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Eat Street

A Thyme and Place

Old friends Tricia Cohen and Lisa Graves reconnect via Facebook and collaborate on a historical cookbook.

Giant Eagle's Crispy Chickens on The Move

The grocery chain launches the Fried Chicken Express food truck.

Vegging Out at Legume

"July is For Vegetarians" is the theme this month at the North Oakland restaurant.

Root and Heart Farm: Winning Friends With Salad

Jen Urich's Gibsonia farm is mixing it up in just the right way.
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Taste

John Wabeck's High Standards

The general manager of Spoon in East Liberty works to keep service sharp.

Hungry For Something Good, Pittsburgh? Where We're Eating in July

We're loving the neighborhood grocers 52nd St. Market, Japanese bar food at Umami, red-sauce Italian at Luigi's in Clymer and the resurgence of Bar Marco. We chat this month with Trevett Hooper, co-owner and executive chef of Legume and Butterjoint.

e2's Kate Romane is Cooking From the Roots Up

While her heritage is Irish, Romane has made a name for herself cooking up Italian cuisine.

Farmers Greg Boulos and Jennifer Montgomery Look to the Future

The duo behind Blackberry Meadows Farm in Natrona Heights began working to change the regional food system in 2007.
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Dish Reviews

Restaurant Review: Smallman Galley

The first crop of chefs in the Strip District restaurant incubator are four real.

Restaurant Review: Whitfield at Ace Hotel Pittsburgh

The restaurant at Ace Hotel in East Liberty hits some high notes as it finds itself.

Review: Justin Severino Knocks It Out of the Park With Morcilla

Severino's follow-up to Cure is already winning national accolades.

Restaurant Review: Della Terra Italian Bistro

Fiore Moletz's Italian restaurant is a hidden gem tucked away in a Harmony minimall.
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Watch This

2016 Best Restaurants Party

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2016 Best Restaurants

Best Restaurants 2016

Best Restaurants 2016

Which 33 Pittsburgh-area establishments did our independent Restaurant Review Panel include among its top picks this year? Find them here.
Six Pittsburgh Chefs Who Are Outstanding in Their Field

Six Pittsburgh Chefs Who Are Outstanding in Their Field

In addition to awarding Best Restaurant honors this year, our Independent Restaurant Review Panel also voted to recognize six chefs for their contributions to Pittsburgh’s culinary community in 2015.
Chef’s Poll: Pittsburgh Chefs Speak Up

Chef’s Poll: Pittsburgh Chefs Speak Up

To determine who’s who and what’s what in Pittsburgh dining, we went straight to the source: We asked the chefs what they think.
Best New Restaurant in Pittsburgh: Morcilla

Best New Restaurant in Pittsburgh: Morcilla

Morcilla’s menu of Spanish cuisine is divided into small plates — which diners can enjoy at the front-room standing bar or in the 50-seat dining room — and platters, which are served only in the dining room.
Fond Goodbye: Salt of the Earth

Fond Goodbye: Salt of the Earth

The restaurant, a project of original Executive Chef Kevin Sousa and owners Doug and Liza Cruze, marked a turning point in Pittsburgh dining when it opened in September 2010.
Best Restaurant Contest: Winning Answers

Best Restaurant Contest: Winning Answers

We asked you to identify five our best restaurants from a picture of one of their dishes. Thanks to everyone who entered. Here are the winning answers.
Delicious Design: Monterey Bay

Delicious Design: Monterey Bay

Floor-to-ceiling windows reveal a breathtaking overview of Pittsburgh’s rivers, bridges, buildings and hills.

 

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Buzzworthy

Best Restaurants 2016

Best Restaurants 2016

Which 33 Pittsburgh-area establishments did our independent Restaurant Review Panel include among its top picks this year? Find them here.
Six Pittsburgh Chefs Who Are Outstanding in Their Field

Six Pittsburgh Chefs Who Are Outstanding in Their Field

In addition to awarding Best Restaurant honors this year, our Independent Restaurant Review Panel also voted to recognize six chefs for their contributions to Pittsburgh’s culinary community in 2015.
Best New Restaurant in Pittsburgh: Morcilla

Best New Restaurant in Pittsburgh: Morcilla

Morcilla’s menu of Spanish cuisine is divided into small plates — which diners can enjoy at the front-room standing bar or in the 50-seat dining room — and platters, which are served only in the dining room.
Delicious Design: Monterey Bay

Delicious Design: Monterey Bay

Floor-to-ceiling windows reveal a breathtaking overview of Pittsburgh’s rivers, bridges, buildings and hills.
Brewed in the 'Burgh, the Evolution of Our City's Brewpubs

Brewed in the 'Burgh, the Evolution of Our City's Brewpubs

A long-awaited update to Pennsylvania's beer-selling law prompted change to the region's brewpub scene.