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New Summer Menu Offerings at 13 Pittsburgh Restaurants

By
Jordan Snowden
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0
Photo courtesy of The Commoner

Summer is here, and Pittsburgh restaurants across the city have embraced the season with some exciting new menu items. From refreshing salads to thirst-quenching drinks, see what these eateries are cooking up for the warm-weather period.

EYV

This North Side restaurant, focused on veggie-forward dishes, recently added three new items to its summer menu: potatoes tostones dressed in Dijonnaise; roasted zucchini with romesco sauce, merguez sausage, saffron Calasparra rice, and braised Swiss chard; and charred summer lettuces tossed in Caesar dressing with chicken terrine, green lentils, roasted tomato, and pickled egg.

Burgh’ers Brewing

Located in Zelienople and Lawrenceville, Burgh’ers Brewing is bringing back their popular fried goat cheese balls. They also offer a monthly Fast Food But Better Burger special. August’s burger is the Big Mac, but better!

What else is Burgh’ers cooking up? A new location at The Highline in the South Side. They are working to open the third restaurant by the end of the month, and will be debuting a new menu with that opening.

Fish Nor Fowl

Pair patio season with a glass of wine and Fish Nor Fowl’s new Whole Charred Branzino. The dish is made of charred eggplant purée, zesty lemon gremolata, and topped with a crispy fennel salad.

Photo courtesy of The PA Market

The PA Market

Cool off this summer with The PA Market’s house-made paletas (popsicles) and festive cocktails. The Do You Take Mexican Credit Cards? features high rewards of tequila and mezcal, while the That’s My Juice Popper is crafted with State Side Vodka, Aperol, Combier Pasteque Watermelon Liqueur, house-made melon-mint-cucumber syrup, and fresh lemon juice. Don’t miss the No Worries, It’s not a Soggy Bar, made with banana and mango cordial, pineapple juice, orange juice, and coconut cream.

Tako

Take a trip with Tako’s new Red-eye from Oaxaca cocktail. The beverage features reposado tequila, smokey mezcal, elderberry, honey, and a pop of lime zest.

Bae Bae’s Kitchen

After securing their liquor license in September of last year, Bae Bae’s Kitchen now offers four types of beer on tap — two Japanese brews alongside two local ones — as well as wine, and Asian-inspired cocktails. One of the more popular selections is their Soju Cocktail (a new flavor is offered each week) and the Lychee Martini, made of 3 Bitches Vodka, Lychee Syrup, Lemon Juice, and Chambord.

Check their website each week to see what Bae Bae’s is offering as the current special. Most recently, they featured Korean Fried Drumsticks. Bae Bae’s Facebook page includes insight into the happy hours and joint pop-up events the restaurant holds regularly.

Photo courtesy of Bae Bae’s Kitchen

Square Cafe

Colorful and seasonal fresh items pepper Square Cafe’s summer offerings. Try the Tofu Muffuletta, made with zesty seasoned tofu, house-made zucchini, and vegan cheddar cheese on freshly grilled sourdough. Or the Figgy Grilled Cheese, toasted sourdough with melty Brie, fresh mozzarella, cheddar, Swiss, caramelized onions, and fig jam. Crisp salads are also available along with a variety of specialty egg benedict dishes.

Altius

Executive Chef/Partner Jessica Bauer has added some great new summer dishes to Altius’s summer menu, like the Wild Alaskan Halibut entree, a Footprints Farm Pork Belly appetizer, and a Strawberry Pretzel dessert made of a pretzel butter cake, cream cheese mousse, strawberry gelee, strawberry cremeux, pretzel tuile, and strawberry pretzel crumb.

The Commoner

Alongside favorite lunch offerings, discover new favorites at The Commoner. Soup and salad options go beyond the ordinary with their Cauliflower Soup with pumpkin seed oil and roasted Tomato Soup topped with fried garlic and Spanish olive oil. Add a Manchego & Tomato Grilled Cheese or a Manchego & Speck Ham Grilled Cheese. Heartier items include a stacked Grilled BLT made on red fife sourdough with confit tomato, arugula, bacon, and Fontina cheese; the Confit Tuna Tartine made with olive tapenade, caper mayo, mixed herbs, and grilled artichokes; and The Commoner’s Mac and Cheese, made with Point Reyes Tomme and white cheddar and an option to add pork belly or blue crab.

