http://www.wqed.org/mag/foodforthought/archives/6 Culinary comment on Pittsburgh restaurants Fri, 16 Oct 2009 17:59:51 -0400 http://wordpress.org/?v=2.8.4 hourly 1 http://www.wqed.org/mag/foodforthought/archives/6/comment-page-1#comment-39 Drummerguy Sun, 24 Aug 2008 18:59:20 +0000 http://www.wqed.org/mag/foodforthought/?p=6#comment-39 I had a great experience too...and was disappointed in the review in the PG this week (8/21/08)? If remember this locale at it's best, or just like good food, don't be scared away. From someone who has lived in Shadyside, played music in the bars and restaurants, and done my share of dining, I would like to say, first of all, if you find your rose is the improper temperature, tell your server. I'll bet he/she returns with what you want. So what if the chef tries to appeal to tapas lovers and bigger eaters alike. It's a smart idea for a restauranteur, wouldn't you think? And as far as dictionary definitions of dishes, it's a new age. Cioppino may be a shellfish stew, but in this new age of dining, we get the idea and welcome change. I care about what it tastes like, not if it fits an ancient dictionary definition. Hail to the chef who tries to be different. And before we criticize decor, I find the changes welcome, and having talked with the manager (please, let's not comment about a guy in nice clothes) I understand that the bar is to be expanded and the changes that have been made started in the kitchen--which was gutted for the first time since the Gaslight, most likely. What counts has to be changed first. Less important changes are in the works. I thought the music was terrific, the room likewise, and I took my foodie brother-in-law from Colorado, who tends to be overly critical of gastronomies, and he flipped over the food. To each his own, but this is a long needed change on Bellefonte Street--I remember dancing in the Gaslight, and diving into the pasta at Pasta Piatto. I predict Pangea will be part of that fine history. I had a great experience too…and was disappointed in the review in the PG this week (8/21/08)? If remember this locale at it’s best, or just like good food, don’t be scared away. From someone who has lived in Shadyside, played music in the bars and restaurants, and done my share of dining, I would like to say, first of all, if you find your rose is the improper temperature, tell your server. I’ll bet he/she returns with what you want. So what if the chef tries to appeal to tapas lovers and bigger eaters alike. It’s a smart idea for a restauranteur, wouldn’t you think? And as far as dictionary definitions of dishes, it’s a new age. Cioppino may be a shellfish stew, but in this new age of dining, we get the idea and welcome change. I care about what it tastes like, not if it fits an ancient dictionary definition. Hail to the chef who tries to be different. And before we criticize decor, I find the changes welcome, and having talked with the manager (please, let’s not comment about a guy in nice clothes) I understand that the bar is to be expanded and the changes that have been made started in the kitchen–which was gutted for the first time since the Gaslight, most likely. What counts has to be changed first. Less important changes are in the works. I thought the music was terrific, the room likewise, and I took my foodie brother-in-law from Colorado, who tends to be overly critical of gastronomies, and he flipped over the food. To each his own, but this is a long needed change on Bellefonte Street–I remember dancing in the Gaslight, and diving into the pasta at Pasta Piatto. I predict Pangea will be part of that fine history.

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