Fresh Takes on Japanese Fusion at Social House 7
By Olivia Miller
A neon red sign in the front window of the Cultural District fusion restaurant, Social House 7, reads “Keep your friends close and your sushi closer.” After trying their Godzilla roll with its crispy tempura shrimp, savory seared tuna, and tangy seaweed salad, you will surely understand why.
Social House 7 was started about eight years ago and was, as general manager David Cesaro says, “a success right away.” Over the years, the establishment transformed its once nightclub atmosphere and offerings into a restaurant-focused “unique dining experience.” Their location amongst the finest theaters and galleries in the Pittsburgh arts scene reflects the very nature of the restaurant. As executive chef NcKeon Saunders says, “Asian fusion is an art, not a singular thing.”
The restaurant is an izakaya-style restaurant fusing Japanese and Korean dishes with French and American flair. This style of dining, which originated in the Japanese bar scene, is an informal experience which encourages sharing dishes with those in your party. Saunders says that the dishes are often small plates and can be equated to “Japanese tapas.” This aspect of Social House 7 is something very important to Chef Saunders and Cesaro. Cesaro simply says, “It’s beautiful to share.”
When guests dine at the restaurant, they hope they not only savor the unique flavor of their dishes but also the “quality and consistency of the food.” With an extensive menu offering everything from wagyu steak to pad thai to sushi and Chef Saunders’ favorite, short rib yaki, you are sure to “get something special that you can’t get anywhere else.”
They are especially known for their iconic cheese fried sprouts, which combine brussel sprouts, an ingredient not commonly used in Asian cuisine, with a spicy kimchi sauce and bonito flakes. In Saunders’ words, the ingredients all “come together to create something unique.” Another dish unique to Social House 7 is their robata shrimp, which features shrimp marinated in fiery gochujang and sweet pomegranate juice to give it the perfect red color.
In the future, Social House 7 plans to host happy hours with a new menu of small plates and a wide selection of saki, wine, and curated cocktails. The bar menu will feature traditional items such as chicken yakitori but also new dishes, such as Saunders’ newest creation which meshes together onigiri and mozzarella sticks. Cesaro says, “Why stick with basics when we can spice it up a bit?”
To be greeted by Social House 7’s koi pond or try their giant gourmet fortune cookie, visit their location at 123 7th Street from 5pm-10pm on Wednesday and Thursday, 5pm - 11pm on Friday and Saturday, and 3pm-8pm on Sunday. For a full list of their flavorful fusion offerings or to make a reservation, visit their website at https://socialhouse7.com. You can also follow them on social media @socialhouse7 on Instagram and Facebook.
