This Week at the Herdic House
Not our best photo, but an ample illustration of the reason Hannah is downing allergy medication like it’s Starburst at the moment. Goldenrod festoons the roadsides, golden cornstalks line the farm fields and, just like that, autumn arrives, with her rain, her clouds, her scent of fallen leaves. Here at the Herdic, we’re seizing this overcast opportunity to make our favorite cool weather Blue Plate: Landis Farm chicken and biscuits with sweet corn, thyme and mashed potatoes. It’s $18 at our House, and $20 to go, like always—but, per usual, our number of to-go orders will be very limited. We’ll also be serving up satay-marinated shrimp with peanut sauce as an appetizer this evening, if you’re in the mood for something a bit more…unusual…
Come join us for our Thursday happy hours at the bar, from 5-7 pm, with $1 off all beers and $2 off wines by the glass. Plus we’ll be serving our Thursday night feature that feigns healthiness, all while loaded with the tangy umami of ranch dressing: house favorite Herdic Pittsburgh salad, this week served with grilled harissa-marinated shrimp, fresh-cut fries, grated cheddar and parmesan ranch. Plus, Hannah will be mixing up gin with housemade tonic tincture at the bar…
Woot! The rain has finally (finally!) arrived, and with it the sure smell of autumn in the air. But this week, at least, we find ourselves back in the mood for a little Italian food—maybe it’s the gilded hue of the hills around town, maybe it’s the need to seize the last flavors of summer and fix the taste in our memory before the long descent into winter begins. Whatever the case, Liz is planning to harvest the final pumpkin blossoms and fennel from her garden for our Friday menu, and put the final peaches of the season to good use. It’s been a lovely summer, and, after this week, :fingers crossed: we’ll be ready to move on.
Prepare your palates next week for an onslaught of squashes, sweet potatoes, cauliflower and all the delightfully comforting flavors that make autumn the favorite season of pumpkin-spice fans the world over…but not just yet! For Friday:
- Classic minestre, with autumn greens, local white beans, parmigiano and crisp salami
- Tempura-battered squash blossoms stuffed with housemade ricotta and served in a tomato-butter coulis
- Misty Mountain pork loin wrapped in pork belly, stuffed with fennel and garlic and roasted until crispy, then served in a roasted pepper reduction over polenta
- Ricotta cheesecake with caramelized pistachio crumble and peach-plum compote