INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Donald Davis, Chef, Rosecliff Tavern
On the Menu:
Americana with a twist of Italian and Tex Mex.
The menu includes starters, hoagies, specialty
pizza, Stromboli, soups and salads, burgers,
wings & tenders, sandwiches and entrées
featuring sirloin steak, slow-roasted pork,
beer-battered fish sticks, pan-seared chicken
and fried chicken.
Why did you become a chef?
I became a chef out of necessity.
I used to do plumbing and
carpentry—the whole thing—
then my family moved to
California. We eventually moved back here to
Pittsburgh in the early ‘90s and I worked at Poli’s
in Squirrel Hill as a salad preparer. It took me
two years to work up the ladder to sous chef. At
Poli’s we made everything from scratch. And that
quality of cooking is what sets us apart here at
Rosecliff, too—dishes made from scratch. There
aren’t a lot of plastic bags filled with frozen food
around here. It’s great because I care about what
I’m doing—and cooking from scratch fits into
my sincerity as a chef. I like to think I have some
talent but that’s for other people to decide. I take
pride in what I do, which allows me to come out
to our dining room and talk to our guests to see
how they liked their meal.
QA
What led you to work at Rosecliff Tavern?
I was the kitchen manager at Mad Mex in the
North Hills and Josh [Parente, owner of Rosecliff
Tavern] was a purveyor of mine at the time.
Preceding Mad Mex I worked at Damon’s. During
this time I had a bike injury and broke my arm.
I ended up being laid off and that’s when Josh
discussed with me the idea of working for him at
Rosecliff.
Who has influenced your cooking the
most?
I began adhering to the French way of cooking
because of its simplicity and it opened the door
on how I approach cooking today. I was taught to
make everything from scratch; I was a sponge and
I cared about what I was doing.
What kitchen tool can’t you live without?
Tongs—they are an extension of my hand