Season 3, Episode 13

No Place Like Pittsburgh

Famed steel town Pittsburgh is going through a food renaissance and Chuck is on a tour of Penn Avenue starting at Meat & Potatoes where Richard DeShantz pays homage to his hometown's culinary roots with updated comfort food like pot roast with horseradish gremolata. Chuck's next stop is at Penn Avenue Fish Company where Chef Henry Dewey runs a wholesale fish market and eatery and uses the belly of a yellowfin tuna to make a barbecued tuna sandwich with guacamole and sweet potato chips. Chuck goes inside an 1860s firehouse and one of the hottest restaurants in town, Bar Marco, where Chef Jamilka Borges makes imaginative food like gemelli pasta with stinging nettle pesto and ricotta. At the stylish restaurant, Salt of the Earth, Chef Chad Townsend figured that the formula for success comes from using Western Pennsylvania ingredients from a local farm.
See Tune-In Times

Recipes From This Episode

On TV

Unique Eats

7am | 6c

Unique Eats

7:30am | 6:30c

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats: Reloaded

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c
What's Hot
What's Hot

Man Fire Food

Wednesdays 8|7p

Watch Full Episodes

So Much Pretty Food Here