INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Reece Duncan, Executive Chef and GM
The Slippery Mermaid Sushi
Bar (aka “The Slipp”)
The Slippery Mermaid Sushi Bar
613 Beaver Street, Sewickley;
412.741.2459, slipperymermaid.com
On the Menu:
Authentic concept of sushi with inventive
menu items. The cuisine has a Western
flair to an age-old tradition by including
non-traditional items that would not be
found or paired with sushi normally, using
both cooked and raw items. From signa-
ture rolls, such as the Psycho Mermaid
(shrimp tempura roll stacked with baked
surimi blend and eel sauce), the Angry
Pirate (raider roll with bacon, yellowfin
tuna, baked surimi blend, garlic sauce
and eel sauce), and the Sexy Mermaid
(steamed shrimp, cream cheese, bacon
and fried jalapenos inside, topped with
yellowfin tuna, house spicy garlic sauce,
sriracha, fresh cilantro and thin lime slic-
es), to handcrafted cocktails, artisan wine
and craft beers—the fare is a delicacy with
abundant flavor.
Describe the moment you
found a passion for food.
I’ve had a passion and a knack
for cooking for as long as I
can remember. I was always
encouraged by my family to be in the kitchen
and I learned the basic skills and ingredients.
From there I developed my own style and fell
in love preparing food for people and watching
their eyes light up. I have always wanted to be
a chef either professionally or leisurely since I
was 9 years old.
Q A
How did you start in the restaurant
business?
At 18, I started working during my summer
breaks at the original Slippery M