Dining on Butler Street - Piccolo Forno

Piccolo Forno occupies a hot corner in the Lawrenceville streetscape. It was jumpin. Diners on the sidewalk; a line forming for the hostess; cheerful chatter bouncing off the brick walls...but it was the tomatoes and buffalo mozzerella passing by that really sold the place. We wanted to sit down and order that! It was the insalate, Pomodoro e Buffalo....mmmmm.

We surrendered our bottle of Coppola Cabernet (for a modest $5 corkage fee) to an eager, crisply turned out server. The place filled up with a youthful, urban vibe....loud, too. We found ourselves talking over a rising volume; our entrees made it worth the effort. The spinach-filled ravioli with sage butter was my choice and it was delicious. But I could have selected braised rabbit or boar! I want to return to try the risotto and the pizza.

It was fun to be with a Thursday crowd. We left in time to catch a few local merchants who were wrapping up the day's business. They reminded us that the real charm of this neighborhood lies in the passion of its artists, artisans, collectors and shop owners.

Luvita Bistro; "What's On Your Plate?"

The story behind the name, Luvita Bistro, involves the owners’ three children; Luca,Vinnie, and Taylor. Deron Farina, long time Murrysville resident and now owner and chef of Luvita Bistro, describes his business as primarily catering, take out, and cooking up a storm for the lunch crowd.

With great reluctance, Farina gave in to the pleas and begging of friends and patrons to keep the restaurant open for dinner as well. Before opening Luvita Bistro, Deron Farina practiced the art and craft of cuisine as a personal chef for private clients as well as catering from his home. Chef Farina would be happy just to offer catering to the community, but his customers clamored for more opportunities to enjoy his homemade sauce, meatballs and ravioli, manicotti, and seafood dishes.

Luvita Bistro is located at 4231 William Penn Highway in Murrysville and is open Tuesday and Thursday from 11:30 am until 6:00 pm, and Wednesday, Friday, and Saturday from 11:30 am until 8:00 pm. This is a BYOB restaurant where diners may bring a beverage to accompany any meal. There is no corkage fee. Italian Nights are celebrated on Wednesday evenings from 4:00 pm until 8:00 pm featuring all homemade pasta’s, sauces, soups, appetizers and desserts. Reservations for Italian Nights are definitely recommended.

So, what’s cooking in the Luvita Bistro kitchen? The answer must include the fact that the chef is cooking with conviction and with a lot of experience. He offers an impressive menu that showcases a different menu for both lunch and dinner. Patrons are encouraged to RSVP for dinner!

The lunch menu offers just about everything from soup to sides with Chef Deron proudly exclaiming, “everything is homemade!” There is a salad, a burger, a wrap, or a sandwich for every palate. Consider the spinach and cranberry or Gorgonzola and apple salads, or a mahi-mahi fillet sautéed in orange juice, ginger and tarragon atop a bed of spinach with cranberry, almonds, and poppy seed dressing! Five half pound burgers with names like, Forgetaboutit, Vinny, Smothered, Cheddar and All American might appeal to the hearty eater with wraps offering a lighter option in the form of chicken, veggies, salmon either grilled, tossed, sautéed, or baked. Sandwiches range from homemade meatballs and BLT’s to pub style fish and Italian cappicolla, salami, and pepperoni. Bread by Bread Works is featured at Luvita Bistro.

The dinner menu is almost exclusively “on-top-of-spaghetti” delicious Italian food that evokes memories of meals with your Italian grandparents and extended family. “Just Desserts” make for the last personal touch of the meal: a “challenge by choice” homemade biscotti, peanut butter, coconut cream or white chocolate raspberry pie!

Chef Farina is on a roll whether he likes it or not by popular demand from patrons, customers and clients. His custom cooking, comfort food, personal attention make his establishment a popular choice whether for lunch, dinner, catered events, family celebrations, in-door or out-door picnics, business engagements, take out, private dinner events, or birthday parties.

