Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty seafood dish comes from the kitchen of Penn Avenue Fish Co. in the Strip District.
We're snacking on dulce de leche, checking out a new restaurant from a Pittsburgh favorite, eating chicken parm in the Strip and Indian food in Aspinwall. Plus, we chat with Smallman Galley bartender Cat Cannon.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty dish comes from the kitchen of Everyday Noodles in Squirrel Hill.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This tasty pasta dish comes from the kitchen of Butcher and the Rye Downtown.
We're visiting a Turkish Market, eating cheese expertly paired with condiments, enjoying Caribbean cuisine and revisiting one of our favorite sandwich shops. Plus, we chat with Sabatino ‘Sam’ DiBattista, Executive Chef/Owner of Vivo Kitchen.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative rice dish comes from the kitchen of Piccolo Forno in Lawrenceville.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative vegetarian dish comes from the kitchen of Hyeholde Restaurant in Moon Township.
We're visiting a contemporary café, market and coffee shop with the feel of an old-time neighborhood grocery, sampling extraordinary seafood in one of the “Best Bars in Pittsburgh” and visiting the region’s epicenter of vegetarian Indian cuisine. Plus we chat with Danielle Felix, Chef de Cuisine at Cure.
We're visiting a Mediterranean market, dining in a stunning new museum restaurant in Oakland and eating soup dumplings in Squirrel Hill. Plus, we talk with Dennis Marron of the forthcoming restaurants Merchant Oyster Company and or, The Whale.
Many Pittsburgh bars have solid beer lists, well-mixed cocktails or a bartender who's handy with a shot and a story. We need more than that. What makes these bars the best?
Long before Kentucky was bourbon country, whiskey’s home was southwestern Pennsylvania. Even the federal militia that suppressed the Whiskey Rebellion couldn’t dry up Old Monongahela; it took Prohibition to do that. Now a new generation of distillers is still-crazy, after all these years.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This popular vegetarian dish comes from the kitchen of Stagioni on the South Side.
We're drinking cold-pressed juice in Lawrenceville, dining at a new Italian eatery in the Strip, an old favorite in the South Side and adventuring for Korean food in Beaver. Plus, we talk to Hidden Harbor lead bartender Max Stein.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This popular salad comes from Nicky's Thai Kitchen.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This spicy appetizer comes from Mr. Shu, Executive Chef at Umi Japanese Restaurant in Shadyside.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This appetizer was a signature dish at the now-closed E2 restaurant in Highland Park. However, it will soon be available through Chef Kate Romane's Love and Meatballs CSA.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative appetizer comes from the kitchen of S+P Restaurant Group (Spoon, G&G Noodle Bar, BRGR and Willow) chef and co-owner Brian Pekarcik.
