Title: Bakn | Meet. Eat. Repeat.
Description: Bakn | Meet. Eat. Repeat. Navigation Home About Bakn Bakn Menu Food Menu Drink Menu Our Chef The Gallery Bakn Blog Full Blog 335 E. Main Street Carnegie, PA 15106 +1 412 275 3637 Who wants some Bakn?
eatbakn.com is ranked 3771223 in the world (amongst the 40 million domains). A low-numbered rank means that this website gets lots of visitors. This site is relatively popular among users in the united states. It gets 50% of its traffic from the united states .This site is estimated to be worth $4,895. This site has a low Pagerank(0/10). It has 1 backlinks. eatbakn.com has 43% seo score.
|Website / Domain:||eatbakn.com|
|Website IP Address:||22.214.171.124|
|Domain DNS Server:||dns1.stabletransit.com,dns2.stabletransit.com|
|Google Page Rank:||0/10 (Google Pagerank Has Been Closed)|
eatbakn.com Traffic & Earnings
|Daily Unique Visitors||1,234|
|Monthly Unique Visitors:||37,020|
|Yearly Unique Visitors:||450,410|
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|Date||Thu, 04 Aug 2016 22:50:14 GMT|
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Bakn | Meet. Eat. Repeat. Navigation Home About Bakn Bakn Menu Food Menu Drink Menu Our Chef The Gallery Bakn Blog Full Blog 335 E. Main Street Carnegie, PA 15106 +1 412 275 3637 Who wants some Bakn? Meet. Meat. It Started, Quite Simply, Like This... While enjoying a successful career in food service sales, Chef Randy was drawn to his dream, becoming a Chef and owning his own restaurant. He left his position to attend Culinary Arts School with a vision of his restaurant always in mind. He wanted his restaurant to be in a town of his roots and that exemplified the working class culture that has always driven him...Carnegie. The restaurant would focus on a hearty breakfast fare with a modern twist that would feature the Filet Mignon of the Sow...Bacon. A journey of love, Chef Randy spent the last 10 years refining recipes and developing the Signature dishes he is eager to share with you at Bakn. From the pork inspired dishes like the Roasted Pork Belly, to the family favorite Bacon Slapped Honey Jam with Biscuits to the Supergrain Quinoa…there is a fare for all at Bakn. See the Menu! What our Customers Say… Signature Bakn Breakfast Slow Braised Short Ribs $13 Creamy Parmesan Polenta, Applewood Smoked Bakn, Scallion, Tomato, Sunnyside Egg. Veal & Sausage Stuffed Cubanelle Peppers $12.5 Marinara, Applewood Smoked Bakn, Scallion, Tomato, Sunnyside Egg, Mozarella, Provolone. Pan Seared Salmon $12.5 Creamy Parmesan Polenta, Red Onion Marmalade, Scallion, Tomato. Signature Bakn Sandwiches Bakn BLT $12.5 1lb smoked Applewood Bakn, Arugula, Sliced ripe tomato, Baknaise on Sourdough. Bakn Burger $11 Half Pounder, Pepper Bakn, Applewood Smoked Bakn, Jarlesberg, Lemon Dressed Arugula, Ripe Tomato, Toasted Bun. Grilled Chicken $10.5 Applewood Smoked Bakn, Oven Roasted Tomato, Lemon Dressed Arugula, Basil Aioli on Toasted Bun. View Full Menu View Drink Menu Do You Want My Leftover Bakn? -Said No One Ever... Chef Randy Tozzie Randy Tozzie Head Chef Upper Saint Clair Native, Chef Randy Tozzie is a 1989 Graduate of the California of University of Pennsylvania. While at California U, Tozzie was active in the Greek Community and in Student Government. He was Student Body President in 1988 and 1989. Graduating with a BS in Business Administration, Tozzie began his career in sales working for Guinness, USA and others in the beverage industry. In 2013, Tozzie was awarded the Distinguished Alumni Award from University of California. Although Randy enjoyed success working in sales, in 2003 he decided to return to school to pursue his love of food and dream of a culinary career. Chef Tozzie studied at the Pennsylvania Culinary Institute in Pittsburgh. During his training, Tozzie competed on the Junior Hot Foods team winning the Pennsylvania State competition in 2003 and attaining a Silver Medal in the North East Region. He was the President of the Student Council at the Pennsylvania Culinary Institute. Upon graduating in 2004, Chef Tozzie with honored with the Brilliat Savarin