Iron Born Pizza and Anvilicious, long-time Smallman Galley tenants, are leaving the Strip District meals hall June 2. But a pair of new restaurants are shifting in.
Mangiamo, Italian for “Let’s consume!” brings pasta classics and experimental services to the table, while Sultry F&B is the spot for Eastern European comfort meals and cakes.’
Mangiamo is the first pop-up owned and operated by means of Galley Group, which runs Smallman Galley and its sister places Federal Galley at the North Side, Ohio City Galley in Cleveland and Detroit’s Fort Street Galley. Sites in Chicago and Minneapolis will open this summer season.
Ben Mantica, who co-based the restaurant incubator in 2015 with Tyler Benson, says introducing Italian cuisine to the desk turned into a no brainer.
“Growing up in Pittsburgh, I got here to the Strip each week to visit Penn Mac and Sunseri’s,” says Mantica, a retired U.S. Navy Lieutenant who has dined in food halls round the sector. “It’s tough now not to get addicted to Italian meals. We can get a variety of first-rate elements a block away. That’s how we landed at this anchor idea.”
Among their services: Spaghetti Bolognese, a slowly simmered sauce of ground red meat, pork, white wine, sparkling tomatoes and herbs, poured over lengthy, tubular bucatini noodles that assist distribute the zesty red goodness all through the dish.
Other traditional staples encompass calamari and rigatoni with sausage. The Italian chop salad, a mixture of artichoke hearts, hand-pulled mozzarella, Roma tomatoes, Romaine hearts, cucumbers and crunchy chickpeas in a French oregano dressing, is summer in a bowl.
The menu also boasts imaginative dishes along with polenta fries with shaved Parmesan cheese and residence marinara, and an eggplant parm panini with crispy eggplant, mozzarella, basil, Parmesan and purple sauce.
The menu was created by chef Phillip Milton, who additionally helms Home (Smallman’s consolation meals pop-up) and the hen-based Which Came First at Federal. He’ll juggle all three operations till Galley Group hires a workforce for Mangiamo.
The other new presenting, Sultry F&B, is headed by using husband-and-spouse crew Brian Forrester and Melissa Barth, who has laboured at Federal Galley’s El Lugar and Provision PGH.
Their pop-up offers savoury bistro cuisine while paying homage to Pittsburgh’s homestyle cooking. The menu covers brunch, lunch, dinner and dessert with plates which are as attractive to the attention as they are the flavour buds.
Forrester elevates vintage-time favourites, such as the Confit Pork Haluski with cured cabbage and egg noodles, and potato and cheese pierogies served with Brussels sprouts, braised beef and creamed onion.
Grandma’s Chicken Paprikash gets an improve with braised hen, candy peppers, onion, paprika, potato dumplings and bitter house cream. Complement the dish with a serving of pickled beets with shaved onions, sweet and spicy peppers; home made croutons and caraway seed.
Barth oversees the pastry software, which incorporates her take on pączki, a Polish doughnut full of chocolate, vanilla or seasonal custard. Other candies consist of seasonal sorbet, the Not a Prince Polo (dark chocolate ganache, crispy wafer and hazelnut) and the Lady Lock Cup, a vanilla bean Bavarian cream and berry coulis in a flaky pastry shell.
Like other Galley Group pop-ups, Mangiamo and Sultry F&B will perform for about a 12 months after which make manner for different principles and aspiring chefs who dream of eventually starting their very own brick-and-mortar eateries.
Chef Pete Tolman’s Iron Born Pizza started at Smallman Galley in June 2017 and now has a stand-on my location in Millvale and plans for a 2d operation at 1808 Smallman Street. Chef Hoa Le of Anvilicious is presently attempting to find a permanent area.