Photo courtesy of Shorty’s

Shorty’s

Sip on something fresh with Shorty’s summer-inspired cocktails. Tequila fans may enjoy the La Flama Blanca made with El Jimador Blanco Tequila, coconut syrup, fresh lime, and Cholula hot sauce, or the Marg Under Pressure, which is batched on draft with Hidden Still Agave Spirit, agave syrup, and fresh lime.

For those seeking frozen cocktails, try Shorty’s Cherry Limeade, crafted with cherry vodka, fresh lime, lemonade, and demerara sugar or the Carmaldazed Apple with Disobedient Apple Brandy, caramel vodka, apple cider, and caramel.

Tako Torta

Now open for Saturday brunch, find this Bakery Square eatery is serving up a Brisket & Egg Bowl. A delectable mix of brisket, crispy potatoes, dippy eggs, roasted carrots, Spanish rice, guacamole, and queso fresco.

Eighty Acres Kitchen & Bar

Utilizing local, farm-to-table products, Eighty Acres Kitchen & Bar’s new expanded menu features new summer items, including grilled jerk shrimp taco with mango salsa and jicama slaw, Logan Family Farm skirt steak gyro, and sesame encrusted tuna with jicama-cabbage slaw, ramen noodles, mandarin oranges, and soy ginger vinaigrette, among others. Don’t miss their seasonal craft cocktails or the upcoming four-course beer dinner with paired brews from Sobel’s Obscure Brewery.

Photo by Devon Colebank

Sally Ann’s

Offering breakfast, brunch, and lunch, Sally Ann’s has paired up with local ice creamery Millie’s for an invigorating summer drink. The Millie’s Cold Brew Affogato is crafted with Cold Brew coffee and Millie’s Chad’s Vanilla ice cream.

Ever-changing menus:

40 North

Guests dining at 40 North this summer can expect something new every day. The restaurant relies heavily on produce coming from PA farms, so the menu changes daily.

Fig & Ash

The menu changes several times a week at scratch kitchen Fig & Ash. Check out what the North Side restaurant is serving ahead of time by checking out their offerings online, or simply stop in for a surprise.

Story by Jordan Snowden

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Pittsburgh Happenings: August 8-14

By
Jordan Snowden
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0
A blow up dragon lights up a walkway, visitors can walk through this installation.
Photo by Conservation Photographer Paul

There are only a short few weeks before it’s back-to-school time and the perks of summer wind to an end. (Bye-bye summer Fridays…) So, get the most out of these final days by exploring the city to its fullest and checking out one of the following Pittsburgh events.

Photo by Nate Guidry
Hugo Cruz and Caminos
The Highline, August 9

Grab some lawn chairs and settle in for a family-friendly evening against the backdrop of South Side’s riverfront. For the month of August, Chamber Music Pittsburgh presents free, live local music during its Just Summer series. First up is the Latin jazz group Hugo Cruz and Caminos.

The side profile of a man with a top bun against a black background. They star as Hamlet in Quantum Theater's production of the play.
Quantum Theatre presents “Hamlet,” August 4 through 27, 2023. Photo by Heather Mull.
Hamlet: Quantum Quaff
Carrie Furnaces, August 10

Quantum Theatre kicks off its latest season with a performance of Shakespeare’s classic, Hamlet. The show runs until the end of the month, with a special pre-show reception on August 10 featuring curated food and wine pairings. Discover more about the performance in this Q&A with Quantum’s Artistic Director Karla Boos.

A blow up dragon lights up a walkway, visitors can walk through this installation.
Photo by Conservation Photographer Paul
Asian Lantern Festival
Pittsburgh Zoo & Aquarium, August 11 to October 29

It’s back: the brilliant display of sculptures and lights that take over the Pittsburgh Zoo & Aquarium at summer’s end each year. In honor of the establishment’s 125th anniversary, 2023’s Asian Lantern Festival theme is World of Wonders, with a new option to drive through the event on special nights.

