The Grapes of Rhone


Some of the world’s best wines come from grapes commonly associated with France’s Rhone Valley.   International wine markets, perpetually pre-occupied with icon-wines of Burgundy and Bordeaux, often undervalue Rhone-Varietal wines BUT WE WON’T!!!

Join us for a mini-exploration of Rhone-Varietal wines including Syrah, Grenache, Grenache Blanc and Roussanne (reviewed scores for these wines range 90-95), all matched to a Southern-France-inspired menu created by Kate Romane’s Black Radish Kitchen.

First Course 
ham on baguette, whipped butter and pickle

Aimery Sparkling Cremant Brut Rose Limoux NV

Second Course
white fish croquette with anchovy mayonnaise

Jean-Louis Chave, Saint Joseph Blanc Circa 2016
Domaine de la Solitude Cotes du Rhone Blanc 2016

Third Course
romaine and watercress salad with lemon, olives and fried capers

Fourth Course
lamb stew with root veg and baby potatoes

Chateau Saint Roch Chimeres Languedoc-Roussillon 2015
Eric & Joël Durand “Empreintes” Cornas 2015

Fifth Course
dark chocolate pudding with lavender whip

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Happy Australia Day 2018!

We all deserve a break from snow and wind-chill concerns… what better way than to transport ourselves down under to Australia for the island nation’s summer holiday celebration AUSTRALIA DAY.  Penn Avenue Fish accepted our challenge to deliver a dinner worthy of a summer coastal gathering and we paired their inspired cuisine with some rare, tasty wines.

For those who like scores, one famous reviewer rated the wines 91pts, 94pts, 94pts, 94pts, and 94pts – join us and see if you agree!

First Course 
Ora King Salmon Gravlox
cucumber-dill / crostini

Jansz Premium Rose – Tasmania NV

Second Course
Australian Seabass with Zucchini Slice
brown butter & caper sauce

Holm Oak Pinot Gris – Tasmania 2015
Voyager Estate Sauvignon Blanc-Semillon – Margaret River 2015

Third Course
Wild Rocket Salad
arugula / macadamia nuts / roaring 40’s bleu cheese / Indonesian vinaigrette

Fourth Course
Lamb with Roasted Hasselback Potato
whole grain mustard / rosemary / garlic

Voyager Estate Girt By Sea Cabernet Merlot – Margaret River 2012
Elderton Shiraz 2014 Syrah/Shiraz – Barossa 2012

Fifth Course

Selection of liquors from Sullivan’s Cove in Tasmania


Another wonderful year – and a great one to come

THANK YOU to everyone who was able to join us for a dinner in 2018.  We enjoyed meeting new friends and sharing a glass with those returning for their second, fourth and tenth dinners!

We have started the planning for 2019 – stay tuned for details.  But as always – we will start the year with all things Australia.

SAVE THE DATE for Sunday, January 27th. 

Under the Tuscan Sun

Few regions of the world evoke such emotional reactions for so many cultural elements as Tuscany.  While many might quickly think about the stunning landscape, architecture and art – we think about the food and wine!   Kate and Jack recently found themselves in Florence for a week — what better time to share stories while the memories are still fresh?

Tuscany is famous for SO MANY culinary elements that a meal with five courses and five wines is only a start, but we gave it a go thanks to the culinary mastery of Kate Romane and Black Radish Kitchen!

First Course 
focaccia with burrata, speck,  sweet peppers and pea shoots

Contarini Prosecco Superiore Millesimato Valdobbiadene DOCG 2016

Second Course
ricotta ravioli with sage butter and hazelnuts

La Lastra Vernaccia di San Gimignano DOCG 2015 Tuscany, Italy
90pts Wine Enthusiast
Colle Massari Vermentino Melacce 2015 Tuscany, Italy
89pts Wine Spectator

Third Course
winter greens with shaved fennel, citrus,red onion, gorgonzola

Fourth Course
rosemary pork tenderloin fried capers, lemon butter & root mash

Mazzei Fonterutoli Chianti Classico DOCG 2012 Tuscany, Italy
92pts Wine Spectator
Altesino Brunello di Montalcino DOCG 2012 Tuscany, Italy
96pts Wine Spectator AND #11 Wine Spectator top 100

Fifth Course
biscotti, mascarpone spice cookies, almond macaroons


Tango your way to Argentina

Thank you for your interest in the dinner – it is SOLD OUT.  If you would like to be added to the wait list, please send an email.

Argentine wine and food pair together like an experienced Tango dancing couple – there is an ease and familiarity that flow together beautifully.

