INGOOD TASTE
John Sivak, General Manager, Buford’ s Kitchen
Candid conversations with the dining scene’ s most engaging chefs
Buford’ s Kitchen 5980 University Boulevard, Moon Township 412.269.0644, bufordskitchen. com
On the Menu: Southern inspired, Louisiana-style fare begins with breakfast specialties served all day long from Pancrepes such as Bourbon Berry and Peach Cobbler Crumble to a Shrimp & Grits Bowl— to name a few. Lunch and dinner includes starters such as Fried Green Tomatoes, Southern Mac‘ n Cheese and Creole Cream Cheese Dip; Po’ Boy sandwiches of Fried Catfish and Fried Shrimp; build-your-own burgers and chicken sandwiches; and entrees of Cajun Meatloaf, Braised Brisket, Jambalaya and Shrimp & Grits plus soups, salads, homestyle sides and specialty milkshakes.
Why did you begin a career in restaurant management?
Q A I’ ve been in and out of the service industry since I was as a teenager working as a dishwasher. Since then I was managing corporate sales and then worked in admissions for a college. Eventually, I found myself back in the service industry doing what I love— sharing good times and good food with good people.
What led you to become the general manager at Buford’ s Kitchen? Prior to coming on as the GM last June, I was bartending in Sewickley and working seven days a week. At that point I was looking to make a move into management. We have a few other restaurants along with our Buford’ s Kitchen brand. I was in training for the company, and two days before I finished my training I was offered the general manager position at Buford’ s.
Who has influenced your love for cooking and food? I have a broad culinary background and have worked in mostly fine dining settings. But my dad, John, had the most influence on my career. He did a lot of the cooking when I was growing up. I would watch him to see how to do things in and around the kitchen. He made really good meals and I learned a tremendous amount from him.
What kitchen tool can’ t you live without? It has to be a basic six-burner stove and oven combo. There isn’ t much you can’ t produce with those two must-have appliances. In my previous experience I’ ve worked with wood-fired ovens, stoves and broilers and they’ re a much bigger challenge.
Best advice for a novice? This industry— no matter what aspect you’ re in— is a challenging career. I work 50-55 hours a week and it never stops. The best advice I can give is to be good with people and hone your interpersonal skills. Be a good listener and learn to take constructive criticism. Finally, try something new and think outside the box, because being creative is a big part of this industry.
Your favorite quick meal to prepare at home? I enjoy making my own BBQ. I use a smoker yearround and make a good smoked pork or braised lamb shank. One of my favorite meals is steamed mussels in a white wine garlic butter and beer served with crusty bread to dip into the sauce— it’ s phenomenal.
What’ s your favorite go-to meal to cook? It would have to be beef— there’ s so much you can do with it. From different cuts and braising it, to a nice seared filet. The options are endless because it’ s so versatile.
Other than Buford’ s Kitchen, where’ s your favorite place to eat in the city? Gandy Dancer Saloon [ adjacent to the main dining room of the Grand Concourse ] at Station Square. I typically order Mussels a la Muer and the oysters on the half shell— they’ re my favorite.
Where else can Buford’ s Kitchen be found? We have two other locations— The Streets at Racetrack Road in Washington and across from PPG Paints Arena, downtown.
What’ s the next big food or dining trend? I think simple comfort food is making a culinary comeback. It’ s the next big wave and something
Buford’ s Kitchen in Moon Townwhip.
John Sivak, General Manager, Buford’ s Kitchen in Moon Township.
Fried Shrimp Po’ Boy with lettuce, tomato and mayo.
Buford’ s Build-Your-Own( B. Y. O.) Steak Burger served on a brioche bun with lettuce and tomato.
everyone has their own interpretation of— homestyle recipes and meals that have a chef’ s own twist. n
— Reese Randall
The edgy and rustic dining room at Buford’ s Kitchen in Moon Townwhip.
Photos provided by Buford’ s Kitchen.
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