A white hand and a black hand holds a beer sampler together
Photo courtesy of Barrel & Flow’s Facebook

Barrel & Flow Fest

The Stacks at 3 Crossings, August 12

For many, the primary attraction of Barrel & Flow Fest is festival-exclusive beer collaborations with Black breweries, artists, and small businesses from across the country. Local 2023 lineup highlights include Mack Brewing with Kingfly Spirits and Ur Friend Charles, Warcloud Brewing and Burgh’ers Brewing, DOPE Cider House and Threadbare Cider, Black Frog Brewery and East End Brewing, and Goodlander Cocktail and Arie Cole. But these few only scratch the surface of an extensive collaboration list with over 75 one-of-a-kind beverages brewed specifically for Barrel & Flow.

For those who would rather skip the booze, Barrel & Flow also offers over two dozen food vendors, ranging from vegan Jamaican food to barbecue, plus spots for artists to sell their creations, live painting, and multiple festival stages to keep the good vibes flowing with music from both DJs and live musicians.

An aerial view of Pittsburgh's three rivers
Photo by Forsaken Films
The Mighty Monongahela
Gateway Clipper Fleet Docks, August 12

DOORS OPEN Pittsburgh takes guests off-land for a unique edition of its ongoing city tours. During a 90-minute boat cruise on the Monongahela River, DOORS OPEN doesn’t just show parts of Pittsburgh. They detail how the river impacted the growth of the city.

See what other events we’re excited about for the month of August.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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Tomato Pie

By
Jordan Snowden
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0
An aerial shot of a colorful tomato pie sitting on a white plate. It's garnished with basil. Tomato Pie Recipe

Tomato pie is a savory and delicious dish that’s a favorite among many. With its simple instructions and easy-to-find ingredients — fresh tomatoes, basil, and a flaky crust — this tomato pie recipe is an easy switch up your usual routine (and is sure to impress)! Hit the farmers market, or your own garden, grab your apron, and in no time you’ll have a mouthwatering pie.

What’s so Special About Cherry Tomatoes?

Cherry tomatoes have a sweetness and juiciness that packs a lot into a small package. Their small size means that even commercially grown varieties can be left on the vine longer, leading to more sugar content than other tomatoes. While most are sweet, varieties like Black Cherry carry a smoky or tangy note and those like Sungold lean heavily into a fruity sweetness.

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An aerial shot of a colorful tomato pie sitting on a white plate. It's garnished with basil. Tomato Pie Recipe

Tomato Pie

  • Author: Chef Jackie Page
Print Recipe

Description

Savory and piles of tomatoes in every bite.

Ingredients

Scale
  • 1 deep-dish pie crust
  • 3 pt cherry tomatoes or small tomatoes of your choice (multicolor are gorgeous in this dish!)
  • Basil pesto
  • Salt and pepper to taste
  • Olive oil
  • Fresh basil

Instructions

  1. Blind-bake your pie crust.
  2. Toss tomatoes with basil pesto, salt and pepper, and olive oil and put them all in the pie crust. Bake for 25 minutes at 375 degrees.
  3. When removed from oven, let cool and garnish with fresh basil.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Jackie Page 
Photography by Dave Bryce

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Like a Virgin and Material Girl, 2 Cocktails Inspired by Madonna

By
Star Laliberte
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0
a look in photo with a black background and 3 cocktail glasses. 2 are the shape of a woman's body with a very pale yellow cocktail garnished with a long lemon twist and maraschino cherry, and a single glittery gold cocktail in a shorter glass

Like a Virgin and Material Girl were two of the top-performing songs by ’80s Queen of Pop, Madonna. This music icon not only set the standard for the dance-pop genre, she helped pave the way for a less “narrow-minded” approach to women’s sexuality. Her popularity continues to thrive on controversial, provocative lyrics, fed by a rebellious personality that has been celebrated by women for over three decades. Saddened to hear of her recent health scare and disappointed in the postponed North American tour dates, we’re keeping this legendary pop star’s inspired cocktails in our 2023 Summer Concert Cocktail round-up. Shake up the eleventh and twelfth cocktails in our series, and raise your glasses to wishing Madonna a healthy return to the stage!

