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)
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.
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.
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.
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.
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).
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.
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.