INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Coast & Main Seafood + Chop House
705 Mall Circle Dr., Monroeville;
412.380.6022, coastandmain.com
On the Menu:
A seafood and steak menu offering
bi-coastal culinary fare for lunch and
dinner. Starting off the lunch menu are
small plates such as Flash Fried Calamari
Fritto, Mussels, Jumbo Shrimp Cocktail,
Manila Clams (in a lemon thyme wine
broth), Fried Burrata, Roasted Beet Car-
paccio, Ahi Tuna Napoleon and Jumbo
Lump Crab Cake. Soups are a delectable
variety of Smoked Salmon Chowder,
a Five Onion Gratin (with caramelized
onions, grilled sourdough and Gruyere
cheese), Northwest Crab Bisque (with king
crab and Dungeness crab) and Risotto
options of lobster, mushroom, pancetta
and peas. The Hand Helds—or sandwich-
es—include the Grilled Chicken with herb
shallot mayo, goat cheese and arugula
on ciabatta, the Crab Cake with a spicy
remoulade on brioche and a Blackened
Ribeye with truffle aioli, grilled Portobello
and provolone cheese sauce, just to name
a few. A mixed offering of fresh salads
includes, but is not limited to, a Beet Salad
Stack (with goat cheese mousse), Aspar-
agus Salad (with Boursin Ranch dressing)
and The Wedge with creamy Blue cheese,
tomato confit and candied bacon brittle.
The Main offerings range from a Roasted
Airline Chicken and a Pork Chop with a
cherry bacon relish, to Braised Shortribs in
a root beer braise and parsnip puree. The
Coast offerings range from a Parmesan
The Parmesan Herb Encrusted
Scottish Salmon
10
724.942.0940 TO ADVERTISE
❘
herb crusted Scottish Salmon and a Chil-
ean Seabass with a smoky miso marinade,
to Atlantic Swordfish and a Jumbo Shrimp
Scampi over angel hair pasta, garlic,
lemon butter and tomatoes. In the Shell
options for dinner include Steamed Mus-
sels in a smoked tomato and saffron broth,
Oyster Rockefeller with bacon onion jam
and braised spinach and Willapa Bay Pan
Fried Oysters in Tasso cream. Meats and
poultry selections include a 6-oz., 8-oz. or
12-oz. Center Cut Filet Mignon; an 8-oz.
Wagyu Filet; 14-oz. Bone-in Filet; 16-oz.
Center Cut Ribeye; 22-oz. Bone-in Ribeye;
24-oz. 38-Day Dry Aged Ribeye; 22-oz.
Porterhouse; 16-oz. New York Strip; and
a 10-oz. Center Cut Sirloin, each available
with a choice of toppings and sauces such
as Cajun Mushroom Cream, Chanterelle
Mushrooms, Red Wine Demi-Glace and
Roasted Fig and Shallots. Signature sea-
food dinner entrees include Sole Romano
with wilted arugula and pancetta, Lobster
Thermidor with stuffing and smoked
tomato risotto, and a 16-oz. Baked Lobster
Tail. Signature mixed drinks, cocktails, a
glass of wine, bottled wine and beer are
available from the full bar.
Describe Coast & Main
Seafood + Chop House.
Our restaurant is part my wife,
Michelle, and myself. I’m from
the West Coast and Michelle
is from Pittsburgh—which is the inspiration of
the Main side of our menu, and the Main side is
certified Angus beef. Unique varieties I bring to
the Coast side of our menu are from northern
California—West Coast oysters, mussels out of
the Puget Sound, king crab and salmon.
Q A
What led you to open Coast & Main?
It has always been a dream of mine to open my
own restaurant, so I can express my creative
talents centering on steak and seafood. I
wanted to bring a Pacific Northwest-inspired
menu featuring fresh fish and shellfish from
the area in which I grew up, and incorporate a
main section of the menu that represents my
wife, who is a native of Pittsburgh. I decided
to redefine the downtown steakhouse, so our
friends, family and neighbors did not have
to travel into the city for a great meal with
fresh, high-quality ingredients and attentive
personalized service. This is where East Coast
icmags.com
Ricky Kirsop, Co-Owner and Executive Chef,
Coast & Main Seafood + Chop House
Ricky Kirsop, Co-Owner and Executive Chef, Coast &
Main Seafood + Chop House
and West Coast meet at Coast & Main.
How do you decide on the menu?
I usually curate what we offer. I work to
compose unique and flavorful dishes.
Who has influenced your cooking the
most?
I attended Le Cordon Bleu College of Culinary
Arts in Portland, which was an influence, as was
Portland chef Cory Schreiber. My internship
in Chicago with renowned chef Charlie Trotter
also had an impact on me.
What is your favorite dish to prepare at
Coast & Main?
I would say the Swordfish. I bring a little of my
Italian flavors into its uniqueness and profile
and stuff it with feta, crab, arugula and roasted
peppers.
What is your favorite quick meal to
prepare at home?
This is easy—anything Italian. We have four
children and they have their individual favorite
Italian dishes… Lasagna, Gnocchi, Chicken
Parmigiana, and Chicken Romano with angel
hair pasta. We have three daughters, ages 17,
16 and 8, and one son, 13. Although everyone
is busy with work, school and extracurricular
activities, we make it a priority to enjoy family
dinner together every Sunday. This is our
tradition and sometimes we invite our close
friends over to enjoy as well. We have created
many wonderful memories bringing family and
friends together over a great meal.
What is your favorite go-to ingredient?
With my Italian background in cooking I like to
use Parmigiano-Reggiano. I’ll finish off risotto
with it.
What kitchen tool can’t you live without?
My taste buds—I need them to cook—and a
pair of tongs. I can’t live without them. n
—Reese Randall