Greensburg Restaurant Week returns with range of options from sit-down to delivery

Jan. 21—Diners can enjoy an eclectic array of menu options by sampling the specials offered at 14 area eateries during Greensburg Restaurant Week.

Beginning on Monday and continuing through Jan. 28, those options will include fig and port wine duck breast at Morelands in South Greensburg, shrimp tacos at Tapped Brick Oven & Pour House in Hempfield, stuffed pepper soup at Little E's Pizzeria in Greensburg and homemade brownies at Baldy's Pizza in Southwest Greensburg.

The semi-annual event organized by the Greensburg Community Development Corp. includes a broader range of eating establishments than in the past.

"We're expanding it a little bit to include more restaurants that are traditionally takeout places," said Alec Italiano, executive director of the community development organization. "We're trying to accommodate everybody."

Other participating restaurants include: Marino's American Eatery in Hempfield; Chef Dato's Table, and Jaffre's Stone Bar & Kitchen, both in Derry Township; The Headkeeper, Sittay's Mediterranean Kitchen, Major Stokes, El Diablo, J. Corks, Jaffre's Restaurant and The Boulevard, all in Greensburg.

In past years, participating restaurants were asked to offer a set number of meal courses at a given price point.

Now, Italiano said, they've been given free rein to get creative with the specials they serve up during the promotional week.

"It gives everyone an opportunity to try something new," he said.

At Baldy's, owner Mike Hensley said brownies prepared by manager Shawn Smith will be a featured dessert during Restaurant Week.

"They're served with vanilla ice cream, a drizzle of chocolate and caramel," Hensley said.

Baldy's also will be expanding its pizza options to include a Grilled Chicken Bacon Ranch variety.

Hensley made sure to sign on for the coming week after missing the cutoff to participate in a previous Greensburg restaurant event.

"It's a home run for us," he said.

During the week, the restaurant will continue to offer delivery of orders in Greensburg and several nearby communities, including Youngwood, Fort Allen and West Point.

Tapped and Morelands each are offering three-course meals with multiple menu choices.

At Tapped, diners can begin their repast with blackened haddock and mushrooms or French onion mac-and-cheese, which features caramelized onions and panko.

"We have three mac-and-cheese options on our menu, and we're looking to add two more," Tapped owner Julie Jones said.

Entree choices are prime rib with bourbon jus and horseradish cream or a new variation on the restaurant's shrimp taco.

"We wanted to do something different with the shrimp and see how people like it," Jones said. "It's tempura-battered and fried with a roasted corn salsa and sweet chili aioli to make it a little bit creamier."

Tiramisu and Oreo cheesecake are the dessert options.

Owner Gwen Moreland said her restaurant has made full use of its expanded eight-member kitchen staff to cook up specialties for Restaurant Week.

First course options include smoked salmon bruschetta, pastrami egg rolls or a chicken lollipop — chicken wrapped in bacon with brown sugar, drizzled with bourbon honey.

In addition to the duck breast, the main course choices are Filet Medallions Bordelaise, Veal St. Vincent and Halibut Beurre Blanc. The latter is served over a potato pancake with a side of roasted Brussels sprouts.

Morelands will mark its fourth anniversary Feb. 5.

"We're excited," Moreland said. "We have a scratch-made kitchen. Everything is made in-house."

Visit to view the restaurant specials.

Jeff Himler is a TribLive reporter covering Greater Latrobe, Ligonier Valley, Mt. Pleasant Area and Derry Area school districts and their communities. He also reports on transportation issues. . A journalist for more than three decades, he enjoys delving into local history. He can be reached at