What is more compelling than the interaction of enjoying sumptuous food with compelling wine pairings when the food and the wine have shared hundreds of years of history together?   Join OTG for an Argeintine-style dinner at Gaucho, prepared by Kevin Costa (formerly of Crested Duck) to find out.

First Course 
seared chicken liver, caramelized onions, toast, grilled grapes, herb oil

Gouguenheim Malbec Sparkling Mendoza NV
Bold, rich and fruity

Second Course
roasted grouper, swiss chard, shaved radish and fennel, coriander dressing

Zuccardi Serie A Torrontes Mendoza 2015
Full, rich example of signature Argentine white wine, 90pts Wine Advocate
Bodega Catena Zapata Chardonnay Mendoza 2015
Argentina’s icon winemaker produces globally revered Chardonnay, 91pts Robert Parker

Third Course
grilled endive, serrano ham wrapped pears, pecorino, toasted walnuts

Fourth Course
vacio steak, charred herb salsa, roasted turnips, mustard greens, creamy polenta

Susana Balbo Signature Cabernet Sauvignon Valle de Uco 2013
Elegant and intense, French-style Cabernet, 93 pts James Suckling, 92 pts Wine Advocate
Passionate Wine Malbon Mendoza 2011
Very rare blend of Malbec and Bonarda, only 250 cases produced, 94 pts Wine Advocate

Fifth Course
pionono, dulce de leche, grilled pineapple

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Let’s get Bordeaux-serious!

Thank you for your interest. The dinner is SOLD OUT. Please send an email if you would like to be added to the wait list. 

We all hear about big-deal Bordeaux reds, a bottle of which would set you back as much as a new car – but we aren’t THAT brand of crazy. Instead we put together a Bordeaux-themed dinner with a bubbly to start, two solid and lovely Bordeaux Blancs (the whites are often over-shadowed by the reds), followed by two hugely respected reds:

Virginie De Valandraud St Emillion Grand Cru 2009 – a right-bank cult favorite, the original “Garagiste” winemaker from a top vintage of our generation… 75% Merlot, 20% Cabernet Francand 5% Malbec, – fewer than 100 cases produced!
– 94 points from James Suckling and #34 on the Top 100 International Wine Report

Chateau Duhart-Milon Rothchild 2010 – baby Lafite made by the owners of Lafite, from grapes harvested directly next-door to Lafite in the fantastic 2010 vintage… Typical left-bank blend of 73% Cabernet Sauvignon 27% Merlot
– 96 points from Robert Parker

Once again the incredible Kate Romane and team from the Black Radish Kitchen will spare no effort in preparing a suitably Bordeaux-inspired meal. Looking forward to sharing these fabulous Bordeaux wines with you.

First Course 
crostini – mostardo – ricotta – fried sage

Maison Aguila Cremant de Limoux Brut NV

Second Course
white fish – stewed late summer tomato – olives – parsley – new potato – lemon oil

Jean Médeville et Fils Graves Blanc 2015
Chateau Lamothe de Haux Bordeaux Blanc 2016

Third Course
arugula – bleu – rosemary roasted grapes – salt – walnuts – shallot vin

Fourth Course
grilled flank steak – thyme – garlic – warm cauliflower & green bean salad with bacon – tarragon black pepper crème fraiche

Virginie De Valandraud St Emillion Grand Cru 2009 (Right Bank)
Chateau Duhart-Milon Rothchild Pauillac 2010 (Left Bank)

Fifth Course
cake citron framboise – whip – lemon curd

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Cafe Zinho 20th Anniversary Dinner

Thank you for your interest. The dinner is SOLD OUT. If you would like to be added to the wait list please send an email through the contact page.

Please join Chef Toni Pais for a special dinner celebrating 20 years at Cafe Zinho.

First Course 
Foie gras truffle / Garilc tomato bisque / Sardine crostini

Quinta De Cabriz sparkling NV Dao Sul

Second Course
Scallop wraped in smoked salmon and topped with caviar

Quinta De Cabriz Colheita Seleccionada Branco Dão Sul 2016

Third Course
Crab cake and shrimp with orange vanilla sauce

Herdade do Esporão Reserva Branco Alentejo 2015

Fourth Course
Salmon with honey roasted beet sauce


Fifth Course
Medallions of beef with Madeira sauce

Quinta dos Murças Assobio Red Douro 2015

Sixth Course
Prickle pear puree

Seventh Course
Beet with goat cheese timbale and caprese stick

Herdade do Esporão Quatro Castas Red Alentejo 2015

Eighth Course
Quail breast on top of duck confit cake with plum brandy sauce


Ninth Course
Rack of lamb with red wine garlic sauce


Chocolate terrine and Portuguese cookie

Messias NV 10-Years-Old Tawny Port

Dîner en Blanc (with a touch of rosé)

Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for more dinners later this fall.

