Raymond Mikesell, Chef and Owner, Wild Rosemary Bistro

Chef Raymond cradles a plate of spezzatino, a beef braised in red wine with grapes harvested in Italy used to create stew using beef or pork.

Wild Rosemary

1469 Bower Hill Road, Upper St. Clair

412.221.1232; wildrosemarybistro.com

On the Menu:

Italian dishes made from scratch, from the Giovanna, a sandwich with mortadella, provolone and fried egg served on a brioche bun, and the Smoked Salmon Platter featuring salmon, tomato, cucumber, red onion and capers for breakfast, to a bevy of smash burgers and handcrafted sandwiches for lunch. There’s also the Supper Club, a seasonal multi-course, family-style service. It’s BYOB and reservations are required.

What led you to Wild Rosemary Bistro?

I previously owned Café Raymond in the Strip District for 17 years, but the size was a lot, so I decided to sell. I would drive by Wild Rosemary restaurant all the time. My friend saw the “For Sale” sign in the window and told me about it. So, I sent them a handwritten letter letting them know I was interested in buying it, and here we are.

What makes Wild Rosemary Bistro special?

That feeling of family. We’re here to eat, talk about food, hold hands and leave happy.

What or who has influenced your cooking the most?

Both my father, Raymond, and my uncle, Gino, a Vietnam veteran who moved to Oregon when he returned home from war. When I was 10 years old my dad sent me to visit him. The food was different out there. I was exposed to this new food culture. They had food trucks in the ‘70s. Uncle Gino took me to a Thai food truck, and it was so mind-boggling. When I was out there, he would take me to farms and I worked picking fruits and vegetables all day. When I came back from Oregon, I made stir-fry for my parents. I made it with purple cabbage, mushrooms, carrots and alfalfa sprouts. I didn’t get immediate feedback from my dad, but my mom told me he wanted me to make it again. From that day, food was my thing. When my dad said that, I was struck by lightning.

What kitchen tool can’t you live without?

I can’t live without a microplane grater. It shaves cheese really fine into a snow-like consistency.

Best cooking advice for a novice?

Read the recipe and follow it to the letter. After you’ve perfected it, then you can make it yours.

Your favorite quick meal to prepare at home?

Anything pasta—you can feed 30 people with a few simple ingredients.

Other than Wild Rosemary Bistro, where is your favorite place to eat?

Sarafino’s Restaurant in Crafton. The last time I was there I ordered capellini pasta with red sauce and pork cheek. It blew my mind. That dish was honestly the best I had in a while. And when I need an ingredient, I go to Penn Mac in the Strip District. When I still owned Café Raymond in the Strip, it was like having a pantry right next door.

What’s your favorite go-to ingredient?

Red sauce prepared any way, even spicy—whatever.

What’s the next big food or dining trend?

Delicious meals shared at communal tables to bring people together. Much like our Supper Club, I envision people sitting down, enjoying good food and good conversation with friends and family.

The cozy-chic seating at Wild Rosemary Bistro.