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.

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.

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

A Return to Portugal

Thank you for your interest – the dinner has SOLD OUT.  Please contact us to be added to the waitlist.  

Question: What happens when you combine rich culinary heritage with modern wine-making acumen?
Answer: You get a GREAT DINNER!

It is no surprise to any who have traveled to Portugal (or met Chef Toni Pais) that Portugal’s culinary influence is far reaching and famous for seafood and game dishes.

While culinary history carries through to the present, the wine-making traditions have made huge modernizing strides in the past generation.  Herdade do Esporão (led by Australian winemaker David Baverstock who loves Pittsburgh!) is one of Portugal’s most successful wine groups – we can’t wait!

Kate and Jack

First Course 
fresh sardine crostini
spinach soup demi tasse

Herdade do Esporão Metodo Clássico Bruto Sparkling (Vinho Espumante de Qualidade)

Second Course
shrimp and mussel migas with piquillo pepper sauce

Herdade do Esporão 2015 Esporão Reserva Branco White (Alentejo) — 90 points Wine Enthusiast

Third Course
mixed greens with grape tomatoes, calamata olives and feta cheese

Fourth Course
boneless chicken breast pan roasted with Quatro Castas wine reduction

Quatro Castas Esporão (Alentejo) 2014 — 95 points Decanter Magazine
Quinta dos Murças Reserva Red (Douro) 2011 — 94 points Wine Enthusiast

Fifth Course
chocolate mousse with homemade fig jam and pecan

Herdade do Esporão NV 10-Years-Old Tawny (Port)

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.

Warm up with Australia Day 2017

January in Pittsburgh: Freezing Cold, darkness, no barbecuing.

January in Australia: Warm and Welcoming, beaches full of sun-bathers, summer gatherings for great gastronomical excitement surrounding the mid-summer Australia Day celebration.

We cannot fly you Down Under, but we can share a small piece of Australiana with five Australian wines and five courses prepared by Kate Romane at Black Radish Kitchen.  Warm up your January with us!

Kate and Jack

First Course 
smoked white fish crostini with chives
bresaola, basil, green bean and mountain bleu
dates stuffed with herbed goat cheese
grilled radish, carrot with caper butter

Jansz Sparkling Brut Tasmania NV

Second Course
shrimp & snow crab fritters with lemon aioli, pickled roots, parsley

Cape Mentelle Sauvignon Blanc Semillon Margaret River 2015

Third Course
mixed greens with citrus, goat cheese, salted walnuts

Who drinks wine with salad?!?

Fourth Course
lamb cacciatore over saffron rice with pignoli and red onion

Moss Wood Ribbonvale Cabernet Sauvignon Merlot Margaret River Australia 2010
Penfolds Bin 28 Kalimna Shiraz South Australia 2013

Fifth Course
semi-sweet chocolate with macadamia nuts and sea salt
hazelnut biscotti
almond macaroons

The Chook Sparkling Shiraz South Australia NV

Tour of Spain – Una buena noche!

For our final dinner of 2016 we traveled to sunny Spain for una buena noche of Spanish wine and inspired food by Kevin Costa of Crested Duck.

Thank you for joining us to celebrate the end of 2016 and toast to another year to come full of food, wine and friends.

First Course 
Kale & Chickpea Salad
preserved lemon, sun-dried tomato, marcona almonds

Cava – Perelada Cava Stars Brut Nature 2013

Second Course
Steamed Clams
serrano ham, 2012 Bodegas Hermanos del Viller

White – Cune Monopole Blanco Rioja 2014

Third Course
Heirloom Bean Stew
dry cured chorizo, longaniza sausage, saffron

Red – Palacio del Burgo Rioja Reserva 2010

Fourth Course
rabbit, artichoke, peppers

Red – Cune Gran Reserva Rioja 2009

Fifth Course
a selection of cheeses served with a date+walnut cake and honeycomb


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.

Viva l’Italia – A Celebration of Sicily

Inspired by our recent adventures in Sicily, we were thrilled to welcome back Marco Scapagnini, wine importer and director of NicheItaly Tours. Marco imports a number of award winning Sicilian wines from Firriato Winery that will make our dinner absolutely authentic and tasty!

