Una Cena Especial Del Tequila - (A Special Tequila Dinner)
|
| Atencion Tequila Aficionados!
Don't miss this grande opportunity to enjoy an autentico four-course dinner designed by Executive Chef Keith Fuller...
|
|
|
 |
Sweethearts Go Six!
|
| SET THE MOOD and celebrate Valentine's Day with a carefully-crafted dinner, brunch and speciality drinks at Six Penn Kitchen! |
|
|
| |
Six Penn Kitchen Gets Wicked for Wine Dinner - Join us for an evening of sophistication and fright!
|
| Tuesday
October 20, 2009
6 p.m.
$75 per person (plus tax and gratuity)
Featuring the culinary artistry of Chef Keith Fuller and Italian wines from Majestic Wines & Spirits with Nick Biondi representing Opici Import Company.
|
|
|
| |
A Jammin' Salmon Cook-Off - Chef Keith will join other local chefs at cook off celebrating sustainable food month
|
| With a backdrop of polar bears and sea otters at the Zoo's Water's Edge exhibit, enjoy appetizers and wine as you watch the competition between local chefs. Then taste the fabulous salmon concoctions and vote for your favorite dish!Event is scheduled Monday, October 12, 2009, from 6:30 to 8 p.m.
|
|
|
| |
Six Penn Listed as Pittsburgh's Best of Green - by Lissa Rosenthal, Pittsburgh Magazine.com
|
| We are all aware of the dramatic enviromental transformation Pittsburgh has undergone in the decades since its smoky Steel City days to its present international leadership in laying the groundwork for green technology and architecture. As the city and region continue to lead the country with home-grown innovations in design and technology, how best can we Pittsburghers live the green life? We did our digging; in some cases it was very easy to find and hard to pick the best. In the process, we became green-obsessed and just could not get enough! We also learned that despite tough economic times, people would be willing to pay a bit more for green services such as car washes and dry cleaning. Here are just some of the "bests" that will make others go green with envy!
|
|
| |
Six Penn Kitchen delights with a melting pot of American cuisine - By China Millman, Pittsburgh Post-Gazette
|
| There's rotisserie chicken ($18), a moist breast and succulent leg, skin crisped to an even golden-brown then smothered in the Six Penn version of red-eye gravy, made from a bacon-fat-based roux and doused with espresso powder (hence the "red-eye").
A lightly smoked, double-cut pork chop ($22) comes with white kimchi fried rice (less spicy than the version made with chile pepper powder), a hoisin demi-glace and a thick squirt of spicy red chile sauce.
|
|
| |
New Girl in Town: On Favorite Food (Thus Far) - By: Elaine Labalme, PopCity
|
| Not much past college age is Keith Fuller, executive chef at Six Penn Kitchen in the Cultural District. This tattooed hunk o'man LOVES food and brings an irrepressible energy to his modern American bistro.
“We smoke our own meats here,” he says, toe tapping. “We've got a garden on the roof and we compost everything with help from Agricycle. And we work with Grow Pittsburgh, which teaches young kids how to become farmers. I've even got a garden growing on my deck on Polish Hill!”
That make-it-from-scratch sensibility shines in dishes like the house-smoked pork chop served alongside house-made kim chee fried rice. The Jamison Farm lamb bolognese is a menu staple and oozes love while the lobster mac and cheese works equally well for parents and kids.
“Pittsburgh palates have changed a lot,” says Fuller, which is why you may find a dollop of salmon caviar next time you order that mac and cheese.
|
|
| |
Wine Goes Organic - By Victoria Bradley, Edible Magazine
|
| Six Penn's Keith Fuller won this year's Edible Communities Local Hero Award for his outstanding attention to quality ingredients. Most recently, he has started stocking organic wines. |
|
| |
2009 Local Heroes/Chef Keith Fuller wins Local Hero Award - edible Allegheny magazine
|
| Every year the readers of Edible Communities magazines vote for the "Local Heroes" in each of their regions. The winners represent those individuals and businesses that make significant contributions to their local food communities. |
|
| |
Best of 2008 Staff Picks: food + drink: Best cure for a hangover, - by City Paper Staff
|
| Best of 2008 Staff Picks: food + drink
Best cure for a hangover, "hair of the dog that bit you" division
Knowing that the linchpin guest of any brunch is Bloody Mary, Six Penn's executive chef Keith "Illustrated Man" Fuller (look for the tattooed dude in a white jacket) and bar manager Tom Nazaruk (no tattoos we know of yet) offer two styles. |
|
| |
Best of 2008: Change You Can Believe In - 2008 Best of Pittsburgh Readers' Poll Results
|
| Best American restaurant
2nd Six Penn Kitchen / Downtown
|
| |
A quest for the best pizza in the Pittsburgh area - By China Millman, Pittsburgh Post-Gazette
|
| Pittsburghers are just crazy about pizza, but one of the most fascinating qualities of Pittsburgh pizza is that there's really no such thing. Unlike Chicago, New York, Naples or New Haven, the word Pittsburgh doesn't describe a specific style of pizza. Instead, Pittsburghers embrace pizza in every possible style, as well as a few that defy categorization.
