New Year's Eve

big Thanks!

At big Burrito, we are perpetually grateful for your support. Having you along for the dining journey enables us to try new dishes and new concepts, delving ever deeper into our culinary dreams. It states the obvious to say that we couldn't do it without you, but it bears mentioning regardless. Our adventurous guests are the foundation of everything we do.

As always, we appreciate your feedback on your experiences, and hope your next decade is  simply delicious. Have a great 2020!

 
Eat.big
 

The big Burrito Restaurant Group newsletter | January 2020

 
Casbah

Winter Festa di Pasta

Monday-Thursday, January 27-30

Casbah's seasonal menu of a la carte pasta dishes brings a suite of savory shapes and sauces. The ruffled ends of Fioretti are great for grabbing blue cheese prosciutto broth; ravioli provides the perfect pocket for foie gras with cranberry jus; and the stout tubes of paccheri mix well with lamb ragu and pomegranate (shown above). See the Chef's dozen here, reservations are recommended. 412.661.5656


Mad Mex

New Year, New Mex

Our first menu of the year brings some fun dishes to the Mad Mex menu, including:

Avocado & Corn Fritter Tacos (pictured) are filled with quartered Hass avocados, fried-to-order chipotle corn fritters, Tomatillo-Avocado Salsa, red onion and topped with cilantro.

The crispy Cheeseburger Empanadas are stuffed with ground beef, sharp cheddar cheese, onions and jalapeños. Served with house-made Colorado (guajillo chile-tomato) dipping sauce.

Chef Bill Fuller’s favorite root veggie stars in our Southwestern Roasted Carrot Quesadilla with wing sauce, Monterey Jack cheese, fresh jalapeño, red cabbage and radishes.

And the Steak Porto Jalapeño Quesadilla is layered with choice American beef, mushrooms and finely sliced jalapeño, Monterey Jack cheese and cilantro cream sauce.

Mexclusive Beers!

This year we're ramping up our featured brews program to include an ambitious slate of collabs with some of our favorite breweries including Grist House, Fat Head's, Ithaca, Helltown and more. We're still hammering out the details and recipes, so keep an eye on madmex.com for updates.

Our first two brewery features of the year bring Stone Neverending Haze and IPA, now until until January 16, and Tröegs Nugget Nectar from 1/27 to Groundhog Day. Enjoy each in big 22oz drafts at special prices.

Hazy Beer Fest

Monday-Friday, January 20-24

Hazy Beer FestFor five blissfully cloudy January days, Mad Mex is fogging up the taps with varied takes on New England Style IPAs. This previously derided, now unstoppable category goes way beyond the merely unfiltered, ranging from the murky, the opaque and the milkshake. Here are a few of what we’ll be tapping: Firestone Walker Mind Haze, Southern Tier Lakeshore Fog, Victory Cloud Walker, Green Flash Tropical DNA, Lagunitas Hazy Memory, and Bell's Official Hazy IPA. The forecast will vary by location, so check the daily draft lists for a clearer picture.

 
Soba

Chinese New Year at Soba

Monday-Saturday, January 20-25

Introduced for CNY last year, our dim sum menu returns with an updated selection of small to medium plates to sample, combine and share. We've divided them into seven sections to help you tick off your new favorites, with choices that include beef tartare with nori and funikake (pictured), bay scallop fried rice, teriyaki seitan, and mango pudding with toasted coconut. See the whole menu here. Reservations are suggested, but we'll provide the pencils.


Kaya

Fried Chicken + Beer Night

Thursdays

Now there are two more reasons to check out our weekly Fried Chicken Dinner at Kaya. Each month, we're offering an optional beer pairing with the bird, a mini-sampler of two 10oz drafts to go with our Half Chicken Dinner. This month, the chicken sides are kimchi udon stir fry and habanero ponzu BBQ sauce, and the two brews are Fat Head's/Mad Mex Plataversary and Grist House Space Cactus. See kaya.menu for monthly details and reservations.


 big Burrito Benefit Dinners

January 2020

We hope you can join us as we give back to our communities with these special benefit dinners. Follow the links for more about these organizations, or request an evening for your cause.

Casbah January 23 Down Syndrome Association of Pittsburgh
Eleven January 8 Pittsburgh Glass Center
Soba January 14 The Pittsburgh Camerata
Mad Mex Erie January 28 Hooked on Books for Kids
Mad Mex Robinson January 21 Cystic Fibrosis Foundation
Mad Mex Shadyside January 28 Negro Educational Emergency Drive
Mad Mex Wynnewood January 7 ENG Non-profit

January 28 Play and Learn
 
Fuller

 2020 Vision

big Chef Bill Fuller, January 2020

Man, I am so excited to be alive in the year 2020. It just looks good on paper. Hitting 2000 was exciting, Y2K and all, and 2002 had palindromic cachet, but this year looks like a for-real “flying cars and living on the moon” kind of year. While we haven’t quite achieved those futuristic goals, we can order toothpaste online and have it delivered to our homes the next morning. Almost as exciting as teleportation.

I’m so jealous of people born this year. Imagine, writing your birthday as 2/20/2020 or 10/10/2020. Those look great! Writing 7/28/1967 hasn’t ever felt “bracing” or “exciting” and lately has become downright “depressing”. I’ve been thinking about transposing those last two numbers and giving myself an extra decade.

There will be a lot to be excited about in the world of big Burrito in 2020, though. We are working on two new projects! We have been so happy with Alta Via in Fox Chapel, we decided to make a second one! AV2, or AVNH, or AVII, or AVMAC—still working that out—will open in McCandless at the end of 2020. We are building it a little bit bigger than the current Alta Via but just as cozy. We plan to have the same menu at both restaurants with some daily variations in the off-menu items. We are super excited about this!

Also, we are working on an entirely new project in Lawrenceville. We are well underway in the design and ideation of this property but we are not completely ready to make a formal announcement about a name and concept. We have been doing a lot of test cooking and eating and are really excited about our progress so far. What I can say is that it will be fun and friendly for everyone and I will probably eat there way too much! Keep an eye on this space for further details.

I wish you all a great 2020! We will be busy this year!

 
big Burrito

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