Like a Virgin White Cosmo Recipe

INGREDIENTS

1 ½ oz Absolut Mandarin Vodka
1 ½ oz Absolut Lime Vodka
1 ½ oz Cointreau
1 oz fresh squeezed lime juice
5 oz white cranberry juice
Long lemon twist (about 6 inches long) and a maraschino cherry, for garnish

INSTRUCTIONS

  1. Add ice to a cocktail shaker.
  2. Add the vodkas, Cointreau, fresh lime juice, and white cranberry juice.
  3. Shake until chilled.
  4. Pour and strain into 2 martini glasses.
  5. Garnish by taking long lemon twists to glass rims and then sit the maraschino cherry on top of the twist.

Material Girl, Golden, Glitter, Ginger, Appletini

INGREDIENTS

2 oz Tito’s Vodka
½ oz green apple simple syrup (recipe below)
½ oz ginger simple syrup (recipe below)
2 oz fresh pressed apple juice
2 dashes ginger bitters
1/8 tsp Gold Edible Luster Dust

INSTRUCTIONS

  1. Add ice and vodka to your cocktail shaker.
  2. Add in the apple juice, green apple simple, ginger simple, ginger bitters and luster dust.
  3. Shake until chilled.
  4. Strain into your cocktail glass. The luster dust will settle to the bottom of the glass so you may want to serve with a pretty-cocktail stirrer.

Green Apple Simple Syrup

INGREDIENTS

½ cup sugar
½ cup water
1 large or 2 medium Granny Smith apples

INSTRUCTIONS

  1. In a small saucepan, add the water, sugar, apple peels, and apple core, and set to medium heat.
  2. Allow to simmer, stirring until the sugar is dissolved.
  3. Turn the heat to medium-low, allowing the syrup to simmer on low for about 10 minutes. Do not stir them during the simmering.
  4. Remove the saucepan from the heat and allow the syrup to cool completely to room temperature. 
  5. Strain using a fine mesh strainer into a container. While straining, do not press on the peels or core.
  6. Refrigerate. This Green Apple Simple Syrup will last for a minimum of 2 weeks as is in the refrigerator or if you add a tablespoon of vodka or rum it will last longer.

Ginger Simple Syrup

INGREDIENTS

½ cup sugar
½ cup water
¼ cup ginger, peeled and grated

INSTRUCTIONS

  1. In a small saucepan, add the sugar and water over medium heat, stirring until the sugar is dissolved.
  2. Remove from heat and add the grated ginger. Allow mixture to steep, covered, for 20 to 30 minutes.
  3. Strain your syrup using a fine mesh strainer to remove and discard all solids. This Ginger Simple Syrup can be kept in the refrigerator in a sealed container for up to 2 weeks, or if you add a tablespoon of vodka or rum, it will last longer.

Recipe by Sarah Cascone / Styling by Anna Calabrese / Photography by Dave Bryce / Story by Star Laliberte

Try these other cocktails in our Summer Concert Series:
Prickly Pear Lemonade and Queen B: 2 Cocktails inspired by Beyoncé
So What Cocktail, Inspired by Pink
Baker’s Dozen Cocktail, Inspired by Phish
Man, I Feel Like a Women Cocktail, inspired by Shania Twain
Sunflower Cocktail, inspired by Post Malone
Typical Average Cocktail, inspired by Ed Sheeran
Crush Cocktail, inspired by Dave Matthews Band
Summer’s In Your Blood Cocktail, inspired by Boygenius
Lover Cocktail, inspired by Taylor Swift

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Más o Menos Poblano Memelas

By
Gabe Gomez
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0
plated memela with salsa and avocado
This recipe for poblano salsa memelas dives into the heart of Puebla, Mexico.

