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DINING OUT
SPONSORED CONTENT
I
t’s no secret that you don’t have to go
downtown to find some of the best
restaurants in Pittsburgh. And now,
thanks to Chef Ricky Kirsop, you don’t
have to go to Depoe Bay in Oregon to
enjoy the traditional, delicate flavors of the
Pacific Northwest.
Kirsop was raised in the restaurant
industry. At just 15 years old, he was
making fresh pasta, pizza doughs and
sauces daily at a local “Mom and Pop” pizza
shop. He continued his journey through
culinary school in Portland, Oregon, and
found himself as an executive chef in Lake
Oswego at the age of 23. He furthered
his career and culinary management
skills working for several corporations,
McCormick & Schmick’s, and Hyde Park,
before finally opening Coast & Main in
Monroeville, where it was time for him to
finally express his vision and interpretation
of steak and seafood for Pittsburgh diners.
“My focus was to bring the downtown
steakhouse feel to the suburbs and
redefine it,” Kirsop said. “I wanted to
show people that you didn’t have to go
downtown to get a high-quality steak or
the freshest seafood. You can do it without
fighting tunnels and traffic right here.”
Within Coast & Main’s steel blue and
soft green walls, accented with copper
T he e xquisiTe
T asTe of
The P acific
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and natural wood tones, lit by natural
light from the large front windows, you’ll
find menu items unique to Pittsburgh like
Steamed Manila Clams, Oyster Rockefeller
and Willapa Bay Pan Fried Oysters. On the
turf side of the menu, you’ll find a dozen
various Certified Angus Beef preparations
ranging from a filet mignon to a 38-day
dry aged ribeye, a bone-in pork chop
with cherry bacon relish, Roasted Airline
Chicken – a frenched breast cut of chicken
with a lemon artichoke butter sauce, lamb
chops, and braised short ribs.
A winner of Dish of the Year in the Philly
Cooks and Savor Pittsburgh competitions
for his Tuna Napoleon and Roasted Bone
Marrow, respectively, Kirsop has proven
time and again that everyone’s a winner
with his menu. Even the desserts are made
fresh, in-house from scratch, down to the
homemade graham cracker crust of the
Key Lime Pie.
If you want to sample Coast & Main
before diving in with both feet, the Happy
Hour specials are the best deal in town,
with fresh-squeezed juice cocktails, craft
beers and a vast array of bruschettas,
sliders, dips and seafood tacos and
tostadas to whet your appetite.
With two private dining rooms perfect
for parties and events and a banquet room,
in addition to the main dining room and a
33-seat bar (stocked full of microbrews in
case the expansive wine collection doesn’t
appeal to you), Coast & Main can seat more
than 263 people on any given night.
With something for everyone, Kirsop
wants diners to share in his culinary vision
as well as have a great time.
“Everything on the menu is from the
heart,” he said. “I try to balance every
ingredient to tell a story, and take people
on a journey when they’re eating. From the
sauce, the starch, to the garnish, each one
adds to the message I try to convey when I
create something.”
n To see full menus, go to coastandmain.
com, where you can also place a
reservation. The restaurant is located at
The District at Monroeville Mall, 705 Mall
Circle Drive, Monroeville, 15146. You can
also call 412.380.6022 for specific menu
questions or larger party facilitation.
Photographs by Matt Dayak
MURRYSVILLE ❘
WINTER 2018
11