Popular take out entrees are the homemade ravioli, both cheese and meat, covered appropriately so by homemade tomato sauce with a meatball or two requested on the side. The aroma alone will make you think you are in Italy! Both the chicken and veal marsala will be pleasing to the palate with just the right touch of sauce inspiring a second helping. The homemade taste and agreeable flavors will have you ordering frequent take out plates for those busy days and week-ends when there is little time for cooking at home.

Welcome in spring and summer by putting yourself in charge of celebrations and partner with Chef Farina in planning for a catered picnic, a backyard (yours or his) bar-b-que, a romantic dinner party, a gala event, a culinary themed engagement or any creative gathering you can imagine.

Small tables and comfortable chairs grace the hardwood floors with selected artwork hung on the bright, white walls. Natural sunlight spills into the space during the lunch hour, and table candlelight adds warmth to the space in the evening. Each table is covered with a crisp, white linen tablecloth that adds a certain sophistication that is appreciated during the dinner hours.

If you haven’t found this little gem of a full service restaurant, do yourself a favor and stop by to chat with Deron Farina to plan for a lunch or dinner engagement or plan for a wedding shower or reception, a cook out or picnic; there are no limits to Farina’s cooking abilities. He is the first to let you know that his cooking is the best!!! At best, always call ahead if you are planning to stop for dinner as one never knows whether or not Chef Farina will follow his heart’s desire for a strictly catering/take out/event planning establishment or continue to support the pleadings of his patrons and customers for the additional dinner experience.


Check the web site for Luvita Bistro at http://luvitabistro.com

Ahhh...the sweet Cucina

This Italian kitchen isn’t the only thing “sweet” about La Cucina Dolce. Meet the owner Jason Lardo, Chef Eric Delliquadri, and General Manager, Jill Varmecky, along with the charming and attentive waite staff, and you will understand the “sweetness’ of a fine dining experience that will leave you wanting to return many times over to relive the pleasant and pleasurable opportunity of embracing more than a memorable meal. The La Cucina Dolce experience embodies more than simply cooking and eating, and you won’t ask to be excused from the dinner table here!

La Cucina Dolce is advertised as Monroeville’s Best Kept Secret, but why keep that secret any longer! Anyone who enjoys an evening out that includes a dining experience par excellence should be advised of choosing this restaurant where the dining experience begins at the door. You will notice a casual yet exquisite style from the unique “see the kitchen” entrance to the choice of entrée and everything in between.

Three recent features from the April menu were a tender, melt in your mouth lamb shank surrounded by a delicious dark meat sauce and thin golden polenta accompanied by a serving of sautéed spinach, perfectly prepared Amish roasted chicken with sweet pea risotto and side of spinach, and a delectable pasta dish of penne covered with olive oil, spinach and feta cheese. All three entrees elicited commendable commentary from the diners, and all three diners expressed an appreciation of the food preparation and presentation. Along with the aforementioned entrees, conversation regarding the appetizers evoked phrases such as, “this grilled baby octopus, calamari and braised faro with tomato reminds me of a fresh seafood insalata plate enjoyed in Venice, Italy. The octopus is tender and quite flavorful with the unexpected surprise of braised farro. ” Continued quotes confirmed the excellent choices of the sautéed citrus shrimp and couscous appetizer that included a mouth full of exploding freshness, the Italian wedding soup and bread basket of cibatta and foccaccia accented, by choice, with a garlic, cheese, dried tomato oil dip.

When asked about customer comments regarding all aspects of dining at La Cucina Dolce, Jason Lardo responded that the staff is not accustomed to complaints, rather more accustomed to compliments. Customers know that the entire La Cucina staff put heart and soul into the food preparation, service, and attention to every detail of creating an experience that diners will want to re-create often.

La Cucina Dolce offers personal service, privacy, and a “no fuss” environment accented significantly by an innovative approach to cooking, a warm and friendly waite staff, a positive attitude and approach toward anyone appearing at the door in need of a meal that will satisfy the mind, heart, body and soul. This establishment is also a BYOB restaurant for those diners who wish to add their own choice of beverage. There is a $4.00 corkage fee.

Wine: Columbia Crest Grand Estates Cab 2005 is a perfectly balanced wine with a distinctive richness featuring black cherry and cocoa flavors. This wine accompanied the appetizers, soup and salad.

