I hope she knows he's talking about the Chianti. Gino had cooked in fine restaurants in Rome, and went right to work with some of Pittsburgh's top chefs. In the 1990s they opened a second Pasquarelli's, this time on Mount Washington. The menus are basically the same. More unusual, though, is veal Pasquarelli, which has smoked scallops and provolone stuffed inside veal in a light sauce, served over homemade fettuccine.
Customers seem to be partial to the veal dishes, too.
They're best sellers here, along with seafood and steaks. The 20-ounce porterhouse is a big favorite, Mario Pasquarelli says. Loyal customers keep coming back for it. Most of the dishes we've had at Pasquarelli's have been good, but not exciting. I get the feeling the restaurant could be in a rut.