Welcome to Dîner en Blanc…. OTG-style – celebrating the end of summer.

We love the idea of the uber-famous Dîner en Blanc, but we don’t love schlepping stuff and super secret locations.  SO we present to you our (modified/easier) version (with a touch of Rosé because end of summer and Rosé just plain go together!)

WE tell you the location (Penn Avenue Fish in the Strip)
WE give you the tables, chairs AND white table cloths
WE provide the food AND the wine
WE DON’T tell you what is for dessert (but you still get it)
YOU just show up

First Course 
Spicy Roasted Chilean Seabass Roll
asparagus / avocado

Alfredo Roca Extra Brut Sparkling NV Argentina (near Chile!)

Second Course
Lake Victoria Perch
pan seared perch / lemon-caper butter sauce

Raats Original Chenin Blanc 2016 South Africa

Third Course
Radicchio, Arugula & Pear Salad
toasted walnuts / bleu cheese / sour dough croutons / white wine-honey vinaigrette

Aime Roquesante Rosé Cotes de Provence 2016 France

Fourth Course
Barramundi Cioppino
mussels / clams / shrimp / spicy tomato broth / rustic bread

John Duval Plexus White Blend Barossa Valley 2013 Australia

Fifth Course
Chocolate Velvet Mousse
served with a touch of crème

Aimery Sparkling Cremant Rose Limoux NV France

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Smiles Farewell

Goodbye Pittsburgh – we will miss you!

The Smiles are swapping pierogies for satays, squirrels for monkeys and snow for tropical downpours. Please come join us for our last hoorah in Pittsburgh before we set off to our new home in Kuala Lumpur, Malaysia.

To celebrate our love of all things Australian and American with help from our great friends from Off The Grid (Jack and Kate), we have planned a menu with wine pairings that highlights the best of both worlds. In great Australian tradition, the wine is on us!

We have booked out Café Zhino in Shadyside and this event is a pre-pay night only – the cost includes meal, all taxes and gratuities. To make things easy on everyone, we ask you to click on the link and pay via PayPal by Wednesday, August 23rd. The restaurant cannot accept payment on the night.

Look forward to seeing you there! – Wendy and Jon

First Course 

fresh goat cheese truffles with mango and almonds
crab cakes with dijonnaise sauce

Gruet Brut (sparkler to start of course!)

Second Course
arugula with feta cheese, granny smith apple and toasted almonds with lemon vinaigrette

A to Z Wineworks Rose Oregon 2015

Third Course
rack of lamb with garlic rosemary red wine reduction served with roasted vegetables

Chateau Ste Michelle Winery Syrah Columbia Valley 2013

Fourth Course
chocolate velvet mousse served with raspberry reduction and creme

Bleasdale The Red Brute Sparkling Shiraz


Go West! Pacific Northwest that is…

The Pacific Northwest – the mixture of coastline, desert and mountains is a vast, beautiful, ecologically and ethnically diverse region with so many great contributions to US culture.   While most everyone accepts the PNW’s apology for the 1990s “Grunge Movement”, so many other positives come to mind:  Jimi Hendrix, NIKE, Boeing etc. but today we are thinking about fish and wine!

Oregon and Washington states are home to fantastic wine producing industries with Oregon’s cooler climate successes highlighting Pinot Noir and Pinot Gris, while Washington reliably produces world class sparklers, big-fruited Syrah and Cabernet reds and rich Chardonnays.

We are happy to announce another fun collaboration with Penn Avenue Fish Co.!

First Course 
Dungeness Crab Roll
crab / avocado / cucumber / caviar / spicy mayo

Argyle Brut Willamette Valley NV

Second Course
Pacific Halibut
pan seared halibut / grilled tomatoes / fresh apple salad / fish creme

Elk Cove Pinot Gris Willamette Valley 2015

Third Course
mixed greens / toasted hazelnuts / Crater Lake blue cheese / dried cherries / apple cider vinaigrette

A to Z Wineworks Rose Oregon 2015

Fourth Course
Columbia River Wild King Salmon
blackened salmon / roasted mushroom & fresh herb potato pancake / smoky tomato broth

Buoy Ten Pinot Noir Willamette Valley 2015

Fifth Course
Mixed Berry Tarte
pâte sucrée / custard / mixed berries

Michelle Brut NV