The Clarks and Gene the Werewolf Play Jergel’s; Squirrel Hill Landmark How Lee Offers a Variety of Chinese Fare (Fri., 11/28/25)

November 26, 2025/Rick Handler

1) The Clarks continue to build on their foundation of playing solid working-class rock. The group gained a strong local following in the early ’90s gigging at clubs like Graffiti (remember Graffiti?), and has remained together and active long after nearly every other band on the scene during that era called it quits. After over 35 years, 11 albums, countless gigs and zero line-up changes, The Clarks have gone from being a regional favorite to a local institution. And the band members, who formed The Clarks at Indiana University of Pennsylvania, have never forgotten their home turf. Their most recent album is 2018’s, Madly in Love at the End of The World, released on the Clarkhouse Entertainment label. In recent years they have released several new singles, “Crush,” “Stay” and “Sugarcane.” Several big annual concerts for The Clarks are the Fayette County Fair (mentioned in their song “Cigarette”), Stage AE, and here at Jergel’s Rhythm Grille. Another top Pittsburgh rock band, Gene The Werewolf, is special guest. The group has a new single out, “Raised By Wolves.” The Clarks play tomorrow night at Jergel’s too with special guest The Hawkeyes. 8 p.m. 285 Northgate Dr., Warrendale.

2) How Lee restaurant is a frequent stop for my wingman (brother), Howard. How Lee is on a corner situated at Forbes and Shady Avenues. A great spot for watching the passers by. I asked our usual friendly server, Shelly, about the seafood chili pot from the Szechuan section of the menu. She said it was pretty hot and made a less spicy suggestion. I proceeded at my own risk and ordered the seafood chili pot.

Seafood with Chili Pot (How Lee).

The seafood chili pot was served in a silver covered dish with a fire below boiling the liquid above containing the seafood and veggies. Flaming/boiling liquids on the table that can be knocked over give me apprehension so I asked her to extinguish the flame. The chili pot had pieces of squid, breaded fish, and shrimp, along with mushrooms and other vegetables. It also contained cilantro, which I don’t care for, so I picked out those pieces.

The seafood was fresh and flavorful, especially the shrimp. The seafood chili pot was spicy hot, but I enjoyed it. One unusual occurrence was that after eating some of the dish it seemed like my tongue was numb! I asked the server what the liquid in the dish was and she said Szechuan peppercorn oil. Thank God for the cool plain white rice that came with it.

In researching the Szechuan peppercorn oil for this story I saw that the peppercorn are prickly ash tree berries and are a member of the citrus family. What is used in cooking is actually the husk of the berry. The Szechuan peppercorn is often combined with chili peppers to create a flavor known as málà which has a numbing-spiciness. Good to know what was causing my tongue numbness!