INGOOD TASTE
Edward Shvarts , Owner , Vilka Bistro
Vilka Bistro 4607 Library Road , Bethel Park ; 412.409.2480 , vilkabistrobethelpark . com
On the Menu : Upscale American fare with an innovative menu of steak , seafood and pasta . The fresh , made-to-order and locally sourced menu begins with lunch , offering a range of options including but not limited to a NY-style Reuben with corned beef , burgers , chicken sandwiches and chef ’ s specials . Dinner is a succulent selection of crab , steaks , and a mix of pastas and seafood . Ten different drafts are on tap with a variety of beers , IPAs , seasonal beers , crafts , malt and single malt , as well as a tempting wine selection .
Q A Describe what led you to open
Vilka Bistro . I ’ ve been in the restaurant industry all of my life . I grew up in this industry in New York City . I attended school in New York and Baltimore and studied business and marketing with a culinary concentration . In 2005 , I moved to Pittsburgh . I have family here , plus it ’ s a great place to raise a family . Before opening Vilka [ which is Russian for
Candid conversations with the dining scene ’ s most engaging chefs
fork ], I owned serveral other concepts . However , within the next few years I plan on opening four new restaurant concepts in the Pittsburgh area . I ’ ll be focused on giving back too , which is important to our company and I ’ m happy to donate whenever I can . At my other concepts we contributed product for fundraisers and foundations for hundreds of kids to raise money for local sports teams . There ’ s a little bit of something for everyone .
Who has influenced your cooking the most ? When I was 12 years old and living in New York City , I worked for my uncle , Sam , as a dishwasher ( back then was the day when you could make kids work and they had no smartphones ). He was the owner and chef and I would watch him all of the time . He knew every one of his regulars . He knew when they were coming in , what they would order and he would have it ready for them . To watch him was amazing .
What is your inspiration at Vilka Bistro ? Mainly , I love to create the menu with my amazing chef , John Curry . I ’ m inspired by the culinary trends found in New York City , Atlanta and South Beach . I want to take these regions ’ colorful presentation and utilize the various fresh ingredients and meats to create something special for people . I like to make sauces and distinctive mixes — food you eat with your eyes . This is very
Shrimp Gumbo with Cajun rice and a Creole sauce .
Owner Edward Shvarts ( center right ) with Chef John Curry ( center left ) and the staff ( and friends ) at Vilka Bistro .
important to me , as was to develop a fresh menu where nothing is frozen in my restaurant . We have no freezer to make sure of it .
What kitchen tool can ’ t you live without ? I would have to say the million-dollar spatula . It saves you a lot of money . It ’ s like air and you don ’ t appreciate it until you don ’ t have it . My spatula is a basic plastic in white with a red top and I carry it with me from place to place .
What is your best cooking advice for a novice ? It has to be in your blood and it has to be your passion .
What is your favorite quick meal to prepare at home ? My kids love when I make a grilled , three-cheese sandwich with a bowl of tomato bisque soup on the side . I usually use mozzarella , Swiss and American , but I can use Gouda , Muenster — any kind of cheese . It ’ s all fresh , and the combo of the sandwich and the soup is delicious .
Other than your own restaurant , where ’ s your favorite place to eat ? Eleven in the Strip District . They have a pretty good wine menu and happy hour .
What is your favorite go-to ingredient ? Salt . I don ’ t even taste my dishes anymore before I dash it in — no matter what .
What ’ s the next big food or dining trend ? The next big trend is — and I don ’ t know if Pittsburgh is ready for this yet — smallerproportioned meals , tapas style found in designer menus . You have a full dinner , but for example you order fish , and it ’ s cut and prepared in four different ways . It ’ s fresh , new and made to order . n
— Reese Randall
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