AL’an Ruben’s Bar & Grill

Al Collins has had a renowned career as one of Steel City’s premier dining chefs. He understands the concept of taking high-quality ingredients combined with fresh herbs and spices and a ton of creativity creates truly magical culinary cuisine. This not only includes specialty dishes but basic ones as well. Along with this culinary philosophy comes a straight to the point no BS personality as well. He is going to tell it like it is and even though at times it may be hard to stomach, you appreciate it because at the end of the day, you know where you stand. Here is why Al’an Rubens is a must-try on your restaurant to-do list.

The appetizers – Chances are when you dine out, you want to live it up a little and go all out. Your meal will typically start with an appetizer or two of your choice. Al and Rubens has your typical appetizers such as fried zucchini and bruschetta but let me show you where they take it up a notch. Their Ruben Balls gives you all the great qualities of a Ruben sandwich but are compact and deep fried served with a house-made thousand island dressing. Their Mozzarella in Carrozza takes mozzarella/provolone sticks to a different level. It features mozzarella cheese in between two slices of Italian bread, deep-fried, and finished with a parmesan cream sauce. You know right off the bat after finishing your appetizer this restaurant has character!

The chicken wings – You probably know by now that I showcase all kinds of chicken wings from all over the Pittsburgh metropolitan area. I understand, it can get overwhelming. Get used it, it is not going to stop, because most people love chicken wings. Nothing spells comfort food like fried chicken. Al’an Rubens uses fresh never frozen chicken plus flour and special seasons to fry the chicken wings to a golden brown. They are crispy and specifically order the Southern fried chicken wings with a side of their house-made buffalo or butter garlic sauce, you may not even need an entrée!

The entrees – Al’an Rubens has your traditional entrees such as Chicken and Veal Parmigiana. They know how to cook a New York strip steak by searing it on the outside, then slow cooking it to the desired temperature of your liking, and letting it rest to let the juices redistribute. They have great seafood dishes as well. Where Al’an Rubens takes it to the next level is their Italian Favorite Entrees. The Tortellini Al’ Fonze (captioned) features sauteed spinach, bacon, and mushrooms in a garlic parmesan cream sauce tossed with a cheese tortellini. The Steak Pizziola Pasta is creative in that it features sliced New York strip steak with bell peppers, onions, mushrooms, and a tomato marsala herb sauce with a base of spaghetti that has assorted cheeses and is baked to perfection. These entrees come with salads and sides depending on the selection.