INGOOD TASTE
Raymond Mikesell , Chef and Owner Wild Rosemary Bistro
Wild Rosemary 1469 Bower Hill Road , Upper St . Clair 412.221.1232 ; wildrosemarybistro . com
On the Menu : Italian dishes made from scratch , from the Giovanna , a sandwich with mortadella , provolone and fried egg served on a brioche bun , and the Smoked Salmon Platter featuring salmon , tomato , cucumber , red onion and capers for breakfast , to a bevy of smash burgers and handcrafted sandwiches for lunch . There ’ s also the Supper Club , a seasonal multicourse , family-style service . It ’ s BYOB and reservations are required .
What led you to Wild Rosemary Bistro ? I previously owned Café Raymond in the Strip District for 17 years , but the size was a lot , so I decided to sell . I would drive by Wild Rosemary restaurant all the time . My friend saw the “ For Sale ” sign in the window and told me about
Candid conversations with the dining scene ’ s most engaging chefs
it . So , I sent them a handwritten letter letting them know I was interested in buying it , and here we are .
What makes Wild Rosemary Bistro special ? That feeling of family . We ’ re here to eat , talk about food , hold hands and leave happy .
What or who has influenced your cooking the most ? Both my father , Raymond , and my uncle , Gino , a Vietnam veteran who moved to Oregon when he returned home from war . When I was 10 years old my dad sent me to visit him . The food was different out there . I was exposed to this new food culture . They had food trucks in the ‘ 70s . Uncle Gino took me to a Thai food truck , and it was so mind-boggling . When I was out there , he would take me to farms and I worked picking fruits and vegetables all day . When I came back from Oregon , I made stir-fry for my parents . I made it with purple cabbage , mushrooms , carrots and alfalfa sprouts . I didn ’ t get immediate feedback from my dad , but my mom told me he wanted me to make it again .
Chef Raymond cradles a plate of spezzatino , a beef braised in red wine with grapes harvested in Italy used to create stew using beef or pork .
The cozy-chic seating at Wild Rosemary Bistro .
From that day , food was my thing . When my dad said that , I was struck by lightning .
What kitchen tool can ’ t you live without ? I can ’ t live without a microplane grater . It shaves cheese really fine into a snow-like consistency .
Best cooking advice for a novice ? Read the recipe and follow it to the letter . After you ’ ve perfected it , then you can make it yours .
Your favorite quick meal to prepare at home ? Anything pasta — you can feed 30 people with a few simple ingredients .
Other than Wild Rosemary Bistro , where is your favorite place to eat ? Sarafino ’ s Restaurant in Crafton . The last time I was there I ordered capellini pasta with red sauce and pork cheek . It blew my mind . That dish was honestly the best I had in a while . And when I need an ingredient , I go to Penn Mac in the Strip District . When I still owned Café Raymond in the Strip , it was like having a pantry right next door .
What ’ s your favorite go-to ingredient ? Red sauce prepared any way , even spicy — whatever .
What ’ s the next big food or dining trend ? Delicious meals shared at communal tables to bring people together . Much like our Supper Club , I envision people sitting down , enjoying good food and good conversation with friends and family . n
— Reese Randall
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