"In Pittsburgh?" Arthur says, a small snort escaping him. "An unlikely place for a classically trained chef."
"People have been known to eat in Pittsburgh, you know," I tell him, with a backwards glance as he pulls out my chair. The man is a snob.
"Well, of course they do. I just meant that, well, even today, it's not exactly the bastion of haute cuisine. Twenty, thirty years ago, forget it. In fact, can you remember the last time a Pittsburgh restaurant was featured in Bon Appétit?"
Touché. In fact, the only time that I can remember a Pittsburgh restaurant being mentioned in a national magazine was several years ago when Gourmet mentioned Primanti Brothers in an interview with Mario Batali (who'd eaten there on a recent trip and enjoyed it). For the uninitiated, the Primanti sandwich is a cheesesteak sub, served on thick slabs of crusty Italian bread and topped with very well-done grease-still-glistening French fries, coleslaw, and, if you're really a traditionalist, a fried egg. Apparently, it has become the signature food of Pittsburgh."/>

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" I grew up in Pittsburgh."
"In Pittsburgh?" Arthur says, a small snort escaping him. "An unlikely place for a classically trained chef."
"People have been known to eat in Pittsburgh, you know," I tell him, with a backwards glance as he pulls out my chair. The man is a snob.
"Well, of course they do. I just meant that, well, even today, it's not exactly the bastion of haute cuisine. Twenty, thirty years ago, forget it. In fact, can you remember the last time a Pittsburgh restaurant was featured in Bon Appétit?"
Touché. In fact, the only time that I can remember a Pittsburgh restaurant being mentioned in a national magazine was several years ago when Gourmet mentioned Primanti Brothers in an interview with Mario Batali (who'd eaten there on a recent trip and enjoyed it). For the uninitiated, the Primanti sandwich is a cheesesteak sub, served on thick slabs of crusty Italian bread and topped with very well-done grease-still-glistening French fries, coleslaw, and, if you're really a traditionalist, a fried egg. Apparently, it has become the signature food of Pittsburgh. "

― Meredith Mileti , Aftertaste: A Novel in Five Courses

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Meredith Mileti quote : I grew up in Pittsburgh."In Pittsburgh?" Arthur says, a small snort escaping him. "An unlikely place for a classically trained chef."
"People have been known to eat in Pittsburgh, you know," I tell him, with a backwards glance as he pulls out my chair. The man is a snob.
"Well, of course they do. I just meant that, well, even today, it's not exactly the bastion of haute cuisine. Twenty, thirty years ago, forget it. In fact, can you remember the last time a Pittsburgh restaurant was featured in Bon Appétit?"
Touché. In fact, the only time that I can remember a Pittsburgh restaurant being mentioned in a national magazine was several years ago when Gourmet mentioned Primanti Brothers in an interview with Mario Batali (who'd eaten there on a recent trip and enjoyed it). For the uninitiated, the Primanti sandwich is a cheesesteak sub, served on thick slabs of crusty Italian bread and topped with very well-done grease-still-glistening French fries, coleslaw, and, if you're really a traditionalist, a fried egg. Apparently, it has become the signature food of Pittsburgh." style="width:100%;margin:20px 0;"/>
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