Eat + Drink Features
Maybe you’re not a hophead — or maybe you’re just curious as to what variety will best suit your taste. Here are 10 beer styles to try (beyond the now-omnipresent IPA) and a locally brewed example of each.
The small-batch approach at CoStar Brewery wins nanobrewery acclaim among craft-beer enthusiasts.
Who buys a whole case anymore? Stop at these local spots for brews by the bottle, many of which you’d be hard-pressed to find in a distributor.
We're digging flexible Downtown dining, two new heavy hitters on the restaurant scene, killer sandwiches in the Strip, pizza in East Liberty and baked goods in Squirrel Hill.
The owner of the fun-filled Upper Lawrenceville wine bar introduces her customers to lesser-known, but powerfully delicious, varietals.
Chefs who grew up in Pittsburgh are shaping the culinary scene in other cities across the country — and gaining national recognition in the process.
Find fresh fish, Spanish tapas, vegan delights and then wash it all down with Pittsburgh-distilled rum.
The WQED host has spent the past two decades educating and entertaining Pittsburgh's home cooks.
Vegetables at a bakery, Italian-inspired fish dishes and donuts worth driving for are a few of our favorites this month.
Chatham University's Allen Matthews is working toward a sustainable future for farmers.
Deirdre Adkins left the world of bartending for a time, only to return to one of the city’s favorite neighborhood spots.
Butternut-squash ravioli, a poached egg in salsa verde and Chinese broccoli quick-fried in pepper are among our favorites this month.
Beer-infused pizza, sweet-potato pie and hummus are some of our favorite things this month.
Chef Sonja J Finn’s quality-first attitude translates to stellar menu selections at Dinette.
Cinnamon buns, Thai food and wings are part of the mix this month.
The company's director of sourcing and sustainability works to obtain high-quality, local ingredients for its numerous concepts.
Disparate foods — cookies, fruits, wings — draw us to various parts of the city.
Sean D. Enright got in on the ground floor of the local craft-cocktail movement and now is a respected adviser to Pittsburgh’s next-generation bartenders.
Soup, pita and coffee — all things that are worth the drive this month.
James Rich started making tacos for a fast-food company during his college days. Now he’s known for the creativity he serves on the PGH Taco Truck.
A long-awaited update to Pennsylvania's beer-selling law prompted change to the region's brewpub scene.
The wine, a blend of syrah, grenache and mourvèdre grapes, opens with black fruit and spice aromas.
From juice to ice-cream sandwiches, we've got the scoop on all of the food you'll want to eat this month.
Julie Butcher Pezzino carries out Grow Pittsburgh’s missions while working to turn others’ interest in agriculture into action.
