Chefs Becca Hegarty and Rick Easton to cook comfort food to help Hegarty’s mother.
Owner Zachary Shell stuffs his restaurant with tasty bites as he aims to fulfill a broader mission.
There is something magical about the chemical reaction of gluten and sugar and yeast that turns inert ingredients into a living, growing and delectable treat.
We're pouring Paul Family Farms maple syrup, eating everything on the menu at Bitter Ends Luncheonette and enjoying The Vandal's expanded dinner menu. Plus, we talk to Spice Affair's Tamilselvan Thangadurai.
The Tessaro's grill master found a home in the restaurant's kitchen in 1987.
Sonja Finn, chef/owner of Dinette and consulting chef of The Cafe Carnegie, will run for Pittsburgh City Council.
The French-inspired bakery will feature croissants, cookies, bread and more.
More than 20 years into its run, Casbah remains one of Pittsburgh’s most relevant restaurants.
PM dining critic Hal B. Klein's list of the 10 best openings this year.
The second offering from the Galley Group opens in Nova Place on Tuesday.
The popular mobile pizza operation settles down in Lawrenceville this winter.
We're drinking fermented apples at Threadbare Cider, throwing back oysters at Merchant Oyster Co., eating ribs at Tessaro's and more. Plus, we talk to restaurant industry favorite Mike Sheets.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's best restaurants and chefs. This entree comes from the kitchen of Casbah in Shadyside.
The over-the-top holiday-themed bar opens at the Original Oyster House the night after Thanksgiving.
Kevin Sousa’s long-anticipated project fires on all cylinders as a restaurant. But, will it fulfill its larger mission?