Award. Tozzie continued his training in classical French cuisine at the renowned Duquesne Club under Chef Keith Coughenour. Later, Tozzie worked at the premier regional grocery chain, Market District, supervising chefs in prepared foods. In 2011, he was inducted into the international culinary group, the Chaine des Rotisseurs. Twice nominated, Chef Tozzie won the prestigious American Culinary Federation, Chef of the Year title in 2012 for the Pittsburgh chapter. He has contributed to several cookbooks and makes regular appearances on the local CBS and PBS affiliates. His engaging personality and culinary talent makes him a favorite among local TV hosts. An avid cyclist, Chef Tozzie, is active with the Leukemia and Lymphoma Society, Team In Training. He is proud to raise money for cancer research by training and riding in century bicycle rides with the Western Pennsylvania / West Virginia Chapter. Love is in the air... Or is that Bakn? Bakn Slapped Honey Jam Bakn BLT Bakn :) Slow Braised Short Ribs Pan Seared Salmon Bakn Grilled Chicken Mushroom Flat Bread Veal & Sausage Banana Stuffed Peppers Caprese Flat Bread Bakn Burger 25 November, 2014 Chef Randy on WQED by Chef Randy View the Blog TUESDAY - INDUSTRY NIGHT 5PM - CLOSE WEDNESDAY - WINE AND SWINE 5PM - 7PM - Wine Glasses $6 - Bottles $20 - Swine Tasting Plate $6 THURSDAY - BEER BELLY 5PM - 7PM - Craft Drafts $5 - Chef's Favorite Pork Belly Dishes $5 Sunday Supper - Homestyle Meals 6pm - Close, Third Sunday of Every Month - Starting February 21 People are always asking me, “What do you cook at home, Chef?”. They ask my family “Does he cook like he does in the restaurant for you at home?”. So once a month , I’m going to cook my favorite family meals at Bakn. We are going to serve family style and welcome families and groups of friends to join us at the supper table. I’ve also asked some of my chef friends for their favorite meals and some of them will be doing guest appearances at Bakn to cook for us. Supper will be served at 6pm. And just like at home, you can bring your own wine or drink some of ours. Our first Sunday Supper will be on February 21 @ 6pm. I Irish favorites will be featured at Sunday Supper in March. I’m thinking Guinness Irish Stew as the main course. In April, Chef Joe Bello will be cooking his favorite family meal for us. Contact Us +1 412 275 3637 firstname.lastname@example.org 335 East Main Street Carnegie, PA 15106 Latest Tweets "My new favorite place to be is Bakn!" @EatPittsburgh Read More Our Hours MondayClosed Tuesday - Saturday8:00 am - 10:00 pm Sunday8:00 am - 9:00 pm
Domain Name: EATBAKN.COM Registrar URL: http://www.godaddy.com Registrant Name: Randy Tozzie Registrant Organization: Bakn llc Name Server: DNS1.STABLETRANSIT.COM Name Server: DNS2.STABLETRANSIT.COM DNSSEC: unsigned For complete domain details go to: http://who.godaddy.com/whoischeck.aspx?domain=EATBAKN.COM The data contained in GoDaddy.com, LLC's WhoIs database, while believed by the company to be reliable, is provided "as is" with no guarantee or warranties regarding its accuracy. This information is provided for the sole purpose of assisting you in obtaining information about domain name registration records. Any use of this data for any other purpose is expressly forbidden without the prior written permission of GoDaddy.com, LLC. By submitting an inquiry, you agree to these terms of usage and limitations of warranty. In particular, you agree not to use this data to allow, enable, or otherwise make possible, dissemination or collection of this data, in part or in its entirety, for any purpose, such as the transmission of unsolicited advertising and and solicitations of any kind, including spam. You further agree not to use this data to enable high volume, automated or robotic electronic processes designed to collect or compile this data for any purpose, including mining this data for your own personal or commercial purposes. Please note: the registrant of the domain name is specified in the "registrant" section. In most cases, GoDaddy.com, LLC is not the registrant of domain names listed in this database