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Turkey Devonshire
Pittsburgh’s own version of the Kentucky hot brown is known as turkey devonshire: a hot, open-face sandwich of sliced turkey and bacon on toast, smothered with cheddar cheese sauce. It is said to have been created at the Stratford restaurant by restaurateur Frank Blandi. Steel City chefs do not hesitate to elaborate on his original formula, substituting crab, chicken and/or vegetables for the turkey or garnishing the sandwich with tomatoes … or even with French fries, like a Springfield, Illinois, horseshoe. Needless to say, utensils are required.
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