INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Clint Kuskie, Co-Owner and Chef,
Dive Bar & Grille
Dive Bar & Grille
12017 Perry Highway, Wexford; 724.719.2060,
divebarandgrille.com
(Other locations include South Side,
2132 E. Carson St., 412.481.2969; and
Lawrenceville, 5147 Butler St., 412.408.2015.)
On the Menu:
Not your typical watering hole, Dive Bar
serves up everything from small bites such
as Sweet Chili Bacon Wrapped Shrimp,
Panko Crusted Shrimp, Ahi Tuna Bites and
Crab Balls to Bar Wings, Calamari, Chicken
Poppers, Bruschetta, Hummus Plate, Loaded
Pierogi and Tuscan Spinach & Artichoke Dip
and sliders. There is a variety of fresh tossed
salads, wraps and sandwiches—both referred
to as “Handfuls” that include options like The
One-Armed Fisherman (beer battered 6 oz.
cod), Turkey Gouda Melt, Knuckle Sandwich
and a Pittsburgh Cheesesteak smothered in
beer cheese. Burgers are served with house
chips and are unique, from a PB ‘N Chutney
burger—with peanut butter, roasted red pep-
per and pineapple chutney, cheddar cheese
and bacon—to the Myron Cope, a succulent
Angus beef patty with pickle, ketchup, mus-
tard and American cheese. The large plates
include a Meatloaf Stack, Mac ‘N Cheese, Hon-
ey Sriracha Salmon, Mahi Tacos and Voodoo
Crab Cakes, to name a few. The drink selection
is everything from beer and wine to martinis
and specialty brunch spirits.
Why did you become a chef?
I don’t consider myself a chef. I
spent the first half of my career
in the front end of the business.
Eventually I wanted to become
more functional in the kitchen and worked my way
through the line, learning everything from prep to
plating. I have a great respect for trained chefs, and
at Dive we are more of a collaborative team. We
have great guys with awesome backgrounds who
work for us that make the creative process much
easier when we are changing menus or trying new
items.
Q A
What led you to open Dive?
I’ve spent all my adult life in the restaurant
business and have no real ambition to leave it. We
were incredibly fortunate to find a wonderful and
affordable opportunity in Wexford that we were
unable to pass on. It was a goal of mine to have
12 724.942.0940 TO ADVERTISE | Hampton
my own place when I was bussing tables part time
while attending Pitt. I pursued that goal until we
were able to make it a reality.
Who influenced your cooking the most?
Nobody in particular – I’m always just willing to
eat with an open mind and to try new things. I use
this mindset as a platform to create new items and
try new things. We [Gordon Judge, co-owner, and
I] are always keeping our eyes open to what’s g