When asked last May to recommend their favorite pizza places, readers offered up names of more than 57 pizzerias.
And it's no wonder. Traveling from pizzeria to pizzeria, some no more than a few blocks from my apartment, others more than an hour away, it became clear that their recommendations had only scratched the surface.
http://www.post-gazette.com/pg/08262/912834-34.stm
|
|
| |
Summer-tastic! In the restaurants, it's melons, tomatoes and peaches, oh my! - By China Millman, Pittsburgh Post-Gazette
|
| While chefs are embracing the tomato's sweet side, they also seem intrigued by the role watermelon can play in more savory dishes. At Six Penn Kitchen, the grilled watermelon salad, with mixed greens, crispy prosciutto, feta and honey-balsamic dressing, was the result of a concept Chef Keith Fuller had been working on for a while.
He takes a little oil, salt and pepper and a pinch of sugar and brushes it across the watermelon, then places it on the grill. The sugars caramelize, giving the watermelon a smokier, more savory taste.
|
|
| |
PigFest Celebrates Local Food! - 2nd Annual Pigfest offers BBQ, Brews, Bourbon, and Brews
|
| Six Penn Kitchen is proud to present it’s 2nd Annual Pigfest on Saturday, August 16. The celebration begins at 5 p.m. offering tasty barbecue, live tunes, smooth bourbon, and cold beer for $35 a ticket. |
|
|
| |
SIX PENN KITCHEN TAPS NEW EXECUTIVE CHEF - Proprietor Mark Broadhurst Selects Chef to Help Lead Award-Winning Bistro
|
| Six Penn Kitchen, one of the region’s most celebrated and award-winning restaurants, announces the selection of Chef Keith Fuller as Executive Chef, according to Mark Broadhurst, director of concept development and proprietor. Fuller is assuming the role from his mentor, Chef Chris Jackson, who is leaving the restaurant to pursue his dream of opening his own establishment in Brooklyn, New York. |
|
| |
Chef Chris Cooks in Cranberry
|
| Cranberry Township's Home and Garden Show gave Chef Chris another opportunity to showcase his culinary favorites outside of Six Penn Kitchen's glass doors. Standing in for Chris Fennimore, director of programming and host of local tv cooking show QED Cooks, Chef was greeted by hundreds of attendees from the expo. |
|
|
| |
Six Penn Kitchen Redefines Brunch! - Sunday Brunch Starts November 18
|
| Brunch (ho-hum) noun 1. A meal that serves as both breakfast and lunch.
Six Penn Kitchen Brunch (di-lish-uh s) noun 1. Carefully-crafted favorites designed to wrap up the weekend with a perfect meal.
|
|
|
| |
The Third Time is definitely a Charm! - Chef Chris is back on TV!
|
| Executive Chef Chris Jackson made yet another appearance on KDKA-TV's Pittsburgh Today Live! Along with host Brenda Waters, Chef Chris helped spread the word about the Inaugural Pittsburgh Whiskey Festival's Kick-off Dinner at Six Penn Kitchen on November 1. |
|
|
| |
Whiskey Trail Starts at Six Penn
|
| The spirit of the American Whiskey Trail kicks off at Six Penn Kitchen on Thursday, November 1st. Executive Chef Chris Jackson will prepare a spectacular dinner complete with whiskey pairings to kick off the 2007 Whiskey Festival, Pittsburgh's first large-scale whiskey and premium spirits tasting event scheduled the following evening. |
|
| |
Six Penn Is Your Party Address for a Cool Yule!
