INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Dagny Como , Owner and Chef , Dagny ’ s Eatery
Dagny ’ s Eatery 114 East Main Street , Carnegie ; 412.408.6041 , dagnyseatery . com red wine vinaigrette . Assorted pastries are offered on a rotating basis , and La Prima coffee caps off any meal .
On the Menu : Begin with the breakfast menu that includes Avocado Toast on sourdough bread with tomato , cracked salt and pepper ( or everything seasoning ); Quiche served with a flaky crust ( filling changes daily or weekly ); a Bagel with Lox featuring an everything bagel , smoked salmon , fresh dill , capers and red onion ; PB Banana Cinnamon Toast warmed and covered in creamy peanut butter , banana slices and sprinkled with cinnamon ; Nutella Banana Toast warmed and covered in Nutella and banana slices ; the Basic Breakfast Sammie on an everything bagel or croissant , egg , cheddar , and choice of bacon or sausage ; and Ricotta Toast warmed and covered in ricotta , chopped pistachios and a honey drizzle . Lunch offerings include sammies like The Ray , made of hot soppresata , ham , genoa , pepperoni , provolone , onion and tomato pepperoncini relish on ciabatta bread ; The Elida , which comes with fresh mozzarella , tomato , walnut pesto and balsamic dressing on ciabatta bread ; The Cheese , layered with brie , caramelized onions and sliced Granny Smith apple on sourdough bread ; and The BLT , which is laden with thick garlic-crusted bacon , greens and Roma tomatoes on sourdough bread . Salads range from the Salmon , baked and set atop a bed of mixed greens , cucumber , carrot , colored pepper , chickpea , Craisins , walnuts and goat cheese , and the Chicken Salad with mixed greens , cherry tomatoes , red onion , avocado , pepita and sharp cheddar , to the Orzo Salad with black olives , red onions , fresh oregano , cherry tomatoes , feta cheese and
Bagel with Lox — a layering of smoked salmon , dill , capers and red onion .
What led you to open Dagny ’ s Eatery ? I knew when I was 19 years old I wanted to open a restaurant . I went to college and had my daughter , Dacia , fairly young . So I got into banking at PNC and stayed with the company for 13 years . It paid the bills , and it was steady . Fast-forward to the beginning of the pandemic and everyone was working at home , including Dacia ( who is 12 now ) who had school online . During this time , I took on a new role at the bank . My daughter told me I was so happy at 5:00 when my day was finally over . I couldn ’ t imagine working another year in that position . Coincidentally , one of the mail carriers told me about a small , 560-sq-feet commercial space that was available . I decided I would look into it and I ’ m happy I did . At 19 , I wasn ’ t prepared to open a restaurant and I had no clue about it . I enjoy what I do now and it ’ s nice that the business is all me . Dacia helps me every day . She ’ s back at school and when she gets off the school bus , she comes into the restaurant to help . I ’ m showing her you have to do what you love .
Describe how you create the menu . I ’ ll ask customers what they would like . One customer suggested a Chickpea Salad Wrap and replacing the mayonnaise with the chickpea water as a vegan option . It ’ s a menu suggestion that I ’ m really considering . However , I offer meat and vegetarian options ( for customers with dietary restrictions ), plus quiche , which is offered every day . I don ’ t know what it will be on any given day , so customers can call in advance to find out . Every ingredient is counted and weighed to keep consistency with each dish . The Sammies , or sandwiches , are a mainstay . The Ray is named for my grandpap
Dagny Como , Owner and Chef , Dagny ’ s Eatery .
and The Elida is named for my nana . I really wish they were both here now . They passed away and I wanted them incorporated in the menu . The rest of my family keeps asking if I ’ ll name a dish after them .
What business tool can ’ t you live without ? The timer on my phone and my to-do lists . I have so much to get done every day and I can ’ t remember it all . I can ’ t live without either one . What ’ s helpful , too , is the restaurant is a 4-minute drive from home ; in case I forget things it ’ s easy to go back and get what I left behind .
What ’ s your favorite quick meal to prepare at home ? I ’ m a salad person and I like to keep it simple . I toss in cut fruit , veggies and nuts .
What ’ s your favorite go-to ingredient ? Cheese — it ’ s that one ingredient that can change a whole dish . I make an appetizer using sharp white cheddar , cream cheese , fresh parsley , basil , garlic and roasted red peppers . I serve it with a baguette . Once you eat it , it ’ s all you crave .
What ’ s your best advice for a novice ? Research the business as much as you can — even the smallest details — because running a restaurant is more work than you think .
What ’ s the next big food or dining trend ? Vegan food is something I ’ m learning about . Many people choose to eat vegan for their health or even because it ’ s trending . I believe that although eating vegan is not new , it ’ s definitely now . n
— Reese Randall
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