The Foodie Report: May
The first whiskey garden in the U.S. is coming to the North Side.
Altius photo by Laura Petrilla
The staff at Altius aims to deliver “modern but approachable,” elevated American cuisine. Executive Chef/Partner Jessica Bauer and Owner B DeFrancis worked together at the successful Bistro 19 in Mt. Lebanon. Bauer (pictured) and her kitchen staff plan to make all elements — stocks, breads and more — from scratch; she’ll first debut dinner service but will add brunch and tasting menus down the line. General Manager Alan Uchrinscko, a recognized sommelier, steers the bar program, spending time curating a wine list of choices that are organic and biodynamic, created via a holistic agricultural process. The Altius team worked with architect Teresa Bucco on gutting and redesigning the space, which previously housed Georgetowne Inn.
1230 Grandview Ave., Mount Washington; 412/904-4442, altiuspgh.com
Wigle Whiskey Barrelhouse
Big things are happening at Wigle: This year it began shipping its organic spirits across the country and stocking its aged rye at area liquor stores. The Meyer and Grelli families also have been working on a barrelhouse, which will contain aging barrels as well as what they believe to be the first U.S. whiskey garden.
1055 Spring Garden Ave., North Side; wiglewhiskey.com
Randita’s Organic Vegan Café
Randy and Dale Cinski learned of an opportunity to expand their business while vending at a local farmers market. The Cinskis, proprietors of Randita’s cafe in Saxonburg and the eponymous food truck, will offer a plant-based menu that’s identical to the one served at their original cafe; you’ll see soups, wraps, salads and smoothies incorporating soy and wheat protein, soy and coconut milk and fresh fruit. The cafe will premiere this month, with patio seating.
207 Commercial Ave., Aspinwall; randitas.com
In a city where locals remain ardent about their favorite slice, Pizza Cono has arrived to switch up the pie game. The spot resembles a regular pizza joint but serves sweet and savory varieties. Dough masters make cones to order and offer carryout for those looking to eat theirs at home with a brew.
5819 Forbes Ave., Squirrel Hill; 412/422-2666, facebook.com/pizzaconopgh