Travel to the heart of Puebla, Mexico — a culinary center where traditions dance with the modern world — with this recipe that dives into the heart of Puebla and their beloved Memelas. Not quite a tortilla, sope, or huarache, the memela is like so much of Mexico’s beautiful cuisine. This recipe for Más o Menos Poblano Memelas outlines some basics for Mexican cuisine, including a poblano salsa, but is ready to be customized for your own tastes.

Más o Menos Poblano Memelas

Yields 16 Memelas

Memelas Ingredients:

2 pounds of freshly prepared masa (preferably from a local tortilleria)
1/4 cup of butter
1/2 cup of mashed black beans
10 ounces of crumbled queso fresco
Fresh slices of avocado

Poblano Salsa Ingredients:

2 poblano peppers
1 small onion, finely diced
2 cloves of garlic, minced
1 tablespoon of vegetable oil
1 cup (240 ml) of chicken broth
Salt and pepper to taste

Poblano Salsa Directions:

  1. Char the poblano peppers over an open flame or under a broiler until the skins are blistered and blackened. Place them in a bowl, cover, and let them steam for about 10 minutes. Peel off the charred skins, remove the seeds, and roughly chop the flesh.
  2. In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sauté until soft and translucent.
  3. Add the chopped poblano peppers to the saucepan and stir for a minute. Pour in the broth and let it simmer for about 5 minutes until the peppers are tender.
  4. Transfer the mixture to a blender and blend until smooth. Season with salt and pepper according to your taste. Set aside.

Memela Directions:

  1. Divide the masa into 16 equal portions and shape each one into a three-inch ball.
    Heat a nonstick griddle or cast-iron skillet over medium heat.
  2. Individually press each masa ball between plastic sheets using a tortilla press. If you don’t have a press, use a rolling pin to flatten them into ovals or “huarache” style.
    Transfer the flattened masa onto the preheated skillet and cook each side for about 2 minutes.
  3. As the memelas cook, spread butter on each side and add a layer of mashed black beans to one side.
  4. Remove from heat and top each memela with the prepared poblano salsa, crumbled queso fresco, and slices of fresh avocado.

Recipe and Story by Gabe Gomez

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How Photographer Blaise Hayward Fell in love with the North Fork of Long Island

By
Keith Recker
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a woman sits on a rock looking out at the sea in the North Fork

Photographer Blaise Hayward fell in love with the North Fork of Long Island 25 years ago. He’s still carrying a torch for this magical, out-of-the-way mix of farms, small towns, and saltwater. TABLE Magazine chatted with Hayward about how his fondness for the place came to be and why the attachment is so strong.

How did you fall in love with the North Fork? How did you find Suffolk County’s peaceful, bucolic sanctuary?

Blaise Hayward: We fell in love with the North Fork during our first weekend there. The saltwater, farm stands, abundance of great fresh-off-the-boat seafood, the sunsets… it was all just so beautiful. The fact that you could leave New York City and 2 ½ hours later be transported to this wonderland was unbelievable. We were hooked.

We were initially introduced to the North Fork by some old friends who rented a delightful cottage right on the water in the town of Peconic. Called Bell Buoy, it was a summer cottage with a big stone fireplace and a beautiful garden, like something right out of a movie. We stayed there for two summers, and then, when our son was born, we knew we had to get our own place. We’ve been in Orient for the last 23 summers, the last 15 renting a house whose owners are family now.

Sunset over the sea at The North Fork

fish shack in the North Fork

Why is your attachment so intense?

This arc of land is sandwiched between Peconic Bay to the south and Long Island Sound to the north. Being a person who feels that water feeds the soul, what more could I ask for? I am also a pretty serious bike rider now, and being able to ride to Greenport and take the ferry over to Shelter Island and ride 25 miles is a dream.

a young girl in a red one piece swimsuit lays in a black inflatable in dark blue water

Are you sure you want to share this place with TABLE readers?

