Bite Bistro

by Rodzilla on November 21, 2011 · 5 comments

Chalkboard Menu  I think it’s easy enough to see why I found Bite Bistro‘s menu so appealing.

  • Enough variation to entice and accommodate anyone
  • Prices on the low side of generous even by Pittsburgh standards
  • Add foie to anything, add foie to anything, add foie to anything (and I suggest that you do)

After reading several rave reviews, I finally made it out to the downtown Bellevue bistro with my favorite girl in the world.



We arrived right as the restaurant was opening, and were greeted right away by owner and front of the house extraordinaire Danina DiBattista. The previous adjective wasn’t for literary style, Danina took great care of us the entire evening along with every party that arrived after. She was a joy to talk to, and helped us design our own tasting of sorts from the small bites menu.


Beets - Peppers, Carrots, Spices

I like beets, but I don’t get terribly excited by such an oft-used ingredient.  Everyone seems to have a beet starter, but Bite separates themselves from the crowd with a nice presentation and clean flavors.


Quail - Carrot, Ginger, Farro

It’s hard not to love an all dark meat bird. The carrot-ginger emulsion was sweeter than just those two ingredients alone, but I loved it paired with the nutty farro and.


Soup - Pumpkin, Cinnamon

The soup was thick and creamy, but only sweetened enough to highlight the natural flavors of the pumpkin. I really liked this, especially when paired with our next item.


Ginger Bread - Pear Butter

The ginger bread was dense, cakey, and sweet. It was a great pairing for the more savory soup, and taken with the pear butter it could have doubled as dessert (I wouldn’t object to ordering it twice).


Torchon - Foie, Balsamic, Grapes

If you don’t think that’s a beautiful piece of foie, you’ve  probably never tasted it.  The torchon is made in house and paired with a fruity balsamic-grape reduction. If I could be critical at all, it’s that I could have used a bit more of the reduction. It’s not that the foie needed it, but one of the brioche pieces that had been left to soak up a small pool likely my favorite bite of the night.


Gnocchi - Braised Chicken, Sage, Ricotta

The favorite dish all around, however, was the gnocchi. My first thought after tasting was Thanksgiving . A special thanksgiving where the potato component is occupied by house-made ricotta filled gnocchi replace mash potatoes. Bonus points for using all dark meat.



The man responsible for the great food is  David Bulman. He’s the third Chef to run the kitchen since Bite’s opening last February, and according to Danina, the one to keep. Just in case she needs a second opinion, I completely agree.  I’m excited to try more of the menu in what I hope to be many return trips.

Great food and a matching atmosphere are making Bite Bistro a not-so-hidden gem right outside of the city. If you haven’t been there yet, I highly recommend a visit. After all, I wouldn’t bring my favorite girl in the world just anywhere.
Bite Bistro on Urbanspoon

{ 5 comments… read them below or add one }

1 Chefprotoss

Why quail isn’t more popular in the states is beyond me. Then again people love generic flavorless white meat chicken in this country more than anything else, so maybe I shouldn’t be suprised that game birds aren’t being deep fried at Popeyes.

Quail confit is almost better than duck btw…

Oh, I would love this place too. Quality with a lack of pretentiousness is a rarity these days.

2 Quelcy

Oooh! I shall have to go on a food field trip because this is outside my urban modes of transportation. I think I have only ever eaten quail eggs and not the entire bird. Time for a change! I would also really like that foie gras, and when ordering, I’d say, “a certain diningsaur told me to request extra drizzles of reduction with that, pretty please.” Was there no room for dessert? The brick, black ceilings and light fixtures convince me, but the tables and floor look to be a real aesthetic let down.

3 Chuck

Man, you didn’t get the pork fat fries?? Next time, right?

I didn’t realize quail were all dark meat… that’s really interesting. Nicely written post Rod, glad you had a good time. And who’s this girl?

4 James

Another great review! I like the add foie to anything rule – but it didn’t seem like you really took advantage?

The course progression seems a little strange, did you post out of order?

And yeah, who is this favorite girl?

5 Rodzilla

Chef – Agreed, the only draw back is the meat yield for the effort put in.

Let travels bring you Pittsburgh way, we’ve got a really good scene developing with quite a few spots you would enjoy. Unpretentious is exactly how I would describe a lot of it.

Quelcy – I think you’d like the space, a sort of homey vibe. They also have a downstairs they rent out for private events that I’m intrigued by. It’s certainly worth nagging a friend for a ride, and would be a killer venue for a blogger meet up. (I want to do one of their longer tastings, or weds night + supplements) I had dessert elsewhere – but I will return.

Chuck – I was more upset with myself for missing the beef tongue on the charcuterie plate, it’s probably my favorite part of the cow. Unfortunately my favorite girl in the world (mom) isn’t a fan of game.

James – I pretty much had the foie to myself, it was a sizeable enough portion for me. This was a lighter meal and not a traditional tasting, we each had our own plates for the most part, but tasted everything.

Quail and beets came out first. Then foie/gnocchi with pumpkin soup/bread.

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Previous post:

Next post: