April showers bring May flowers, and warm weather brings spring menu updates. It’s out with the soups and hot toddies and in with the salads and Aperol spritzes. Edible flowers, tomatoes, asparagus, peas…there’s no end to the list of things that pop up once the warmer temperatures hit. Plus, farmer’s markets pop back up, with the promise of fresher, more flavorful vegetables. Plan a spring night out with these restaurants, or fall in love with brunch again now that the magnolias are blooming and the crocuses are peeking out.
Spring Menu Updates for Sunny Day Bliss
Vallozzi’s
In addition to their legendary Aperol Spritz, with a recipe straight from the Italian coast, sip on Vallozzi’s famed Hugo – a refreshing elderflower-flavored cocktail topped with prosecco. Look for some delightful effervescent offerings that include Vallozzo’s house ‘cellos this Spring as well, as they gear up for another Festa di Limoncello in early summer. Fresh herbs and pestos appear throughout the classic menu with dishes like the Spaghetti Genovese with fresh basil pesto, toasted pine nut, and shaved Parmesan and the Burrata with arugula pesto, roasted red peppers, and 24-month-aged prosciutto.
Fet-Fisk
As Fet-Fisk enters into its second year of service, it continues to evolve. Springtime brings two new dishes: Seafood Ribolita, a warm stew with salt cod, squid, and mussels simmered in lobster stock with white cannellini beans, and grumolo raddichio. The dish gets added flavors from a Fines Herbes Salsa Verde. For bacon lovers, there’s the Picnic Ham and Bacon Rillette, which gathers pork confit and bacon with olive oil and vinegar caraway, shallot, thyme, and pickled purple winter radishes. Plus, grilled focaccia and dijon.
Apteka
For the warmer temperatures, Apteka has the Zupa z Rozy, a rosehip soup with Marfax beans, potatoes, and onions. The Kluski Leniwe is a new take on the pierogi with potato and funky sunflower seed filling, perfect for the sunnier temperatures (or at least for wishing for the sun to come out during April showers). A new cocktail is also making a splash this spring: the Oeurtreuse with gin, fennel, hyssop, pear, and marigold.
The Commoner
Executive Chef Dave Racciot’s menu is always evolving with the seasons. The Spicy Crab with chili crunch, gruyere, and cheese bread is a fresh and tasty shareable, and main courses like the Chicken with arugula pesto, roasted carrots, and preserved lemon taste just as bright as they look for the impending season.
Savory cocktails are hitting for Spring, and The Commoner is always first to the party when it comes to tasty and inventive cocktails. Inspired by the deviled egg, guests can sip on a Satanic Panic made with gin, mustard seed, spicy pickle brine syrup, lemon, celery bitters, dill. It’s garnished with egg white, chive oil and smoked paprika.
Ritual House
Pittsburgh’s whimsical gem in the iconic Union Trust building is serving Spring preparations that are as beautiful as they are delicious. Guests will enjoy the fresh flavors in shared starters like Bruléed Oranges with goat cheese and local micro greens; Shrimp and Crab Cocktail with lemon vinaigrette and cocktail sauce; and the Tuna Poke with sashimi grade tuna, togarashi spice, poke sauce, avocado, and prawn chips.
When toasting the warmer weather, guests can cool down with eclectic cocktails like the Spa Day with cucumber vodka, coconut water, cucumber saccharum, Luxardo maraschino, lime, and cucumber slices. Don’t we all need a spa day?
Square Cafe
The colorful and welcoming cafe in East Liberty is making sure Pittsburghers and East Enders eat their fruits and veggies this Spring. Known for playful and tasty preparations, their smoothie bar and barista have been busy brewing up creative drinks, while the kitchen is whipping up spring favorites like Power Smoothies and Amber Carrot Juice. Fan favorite Lemon Ricotta Pancakes will also be coming back.
Altius
For meat lovers, Altius has a Barolo Braised Lamb Shank debuting on the menu just in time for Easter. Their Heritage Breed Tomahawk Pork Chop is another mouthwatering dish, with orange fennel mostarda, Marcona almonds, Brussels sprouts, bacon, Calabrian chili jam, truffled Gouda purple potato puree, Maître d’Hôtel butter. If you’re skipping the meat, the Vegan Wild Mushroom Papillote with stone polenta and herb chimichurri is a must-try.
Bistro 19
Bistro 19’s menu is always evolving, and for spring, they added Giambotta, an Italian dish with gnocchi, eggplant, zucchini, tomato, mushroom, grana Parmesan, and grilled bread. You can also always get their classics with spring seasonings, like the Bay of Fundy salmon, as well as new addition of Oishi Shrimp Sundried Tomato and Artichoke Risotto, with sautéed spinach, basil pesto, chili crisp.
Khalil’s
Sister-owners Dalel and Leila Khalil are bringing a sense of Spring to their traditional Syrian fare. For spring items, The non-alcoholic Habeebee Tea with honey-soaked oranges, spices, and hibiscus will be a great option for any sober night out. The Miklos Village Salad gets its name from the Khalils’ ancestral village in the Christian Valley mountins of Syria. It features Persian cucumbers, tomatoes, red onions, sprinkled with feta cheese and Kalamata olives and drizzled in extra virgin olive oil dressing. Then, cool off with the Wardi al Wadi cocktail with housemade rose syrup, vodka, and grapefruit.
Fish Nor Fowl
Fish Nor Fowl is coming in hot with the Seafood Conchiglione, Arctic Char Piccata, Rack of Lamb, and the decadent 35-Days Dry-Aged New York Strip Steak. Sommelier and General Manager Alexander Riola took special care to add new warm weather wines to the menu as well, including gorgeous Sicilian whites like Zibibbo and Etna Bianco.
Lilith
Jamilka Borges and Dianne DeStefano always have something new and delicious cooking up. Their Tuna Tartare is the hit dish of the spring, plus Blue Cheese Sformato and Sunchoke Soup, as well as a new Lobster Roll dish. Plus, don’t forget their staples like the Yuca Pierogi, a spin on the classic Pittsburgh dish that’s good for any season.
Story by Emma Riva
Photo courtesy of Fish Nor Fowl
Subscribe to TABLE Magazine‘s print edition.
