Author: Hal B. Klein
Look for pizza, vegetable-forward dishes, burgers and more.
Angel Randolph and Eddie Barnz have turned a former bar in Pitcairn into a culinary destination.
A new chef and a liquor license turn the Lawrenceville restaurant into a dinnertime destination.
The new establishment features tableside grilling, a loungy bar, weekday karaoke and weekend club vibes.
Years after their days in Pittsburgh, most are still involved in hockey and one of them is still playing.
Among them, the first American woman to earn medals in both the Summer and Winter Olympics.
Owners Kat Muscianesi and Zack Shell plan to add a small grocery to their second location.
We have details on what's next for Trevett and Sarah Hooper's beloved restaurant.
We have details on what will happen when the popular restaurant moves to the former Six Penn Kitchen location.
PM dining critic Hal B. Klein is into arugula salad, a dreamy hamburger and more.
From contemporary cocktail lounges to historic neighborhood gems, our updated Best Bars list has you set for a night on the town.
Two years into its brick-and-mortar location, Driftwood Oven's owners are defining what makes a good Pittsburgh pizzeria by moving beyond the Neapolitan pie.
Our dining critic has got his eye on two recent additions to Pittsburgh’s restaurant scene.
Plus, an update on the evolution of the pizza at the popular Lawrenceville venue.
The massive brewpub from Cinderlands Beer Co. shows potential as a dining destination. It isn’t there quite yet.
Plus, big Burrito Restaurant Group has a new concept and a second Alta Via location in the works.
Dining Critic Hal B. Klein's top 10 new restaurants in Pittsburgh in 2019.
Right now, I’m into Taiwanese soup, griddled hamburgers, an omakase-style brunch spread and pork in salsa verde.
The former Kaya executive chef now is the pastry chef at one of the country’s buzziest new restaurants, Nari.
The former Pittsburgh Pirate spent last week volunteering in Pittsburgh, which included a day with 412 Food Rescue.
Following a two-year hiatus, the beloved South Side establishment returns as an even better restaurant.
Anderson, a former social worker, is overseeing the organization’s latest project: preparing nutritious, pre-packaged meals from repurposed ingredients.
Pittsburgh’s refugee communities use food as a common language to build support systems.
The farmers cooperative spent two decades as the leading supplier of regionally grown food to Pittsburgh restaurants.
