Now Open: Oakland's Butterjoint

Chef Trevett Hooper's new venture opens right next door to (2012 Best New Restaurant) Legume.



BUTTERJOINT IS SERVING HOMEMADE PIEROGIES

After chef Trevett Hooper (pictured) relocated his signature eatery, Legume (our 2012 Best New Restaurant), to Oakland, it was clear that bigger things were in store. His latest venture, Butterjoint, opened next to Legume yesterday night, and it's driven by quality ingredients. Expect to find (healthy) burgers and sausage on the menu, as well as pierogies and other fun fare.

(Butterjoint, 214 N. Craig St.; 412/621-2700; evening hours only; legumebistro.com)


CAFE PHIPPS OFFERS SUNDAY BRUNCH

Take a break from holiday cooking and treat yourself to a killer brunch at Cafe Phipps. The menu lists a wide range of dishes, all of which feature high-quality (and locally sourced) ingredients — fruit salad, vegan pastries, quiche, various egg dishes and more. Since it's not a weekly occurrence, you'll need to plan ahead a bit; the next one, set to take place Nov. 25, isn't fully booked, so be sure to make reservations soon.

(Café Phipps, One Schenley Park, Oakland; Nov. 25 brunch, 11 a.m. and 1 p.m.; 412/622-6914, phipps.conservatory.org)


DREADNOUGHT WINES EXPLAINS HOW, WHEN TO USE THAT BOTTLE OF CABERNET SAUVIGNON

With Thanksgiving being just days away, Dreadnought Wines is prepared to answer your wine-related questions.
 
On Monday, the wine gurus will be offering tips for novice and expert chefs alike at the Cooking with Wine class, explaining which wines to use and when you should break 'em out.
 
If you can't make the Monday class, expert Mike Gonze will offer a little crash course on four wines the afternoon of Nov. 24. In a short amount of time, he'll teach you how to drink like a pro (bonus: a cheese sample is part of the session!).

(Dreadnought Wines, 2013 Penn Ave., Strip District; Nov. 19 class at 6 p.m. and Nov. 24 mini class at 1:30 p.m.; pre-registration required; class prices vary; 412/391-1709, dreadnoughtwines.com)
 

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Hal B. Klein is Pittsburgh Magazine’s associate editor and restaurant critic. He is an award-winning food and drinks writer. In his spare time, Hal can be found in his kitchen, in his garden and exploring the wonders of Pittsburgh. Follow him on Twitter (@HalBKlein) and Instagram (@halbklein).

 

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