Reserva Cab from D.O. Maipo Valley in Chile a 2005 Santa Rita is an expressive, balanced and persistent wine. Its aromas recall ripe, black fruit, plums and fine herbs gracefully combined with vanilla, cloves and fragrant spices. We enjoyed this wine with the entrees and the dessert and coffee.


What a difference a wall makes.....from strip mall to Via Roma, from asphalt to wood floors, from cold light to candlelight, from busy intersection to private rendezvous. Sweet. In the hands of our hosts, La Cucina Dolce was a sudden vacation, plucking us from weary pursuits and whisking us to a land of holiday delights... like selecting what to do first. Open the wine, of course! Then, gather data on the baby octopus. (We've had too many of the tough, heavily breaded calimari.) A lovely start with surprising composition! Then, our third guest arrived to make our table complete.

Hospitality is marked by graciousness. Our servers were elegant and gracious and made us feel like welcomed friends. Eager to answer our questions, make recommendations, respond to a request for customization, our satisfaction was the goal. We felt well served, an artful balance that is hard to find. It's a crisp physical presence wrapped with a warm, inviting demeanor and a genuine interest in our pleasure. At La Cucina Dolce, it's a disciplined softness that reflects well in the low lights and on caramel walls. You want to savor the food so well served.

Our trio of sudden travelers enjoyed the sights and sounds, but most especially the tastes. Sweet pea risotto, lamb shank that melted in the mouth, Amish chicken in a superbly flavored sauce, perfect pasta... We opened the second bottle to finish them off and then made ourselves linger over key lime pie and tiramisu. It was hard to end our visit. Our hosts hid their eagerness to lock up.

We understand that a group of four visits routinely on Monday, La Cucina Dolce being blessedly open on this day. We make a mental note that this would be a very fine habit to adopt. I'm keeping my suitcase packed.

It's personal at River Moon

River Moon Cafe sits purposely on a dedicated corner just off the "beaten" path of busy Butler Street. The neighborhood is mindful of the narrow streets and close together row houses that dot European villages one might travel to looking for that special out-of-the-way restaurant encounter. You will find that encounter here!

Entering the River Moon Cafe is a bit like visiting a relative's house hoping to find someone home who will pay attention to your desire for having a memorable meal, offer an inviting and warm atmosphere, charm you with just enough appointments to make you feel special and appreciate your visit. The chef, her husband and staff will manage to make you feel at home, will purposely provide a pleasing and pleasant engagement for you, and will invite you to return for additional experiences that will help you entertain frequent visits.

The pri fixe menu for Tuesdays through Thursdays afforded us the great opportunity to sample a soup, a hummus plate, the halibut with lemon/caper sauce, rost pork with sausage as described above, a duo of desserts of tiramasu and raspberrry cheesecake. Check out the menu attached for your review!

The choice of wine for the meal was selected prior to knowing the menu so the bottle of Banfi Chianti Classico 2005 of Montalcino, Italy was not the perfect match for our dinners, but still a decent wine that did allow for an acceptable addition to the meal with its rich, ruby color (provided by Chianti's Sangiovese grapes.) This particular wine would be best paired with a hearty sauce and pasta.

Josephine cooked for us tonight. Well...it felt like that.

Josephine and her husband think of their patrons as coming to their dining room. The idea is to create a personalized feel to the preparation of home cooked food served in a cozy spot tucked in a Pittsburgh neighborhood. Bringing your own wine brings a touch of your own home. It's a lovely combination. Personal is tasty. It's the bisque that is chock full of crab and the apple sausage stuffing pungent and sweet and the sauce on the pork that tastes full of the brown bits. Josephine cooks Sunday dinner any day of the week. (She's not open Sunday!) Only here you can ask Grandma for almost anything you want.

The secret sauce, though, is the conversation. We let it roll over the appetizer and puddle up under the entree and drip down the dessert. It's delicious. It's the excuse to eat. It's the performance enhancing drug that smooths over any flaws in Josephine's cooking. We intensify the flavor.

I feel really fortunate that Josephine cooked for us tonight...and fortunate to share this meal with my friend.