My wife, Rebecca, is standing beside me saying tell people not to come, so there is some ambivalence. I am very secretive and protective of the North Fork, because, like many places, it has changed dramatically over the years since we first visited––and particularly since Covid. A lot of people don’t really get it. They think that they can and should make it a place that they envision rather than the place that it is. It is NOT the busy, ritzy, overblown Hamptons and never will be. But we have seen a wave of South Forkers coming over and wanting to make it more like what they’re familiar with, which is such a shame.

There’s a scruffiness here, a sense of roots and authenticity, that comes from old farms and fisheries, from a way of life not altogether impressed with the “fancier” aspects of modern life. We like it that way.

How long have you been a photographer?

Thirty-six years, the last 24 in New York City. I feel fortunate to be able to capture people when they are at their most authentic. It’s not something I think about, and don’t have a formula when I am shooting. It just happens. I just try to let the pictures happen rather than forcing anything.

Portraiture is my first love, but right behind it is landscape photography. As an environmentalist, I see beauty in all aspects of our natural world. Whether I’m looking at a beautiful seascape or a briar patch, I am always in awe of nature and the colors, scents and textures that make up the natural world. I am currently photographing a series of dead and dried leaves that I find as beautiful in their own way as a fresh flower.

a woman with long blonde hair walks on a beach with her back to the camera

We’re running a serious risk of making people want to visit the North Fork here, but could you suggest ways our readers could best savor the North Fork?

Three experiences that I feel embody what the North Fork is all about would be:
A quiet, private Long Island Sound sunset (accompanied by a bottle of cold rosé).
A dinner out in Greenport followed by an outdoor music night in Mitchell Park.
Rent a cottage for a week in the off season and explore. You may never leave.

An amusement park ride sits high in a blue sky

Interview by Keith Recker / Photography by Blaise Hayward

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Easy Sherry Vinaigrette

By
Jordan Snowden
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0
A lush salad green and purple in color sits on a table surrounded by tomatoes, bread, and meat. Easy Vinaigrette Recipe

Pittsburgh Chef Joey Hilty loves the depth of flavor sherry brings to his easy homemade vinaigrette recipe. While extremely simple, you can use this with more than just salads. Try it with roasted vegetables or even a nice piece of fish.

What to Pair Sherry Vinaigrette With

Sherry vinaigrette is incredibly versatile. It’s a little sweet and a little tart, and makes an addition to your pantry. In a dressing, you can toss it with arugula, fennel, pomegranate seeds, and pistachios to add a little extra oomph to your salad game. But, as stated above, it actually can be used with vegetables, fish, or even avocado to add a kick to these foods up a notch. You can also try putting a splash into a soup to enhance the flavor. It is, of course, a must in gazpacho.

Sherry Vinaigrette Recipe

Ingredients

  • 4 tsp sherry vinegar; more to taste
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp fresh thyme, finely chopped (optional)
  • 1/8 tsp kosher salt
  • Pinch freshly ground black pepper
  • 3 tbsp extra-virgin olive oil

Instructions

In a small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.

Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined. Taste and add a little more vinegar if you prefer a sharper vinaigrette.

Recipe by Joey Hilty, The Vandal / Photography Dave Bryce / Styling Keith Recker

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Why You Should See Quantum Theatre’s “Hamlet”

By
Jordan Snowden
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0
The side profile of a man with a top bun against a black background. They star as Hamlet in Quantum Theater's production of the play.
Quantum Theatre presents "Hamlet," August 4 through 27, 2023. Photo by Heather Mull.

Vengeance, ambition… a ghost? Quantum Theatre begins its 2023-2024 season with a rock ‘n’ roll-infused retelling of one of Shakespeare’s most popular plays: Hamlet. Running for the month of August, Quantum invites guests to the historic Carrie Blast Furnaces site for a performance melding the past with the future.

Throughout the month, the theatre will present different viewing experiences, including the Quantum Quaff, where a preshow reception will feature thoughtfully curated wines and food pairings, and Quantum on the Couch, where following the performance, Psychiatrist Dr. Manuel Reich will host a discussion on the psychological issues raised in Hamlet and the play’s characters.

