The Art Institute of Pittsburgh

The Art Institute of Pittsburgh Celebrates Pittsburgh 250

Culinary Department Creates Tribute with Pittsburgh-Inspired Fare

A Taste of Art, the restaurant at The Art Institute of Pittsburgh, celebrates the city’s 250th anniversary with a special menu featuring a variety of Pittsburgh-inspired selections. Selections include both historic favorites and future-focused items.

The spring menu includes a variety of seasonal selections and the following Pittsburgh 250 anniversary features:

            City Chicken Kabobs
            Italian Wedding Soup
            Mung Dynasty Hydroponic Salad
            Turkey Devonshire
            Pierogies, Kielbasa and Sauerkraut
            Virginia Spots and Wild Rice
            Isaly’s Deconstructed Klondike

“Our students are having a great time using their skills to update our classics and celebrate our traditions,” said Roger Levine, culinary faculty and operational manager of the Taste of Art Restaurant. “The students, many of whom are new to Pittsburgh, were surprised to learn the history and peculiarities of our regional favorites.”

The culinary department intends to continue featuring Pittsburgh 250 selections and is looking for suggestions. “We’d like to hear from residents of the region,” said Levine. “We want to hear about more Pittsburgh favorites and the stories behind the food.” Recipes and ideas should be emailed to Roger Levine at rmlevine@aii.edu or sent to him at 420 Blvd. of the Allies, Pittsburgh, PA 15219.

Student Matt Cramer helped to develop the menu when he began the course in April. “We were all curious to learn that ‘city chicken’ isn’t even a chicken dish, but is made with pork instead.” Cramer came to Pittsburgh from Tiffen, Ohio to pursue a bachelor’s degree in Culinary Management at The Art Institute and works part-time at Wholey’s Seafood. “People are really enjoying the Eastern European favorites, like the pierogies and kielbasa dish,” said Cramer. “Tracing the eccentricities and influences that made these foods so popular for the region, it’s easy to see why we love Pittsburgh.”

A Taste of Art is staffed entirely by students under the direction of experienced faculty. The restaurant course enables students to rotate through several critical positions over each 11-week period including sous chef, sauté chef, grilladon, entremetier, garde manger, patissier, tournant, waitstaff and maître’d.

The restaurant is open to the public for lunch three days each week, Monday through Wednesday, from 11:30 to 1:30 p.m. Due to limited seating and a changing schedule, reservations are suggested. Call 412-291-6532 for reservations and information.

For the full menu and additional information, visit taste_of_art.asp

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1.800.275.2470 | 420 Boulevard of the Allies, Pittsburgh, PA 15219