INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Aaron Haben , General Manager , The G . O . A . T . Sports Bar
The G . O . A . T . Sports Bar 530 Northpointe Circle , Seven Fields ; 724.553.5655 , goat-sportsbar . com
On the Menu : Classic American fare with a sports-inspired theme beginning with “ Pre-Game ” options such as Pittsburgh Pierogi ’ s , Bang Bang Cauliflower and Steel Curtain Stuffed Banana Peppers ( packed with sausage , baked in marinara sauce and topped with mozzarella ). The Kickoff menu items are hearty soups and salads with protein addons , while The Turn offers handhelds like Nashville Hot Chicken Sliders , Fried Fish Sandwich and a gluten-free Turkey Burger . “ The Final Round ” is available after 4 p . m . with Steak Gorgonzola Alfredo , featuring a 9-oz . strip steak , or Salmon En Papillote with vegetables simmering in a lime gin butter sauce . There is the Victory Lap with Not-Your-Small-Town-Carnival Funnel Cake and a S ’ more What ? dessert with chocolate mousse , graham cracker and toasted marshmallow . Before this last lap , the highlight reel is all about the Super Smash Burgers and the Championship Bout . All burgers are made with a quarter pound of all-natural beef or a marinated portobello mushroom substitute . There ’ s The Classic Burger with American cheese , The Plain Jane ( sans toppings ), Black & Blue Burger with blue cheese , Mushroom Swiss Burger , and The Carolina Burger made with smoked BBQ pulled pork and coleslaw . The Drink Menu is nothing but
Fried and crispy Bang Bang Cauliflower . good vibes with draft beers , tap cocktails , bottles and cans , wine and signature drinks .
What makes The G . O . A . T . the greatest ? We make an amazing smash burger here and I think we do it as well as anyone else . Burgers are a mainstay and ours are all local grass-fed beef . To make the best burgers possible , we source Jubilee Hilltop Ranch . Not only are our smash burgers the greatest , we sell a ton of wings and Pittsburgh Pierogi ’ s — they are fantastic . And , if you ’ re from out of town , this is a top order . With the Lemieux center [ UPMC Lemieux Sports Complex ] down the road , people from all around the country and internationally sometimes come in for our great food .
What led you to work as the general manager ? I ’ m a big fan of our owners , Big Spring Spirits ( BSS ), a craft distillery located in central Pennsylvania . Having worked at a lot of breweries prior to working here and as a restaurant manager for many years , joining BSS and The G . O . A . T made the transition really good . They were looking to have someone blaze the company and they believed in me — I apply my vision to their vision . With a name that ’ s an acronym for The Greatest of All Time , you have to be the best because it ’ s a pretty big brag . Our burgers and pierogis should be the best of all time . We respect and use local resources and upgraded the quality of ingredients , technique and presentation . I ’ ve spent a lot of time on these burgers and poured my knowledge into them . I still have a lot to do with our menu and I ’ m a hands-on guy .
What ’ s your favorite quick meal to prepare at home ? I love to cook at home now , especially since I don ’ t have to do it professionally . I enjoy cooking breakfast and it ’ s the meal all three of my kids like most . Put bacon on the table and everyone is happy . Everyone loves a good breakfast , including my wife , Lauren .
What ’ s your favorite go-to ingredient ? The key ingredient to any dish is salt . It ’ s that extra little pinch that many chefs forget to add . Salt can take an incredibly bland recipe to something that is so alive . It doesn ’ t introduce a new flavor , but it brings out the essence of all the other flavors .
Aaron Haben , General Manager , The G . O . A . T . Sports Bar .
What ’ s your best advice for a novice ? Never say no to learning something new . Many years ago , I moved to Wichita , Kansas , and the job market wasn ’ t strong . I picked up the first job I could , and it was at a café as a cook . Before this position I was a server , but I accepted this new job as a cook and realized I was pretty good at it and I liked it a lot . I moved up to kitchen manager within the year . I developed my skills there and that led me the rest of my career . Under good circumstances I would never have accepted that job ; however , I learned so much and it impacted me ever since .
Where is your favorite place to eat ? Lauren and I like to take the kids to Nicky ’ s Thai Kitchen and it ’ s one of my favorite places . We ’ ve been to all of their locations and at least 10 times each . I order the Tom Kha Soup . From the coconut milk to the exotic ingredients , it ’ s a flavor explosion in your mouth .
What ’ s the next big food or dining trend ? If you would have asked me a year ago , I would have said that robots are going to take over . I thought everything would go to automation . There were no more servers , no more bartenders , or cooks . Luckily , I ’ ve hired them and they ’ re all back . People no longer waste their time on mediocre . They ’ re not out to save a buck or to look for a deal . They want to absorb the experience of eating out and eating well . We ’ re going to see a switch from big corporations and their easy prep food to the growth of new talent and chefs and restaurants being known for quality . Our chefs are back , and they are angry — it ’ s a new age . n
— Reese Randall
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