INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Donald Davis, Chef, Rosecliff Tavern
On the Menu:
Americana with a twist of Italian and Tex Mex.
The menu includes starters, hoagies, specialty
pizza, Stromboli, soups and salads, burgers,
wings & tenders, sandwiches and entrées
featuring sirloin steak, slow-roasted pork,
beer-battered fish sticks, pan-seared chicken
and fried chicken.
Why did you become a chef?
I became a chef out of necessity.
I used to do plumbing and
carpentry—the whole thing—
then my family moved to
California. We eventually moved back here to
Pittsburgh in the early ‘90s and I worked at Poli’s
in Squirrel Hill as a salad preparer. It took me
two years to work up the ladder to sous chef. At
Poli’s we made everything from scratch. And that
quality of cooking is what sets us apart here at
Rosecliff, too—dishes made from scratch. There
aren’t a lot of plastic bags filled with frozen food
around here. It’s great because I care about what
I’m doing—and cooking from scratch fits into
my sincerity as a chef. I like to think I have some
talent but that’s for other people to decide. I take
pride in what I do, which allows me to come out
to our dining room and talk to our guests to see
how they liked their meal.
QA
What led you to work at Rosecliff Tavern?
I was the kitchen manager at Mad Mex in the
North Hills and Josh [Parente, owner of Rosecliff
Tavern] was a purveyor of mine at the time.
Preceding Mad Mex I worked at Damon’s. During
this time I had a bike injury and broke my arm.
I ended up being laid off and that’s when Josh
discussed with me the idea of working for him at
Rosecliff.
Who has influenced your cooking the
most?
I began adhering to the French way of cooking
because of its simplicity and it opened the door
on how I approach cooking today. I was taught to
make everything from scratch; I was a sponge and
I cared about what I was doing.
What kitchen tool can’t you live without?
Tongs—they are an extension of my hands. I pick
up everything with my tongs.
What is your best cooking advice for a
novice?
Care about what you’re creating and take pride in
what you make. You have to stand behind every
dish and be ready for people’s opinions. I know
I give my best. If I didn’t believe in myself then I
would hide in the kitchen. But, becoming a chef
shouldn’t be about the accolades. It has to be
fulfilling in the sense that your customer is happy.
What’s your favorite quick meal to prepare
at home?
I enjoy making steak or shredded chicken tacos.
I grill fresh tortilla and caramelize them with
softened butter, cilantro, and chopped onions
with Verde sauce. I also love to barbeque.
Other than your restaurant, where’s your
favorite place to eat?
I’m a simple guy to feed—so when we go out we
most likely go for Mexican or Italian. I like Patron
in Monroeville. When I’m there I order the steak
Rosecliff Tavern in Monroeville.
The bar at Rosecliff Tavern.
10 724.942.0940 TO ADVERTISE | Woodland Hills
Donald Davis, Chef, Rosecliff Tavern.
taco. I also like Luciano’s in White Oak. And
when I’m there I go for the steak salad.
What is your favorite go-to ingredient?
Roasted garlic. It’s my secret weapon. I also use
chipotle and ingredients that add a burst of flavor.
What’s the next big food or dining trend?
As a matter of fact, we’re researching that now and
paying attention to what’s happening elsewhere. If
I were to give an answer, it would be food
trucks. n
—Reese Randall
The Cliff Burger
with onion straws,
a potato pancake,
egg, bacon,
lettuce,
tomato,
onion and
spicy mayo.
White pizza and more from Chef Donald at
Rosecliff Tavern.
Beer-battered cod strips served with French fries,
hush puppies and spicy tartar.
Photos provided by Rosecliff Tavern.
Rosecliff Tavern
4040 Monroeville Boulevard, Monroeville;
412.372.4112, roseclifftavern.com