Don’t settle for an average doughnut when you could grab a gourmet cronut.
That’s the message from Brian Gorder to patrons at his new eatery in O’Hara, Gordo’s Cafe & Cantina. He’s showcasing made-from-scratch desserts, pastries, pizza, salads, meat sandwiches and specialty meals in the building that housed a Max and Erma’s and, most recently, Periwinkle’s Bakery & Cafe.
Cronuts are one of the different-from-the-norm desserts made on-site. They are a gourmet mix of croissant and doughnut made with croissant dough.
“I discovered them in Utah and I love them,” Gorder said. “It’s lighter, flakier and fried. I’m obsessed.”
Gorder, of Collier Township, is an avid traveler and snow skier, frequenting Mexico and Western states where he has gained inspiration for menu offerings and dining concepts for his two Pittsburgh-based restaurants.
He also owns and operates Gordo’s Tacos & Tequila in Pittsburgh’s Mt. Washington neighborhood.
The Southwestern/Mexican-themed Gordo’s is rolling out slow — offering lunchtime hours for now, particularly while awaiting the approval of a liquor license.
Gordo’s official first day of business was Jan. 12. For now, it’s open from 7 a.m. to 3 p.m. Mondays through Fridays, aligning its hours to a traditional workday schedule.
Customers from across the street in RIDC Park are showing up, and Gorder is grateful for their patronage.
“We want to be a pillar of this community,” Gorder said. “But we’re not just here for the office park. We’re here for the Fox Chapel area and that’s what we want — something for everybody — and we’ve got the cronuts.”
The off-the-beaten-path theme extends to the “cruffin” lineup.
Cruffins are like muffins but are made with croissant dough. They are available in flavors such as chocolate chip, berry and coffee cake.
Other pastries include pecan sticky rolls, biscotti, banana bread, Mexican cookies (with spice added) and double chocolate.
Gordo’s adds a next-level twist on the classic English muffin with the Brisket Biscuit Bomb, also available with Buffalo chicken, ham, egg and cheese, and chorizo and potato.
The “bombs” are handmade using scratch-made dough.
The handmade English muffin-shaped dough is stuffed with a meat filling and cheese.
Using the freshest ingredients is a priority for Gorder, who uses European butter and a high grade of flour.
“The natural food scene is big there. I just had a professional skiier in here, and he bought brisket bombs for a ski trip and talked about what a great fuel it was,” Gorder said. “Customers love them, and they’re addictive.”
Gorder said he expects to have the liquor license approved by the end of the month. Eventually, the rollout will culminate in a full-service bar and restaurant.
Coffee drinks are made with beans imported from Mexico, and syrups are hand-mixed.
Corn is ground in house and used to make fresh-pressed tortillas and chips.
“Every little thing that we do, we try and be the best,” Gorder said.
Gordo’s Cafe & Cantina: 900 Gamma Drive, RIDC Park, O’Hara, 412-406-7025, gordospgh.com. Its current hours are 7 a.m. to 3 p.m. Mondays through Fridays.
