We visit a gourmet market in Aspinwall, a much-anticipated Downtown barbecue restaurant, a new Taiwanese kitchen and more. Plus, we talk to Pirata bar consultant Spencer Warren.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This hearty appetizer comes from the kitchen of Meat & Potatoes, helmed by its award-winning chef Richard DeShantz.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative starter comes from the kitchen of Cure, helmed by its award-winning chef Justin Severino.
We indulge in Pittsburgh-made, globally influenced chocolates, eat lamb and goat curries at Salem's, visit a new izakaya in Shadyside and crush a couple of tacos Downtown. Plus, we talk to Tim "Robes" McCarthy of Butterjoint and KLVN Coffee Labs.
We're visiting a crafter of goat cheese, a frozen yogurt shop that serves ramen, two Pittsburgh classics and a fresh look at an emerging fine dining favorite. Plus, we talk to Leigh Yock of Spirit.
We're loving the neighborhood grocers 52nd St. Market, Japanese bar food at Umami, red-sauce Italian at Luigi's in Clymer and the resurgence of Bar Marco. We chat this month with Trevett Hooper, co-owner and executive chef of Legume and Butterjoint.
We're loving ethically-sourced chocolate, street food at Streets on Carson, vegan cuisine at B52 and more. Plus we chat with The Commoner's executive chef Wyatt Lash.
We're loving Pittsburgh-crafted charcuterie, Apteka's eastern European vegan cuisine, brunch at Station in Bloomfield and more. Plus we chat with bartender Nicole Battle.
The frequent joke in Pittsburgh is that we’re happy to add a few beers to nearly any occasion — any excuse is often a good one. But there are some scenarios in which beer tastes a bit better. Many involve warm-weather occasions; so as the city starts to thaw, think forward to some of our favorite activities (outside of the bar) to grab a brew.
