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 pepper and pineapple chutney , cheddar cheese and bacon — to the Myron Cope , a succulent Angus beef patty with pickle , ketchup , mustard and American cheese . The large plates include a Meatloaf Stack , Mac ‘ N Cheese , Honey 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 .
Q A 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 .
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 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 going on around us in the growing restaurant scene in and around Pittsburgh , which helps keep us very aware of what trends are going on and hopefully we lend that to some of the newcomers .
What kitchen tool can ’ t you live without ? A sharp chef ’ s knife .
Best cooking advice for a novice ? Observe what is going on around you and learn from those who have experience . Try to take away the best qualities of the folks doing what you ’ re doing and identify their strong points . Listen , learn , implement and eventually use that to create your own approach to cooking .
Favorite quick meal at home ? Grilled rib eye , grilled corn , roasted red potatoes .
Favorite place to eat other than Dive Bar & Grille ? Jake ’ s Pizza-Belle in Vernon / Rostraver .
Your favorite go-to ingredient ? Balsamic vinegar , because it has an intense flavor that works exceptionally well for glazes , dressings and marinades . It ’ s a super versatile ingredient
Huevos Benedictos
Clint Kuskie , Co-Owner and Chef
that can complement savory dishes , as well as tart tomatoes or citrus .
What is the next big food or dining trend ? I wish I could predict that one , but I do hope to see more of the current trend of small batch cooking and scratch kitchens . We certainly embrace this philosophy in our restaurants and love seeing it in and around the city . It ’ s obvious there is a consumer demand from the success of many of the smaller restaurant groups that embrace scratch-made dishes with fresh ingredients . I can only see this evolution continuing and being implemented in some form or fashion in all levels of restaurants . n
— Reese Randall
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