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Bridgeport Restaurant Week: Mountaineer Grille
Written by Alex Wiederspiel
Last updated on July 15, 2014 @ 8:03PM
Created on July 15, 2014 @ 3:08PM
Our continuing coverage of Bridgeport Restaurant Week heads out to a fan-favorite--literally. Our fourth stop takes us to the Mountaineer Grille, where Mountaineer fans and great food are expected at the door.
 
It's where the gold-and-blue and fine dining meet.
 
"My father was a big Mountaineer fan and my sister lives in Morgantown, and she has season tickets," said Mountaineer Grille Chef Kevin Pinti. "I don't know how they came up with it completely, but I'm blaming my father. He loved food, and he loved the Mountaineers."
 
A loyal clientele, a calm atmosphere, and a dedication to the West Virginia Mountaineers has people coming back for more and more.
 
"I've been cooking for 34 years and brought a little bit back home to West Virginia--seafood and different things and local stuff," Pinti said.
 
And you won't want to miss out on their special menu.
 
"I'm going to be doing fresh ground lamb for lunch featuring a pocket pita with feta cheese, rosemary, and roasted garlic," said Pinti. "And then for dinner we're going to do a panzanella salad, heirloom tomatoes with some Italian dinunzio bread with croutons in there and fresh basil, balsamic, all that good stuff. Then I'm going to do a chicken cacciatore for an entree."

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Comments (3)
Jul 16, 2014 at 9:38 PM
I absolutely LOVE the mountaineer grille. Everything is always delicious and very creative. Very fresh foods with a lot of local produce, meats, and desserts. Not just for restaurant week. This is something they do on a regular basis. To the previous poster, I highly doubt that happened at all but if so then it was probably miscommunication. And if that's what you base your opinion on then I'm sure your absence has not been missed.
Jul 16, 2014 at 8:57 PM
BLT is not an item on the menu at Mountaineer Grille
Jul 16, 2014 at 11:59 AM
I went to the Mountaineer Grille for lunch several months ago and was asked what kind of meat I would like on my BLT. Needless to say I haven't been back.
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