This New Kensington restaurant first opened as Call for Catering in 2021 and rebranded to Jillian’s Restaurant in April 2023. The restaurant is named after Jillian Ludwiczak, a New Kensington native and co-owner of the restaurant with her husband, Philip Call. The couple met while working at Stella’s Dine-Inn Restaurant—a true restaurant love story. Jillian, a service industry veteran (she previously worked at DiAnoia’s), runs the dining room as lead waitress, while Philip crafts his dishes in the kitchen as chef. It’s clear this restaurant is a labor of love.
When you first step into the restaurant, you immediately notice the inviting, intimate vibe. The dining room, which twinkles with warm string lights, seats around 30, while the bar offers a mix of counter seating and couches. There are even board games if you’re up for a rousing game of Scrabble. I felt like I was in the couple’s home, about to enjoy a fabulous meal.
Jillian, who was also our server, truly made us feel right at home. From the start, she was charming and effusive, acting as though we were old friends. She took us through the menu, item by item, explaining the ingredients and her husband’s creative process when crafting each dish. The menu changes every few weeks to reflect seasonality and the availability of certain ingredients. The restaurant works to source as many items as possible from Pennsylvania farms and foragers, such as Santa’s Heritage Farm, Gebhart’s Wild Foraged, COLDCO Farm, and Goat Rodeo Farm & Dairy. Chef Philip’s fine-dining experience helps him dream up creative dishes that are also comforting and delicious.
We started with the chips and dip, and it was anything but your typical appetizer. The salty waffle chips were accompanied by a creamy French onion dip topped with Osetra caviar. Talk about decadent! Every bite was filled with umami. This dish was addictive, and my dining companions and I devoured it in minutes.
The focaccia came out shortly after, and it was the ideal starter. It was light and fluffy, served with a fragrant garlic oil. No meal is complete without it.
Next, our oysters arrived. The evening we visited, we were treated to Prince Edward Island oysters, but this changes frequently. The oysters were bright, and the mignonette paired with them was vinegary. They were a lovely palate cleanser. We also ordered baked oysters, which went in the complete opposite direction flavor-wise. The Goat Rodeo goat cheese and thick slice of bacon on top added creaminess and saltiness, which brought out the brininess of the oysters. Typically, baked oysters are all richness without the flavor to back it up, but that is not the case with this dish. These are definitely a must-try when visiting Jillian’s.
Jillian’s does vegetables right. The radicchio and fennel salad was a much-needed light bite amidst all the decadence. The lightly shaved, bitter radicchio was a nice contrast to the sweet fennel and juicy, flavorful citrus artfully sliced on top. The vinaigrette was mustardy and “bitey,” as Jillian herself described it, and it brought out the flavors in the salad.
The mains at Jillian’s reflect Chef Philip’s time at meat-centric restaurants, such as Meat and Potatoes and Eleven. The MS7 Australian wagyu surf and turf and the dry-aged porterhouse were tempting, but with how much we had already ordered, we decided to opt for some of the other smaller, equally mouthwatering dishes on the menu. We ultimately went with the half chicken and pork short loin. The chicken was tender and bursting with earthy flavors. The pork short loin was bathed in a sweet Marsala-inspired sauce and topped with mushrooms, which complemented the meatiness of the pork chop. It was the epitome of an ideal winter dish. Jillian surprised us with an extra main—the rainbow trout. You could taste how fresh it was, and the fish melted in my mouth. All of the mains at Jillian’s are classics you’ll come back to again and again.
The sides are not to be missed at Jillian’s. The tallow frites were salty and crunchy, everything you want a French fry to be. The mushroom risotto was a standout menu item. I could have happily drowned myself in this dish. The risotto was warm, creamy, and comforting—the trifecta when it comes to an excellent risotto. My table added shaved black truffles to the dish, and while the dish would have been just as exceptional without them, it added another layer of delectable decadence.
To prolong this superb meal and delay leaving this cozy, welcoming haven of a restaurant, my group decided to order dessert. The one that caught our eye was the cheesecake with a ginger snap crust and tart cranberries on top. We went right after Christmas, and this dish reflected the season perfectly. The body of the cheesecake was smooth, while the crust brought in warm, sweet flavors. The cranberries on top added further sweetness, as well as some freshness. It was a splendid way to end the meal.
I was blown away by Jillian’s Restaurant. Not only was the food spectacular, but Jillian’s kindness and warmth really took this meal to the next level. She made us feel like part of her family for the evening, which I’m sure is a feeling many guests have been lucky enough to experience. I’m already planning my next trip back and imagining what dishes Chef Philip will have dreamt up. I know Jillian will welcome me with open arms.
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