I love steaks. A medium rare juicy chunk of meat always strikes a chord. But what has me dreaming almost a fortnight after I had it, is surely the 34oz Rib eye I had sunk my teeth into.

Chef Richard Deshantz has managed to create quite the crowd puller in downtown Pittsburgh.Being voted as one of the Manliest Places to chow down in North America by numerous television shows, it had a prominent place in our  recent travel itinerary. We were on a long road trip in Mid East. Yes, with a two month old in tow. The fact that the place is open for late night dining, is always a high point with folks on a road trip. Schedules go out of hand, and often dinner plans don't fall into place.But when the hostess, took in my reservation for a little before midnight, that did have me smiling(even before I had tasted the food).

Needless to say we were tired and our appetite was on an all time high. We had skipped a proper lunch per se and were having a super late dinner. It was a chic joint to say the least, and we were surely under dressed. Not that we didn't get a few stares, but then who cared. So we decided to get down to business.

Baby had been fed  so it was our time to get loaded. My Queen was a complete sport. She did not fuss at all. That made the food even tastier.

Bring on the food !

All my pregnancy I used to have a craving for Pate. But it was off limits for e by my Doctor, as under cooked food is a strict no no. So nowadays,I always try and order a serving. Duck Liver Pate with Texas toast got us started. Smooth and silky pate had been set perfectly. All thanks to the natural gelatin of the duck's cartilages. It was simply like sex on toast. I could have my whole dinner with that. 

Beef Tartare came in next. Dry aged Strip, smoked egg,chili, seaweed aioli and peanuts served with perfection. The egg has semi soft, and when the warm yolk rolled on to the beef tartate, along with the crunch of the peanuts, it was a textural harmony, like no other. My only complain was why were the appetizers in appetizer portions. They could have all been main courses by their own right. Lip smacking is an understatement for the appetizers. 

Then came the piece-de resistance: "Meat&Potatoes for Two." 34 oz Ribeye, steak confit fries,house made steak sauce, and hold your breath, Bone Marrow Gratin.

Served on a wooden block, it was a meat fest like never before. Somehow it brought out the primitive instincts in all of us, when we first laid our eyes on it.

The dry aged Steak was perfection personified. It was was cooked to order, Medium Rare for us.One bite into it, and you realize how juicy it was. The House made Steak sauce had a slight kick to it. I am never a fan of Steak sauces, but this one, had something special going on about it.

It was quite a portion for two, and midway through it, we were somehow feeling full. Maybe it isn't a great idea to binge on appetizers when one is planning to attack the "Meat&Potatoes for Two."

The only complain I have is that, they did not have proper silverware for digging out the bone marrow. One needs those teeny tiny forks, to dig out the fleshy gelatinous bits. Using a normal sized dinner fork, has the risk of  the fork even flying out of your hands, onto someone else's face. A faux pas where service was concerned. Moreover our server somehow so stiff lipped, we almost were reminded of  our strict teachers from school days.

We were in meat Heaven with all that goodness, but one cannot miss Dessert, especially if we have already skipped the wine. So it was  Baked Blueberry Custard with fresh cream. 

Rather than ordering individual portions,amongst the four of us, we ordered two servings. On hind thought, I believe, we should have ordered just one. But food never goes waste, does it.

So if you're a meat lover, then make sure Meat & Potatoes," Pittsburgh is on your itinerary.

Bon Appetit !


What better way to celebrate the arrival of our bundle of joy, than with something sweet and decadent ! ROCKY ROAD MUFFINS to announce that Riona Dasgupta has made her debut. After a 23 hour labor, as I held my daughter skin to skin, I had the brightest smile on my face. The only smile which could give this smile some competition was the smile of the new Daddy. So after  2 months of getting to know each other, finally decided to get back to some writing. As she settles into a cat nap, I have to type away super fast. May be it will take a few of her cat naps, before i hit PUBLISH, but I ain't complaining.

Ideally I should have started on my exercise routine by now, but then I am just being lazy. And not to mention, I am still on a binge eating spree, as I was during my pregnancy days. Blame it on the nursing or just a bad habit, my chocolate consumption is on an all time high. From hot chocolate for the surprisingly cold Spring evenings, to all kinds of Chocolate munchies. So even when I baked, it had to be something Chocolaty.

So as I cooked away dinner, a few weeknights back, the selections of nuts in the pantry caught my eye. Immediately thought of Rocky Road. The debate in my mind for the next five minutes or so whether they would be Brownies or Muffins. And finally ROCKY ROAD MUFFINS it was. All the tiredness of the day, suddenly had flown away out to the patio, as mixed and measured. Whoooshhhhhhh went the hand blender. It was like a well choreographed dance almost. In no time, the man had sauntered in, daughter in tow, as the Muffins were let out to be cooled.

The man had been hinting towards some Fruit Cake, but I cheated my way around it.ROCKY ROAD MUFFINS do have loads of nuts in them, I assured him. As he took the first bite, I knew, he had already forgiven me for not baking what he wanted.


Granulated Sugar: 3/4 cup
All Purpose flour: 1 1/2 cup+ 1 tbsp
Cocoa:  1/4 cup
Salt: a pinch
Vanilla Extract: 1 tsp
Egg: 2 large
Canola Oil: 1/3 cup
Baking Powder: 2 tbsp
Milk: 1 cup
Cashew nut, Golden Raisins, Almonds, Walnuts: Chopped: 1/2 cup

Pre-heat the oven to 325F. Line the muffin pan with paper liners. Sift the dry ingredients through a sieve and mix well. In another bowl, whisk the wet ingredients together.

Mix the wet and dry ingredients together.

Dunk the chopped nuts in some all purpose flour. This is a trick I have learnt from Preeoccupied. This prevents the nuts from sinking to the bottom of the pan. Dust off excess flour from the nuts.

Throw in the flour coated nuts and fold in lightly.

Use an ice-cream scoop to scoop out the dough in the lined muffin pan.

Bake the muffins in a pre-heated oven for around 20 minutes, till they have risen, dark and springy.

Drizzle some chocolate syrup and dig in !!

Bon Appetit !!!