Every meal in Sicily was filled with delights from the ocean (and eggplant!) so who better to create a Sicilian-inspired meal than Henry Dewey and Angela Early of Penn Avenue Fish Company.

Thank you for joining us in the Strip District to enjoy the tastes of Sicily (and we WERE lucky – Jack had his projector for photos).

  • Sparkler – Mionetto Prosecco Brut NV (not from Sicily – but you have to start with bubbly!)
  • White –  Branciforti Dei Bordonaro 2013 (Grillo)
  • White – Le Sabbie dell’Etna 2013 (Etna Bianco)
  • Red – Branciforti Dei Bordonaro 2013 (Nero D’Avola)
  • Red – Le Sabbie dell’Etna 2012 (Etna Rosso)


  • Sicilian Octopus & Calamari Salad – fresh arugula, Belgian endive, frisee, toasted pine nuts, pesto vinaigrette
  • Sardine & Eggplant Caponata – roasted eggplant, zucchini, squash, capers, tomatoes
  • Penne Gian Carlo – penne, fresh tomatoes, green onions, smoked salmon, ricotta, olive oil, fresh herbs
  • Eggplant di Sarde – eggplant, sardines, pink peppercorn, white wine, sage
  • Wheel of Yellowfin Tuna – flame roasted tuna, fresh herbs, cherry tomato confit
  • Cannoli

Tour through Loire

Inspired by recent travels and a newfound appreciation for the regional wines, we bring you your own tour through Loire.

With help from Kate Romane and e2, our culinary partners in crime, we will have a memorable evening.

  • Sparkler – Domaine du Vieil Orme Cremany de Loire Blanc de Blanc NV
  • White – Domaine Laffourcade Savennières 2010 (Chenin Blanc)
  • White – Sancerre Blanc “Les Comtesses” Chavignol 2015 (Sauvignon Blanc)
  • Red – Sancerre Rouge Chavignol 2014 (Pinot Noir)
  • Red – Bourgueil “Chatrois” 2014 (Cabernet Franc)


  • fried bread with goat cheese with lemon thyme, white beans with sage and brown buttered mushrooms
  • roasted chicken, rosemary jus
  • arugula salad with pecans, fried capers and gorgonzola, truffle and lemon
  • roasted brussels sprouts with bacon and honey
  • roasted potatoes
  • apple crisp

Clash of the Titans – Burgundy v. Bordeaux


One night only you can experience the CLASH OF THE TITANS. That’s right … Burgundy AND Bordeaux! Both big deals and undefeated in their own worlds – that’s right ladies and gentlemen, with these two titans at the table, it’ll be a CAGE MATCH OF A MEAL!

Kicked off with a Champagne (cuz that’s how we roll!), we’ll crash into some fish with the traditional grapes of each region, Chardonnay and Semillon/Sauvignon Blanc. Then… just when you start breathing again you’ll have to stare down two reds from the massively historic Burgundy and Bordeaux regions, one of them produced by France’s first ever female winemaker of the year – you’ll get nuance and sophistication versus plain old earthiness and power – BOOM!

And we have just the chef to take on this challenge – Kevin Costa of Crested Duck.

Seriously – should be a nice dinner – hope you can join us (sorry for all the yelling).

First Course 
Crimini Mushroom Tartelette
lemon-thyme ricotta, pecorino reggiano, balsamic

Champagne Baron Albert Brut Tradition NV

Second Course
Poisson a la Bordelaise
melted fennel bulb & vidalia onion, seafood broth, fennel fronds

Bourgogne Blanc – Chablis “Cuvee Amandine” Amandine Marchive 2014
Bordeaux Blanc – Chateau Coustaut Graves Blanc 2014

Third Course
Heirloom Salad Nicoise
cherry tomato, boiled fingerlings, butter poached beans,
roasted beets, cucumber, olives, mustard vinaigrette

Fourth Course
Steak au Poivre
bone marrow aioli, vine de pays demi-glace, roasted sprouting broccoli

Bourgogne Rouge – Hautes-Cotes de Nuits “Pinot Noir” Andre Delorme 2011
Bordeaux Rouge – Cotes du Bordeaux Chateau Florestan Bernard Magrez 2010

Fifth Course
Tart Citron
burnt meringue, toasted pistachio, bitter chocolate