Where We're Eating This April

Brunch will never be the same after a Manmosa at Lawrenceville's Industry Public House.




Industry Public House

When it first opened, Industry’s liquor offerings stole the spotlight. The Smoke Stack cocktail, a glass of torched bourbon infused with flavors from wood chips, channels Pittsburgh of yesteryear. It’s still a popular drink — particularly the Manmosa variety with a slice of crisped bacon. The food also is deserving of diners’ attention. When it comes to pub fare, usual suspects include fries, burgers and other choices, as well as more-polished specials such as pot roast.

4305 Butler St., Lawrenceville; 412/683-1100, industrypgh.com; photo by Laura Petrilla
 


Pittsburgh Pie Guy

For your next get-together, bring a dish that’s sure to satiate and create buzz among those in attendance: Pittsburgh Pie Guy’s Italian Easter pie (or “rustico”). The flaky shell is stuffed with eggs, cheese and cured meats, evoking thoughts of pizza. Prior to baking, owners Lou Butler and Wren McGalliard swipe egg wash across the top for a golden-brown finish. In April, they happily make the four-pound pies in their Friendship kitchen, but they’ll also churn out minis on request. Good luck trying to tackle more than one slice of the full-size pie.

pghpieguy.com; photo by Laura Petrilla
 


Toss’t

Incorporate the season’s bounty into one bowl: Jazz up your average salad by mixing in pea shoots and other spring goods. At Toss’t, name your picks — lettuce base, local crops, cheese, “toss-ins” and dressing — and let the staff handle the rest. They’ll mix it to perfection and throw in a slice of housemade bread. Avoid the late-afternoon energy crash by loading up on produce at lunchtime.

218 Fifth Ave., downtown; 412/281-1113, tosstpgh.com; photo by Laura Petrilla
 

Lydiah’s Coffee House

This spot’s name may be deceiving — inside you’ll find more than steaming cups of java. Kenyan dishes await at breakfast and lunchtime, including ever-popular beef samosas. The proprietor, a self-professed “queen of spices,” intends to share her cuisine with Pittsburghers through her cafe and eventually at a second joint. Her food menu changes daily, and her short list of beverages includes a chai tea blend that’s perfect, with just the right amount of masala.

200 Grant St., Downtown; 412/281-4701, facebook.com/lydiahscoffeehouse
 


Carson Street Deli

A delicatessen may be the only place to go when you’re in need of a real-deal sub. If you also seek an extensive beer selection, this may become your new go-to. Sandwich choices are piled high with meat. Herbivores take heart, however, because there are a handful of options for you, such as the simple veggie Roma. Match your meal with a craft brew from the bottle cooler or cask — our money’s on anything from local firms Full Pint and Helltown.

1507 E. Carson St., South Side; 412/381-5335, carsonstreetdeliandcraftbeer.com; photo by John Altdorfer
 

Cenacolo

When dining at a place that’s long supplied pasta to area restaurants, you know you’re in good hands. The carefully curated lineup caters to many — those who cannot tolerate gluten, those who prefer stuffed noodles and those who’d like their garganelli in a creamy sauce. Beyond the pasta, there are other delicacies, including the dense flourless chocolate cake served with roasted pistachios and gelato. Buy some cured meat, fresh pasta and cheese so you can recreate the magic at home.

1061 Main St., Irwin; 724/515-5983, cenacolorestaurant.com; BYOB



 

Matt Gebis
Owner / Espresso a Mano


While studying Italian at the University of Pittsburgh and working at La Prima Espresso, Matt Gebis fell in love with coffee and “wanted to learn more and do more with it.” Fast-forward a few years to find him in his espresso-focused shop, where there’s always a crowd. Gebis updates his menu selections often, subbing in new arrivals but always offering at least two espressos.    

Misconception about coffee?
Thanks to Starbucks, people think dark is stronger. Actually, more coffee is roasted out. [You end up] tasting more of the roast than the bean itself. 

Key to a good cup?
Freshness. If you can drink it within two weeks of roasting, [that’s ideal.] Grind to make [a cup.] 

Double- or single-shot espresso?
We pull all doubles here mainly for quality. 

Perfect pairing?
I have a huge sweet tooth. I love [coffee with] croissants. Though I try not to eat them. 

Preferred type of cup?
A lot of it is a matter of preference. I enjoy ceramic; some prefer their coffee in glass . . . Around the country, [people are using] brandy snifters. Still I prefer porcelain, traditional.

(Photo by Laura Petrilla)


Hot Reads

Review: Sienna Mercato

Review: Sienna Mercato

Matthew Porco, one of our Chefs of the Year, designs the menus at Sienna Mercato's downtown establishments.
An Open Letter to Local Sports Reporters

An Open Letter to Local Sports Reporters

PittGirl has had enough of the criticism of fanatics and asks the media to stop labeling everyone.
Film Noir Fall Fashion

Film Noir Fall Fashion

Fall into autumn with a fashion landscape awash in black, white and nifty shades of gray.
8 Foodie Day Trips (and a Few Weekends, Too)

8 Foodie Day Trips (and a Few Weekends, Too)

Hoping to take a leaf-peeping road trip? Keep food at the top of your priority list and consult our lineup of eight destinations, most within 150 miles of the city.

The 412

Awesome Hyperlapse Video Takes You Through Pittsburgh at Warp Speed

Awesome Hyperlapse Video Takes You Through Pittsburgh at Warp Speed

Instagram’s new Hyperlapse technology was made for Pittsburgh.
The 10 Most Important Concerts in Pittsburgh History

The 10 Most Important Concerts in Pittsburgh History

We went one on one with legendary promoter Rich Engler to get the scoop on which shows have stood out over time.
8 Photos That Best Capture Summer in Pittsburgh

8 Photos That Best Capture Summer in Pittsburgh

Just because the season's winding down doesn't mean you have to be glum. Savor these images that capture all that you love about the city.
Pittsburgh: America's Most Livable City ... Again?

Pittsburgh: America's Most Livable City ... Again?

It feels good to be at the very top of The Economist's list of high-ranking metropolises in the continental U.S.

Hot Reads

Review: Sienna Mercato

Review: Sienna Mercato

Matthew Porco, one of our Chefs of the Year, designs the menus at Sienna Mercato's downtown establishments.
Film Noir Fall Fashion

Film Noir Fall Fashion

Fall into autumn with a fashion landscape awash in black, white and nifty shades of gray.
An Open Letter to Local Sports Reporters

An Open Letter to Local Sports Reporters

PittGirl has had enough of the criticism of fanatics and asks the media to stop labeling everyone.
8 Foodie Day Trips (and a Few Weekends, Too)

8 Foodie Day Trips (and a Few Weekends, Too)

Hoping to take a leaf-peeping road trip? Keep food at the top of your priority list and consult our lineup of eight destinations, most within 150 miles of the city.
From Field to Fork

From Field to Fork

We put together this dynamic guide to help you find and engage with the region’s sustainable producers of meat, honey, alcohol, fruits and vegetables.
Sometimes Your Best Friends in Life Aren't on Facebook

Sometimes Your Best Friends in Life Aren't on Facebook

PittGirl wonders if it's still possible to raise kids to be big-hearted people in an age of self-obsession.