We finally made it for Saturday night dinner on the South Side. We’d been meaning to go eat at Cucina Vitale ever since Vincie discovered this dining gem in a Post-Gazette article by Dan Gigler in late January.
White tablecloths, cut red roses in glass vases, excellent service, delicious food cooked to perfection and served expertly.
Our Antipasti started with black and green olives, Roasted red pepper hummus-like spread and garlic infused olive oil in which to dip the crusty bread. Every bite was delicious. A dish of Greens and creamy Beans was shared. There are no words! What other descriptor can I use besides DELICIOUS?
Followed by the soup of the day which was Tomato Bisque with Basil (Traditional Wedding Soup is always on the menu)
The specials were Chilean Sea Bass and Lump Crabmeat with a Lemon Caper Compound Butter with sides of Broccoli Rabe and Roasted New Potatoes.
And I ordered the Cheese Ravioli topped with Medallions in Gorgonzola Sauce with a drizzle of Balsamic.
Tempting house made desserts of Cannoli, Lemon Cheesecake, Chocolate Cake, Burnt Almond Torte or Tiramisu were offered but we hadn’t left enough room.There are a few things to know if you plan to go-
Reservations are essential. BYOB if you desire and it’s Cash Only.
GREENS & BEANS Escarole, Northern Beans, Garlic, Shallots, White Wine, & Parmesan
The Chilean Sea Bass with Lump Crabmeat and Lemon Caper Compound Butter
The Tomato Basil Soup with a touch of Parmesan
Chef Frank Vitale learned to cook from his Grandmother, in the photo on the restaurant wall.
Shot from across the street as we got into the car.








Thanks Joz for taking our photo with the nice young man Jeffrey who brought out the Greenfield Shirt I’d left on my chair in the restaurant.
At the start of the train ride there were just nine of us and then 58 joined us at Talkeetna. It’s now the end of the season that started in May.
Chef Malachi cooked our breakfasts to perfection! Delicious.



After the lunch crowd left the dining car and went back upstairs, I enjoyed a Forest pie with rhubarb, apple, blackberry and strawberries topped with vanilla ice cream. Matt asked if I wanted a lot of whipped cream or a little. 🙂








































