Deirdre Kane is co-owner of the simultaneously hip and homey 52nd Street Market in Lawrenceville. Along with Dora Walmsley, the pair founded the corner store that provides access to nutritiously prepared and preserved foods, grocery staples and local products. The little market tucked away off Butler St. in Upper Lawrenceville will soon be a boon to those who want breakfast on the run: they’ll start offering breakfast sandwiches with deli meats from Butcher on Butler—perfect paired with a cup of Zeke’s coffee, also available at the store.

Best meal she ate last week?

The best meal that I ate last week was Pad Kee Mao from my favorite Thai restaurant in the city, Pusadee’s Garden in Upper Lawrenceville.

Normally, I enjoy bringing a bottle of my favorite wine, sitting in the tented outdoor seating area surrounded by beautiful potted plants and serene atmosphere, but this time I wanted some outdoor time on my own porch, so I phoned in an order for take-out.

Although my back porch is not quite as lush, the food was just as delicious and fresh as if it came right out of the kitchen. I always start off with a fresh Garden Roll, which is a combination of fresh herbs, rice noodles, veggies and tofu in a soft tapioca wrapper. The chili-carrot dipping sauce takes the appetizer to another level!

Pad Kee Mao with chicken is my go-to noodle dish. The large flat noodles with Napa cabbage, coated in the most delicious spicy basil sauce is divine. I always make sure to add on extra vegetables, just because they add that extra pop of crunch and nutrition.

The portions are quite large, so I didn’t have room for dessert. But I always recommend the mango with sticky rice as a perfect way to end a meal at Pusadee’s.

Pusadee’s tops many of NEXTpittsburgh’s dining picks—check this, this and THIS! So if you haven’t been there, make a beeline now.

And find other Pittsburgh foodie’s best meals here.

About The Author

Editor at Large

Leah Lizarondo is a food advocate, writer and speaker. She is also the co-founder of 412 Food Rescue, an organization that seeks to eliminate food waste to make an impact on hunger and the environment. She is the Chief Veghacker, recipe creator and curator at The Brazen Kitchen, where she writes about food and food policy. She writes about the intersection of food, health, innovation and policy.

Related Posts