inGood Taste
Candid conversations with the dining scene’s most engaging chefs
Chef Eric Schwarzmeier, Cibo Piazza
Cibo Piazza
1103 South Braddock Ave.,
Regent Square; 412/871-5923,
cibopittsburgh.com
On the Menu:
Contemporary Italian Cuisine
Recently, Bon Appetit named Pittsburgh the
best new food city of 2014. For the past few
years, Pittsburgh has become a hotbed of
trendy new restaurants with some of the
best chefs in the country. Last year, Bar Marco
made Bon Appetit’s Top 50 New Restaurants,
and in April, The Huffington Post claimed
Prantl’s burnt almond torte as the best cake
America has to offer. New restaurants are
popping up in neighborhoods north, east,
south and west of the city, and we want you
to know the chefs behind some of the best
food our region has to offer. We’ve added a
new department called “IN Good Taste,” that
will feature candid conversations with the
dining scene’s most engaging chefs in your
area. In addition, we’ll feature the chefs’
favorite recipes online at icmags.com.
Q&A
Why did you become a chef?
Food is the way I’m able to express myself
in an artistic manner.
What led you to work at
Cibo Piazza?
The owners wanted an innovative
chef to provide the community with a
memorable dining experience. They felt
our goals for the restaurant were similar
in providing great customer service and
exciting food.
Who has influenced your cooking
the most?
My grandmother, Mary. The first dish she
taught me to make was potato pancakes.
Chef Eric Schwarzmeier
Favorite kitchen tool?
My All-Clad sauté pans.
Best advice for a novice?
Keep it low and slow—and always
season your food.
Favorite quick meal to prepare at
home?
A good roast with carrots and potatoes
braised in red wine.
Enjoy!
Favorite place to eat within walking
distance of Cibo Piazza?
D’s Six Pax and Dogz—it’s across the street.
Seared Lemon Scallops in White Wine
By Eric Schwarzmeier, Chef Cibo Piazza
Ingredients
6 bay or diver scallops
1 cup dry white wine
2 cloves of garlic (chopped)
1 tbsp. butter
Directions
Lightly dust scallops in flour. In a medium sauté pan heat olive oil until hot. Place scallops
and sear until golden, flip and sear other side until golden brown. Remove scallops and
set aside. In the same sauté pan, add garl