Cooking class: With Table 86, former Steeler Hines Ward leaves gridiron for … – Tribune
December 5, 2015 - bbq set
When Steelers standout far-reaching receiver Hines Ward researched removing into a grill business after his football career ended, he had his representative hit Howard Shiller as a intensity partner.
Shiller, 60, a Cleveland local who grew adult in a Detroit area, has a engorgement of imagination in partnering with athletes in a liberality business. He is a partner in The Great Grill Group, that owns Jerome Bettis Grille 36 on a North Shore and 3 other sports-oriented bar-restaurants in Columbus, Indianapolis and Houston.
Shiller found Siba restaurant, that had usually sealed in Seven Fields.
Shiller and Ward, who late from a Steelers after a 2011 season, struck a understanding for a space, afterwards set about transforming it into Table 86 Kitchen and Cocktails by Hines Ward.
And when Shiller saw a circuitously Bohem Bohemian Bistro, in a behind of a same Northpointe Circle building, â€œI said, â€˜Oh my God, this is a Napa Valley-style booze bar.’â€�
So, he and Ward incited it into Vines, a booze and whiskey bar featuring tiny bites.
While a other establishments Shiller is concerned with are owned by a Great Grille Group, a usually investors in Table 86 and Vines are Ward and Shiller.
â€œI didn’t wish this grill to be like a other ones,â€� Shiller says of Table 86, that non-stop in Aug and is named for Ward’s series with a Steelers. â€œThis has some-more of a grill focus. We wish people to know they’re in a restaurant, not a sports bar.
â€œEverything is done from blemish here,â€� he says.
â€œA sports bar â€” that’s not what we are,â€� says ubiquitous manager Howie Gardner. Flat-screen televisions are manifest essentially to congregation during a bar: â€œThey’re there if you’re looking, though not when you’re not looking,â€� he says.
â€œOur menu sets us apart,â€� Gardner says.
Entrees embody Pasta Fra Diavolo with sliced sharp sausage, peppers, onions, roasted garlic and tomato-basil salsa over cavatappi pasta, for $14.99; and a MVP Butcher Block Burger, surfaced with pulled pork, aged cheddar, bacon and Asian slaw, for $12.86.
Korean BBQ Ribs, a curtsy to Ward’s Korean heritage, are house-smoked and char-grilled and served with french fries, for $21.86. A Crab Mac and Cheese with pile crab, tawny aged cheddar sauce, seasoned bread crumbs and diced tomatoes is $16.86. Seafood includes Blackened Ahi Tuna with a light caramel drizzle, stir-fry vegetables and rice, for $19.86.
An array of steaks are available, including a 20-ounce Bone-in Ribeye with Yukon crushed potatoes and broccoli for $34.99 and a 12-ounce N.Y. Strip surfaced with blue cheese, candied bacon and balsamic drizzle, served with Yukon crushed potatoes and broccoli, for $28.99.
Lighter transport includes a accumulation of sandwiches, both side and entree-size, including a Pan Asian Grilled Chicken Salad with greens, Napa cabbage, carrots, red peppers and mandarin orange slices in a honeyed mandarin orange dressing, for $12.86. That and other snack salads are accessible with duck or shrimp for $4 additional or salmon for $5.
â€œThere are some things we’ve seen work good that you’re not going to see everywhere,â€� Gardner says, including Table 86’s Fried Zucchini appetiser for $8.86 and Chef’s Seasonal Bread Pudding with whiskey cream sauce, for $5.86.
â€œScott creates a many implausible bread pudding you’ve ever had in your life,â€� Gardner says, referring to a efforts of executive cook Scott Croyle. Croyle, 42, a Ford City local who now lives in South Park, lerned during a Pennsylvania Culinary Institute. He’s worked during several area restaurants, including Piccolino’s and Scoglio.
â€œMom’s Italian and Syrian, so we had tons and tons of food options,â€� Croyle says. â€œI grew adult in my grandmother’s kitchen.â€�
Gardner, 44, a Munhall local who now lives in Jefferson Hills, has had some-more than 20 years of front-of-the-house knowledge with Olive Garden. Shiller worked with a TGI Friday’s sequence and as an area executive with Disney resorts, where he gained food and libation experience.
Their business during Table 86 come from all over to sup during tables, during leather-upholstered booths underneath warm, wood-paneled ceilings illuminated by wrought-iron chandeliers or during a wooden bar sided with herringbone brick. The developers kept a freestanding copper fireplace, centered in a dilemma turret.
â€œWe get a lot of locals,â€� Gardner says. â€œPeople have kind of embraced us,â€� partly since of a seductiveness in Ward.
â€œWe get people from Arizona, people who trafficked 150 miles, people who are in city for a game,â€� Croyle says.
Ward, who lives with his family in Georgia, stops by whenever he’s in a Pittsburgh area.
Sandra Fischione Donovan is a contributing author for Trib Total Media.
Blackened Ahi Tuna
Diners don’t have to have a appetites of football players to eat during Table 86 Kitchen and Cocktails by Hines Ward. The menu has a accumulation of lighter dishes, including Blackened Ahi Tuna, that executive cook Scott Croyle shares currently with Cooking Class.
Croyle likes to change a delicious season of a tuna with a honeyed caramel drizzle.
Croyle also balances honeyed and tainted flavors in a stir-fry sauce, that uses mirin, a honeyed rice wine, and tainted soy sauce. The stir-fry vegetables and rice keep a image light and nutritious, a juicy choice to a season’s some-more common abounding holiday fare.
For a tuna:
7 ounces stir-fried vegetables, including broccoli florettes, red onion sliced thin, julienned zucchini, sleet peas, julienned carrots, julienned red peppers
2 ounces stir-fry salsa (recipe below)
2 pieces (8 ounces each) tuna
1 unit blackening piquancy
2 cups prepared rice
1⁄2 unit caramel salsa
Pinch of sesame seeds
1 tablespoon immature onions
Fry vegetables in prohibited saute vessel with 1 unit olive oil. Saute 3 for minutes, afterwards supplement a stir-fry salsa and mislay from heat. Next, massage a tuna with a blackening spice, afterwards flare a tuna in a prohibited cast-iron vessel for 2 mins on any side for rare-temperature preparation.
Mound a prepared rice in a core of a image and tip with stir-fried vegetables. Cut a tuna on a disposition into 3 equal pieces and place around a rice during a noon, 4 and 8 o’clock positions. Drizzle with caramel sauce, sesame seeds and a tablespoon of immature onion.
Makes 2 servings.
For a stir-fry sauce:
3 tablespoons ginger puree (see instructions below)
2 ounces soy salsa
8 ounces mirin (sweetened rice wine)
4 ounces rice-wine vinegar
4 tablespoons sesame oil
Peel and clout a ginger finely by hand. Place a ginger with a soy salsa in a drudge coupe or food processor. Puree for 2 to 3 minutes. Add a mirin and rice-wine vinegar and puree; solemnly drizzle in a oil during a finish to emulsify.