Ahead of the initial show, TABLE Magazine chatted with Quantum Theatre’s Artistic Director Karla Boos about the relevancy of Hamlet in the modern day.

Why did you choose to open the season with Hamlet?
I’m making works that have long daunted me — if I don’t climb this mountain now, when? And I knew that I’d gather amazing people around me, some of whom go back to my earliest days with Shakespeare; some really fresh new talents, and together we’d climb it.

Why should people see this classic, tragic play now?
I think that after all we’ve been through (and are still going through, creaking, splitting, necessary societal change to address global problems), we need great art, great thinking that has endured, more than ever. And we need to sit together and have common experiences of it.

For those who have never been to a performance at Carrie Blast Furnaces, what can they expect?
An amazing monument to our past and future, weirdly at the same time. An ability to marvel at something we once built, and find it animated and full of meaning for the present.

Hamlet
Carrie Furnace National Historic Landmark, August 4-27

Timeless Chocolate Chip Cookies

By
Gabe Gomez
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0
Chocolate Chips cookies on a baking sheet

Indulge in the classic delight of Timeless Chocolate Chip Cookies with this easy-to-follow recipe. These delectable treats feature a perfect balance of softness and chewiness, studded with decadent semi-sweet chocolate chips that melt in your mouth with every bite. With a simple list of ingredients and straightforward instructions, you’ll have a batch of freshly baked cookies ready to enjoy in no time. Whether you’re a seasoned baker or a novice in the kitchen, this recipe guarantees a crowd-pleasing result.

What Are the Best Chocolate Chips to Use in Cookies?

When it comes to baking the perfect chocolate chip cookie, the type of chocolate chip you choose can significantly impact the final result. Semi-sweet chocolate chips are a classic choice for chocolate chip cookies. They offer a balanced flavor of sweet and slightly bitter, which complements the other ingredients in the cookie dough without overpowering them. Dark chocolate chips will add a richer, more intense flavor with depth and complexity. Though, if you do happen to prefer a sweeter cookie, milk chocolate chips are a good choice. They provide a creamy, indulgent flavor that’ll create a rich result. You’ll also want to look for high-quality brands that use real cocoa butter once you decide which type of chocolate chips to buy. You want to avoid brands with hydrogenated oils since they can affect the taste and even the texture of your cookies.

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Chocolate Chips cookies on a baking sheet

Timeless Chocolate Chip Cookies

  • Author: Gabe Gomez
Print Recipe

Description

Timeless, classic, who doesn’t love a chocolate chip cookie?

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups Guittard Semi-Sweet Chocolate Chips

Instructions

  1. Preheat your oven to 375°F and line baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
  4. Whisk together the all-purpose flour, baking soda, and salt in a separate bowl.
    Gradually add the dry and wet ingredients, mixing until just combined. Be cautious not to over-mix the dough.
  5. Stir in the chocolate chips and, if desired, the chopped nuts.
    Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
  6. Bake in the oven for 9 to 11 minutes or until the cookies are lightly golden around the edges. The centers may appear slightly soft but will firm up as the cookies cool.
  7. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Gabe Gomez

Don’t miss a delicious thing: Subscribe to TABLE Magazine’s print edition.

Pittsburgh Restaurants Open on Mondays

By
Jordan Snowden
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0
An aerial shot of salmon and asparagus in a grey. Pittsburgh Restaurants Open on Mondays bowl.
Delectable Altius eats

It happens all too often: you’re on your way to eat out, only to discover that the restaurant you had in mind is closed because… it’s Monday. So the next time you’re in the mood to splurge on a meal you don’t have to cook at the start of the week, visit one of the below Pittsburgh restaurants that are open on Mondays.

Pittsburgh Restaurants Open on Mondays

Fet-Fisk

Fet-Fisk isn’t just open on Mondays. They have a special menu, “Crispy Mondays,” that includes happy hour and crispy wings. This is a go-to for Mondays in Pittsburgh. If you’ve wanted to try Fet-Fisk and haven’t gotten the chance or feel intimidated by fine dining, Crispy Mondays is a good way to ease in.

