INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Bing Perry, Interim GM,
Oryza Asian Grill
Oryza Asian Grill
1740 Settlers Ridge, Robinson;
412.788.9866, oryzagrill.com
On the Menu:
A build-your-own-dish experience
choosing from a bowl, salad or wrap
with a choice of white rice, red rice or
noodles; fresh-grilled proteins of chicken,
spicy chicken, black pepper shrimp, steak
and organic tofu; and a choice of three
vegetables such as black beans, sautéed
vegetables, Asian green beans, charred
corn, kale or organic eggs. Add one yum
sauce: Garlic, Ginger, Sriracha, Thai Curry,
Spicy Sesame, Korean Teriyaki or Sambai
Salsa. Endless toppings to choose from
include carrots, cucumber, onion, cheese,
herb salad, Asian sesame guacamole, Ses-
ame seeds, crispy garlic, crushed peanuts,
and Thai chili plus add-ons like edamame,
fresh pineapple, coconut Thai soup, chips
and salsa and toasted wedges.
Q A
Describe Oryza Asian Grill.
Our menu is fresh, sustainable
ingredients with 100-percent
domestic, all-natural,
antibiotic- and hormone-free proteins. The
selection of meats and sauces are cooked on-
site daily. We make our own rice and all of our
sauces are made in-house, and the vegetables
are diced fresh every day. There are no
microwaves or freezers on-site here. Nothing
makes it to the next day except our sauces—
they have about a two-day shelf life. And
everything is gluten-free and vegan-friendly.
What led you to becoming the GM?
I was an executive chef for 25 years and a
manager since I was a young kid. I have a love
for being in the kitchen and cooking. It’s always
great to see someone eat and enjoy what I’ve
cooked. Here, at Oryza, I started as the kitchen
manager and worked hard to advance into the
GM position. My daily responsibilities include
receiving the food on-site, making certain staff
is properly assigned, conducting employee
training and payroll, but also other tasks like
cleaning the toilets—which I would not ask
anyone to do if I wouldn’t do it, too.
What is the meaning of Oryza and when
did it open?
The name is derivative of Asian rice—offering
customers a rice-based cuisine. We opened in
March last year in Pittsburgh and we also have
Bing Perry, Interim GM, at Oryza Asian Grill.
two locations in Morgantown, WV.
What is your favorite menu item?
I make a red rice bowl with spicy chicken, black
beans, fresh vegetables and sriracha yum sauce.
Our customers can pick a protein and a base
and choose from our vegetables, sauces and
toppings to create their own custom dish.
What kitchen tool can’t you live without?
I have a set of my own Wustof German all-
stainless-steel knives, and a thermometer to
make sure the food temperatures are right.
These are the two most important things I need
in the kitchen.
What is your go-to ingredient?
Fresh garlic for mostly anything.
Other than Oryza Asian Grill, where’s
your favorite place to eat in Pittsburgh?
JoJo’s Place—a little, Mom-and-Pop spot on
Steubenville Pike in Oakdale. They serve the
best breakfast in Pittsburgh. Their food is
phenomenal and consistent; and the service
is impeccable. I usually order the Southern
Breakfast that comes with biscuits and sausage
gravy served with two eggs, two bacon strips
and two sausage links.
What advice can you share
with a novice?
Be open to new ideas and follow recipes to the
exact letter for a consistent taste. That’s why
restaurants succeed—their consistency with
flavor and bite. And be a people person. As a
manager, especially a GM, the best example is
to lead by example.
What’s the next big food or dining trend?
Exactly the concept we offer here: A healthy
alternative packed with fresh vegetables and
organic and vegan-friendly options. n
—Reese Randall
A custom steak bowl with fresh vegetables at Oryza Asian Grill.
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