I’ve been to a lot of different seafood restaurants in and around town, but somehow, McCormick and Schmick’s had eluded me- until now. I had the opportunity to have lunch at the seafood restaurant in the Southside Works, and let me tell you, it was delicious.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
