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.
Becca Hegarty’s establishment in Bloomfield blends contemporary sourcing with old-fashioned community for a simple yet satisfying neighborhood restaurant.
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.