|
| Holidays are remembered for their unique celebrations and what better way to make memories than at your address for inspired cuisine! Whether it's a large group of co-workers for a corporate reception or a private luncheon or dinner to ring in the new year, celebrate at Six Penn Kitchen. |
|
| |
Back By Popular Demand! - Chef Chris is Featured on KDKA-TV's Pittsburgh Today Live
|
| Executive Chef Chris Jackson appeared on KDKA-TV's Pittsburgh Today Live for the SECOND TIME in just two weeks. After hearing about his fantastic rooftop garden, KDKA-TV producers asked Chef Chris to come back and talk about it. |
|
|
| |
Chef Chris Jackson Featured on KDKA-TV's Pittsburgh Today Live
|
| Executive Chef Chris Jackson appeared on KDKA-TV's Pittsburgh Today Live this morning preparing his Day-Boat Scallop Seviche and Avocado Mash. After featuring clips from new romantic comedy, No Reservations, weather anchor and station announcer Jon Burnett interviewed Chris about his career as a chef, watched him prepare the dish, and, of course, sampled the finished product. http://kdka.com/video |
|
|
| |
Six Penn Kitchen in Table Magazine - Restaurant Gardens by Nancy Hanst
|
| They’re breaking new ground at Six Penn Kitchen. And all of it has to be carted in and hauled up to the roof for Downtown Pittsburgh’s first ever restaurant roof garden. Executive Chef Chris Jackson has a bee in his toque (red ballcap) about growing his own vegetables and herbs. When he saw that his building has a rubbery roof with drains, water and electric connections, the idea was, you might say, firmly planted. Besides that, the most open and available part of that roof is bathed in sun throughout the mornings into early afternoons, ideal for growing. |
|
|
| |
Soak In the Sun at Six Penn - Celebrate the Start of Spring at the Six Penn Sunroof!
|
| We can think of no better way to celebrate the beginning of the Spring Season or the Pirate Season than by stopping by the Six Penn Sunroof! Whether you enjoy carefully crafted seasonal cocktails or an ice cold beer, our rooftop lounge is the best spot in town to celebrate the end of winter. |
|
|
| |
These six eateries won praise from P-G critics in 2006 - By Amy McConnell Schaarsmith, Pittsburgh Post-Gazette
|
| Picking a favorite restaurant can be a bit like answering that perennial stumper: If you could only save one of your family members from a burning building, who would it be?
|
|
| |
City Paper Votes Six Penn Kitchen Best New Restaurant -- by Al Hoff - City Paper's Best of Pittsburgh Annual Poll
|
| At Six Penn Kitchen, on a busy Saturday night Downtown, there's literally a revolving door of folks coming and going. Some stop in the bar to check the action on that evening's high-stakes college-football match-up. Others, clad in fur or Steelers parka, proceed to the dining area. |
|
| |
Singles Say Yes to Six Penn - If you want to meet someone special, follow the singles crowd, By Marylynne Pitz, Pittsburgh Post-Gazette
|
| For Downtown drinks, a new option is the second-floor rooftop at Six Penn Kitchen, which draws a young crowd at lunch and the theater crowd in the evening.
|
|
| |
Pittsburgh Magazine Article: - DOWNTOWN SIX APPEAL
|
| And herein lies the essence of Six Penn Kitchen: uncompromising high-quality, carefully crafted all-American cuisine; a spot you can walk into and feel at home, whether you're far from it or not, and yet still sense a progressiveness that will confound anyone who has ever called Pittsburgh "provincial."
|
|
|
| |
Pop City Media Article: - Posh Plates
|
| Six Penn Kitchen’s American bistro cuisine fosters the slow food (as opposed to fast food) movement. “We’re braising, roasting, brining, confiting, and smoking our food...” |
|
|
| |
Pittsburgh Post-Gazette Article: Tendrils of Spring... - Tendrils of Spring...
|
| ...delicacies such as pea tendrils and patty pan squash have begun to appear on Six Penn's menu -- which changes weekly to keep selections focused as much as possible on ingredients that are fresh and local... |
|
|
| |
Pittsburgh Tribune-Review Article: - Culinary Enthusiasm
|
| ...it's both welcoming and sophisticated with a menu organized around some familiar comfort foods transformed by imaginative culinary upgrades.
|
|
|
| |
Pittsburgh City Paper Food Review
|
| ...Six Penn, catty-corner from Heinz Hall, the people who brought you the smiley-face cookie have taken on this formidable challenge. The sophisticated menu betrayed not a hint of its provenance in the corporate headquarters of a family-friendly chain, but perhaps the seamless operation that we enjoyed indicates the professionalism that Eat’n Park brings to the table. |
|
|
| |
|
Happy Hours at Six Penn
|
| Kick back and enjoy a good time with friends... |
|
|
| |
