INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Donald Davis , Chef , Rosecliff Tavern
Rosecliff Tavern 4040 Monroeville Boulevard , Monroeville ; 412.372.4112 , roseclifftavern . com
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 .
Q A 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 .
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 hands . I pick up everything with my tongs .
What is your best cooking advice for a novice ? Care about what you ’ re creating and take pride in what you make . You have to stand behind every dish and be ready for people ’ s opinions . I know I give my best . If I didn ’ t believe in myself then I would hide in the kitchen . But , becoming a chef shouldn ’ t be about the accolades . It has to be fulfilling in the sense that your customer is happy .
What ’ s your favorite quick meal to prepare at home ? I enjoy making steak or shredded chicken tacos . I grill fresh tortilla and caramelize them with softened butter , cilantro , and chopped onions with Verde sauce . I also love to barbeque .
Other than your restaurant , where ’ s your favorite place to eat ? I ’ m a simple guy to feed — so when we go out we most likely go for Mexican or Italian . I like Patron in Monroeville . When I ’ m there I order the steak
Donald Davis , Chef , Rosecliff Tavern .
taco . I also like Luciano ’ s in White Oak . And when I ’ m there I go for the steak salad .
What is your favorite go-to ingredient ? Roasted garlic . It ’ s my secret weapon . I also use chipotle and ingredients that add a burst of flavor .
What ’ s the next big food or dining trend ? As a matter of fact , we ’ re researching that now and paying attention to what ’ s happening elsewhere . If I were to give an answer , it would be food trucks . n
— Reese Randall
The Cliff Burger with onion straws , a potato pancake , egg , bacon , lettuce , tomato , onion and spicy mayo .
Photos provided by Rosecliff Tavern .
Rosecliff Tavern in Monroeville .
White pizza and more from Chef Donald at Rosecliff Tavern .
The bar at Rosecliff Tavern .
Beer-battered cod strips served with French fries , hush puppies and spicy tartar .
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