While in Pittsburgh last week, I discovered a very happening food scene, flourishing alongside its well established contemporary art community. My favorite, Morcilla, is a cozy informal restaurant located in the post-industrial neighborhood of Lawrenceville along the Allegheny River.
Morcilla's Spanish-style cuisine focuses on traditional pintxo and family-style dishes from the Basque Region of Northern Spain. I advise you to visit with a group, so you can take full advantage of the spectacular array of dishes. Justin Severino, Morcilla's Executive Chef and part owner, with his formidable skills as a whole animal butcher includes an extensive charcuterie program.
Chef Severino and Morcilla have been enjoying well-deserved accolades nation-wide, including 4-time James Beard Foundation nominee for Best Chef Mid-Atlantic, Food & Wine's The Peoples Best New chef Mid-Atlantic for 2014 and 2015 and Morcilla was named by Pittsburgh Magazine and the James Beard Foundation best New Restaurant 2016. Bon Appetit shares recipes of some of Morcilla's most popular dishes.
Pittsburgh Magazine's Hal B Klein rhapsodizes about the on-point drinks menu as a "curated mix of elegant cocktails, house-made tonics and a deep selection of sherry, vermouth and gin. There's also a small but intriguing offering of funky Spanish ciders and an outstanding collection of Spanish wines to pair with your meal." I can certainly vouch for the sherry and Spanish red our group had.
3519 Butler Street, Pittsburgh, PA - 412-652-9924
Toast with tomato jam, Boquerones and lemon oil - check out Bon Appétit for the recipe
Hilary Prescott Severino & Justin Severino co-owners of Morclla - photo by Kieran & Theo
Bacalo croqueta - this and next 3 photos from Pittsburgh Magazine
Pigs feet and cheeks croqueta
Jambon Iberico De Bellot
Oysters on the half shell
Front dining room
Brandade de bacalao
Leeks a la Plancha
My personal favorite - Costillas de la Matanza (baby-back ribs)