Adenah Bayoh and Elzadie “Zadie” Smith bring their fast-casual concept to the West Mifflin Walmart.
Bartenders are using centrifugal force, tinctures and more to amplify and preserve the season's harvest.
Marcella Ogrodnik brings Salvadorian cuisine to three Pittsburgh farmers markets.
Larder of East End, Justin Severino and Hilary Prescott Severino's casual restaurant inside East End Brewing Company's Larimer brewpub, features a beer-friendly menu.
PM dining critic Hal B. Klein is eating seasonal salads, sushi and sandwiches.
We say hello to three new Galley Group concepts, plus Con Alma, Over Eden and Inner Groove Brewing.
Family members run two distinct restaurants, one classic and one with a contemporary spin.
You'll find excellent Indian cuisine in a Shadyside building with a long culinary history.
The community dinner will feature Syrian cuisine, raising awareness of Hello Neighbor's mission and promoting connection and conversation with the region's refugee families.
The opening of Fudge Farm's Bloomfield store marks an expansion of Wes Lyons' Pursuit Program and larger menu for the confectioners.
"Uncooked and Uncorked" will features six courses of raw fish preparations from around the world.
Look for light and shareable Levantine cuisine at the restaurant on the roof of Lawrenceville's new boutique hotel.
The popular party bar adds a third location in a space formerly occupied by Peter’s Pub.
This will be the fourth location in the United States for the international brewery with a punk rock ethos.
Hot on the heels of the Potato Patch cheese swap, a change in ketchup suppliers hits close to home.
For its third season, the collaborative dinner series at Ace Hotel will celebrate the region’s growers.
A deliberately slow fermentation has the young brewers primed for a big expansion.
The owner of Arnold’s Tea spends his time connecting communities and working to empower a new generation of Pittsburghers.
Pittsburgh says hello (again) to Dish Osteria, Cinderlands Warehouse, Pizzeria Davide and more.
The farm with the unusual name produces varieties of about 350 pounds of mushrooms a week.
Get seedlings, trees, garden accessories and more at the 83rd annual gathering of gardeners, farmers and horticulturalists.
Louisville chef Tim Laird offers sage advice on how to keep things running smoothly for the 145th Kentucky Derby.
Graham Foster and Lauren Zanardelli’s restaurant hits the right notes with a casual, thoughtful menu which includes a terrific hamburger and a stellar pickle plate.
The trio behind the Marianna butcher shop hope their rural storefront will become a destination.
The brewery and restaurant, located in the Old Spaghetti Warehouse space, will hold more than 350 people.