INGOOD TASTE
Simone Koutoufaris , Owner and Chef , Simone ’ s
Candid conversations with the dining scene ’ s most engaging chefs
Simone ’ s 665 Washington Road , Mt . Lebanon ; 412.254.2999 , simonesmtlebanon . com
A breakfast spread at Simone ’ s .
On the Menu : Enjoy the Breakfast menu all day , which includes savory dishes such as Eggs Benedict with two poached eggs and a choice of ham or sausage topped with hollandaise sauce on farm bread and served with fresh-cut home fries or grits . Sweet dishes , such as the Two Stacks of Pancakes , come with a choice of filling including chocolate chippers , bananas or blueberries . Omelets are served with fresh-cut home fries or grits and a choice of toast , and range from Veggie or Cheese to a Meat Lovers featuring bacon , sausage , ham , cheddar and Monterey Jack cheese . Sammies ( sandwiches ), burritos , oatmeal and yogurt round out the breakfast fare . Brunch is served every day and includes a Greek Benedict with poached eggs , gyro meat , onion , and feta cheese topped with tzatziki sauce on farm bread with grits or home fries ; Steak ‘ n Eggs with an 8-oz . NY strip steak and two eggs your way with grits , home fries or toast ; and a Salmon Scramble on a bed of egg , spinach , pepper , goat cheese and dill aioli — to name just a few options . The Lunch menu is packed with Beefy Burgers , such as the AM Burger with bacon , fried egg , goat cheese , spinach and onion , and Handhelds like the Cock-a-Doodle-Do chicken breast sandwich topped with Brie cheese , arugula and onion served on a gourmet roll . Salads are also on deck , including Simone ’ s Favorite Salad with greens , chicken breast , goat cheese , candied pecans , tomato , onion and fresh fruit . Bring along your favorite champagne and Simone ’ s will supply freshly squeezed orange juice for a glass of mouthwatering mimosa .
What led you to open Simone ’ s ? I owned a gyro kiosk in Oakland called Opa Gyros for 10 years and I kept thinking I wanted to open a breakfast place . I could never find the right place or a good location . Then one day this place became available in Mt . Lebanon and I thought my restaurant would fit right in . I always believed breakfast is the most important part of your day — and everybody is happy after they eat breakfast . Plus , my parents owned restaurants when I was younger ( a Greek place in Shadyside called Ikaros Restaurant and a diner on Route 51 ). My father would work all day . And , although I loved the industry , I didn ’ t want it to consume my life , so opening a restaurant that only serves breakfast and lunch allows me to be done with my day around 3 p . m . After I opened the restaurant in February 2019 , I was working through [ the COVID-19 pandemic ]. We had to shut down and it was difficult to be a new restaurant and known
Simone Koutoufaris , Owner and Chef of Simone ’ s in Mt . Lebanon .
for takeout . I knew if I kept pushing myself it would work out . We made it through to three years , but two of those years took a lot to get here .
What has influenced your cooking the most ? I really enjoyed being able to go to all kinds of special events just to come up with new ideas for food . There are many things that influence me . I can go on vacation and find something I never thought of before and love it . Come back and try out different ingredients to see what would work best in the kitchen even if some ideas may be unconventional .
What kitchen tool can ’ t you live without ? Everything in the kitchen is important , it ’ s hard to narrow it down – it ’ s like a symphony . You need all the instruments to make the sound you want to hear for it all to come together . So all of the utensils and people in the kitchen are important .
What ’ s your best advice for a novice ? To have patience . There is never ever a point to get upset ; just stay calm and everything falls into place as it was meant to be .
What ’ s your favorite quick meal to prepare at home ? Lemon chicken with olive oil , fresh lemons , salt-and-pepper and potatoes . It takes 10-minutes to prepare , then put in the oven for about 35-to-45-minutes . It ’ s tasty , quick and easy !
What ’ s your favorite go-to ingredient ? Onions and garlic are always good in anything . But you can give me any kind of cheese and I love it . I would give up bread before I give up cheese .
What ’ s the next big food or dining trend ? I don ’ t really follow trends too much . But , you can ’ t ever go wrong with a good breakfast . n
— Reese Randall
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