The owner of Everyday Noodles looks to encourage more regionally specific Chinese food in Pittsburgh restaurants.
Andrew Garbarino moved his fine-dining restaurant into a multimillion-dollar new home. Does it live up to its new digs?
Reflecting on the loss of a person so many of us admired.
Chef You Shan Pei comes to Pittsburgh after cooking in Flushing, N.Y. restaurants for 18 years.
Trevett and Sarah Hooper have set a launch date for their casual morning, noon and night follow-up to Legume and Butterjoint.
Chef “Panda” Lin is cooking Taiwanese cuisine in a strip mall near the Ross Park Mall.
We're obsessed with Greekfreez vegan frozen treats, taking a first look at the new menu at Independent Brewing Company and traveling to The Tavern on the Square. Plus, we talk to Poulet Bleu pastry chef James D. Wroblewski II.
Owners Jake Kristophel and Desiree Sirois are committed to compassionate animal husbandry at Fallen Aspen Farm.
The owners of Independent Brewing Company and Hidden Harbor plan to bring a beer hall and cafe to East Liberty.
The Strip District restaurant draws a diverse community to its nightly ifṭār buffet.
He examines the visible yet unseen labor in the service industry with his documentary, "Eating & Working & Eating & Working."
New general manager Yannick Thomas Comes to Pittsburgh with a wealth of Michelin star experience in Cannes and elsewhere.
We're shaking it up at Milk Shake Factory, loving the large-format plates at a revived Morcilla and digging into some Indian cuisine at Spice Affair. Plus, we talk to Whitfield Executive Chef Bethany Zozula.
The Strip District restaurant's beverage director is an evangelist for natural wine.
The 49-ingredient soup is a culinary representation of the transition from winter to spring.