IN McKeesport Spring 2018 | Page 9

INGOOD TASTE Candid conversations with the dining scene’s most engaging chefs Mike Barrett, General Manager, Gateway Grill Gateway Grill 4251 Northern Pike, Monroeville; 412.372.2977, gatewaygrill.net On the Menu: Americana fare offering a variety of burgers, steaks, baby back ribs, seafood and pizza. Everything is house made and by scratch. For lunch there’s the Atomic Burger, Beef Brisket Sandwich, Turkey Club, Steak Fajita Wrap, Tuna Melt, Chili Burger and Personal Pizza. The specialty lunch dishes include a Turkey Devonshire and Steak Stir Fry, to name a few. Daily dinner specials range from prime rib slow roasted and cut-to-order, served with au jus and horseradish; a Land & Sea 10 oz. center cut choice NY strip steak, grilled and served with five jumbo shrimp; to wings, and a full rack of baby back ribs with two sides. There are more than 700 bottled beer selections, plus 34 draft beers. Breakfast is now served, too. Favorites include Mac’s-Style Breakfast, which is a choice of Sam’s Country Fried Steak, Steak & Eggs, Ham, or a Broiled Cod & Eggs. Other selections are a choice of omelets, breakfast sandwiches, breakfast specials, made-to-order eggs and hot-off- the-griddle waffles, French toast, pancakes or Stackhouse cakes. What led you to work at Gateway Grill? One of my friends knew Kevin McFadden, owner of Gateway Grill. He said he was looking for help at his restaurant. I worked something out Q A The staff at Gateway Grill (front row, l-r): Erin, Stefanee and Dasha; (back row, l-r): Joey, Rich, Matt, Mike, Rob and Roland. with Mr. McFadden and I was hired in 2000. We developed a really good working relationship. Gateway Grill actually started as a pizza shop and then we converted it into a full-service restaurant, which is what you see today. The restaurant has been changed or refurbished about four or five times over the past 17 years. We keep growing and we’re still being discovered. Our restaurant embodies all that is teamwork—it is what it is because the staff has pulled together for so long. We take pride in all of our jobs and what’s even more remarkable is that 70 percent of us are still here from when I started, almost two decades ago. This is what makes our place unique—there are not a lot of restaurants that can say that. It’s run by a collaboration of everybody that’s been here. The success is the team that we’ve created, and everyone from the bartender who comes up with drink ideas, to the cook who comes up with a menu item, we all work together—the restaurant is a team concept. Our goal is to always provide a delicious product that is locally sourced, including produce—the majority of our vendors are from Pittsburgh and the surrounding region. We try not to get too many frozen products in and everything we produce is labor intensive. At the end of the day, we all work together to make a place where the community can come, gather and eat well. What’s a unique kitchen feature at Gateway Grill? We are the only wood fire grill in Monroeville. What kitchen tools can’t you live without? I’m the general manager, but I have my hands in everything, so everything in the kitchen I really can’t live without. My staff being the most valuable. They are essential and I can’t do any of this without them. They allow me to do my job while they do theirs. What is your favorite quick meal to make at home? Anything on the grill. Where is your favorite place to eat in Pitts- burgh when you’re not eating at Gateway Grill? Bella Luna. Best advice for a novice? Take good care of other people. By doing this you’re going to make people happy—and that’s what this business is all about. What’s the next big food or dining trend? I believe it’s more of the same trend we’ve experienced for a while now: Fresh ingredients that are cooked to order. Most people want fresher food with no preservatives—and the more locally sourced the food, the better. n —Reese Randall The Baby Back Ribs (whole). MCKEESPORT AREA ❘ SPRING 2018 7