IN Brentwood-Baldwin-Whitehall Spring 2018 | Page 10

INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Edward Shvarts, Owner, Vilka Bistro
Vilka Bistro
4607 Library Road, Bethel Park; 412.409.2480,
vilkabistrobethelpark.com
fork], I owned serveral other concepts. However,
within the next few years I plan on opening four
new restaurant concepts in the Pittsburgh area. I’ll
be focused on giving back too, which is important
to our company and I’m happy to donate whenever
I can. At my other concepts we contributed
product for fundraisers and foundations for
hundreds of kids to raise money for local sports
teams. There’s a little bit of something for everyone.
On the Menu:
Upscale American fare with an innovative
menu of steak, seafood and pasta. The fresh,
made-to-order and locally sourced menu
begins with lunch, offering a range of op-
tions including but not limited to a NY-style
Reuben with corned beef, burgers, chicken
sandwiches and chef’s specials. Dinner is a
succulent selection of crab, steaks, and a mix
of pastas and seafood. Ten different drafts are
on tap with a variety of beers, IPAs, seasonal
beers, crafts, malt and single malt, as well as a
tempting wine selection.
Who has influenced your cooking the most?
When I was 12 years old and living in New York
City, I worked for my uncle, Sam, as a dishwasher
(back then was the day when you could make kids
work and they had no smartphones). He was the
owner and chef and I would watch him all of the
time. He knew every one of his regulars. He knew
when they were coming in, what they would order
and he would have it ready for them. To watch him
was amazing.
Describe what led you to open
Vilka Bistro.
I’ve been in the restaurant industry
all of my life. I grew up in this
industry in New York City. I
attended school in New York and Baltimore and
studied business and marketing with a culinary
concentration. In 2005, I moved to Pittsburgh. I
have family here, plus it’s a great place to raise a
family. Before opening Vilka [which is Russian for
Q A
What is your inspiration at Vilka Bistro?
Mainly, I love to create the menu with my
amazing chef, John Curry. I’m inspired by the
culinary trends found in New York City, Atlanta
and South Beach. I want to take these regions’
colorful presentation and utilize the various fresh
ingredients and meats to create something special
for people. I like to make sauces and distinctive
mixes—food you eat with your eyes. This is very
Owner Edward Shvarts (center right) with Chef John Curry
(center left) and the staff (and friends) at Vilka Bistro.
important to me, as was to develop a fresh menu
where nothing is frozen in my restaurant. We have
no freezer to make sure of it.
What kitchen tool can’t you live without?
I would have to say the million-dollar spatula. It
saves you a lot of money. It’s like air and you don’t
appreciate it until you don’t have it. My spatula is
a basic plastic in white with a red top and I carry it
with me from place to place.
What is your best co