Pitted green olives
And figs that were cloying
Almonds and grapes which weren’t as annoying
Twelve dollar plate of “roasted things”
Without the pits that price really stings
Unsalted barigoule will make you crestfallen
Sunchokes and artichokes
And cattails with pollen
Seventeen dollars for the blandest thing
Most weren’t in season, not until spring
Rough chopped trimmings with sinew in spades
Not cut precisely, as expected, with blades
The tartare was scraps from a farm-raised deer
Much better chopped well with meat from a steer
A prawn on a plate, twenty one dollar price
With burnt shellfish butter, wouldn’t order it twice
Grainy potatoes mashed, served on the side
The margin for this dish must be incredibly wide
When the check comes
When the food’s lame
When you’re feeling sad
You simply remember the hearth and its flame
And then you don’t feel so bad.
Where to Eat in Pittsburgh and Why Some say it’s the worst food city in the United States. Others claim it’s not that bad. Here’s how to make the most out of a trip to the Steel City.
How to Burger Or: How I Learned to Stop Worrying and Love Mise en Place.
E Pluribus Falco The controversial International Pizza Consultant, Anthony Falco, and his broken relationship with Roberta’s.