfortcafe.kitchen@yahoo.com or thecomfortcafe.net/index.html. Food bank Food Bank of the Rockies needs volunteers in the Distribution area of the warehouse filling orders, packing boxes, sorting products for delivery and more.
"There are a lot of products to prepare and manage," he says. "The menu changes every eight months. But I can talk to Jeff, and go to him with ideas. He's a great guy and gives me the freedom to create." The kitchen philosophy Rummel tries to follow
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The result is what Berryhill has dubbed "South by Southwest," a delightfully distinctive blend of classic Southern hog-and-hominy flavors with the chiles and wood-smoke flavors of the Southwest and, more than anything, the fresh local seafood that is
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