IN Shaler Fall 2017 | Page 10

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. 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 8 724.942.0940 TO ADVERTISE | Shaler 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