Every once in a while it’s important to indulge in some high-calorie fare. A few co-workers and I decided that it was time to have some lobsters, so we headed to Mitchell’s Fish Market at the Waterfront. I was excited because it had been years since I had had delicious lobster.
Before I write this review I must tell you that I am a former employee of Mitchell’s Fish Market. 10 years ago I was the Saucier, and responsible for all product received during the day. I will do my best to write in an unbiased manner.
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
