Bridgeville Native Fine-Tunes Caffe Amante Menu

By Welzel, Karin | Tribune-Review/Pittsburgh Tribune-Review, June 8, 2008 | Go to article overview

Bridgeville Native Fine-Tunes Caffe Amante Menu

Welzel, Karin, Tribune-Review/Pittsburgh Tribune-Review

If you plan to open a destination restaurant, you have to have a destination chef. Greg Alauzen fits the description.

The Lamatrice family -- Angelo and sons David and Joe, who operate the Clark Bar & Grill on the North Shore -- branched out to fine dining nearly 10 years ago with the opening of Caffe Amante at Fifth Avenue Place, Downtown. Now it's time for more growth as they finish construction on two new establishments, Cioppino restaurant and Il Mercato specialty food store at the Cork Factory in the Strip District.

Overseeing the culinary side of the businesses is corporate chef Alauzen, a Bridgeville native and graduate of the Culinary Institute of America. He is a familiar name to Pittsburgh diners, who enjoyed his talents with seafood and fresh, local ingredients at the former Steelhead Grill at the Pittsburgh Marriott City Center, Uptown. He also was opening executive chef for Eleven restaurant in the Strip District, where CIA graduate Derek Stevens, who helped to open Eleven, is now in charge.

"I took a year off," Alauzen says. Part of that time was working as executive chef at The Club at Nevillewood, a private golf facility in Collier. But Alauzen is back to make headlines again with the opening of Cioppino -- an upscale American restaurant -- and its sister food store in mid-July. He also is tweaking the menus at the Clark Bar and Caffe Amante.

The chef is excited.

"The new restaurant features a lot of mahogany," Alauzen says, which makes for a comfortable atmosphere. "I want it to be fun and approachable.

"There's a wine cellar in the corner of the back of the dining room, which will seat 60, a bar and lounge with 60 seats and a separate cigar bar with a built-in humidor."

A private dining area accommodates 20. Bar patrons can order from a small-plates menu -- for example, little lamb sliders or white bean puree as a dip -- or the main dining room selections. The small plates also are available to guests in the main dining room.

Cioppino will have a chophouse-style menu featuring "the best ingredients possible, totally seasonal," Alauzen says.

"It won't be a really big menu, maybe six meat items -- including big steaks -- and six seafood items. Cioppino is our signature dish."

Entree prices will range from $14 to $42.

Alauzen, who lives in Eighty-Four, will continue to focus on fresh, local foods and sustainable agriculture, from meats to fruits to vegetables.

"There's a farmer down the street where I can pick up tomatoes on my way to work," he says.

Il Mercato will offer deli meats, sandwiches, salads and other prepared foods for lunch. At breakfast, fancy pastries such as pain du chocolat will be available, as well as gourmet coffees.

"We'll offer homestyle dishes to appeal to the residents at the Cork Factory," Alauzen says. "They can pick up a piece of chicken or lasagna and a salad and take them right home for dinner."

Artisanal cheeses from small American producers also will be stocked, along with dried pastas, olives and other specialty products.

Meanwhile, Alauzen is working at Caffe Amante with executive chef Rosendo Paez on a changing menu that offers "a little bit of everything," according to manager Deborah Doucette. Many of the dishes are Italian-influenced, she adds, but the kitchen can be flexible with its Continental cuisine.

Among the appetizers at Caffe Amante are batter-dipped fried zucchini with lemon and cheese; jumbo Gulf shrimp cocktail; jumbo lump crabmeat dressed in tarragon vinaigrette over roasted red peppers; and escarole, sausage and cannellini beans sauteed in oil and garlic with Parmigiano-Reggiano cheese.

Entrees include English-style spots broiled in seasoned bread crumbs with jumbo lump crabmeat, lemon beurre blanc and Tuscan green beans; an oven-roasted New Zealand baby lamb rack; char-grilled Atlantic salmon; New York strip steak; crab cakes; roasted pork loin with black raspberry sauce and herbed mashed potatoes; and Portobello and Eggplant Parmigiana. …

The rest of this article is only available to active members of Questia

Already a member? Log in now.

Notes for this article

Add a new note
If you are trying to select text to create highlights or citations, remember that you must now click or tap on the first word, and then click or tap on the last word.
One moment ...
Default project is now your active project.
Project items

Items saved from this article

This article has been saved
Highlights (0)
Some of your highlights are legacy items.

Highlights saved before July 30, 2012 will not be displayed on their respective source pages.

You can easily re-create the highlights by opening the book page or article, selecting the text, and clicking “Highlight.”

Citations (0)
Some of your citations are legacy items.

Any citation created before July 30, 2012 will labeled as a “Cited page.” New citations will be saved as cited passages, pages or articles.

We also added the ability to view new citations from your projects or the book or article where you created them.

Notes (0)
Bookmarks (0)

You have no saved items from this article

Project items include:
  • Saved book/article
  • Highlights
  • Quotes/citations
  • Notes
  • Bookmarks
Cite this article

Cited article

Citations are available only to our active members.
Buy instant access to cite pages or passages in MLA, APA and Chicago citation styles.

(Einhorn, 1992, p. 25)

(Einhorn 25)

1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25,

Note: primary sources have slightly different requirements for citation. Please see these guidelines for more information.

Cited article

Bridgeville Native Fine-Tunes Caffe Amante Menu


Text size Smaller Larger Reset View mode
Search within

Search within this article

Look up

Look up a word

  • Dictionary
  • Thesaurus
Please submit a word or phrase above.
Print this page

Print this page

Why can't I print more than one page at a time?

Full screen

matching results for page

    Questia reader help

    How to highlight and cite specific passages

    1. Click or tap the first word you want to select.
    2. Click or tap the last word you want to select, and you’ll see everything in between get selected.
    3. You’ll then get a menu of options like creating a highlight or a citation from that passage of text.

    OK, got it!

    Cited passage

    Citations are available only to our active members.
    Buy instant access to cite pages or passages in MLA, APA and Chicago citation styles.

    "Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn, 1992, p. 25).

    "Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn 25)

    "Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences."1

    1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25,

    New feature

    It is estimated that 1 in 10 people have dyslexia, and in an effort to make Questia easier to use for those people, we have added a new choice of font to the Reader. That font is called OpenDyslexic, and has been designed to help with some of the symptoms of dyslexia. For more information on this font, please visit

    To use OpenDyslexic, choose it from the Typeface list in Font settings.

    OK, got it!

    Cited passage

    Thanks for trying Questia!

    Please continue trying out our research tools, but please note, full functionality is available only to our active members.

    Your work will be lost once you leave this Web page.

    Buy instant access to save your work.

    Already a member? Log in now.

    Author Advanced search


    An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.