INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Glenn and Lisa Hawley, Owners,
Napa Prime Chophouse
Napa Prime Chophouse
101 Fowler Drive, Wexford; 724.799.8444,
napaprimechophouse.com
On the Menu:
Traditional steakhouse infusing sin-
gle-ranch premium beef with award-win-
ning wine. Starters include Bone Marrow,
Crab Hoelzel, Steamed Clams, Foie Gras
and Caviar (American Sturgeon, Siberian
Sturgeon and Russian Osetra). Soups and
salads are a variety of classic favorites
such as Spinach, House and Classic Caesar,
French Onion Soup and Lobster Bisque
(with Maine Lobster and finished with
Sherry). There is also a Mibrasa Charcoal
Roasted Seafood Tower of coal-roasted
seafood with smoked butter and garlic
chili oil. Steaks and Prime Rib include
1855 Ranches Petite Filet Mignon, Bone-in
Filet Mignon, Ribeye USDA Prime, New
York Strip USDA Prime and Porterhouse
USDA Prime; 1855 Ranches “35-Day” Dry
Aged USDA Prime; Prime Rib 4-Hour Slow
Roasted; Snake River Farms Black Label
Wagyu; and Japanese A-5 Miyazaki Prefec-
ture (served raw-sliced with a 500-degree
Himalayan sea salt block). Entrees include
pork chops, shrimp, lobster tail, chicken,
lamb and salmon. Sides complement each
meal—from Roasted Exotic Mushrooms
and Corn Sauté to Coal-Roasted Aspara-
gus and Lobster Mac ‘n Cheese. The “Prime
Time” Happy Hour has a special menu
of tacos, fries and sliders, to name a few.
House Wines-Canyon Road, Draft Beer and
Boyd & Blair Mixed Cocktails are available
as well. Desserts of Kentucky Bourbon But-
ter Cake, Blueberry Sorbet and Mississippi
Mud Pie are only the beginning.
Describe Napa Prime
Chophouse.
We’re an upscale steak
restaurant that offers ranch
prime beef with an extensive
wine list and attached cigar bar. The cigar bar
is quaint, with a nice feel. Our customers can
purchase a cigar and then order a bourbon.
We also host our Prime Time Happy Hour in
there. We offer Happy Hour menu items, or our
guests can eat full meals as well.
Q A
What led you to becoming an owner?
My wife, Lisa, and I opened our first restaurant,
Rodi Grill House, in 1981. Next, in 1997, we
opened Monterey Bay and were the founding
owners. By 2012 we decided to leave, and then
opened Off the Hook in 2013. After the success
of Off the Hook we wanted to open a second
location. Instead, the search led us to try our
hand at steak. That led us to open Napa Prime.
Who has influenced your
cooking the most?
Technically, I didn’t go to school for it.
My background in the business started as
a dishwasher many years ago. This was in
Phoenix, and Red Lobster was my first job. We
actually moved to Phoenix when I was 2 or 3
from upstate New York. Phoenix is home for
me and I met Lisa there, and the rest is history.
What is your favorite dish at Napa Prime?
The Tomahawk Ribeye. It’s a big cut of meat
we dry age for 35 days, which intensifies the
beef flavor.
Napa Prime Filet with Crab.
12
724.942.0940 TO ADVERTISE
❘
What is your favorite quick meal to
prepare at home?
With three kids, my standard meal at home
has always been peanut butter and jelly—and
if I want to go gourmet, I toast the bread. My
kids are actually a part of the business. Brittany
is our director of operations for both Off the
Hook and Napa Prime, Tyler is a certified
sommelier, and our 18-year-old, Bryce,
graduated from high school this year and is
considering culinary school.
icmags.com
Glenn Hawley, Owner, Napa Prime Chophouse in
Wexford.
What is your favorite go-to ingredient?
In the steak world, it’s definitely salt, pepper
and garlic powder. Lisa cooks linguini and clam
sauce on Sundays and our favorite ingredient
for that is fresh garlic.
What kitchen tool can’t you live without?
Tongs and a sharp boning knife.
Other than Napa Prime, where’s your
favorite place to eat in Pittsburgh?
Joseph Tambellini in Highland Park. I like
their Veal Chop with a bottle of red wine
we’ve brought.
What advice can you share
with a novice?
Always start with the best ingredients you can
find. There are different levels of quality in
almost all products. Here, at Napa Prime, we
offer single-source ranch prime beef.
What’s the next big food or dining trend?
I let trends come and go. They’re always trying
to re-invent new ways of doing food. Food is
food. Make it taste great, serve it properly and
with attention to detail—that never goes out
of style. n
—Reese Randall
Napa Prime Steak Tartar.