INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Clint Kuskie, Co-Owner and Chef,
Dive Bar & Grille
Dive Bar & Grille
12017 Perry Highway, Wexford; 724.719.2060,
divebarandgrille.com
(Other locations include South Side,
2132 E. Carson St., 412.481.2969; and
Lawrenceville, 5147 Butler St., 412.408.2015.)
On the Menu:
Not your typical watering hole, Dive Bar
serves up everything from small bites such
as Sweet Chili Bacon Wrapped Shrimp,
Panko Crusted Shrimp, Ahi Tuna Bites and
Crab Balls to Bar Wings, Calamari, Chicken
Poppers, Bruschetta, Hummus Plate, Loaded
Pierogi and Tuscan Spinach & Artichoke Dip
and sliders. There is a variety of fresh tossed
salads, wraps and sandwiches—both referred
to as “Handfuls” that include options like The
One-Armed Fisherman (beer battered 6 oz.
cod), Turkey Gouda Melt, Knuckle Sandwich
and a Pittsburgh Cheesesteak smothered in
beer cheese. Burgers are served with house
chips and are unique, from a PB ‘N Chutney
burger—with peanut butter, roasted red
pepper and pineapple chutney, cheddar
cheese and bacon—to the Myron Cope,
a succulent Angus beef patty with pickle,
ketchup, mustard and American cheese. The
large plates include a Meatloaf Stack, Mac ‘N
Cheese, Honey Sriracha Salmon, Mahi Tacos
and Voodoo Crab Cakes, to name a few. The
drink selection is everything from beer and
wine to martinis and specialty brunch spirits.
Why did you become a chef?
I don’t consider myself a chef. I
spent the first half of my career
in the front end of the business.
Eventually I wanted to become
more functional in the kitchen and worked my way
through the line, learning everything from prep to
plating. I have a great respect for trained chefs, and
at Dive we are more of a collaborative team. We
have great guys with awesome backgrounds who
work for us that make the creative process much
easier when we are changing menus or trying new
items.
Q A
What led you to open Dive?
I’ve spent all my adult life in the restaurant business
and have no real ambition to leave it. We were
incredibly fortunate to find a wonderful and
affordable opportunity in Wexford that we were
unable to pass on. It was a goal of mine to have
8 724.942.0940 TO ADVERTISE | Shaler
my own place when I was bussing tables part time
while attending Pitt. I pursued that goal until we
were able to make it a reality.
Who influenced your cooking the most?
Nobody in particular – I’m always just willing to
eat with an open mind and to try new things. I use
this mindset as a platform to create new items and
try new things. We [Gordon Judge, co-owner, and
I] are always keeping our eyes open to what’s going
on around us in the growing restaurant scene in
and around Pittsburgh, which helps keep us very
aware of what trends are going on and hopefully we
lend that to some of the newcomers.
What kitchen tool can’t you live without?
A sharp chef ’s knife.
Best cooking advice for a novice?
Observe what is going on around you and learn
from those who have experience. Try to take away
the best qualities of the folks doing what you’re
doing and identify their strong points. Listen, learn,
implement and eventually use that to create your
own approach to cooking.
Favorite quick meal at home?
Grilled rib eye, grilled corn, roasted red potatoes.
Favorite place to eat other than Dive Bar &
Grille?
Jake’s Pizza-Belle in Vernon/Rostraver.
Your favorite go-to ingredient?
Balsamic vinegar, because it has an intense flavor
that works exceptionally well for glazes, dressings
and marinades. It’s a super versatile ingredient
Huevos Benedictos
Clint Kuskie, Co-Owner and Chef
that can complement savory dishes, as well as tart
tomatoes or citrus.
What is the next big food or dining trend?
I wish I could predict that one, but I do hope to see
more of the current trend of small batch cooking
and scratch kitchens. We certainly embrace this
philosophy in our restaurants and love seeing it in
and around the city. It’s obvious there is a consumer
demand from the success of many of the smaller
restaurant groups that embrace scratch-made
dishes with fresh ingredients. I can only see this
evolution continuing and being implemented in
some form or fashion in all levels of restaurants. n
—Reese Randall