Blog Archives
Get ready to gather outside in Pittsburgh’s North Shore with the aroma of gourmet burgers filling the air; as Pittsburgh’s top burger restaurants face off to be named “The Best Gourmet Burger In The Burgh”
We’ve all been there; in the grocery store, at the meat counter. There are all different types of steaks and cuts of meat. If you’re making stew, what should you buy? If you’re planning on grilling, and you want a tender juicy steak, which cut is best?
Before I begin, let’s talk about an important term, marbling. Marbling is the small streaks of fat found within the muscle and can be seen in the cut of meat. Marbling has a strong beneficial effect on juiciness and flavor, and may also have a positive effect on tenderness. Meat that has little marbling may be dry and flavorless. Excessive amounts of marbling will not necessarily increase the juiciness and flavor over those cuts of meat with modest marbling. When picking your meat, choose a piece with average marbling. The streaks of fat should make up approximately 1/3 of the meat in ratio.
The new restaurant, Brgr, can be described as a contemporary burger joint, with a heavy dose of sophistication. Brgr, located at 134 South Highland Avenue, enjoys a prime location in the east section of town that has recently experienced a rejuvenation of sorts. New businesses have been popping up in this section of the city, attracting a diverse and loyal clientele.
When I went to Rock Bottom, I didn’t know what to make of the restaurant. Is it American food? Mexican? European? There are no defining characteristics on the menu (or in the décor) that can help with this conundrum. After eating at the restaurant, I did some research. Rock Bottom is considered to be a brewery first, serving “American style” food.
Char-grilled burgers, big ones, that’s what you’ll find at Tessaro’s in Bloomefield. Besides having great hamburgers, Tessaro’s has a rich history. It’s been around for years, and has enjoyed continued success. The continued success can be attributed to the atmosphere, wood- grilled food, and the wait staff, many of whom who have been around for years.
