INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Scott Sloan , Executive Chef , Rail House Restaurant at Zone 28
Rail House Restaurant at Zone 28 2525 Freeport Road , Harmarville ; 412.828.1100 , zone28 . com
On the Menu : The classic , family-style fare ranges from entrees such as Strawberry Balsamic Glazed Salmon , Fish ‘ n Chips , BBQ Ribs and Chicken Parmesan to the Pittsburgh Zone Salad with a choice of chicken or shrimp . “ Zonewiches ” are served on Sicilian focaccia flatbread and include Brisket and Cheddar , Pulled Pork , Pastrami or Italian . Traditional sandwiches , wraps and burgers , such as the Southwest Burger , are served with a side of fries . Pizzas rise fresh with signature dough , from White Pizza to the Meatzone Pizza with layers of pepperoni , sausage , bacon and capicola . Sides , appetizers , desserts , and wine and spirits round out the robust menu .
Describe Rail House Restaurant at Zone 28 . It ’ s called Rail House because of the railroad crossing at Freeport Road . When the train comes , our indoor lights flash like an actual railroad crossing and every hour the train comes through . I came to work here almost three years ago . I have an extensive background and have been cooking for 40 years . I earned my culinary degree from CCAC and there were only 25 apprentices chosen out of 4,000 across the state and I was one of them . I had to complete 6,000 hours — that ’ s three years of 40-hour weeks . I worked under my mentor Chef Dominic More ’ who was the chef for the Italian embassy .
What ’ s Rail House Restaurant ’ s bestkept secret ? Everything is homemade ! I make my own fresh stuffed hot peppers and pizza dough ; and our crab cakes are made to order . I make
Southwest Burger topped with guacamole , seasoned tortilla strips , pepper jack cheese , lettuce , tomato and onion .
Scott Sloan , Executive Chef , Rail House Restaurant at Zone 28 .
homemade Italian wedding soup and chili up to an Ahi tuna wrap and a veggie wrap . I make the menu and it changes seasonally to mix it up , so it doesn ’ t go stale . Another thing we have is wine , 90-plus bottles of beer and 28 draft beers .
What is your favorite dish at Rail House Restaurant ? Lobster Ravioli . I also like the Chicken Romano in egg batter , but before I soak it in the batter , I first have to pound the chicken to make it nice and tender .
What is your favorite quick meal to prepare at home ? I make a tuna casserole with mushroom soup and peas topped with Romano cheese and breadcrumbs .
What is your go-to ingredient ? Garlic . I grow my own . I like it roasted because if you don ’ t brown it there ’ s no point to eating it .
What kitchen tool can ’ t you live without ? A chef ’ s knife . Without that I can ’ t cook anything .
What advice can you share with a novice ? When you ’ re sautéing , make sure the oil is hot because you don ’ t want your chicken or meat to soak in cold oil .
What ’ s the next big food or dining trend ? There ’ s still a focus on whole ingredients that continue to find their way into dishes . Mint , rosemary , basil and extra virgin olive oil are all prime right now . n
— Reese Randall
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