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.
Jamilka Borges, executive chef of Independent Brewing Company and Hidden Harbor, raises the bar with her dedication to volunteerism as well as her culinary prowess.
In a buildout that took less than six months, a team of architects and construction workers metamorphosed the Fairmont Pittsburgh's Downtown restaurant into one of the most polished dining spaces in the city.
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.
We're digging into pierogies at Pierogies Plus, savoring French onion soup at Poulet Bleu, welcoming back a chef to his roots at Spoon and more. Plus, we talk to Allegheny Wine Mixer owner Jamie Patten.
We're shopping at Oriental Market, tearing into whole chickens at Vivo, savoring coddled eggs at Cure and more. Plus, we talk to Madeleine Bakery & Bistro's Andrew Stump.
Now is the time to be eating pizza in Pittsburgh. Pizza makers are crafting pies in a variety of styles from New York to Old World. We round up our nine favorite destinations.
We're stocking up on kitchen gear at Penn Fixture & Supply, exploring the Federal Galley restaurants and revisiting Stagioni. Plus, we speak with the legendary Chris Fennimore.
Pittsburgh is a city that celebrates its neighborhood bars. In some of those spots, second- and third-generation regulars are pulling up their stools to be served by someone who started pouring drinks decades ago.
We're pouring Paul Family Farms maple syrup, eating everything on the menu at Bitter Ends Luncheonette and enjoying The Vandal's expanded dinner menu. Plus, we talk to Spice Affair's Tamilselvan Thangadurai.
We're drinking fermented apples at Threadbare Cider, throwing back oysters at Merchant Oyster Co., eating ribs at Tessaro's and more. Plus, we talk to restaurant industry favorite Mike Sheets.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's best restaurants and chefs. This entree comes from the kitchen of Casbah in Shadyside.
We're roasting coffee with KLVN Coffee Lab, eating an Impossible Burger at Burgatory, revisiting perennial favorite Dinette and more. Plus, we talk to Bar Marco's Jason Renner.
