New Kensington’s Knead Community Cafe set to launch fall and winter menus

Some “heavier” dishes are on the fall and winter lunch menu at the Knead Community Café, which the New Kensington restaurant will launch on Tuesday.

The new seasonal breakfast menu will start on October 29. Knead serves breakfast only on Saturdays; it is open for lunch from Tuesday to Friday.

The menus will be in effect until April, when they will change again, chef Carlo Cimino said.

Cimino has been with Knead since March 2019. His menus, developed with assistant chef Chris O’Shell, are always eagerly awaited, said Knead’s chief executive Paula Langer.

“There’s always something that makes you go, ‘Huh, I never would have thought of that,'” she said.

“What we always try to do is provide a range of sandwiches, entrees and salads that appeal to the diverse community that we have,” Langer said.

On the lunch menu, prices range from $6 to $14.

The only items carried over from the spring and summer menu are the Lodge 881 burger, which Cimino says is their top seller and named after the Sons of Italy position previously in the building, the grilled cheese and the soup from popular marriage.

New sandwich offerings include liver sausage, beef brisket, pulled pork and boneless chicken thighs.

Cimino puts creative names on Knead’s offerings to generate interest. He expects the pulled pork sandwich, “Good to Be the King”, to be good, as well as the beef brisket, “Take a Dip”.

“Everyone loves a French dip,” he said.

For those looking for more flavor than the basic grilled cheese, “Monte Rosa” features marbled rye, Gruyere cheese, bacon, fried onions and raspberry amaretto jam.

Mains include centre-cut sirloin, sesame-crusted rare tuna, cauliflower-crusted pizza, and seafood tortellini with shrimp and salmon.

Some of the menu offerings — such as tuna, sirloin and brisket dip — were previous daily specials, Cimino said.

Among the salads, “Just a Salad” is a basic offering with iceberg lettuce, tomatoes, cucumbers, onions and black olives. The others are a little more involved.

The ‘Trailhead Arugula’ features arugula and baby spinach with shredded vegetables, cinnamon granola clusters, yogurt-covered raisins, blue cheese crumbs and almonds covered in a honey and lemon vinaigrette. poppy seeds.

“Beans & Greens” is baby spinach with hard-boiled eggs, bacon crumble, onions, grape tomatoes, cannellini beans and grated Parmesan, all topped with a balsamic ranch dressing.

Cimino said the spring and summer lunch menu, on which it featured lighter offerings for warmer weather, was very well received. The salads and vegetarian options were big hits.

“People loved it because nobody really cares about it,” he said.

The breakfast is “huge”

While Knead is only open for breakfast one day a week, Cimino said it was huge for them, with the restaurant often full and people waiting.

With breakfast prices ranging from $8 to $14, the menu includes eggs, pancakes, waffles, French toast, and oatmeal.

Five breakfast offerings — Eye Opener, Sunrise on the Allegheny, 5th Avenue Platter, Knead Something Sweet, and All American Breakfast Sandwich — are mainstays of the menu.

We find echoes of the lunch menu among the novelties of the breakfast menu. Carrying over items from one menu to another and using them in different ways helps Knead reduce inventory and control prices, Cimino said.

This use of ingredients is seen on the breakfast menu with the steak and eggs, a “king’s crown” which uses the king’s Hawaiian rolls used with the pulled pork sandwich and a hash of brisket.

Founded in 2017, Knead is a non-profit organization where customers can pay the suggested price, pay what they can afford, or “pay it forward” by making an additional donation to support the mission. People can also donate their time to receive a free meal.

Knead is made up of about 125 volunteers who perform all the tasks that a paid restaurant staff would do, Langer said.

“They are the backbone of the Knead Community Café,” she said. “There would be no Knead without our volunteers. It would only be an idea. »

Brian C. Rittmeyer is a staff writer for Tribune-Review. You can contact Brian by email at [email protected] or via Twitter .

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