Senyai

This Shadyside Thai restaurant is open for both lunch and dinner on Mondays, with midday service from 12PM-3:30PM and evening dining from 4:30PM-9PM. Try their amazing Pad Thai and refreshing summer rolls.

Luke & Mike’s Frontporch

Casual dining with outdoor seating options, ideal for those nice weather days in the ‘burgh. Sandwiches make up the majority of Luke & Mike’s menu offerings, alongside seafood items and salads.

The Forge

The Forge serves up small Mediterranean plates in a space with a big atmosphere. Find pizzas, flatbreads, shareable platters, and plenty of veggie-heavy dishes. Note that The Forge is a 21 and over establishment, so leave the kids at home for this one.

Bridges & Bourbon

Pair your meal with a beautifully crafted cocktail at this downtown restaurant, whose goal is to provide food and beverages that engage both the eyes and tastebuds. Outside, Bridges and Bourbon features an outdoor dining area dubbed BridgeHouse, where up to four guests can eat their meal privately inside a clear igloo. 

Soba

Soba’s relaxing atmosphere and fabulous menu of Asian fusion cuisine will ease you into your new week. Located in Shadyside, popular menu items include Pad Thai, Korean-style Miso Black Cod, and Crispy Tofu. Vegan options are available, and don’t forget to try the Sake!

Shady Grove

Look no further for elevated, delectable bar food. Shady Grove’s kitchen is open 11 am-10 pm every day and offers menu items ranging from wings to salads, Asian-inspired eats, tacos, and more. Their pizza, whose dough is made with honey, is a can’t-miss.

ELEVEN

This Strip District industrial restaurant offers an exceptional wine list alongside its always-changing seasonal menu of seafood, salads, and meats. Expect fresh locally ingredients thanks to ELEVEN’s work with PA and Ohio farms.  

The Commoner

Located inside the Kimpton Hotel Monaco, The Commoner offers both early morning and evening hours on Mondays and serves up a seasonal menu of elevated classic comfort food like French Toast with yuzu curd for breakfast and a burger made of wagyu beef and drizzled with a secret sauce for dinner. 

Eddie V’s

Seafood, steak, and live jazz. What better way to start your week? Happy Hour runs from 4 to 6:30 pm — pair one of Eddie V’s balanced cocktails or expansive wine selections with your meal.

Kaya

For all your tropical cuisine cravings, delight your taste buds with Kaya’s expansive offerings of soups, salads, and handhelds. Seafood and chicken make up most of the menu, but vegan and vegetarian options are available, along with mocktails using Seedlip non-alcoholic spirits. 

Square Cafe

Start your day with Square’s lunch and breakfast offerings, with plenty of vegetation and gluten-free offerings. The popular East Liberty spot recently debuted an open-air rooftop area for outdoor dining. And if the beginning of week scaries are setting in, Square’s cocktail menu ranges from classics like a French 75 to a S’Liberty Cold Brew: whiskey, vanilla extract, simple syrup, cold brew concentrate, and half and half.

Altius

Go for dinner, stay for the view. Sitting atop Mount Washington, Altius offers an elevated (pun very much intended) dining experience with craft cocktails and seasonal dishes. Here, Executive Chef/Partner Jessica Bauer believes that an exceptional meal starts with honest ingredients. 

Casbah

Find Mediterranean-inspired cuisine at Casbah and a patio open year-round, a rarity in Pittsburgh. Share a plate of burrata or hummus with friends and loved ones, or chow down on your own seafood dish or bowl of soup. 

Butterjoint

It’s not often you’ll find a restaurant open during lunch on a Monday. From soups to salads and plenty of sandwiches, Butterjoint features fresh American eats with a twist. Take their Fancy Crispy Chicken Sandwich, for example, which is made up of house-brined chicken thigh, hot honey, blueberry compote, lettuce, pickles, and aioli. 

Story by Jordan Snowden / Photography by Dave Bryce

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