How much talk is too much in a charged political climate? Where do bartenders draw the line?
Thomas, sommelier at Le Bernardin in New York (and co-creator of The Wine Room at Bar Marco in Pittsburgh) adds children's book author to her resume.
The 80-seat restaurant will be located on the 10th floor of the forthcoming The Oaklander Hotel in Oakland.
The new pop up restaurant in Highland Park adds a different dimension to the city's offerings of Brazilian cuisine.
Pittsburgh chefs, bartenders, artists and musicians will help kick-off the Lawrenceville bar's Vault 3.0 with a benefit for its rooftop garden project.
Day Bracey, along with Ed Bailey and Mike Potter, forge a more inclusive approach to craft brewing.
Sugar and Smoke owner Andrea Robinson not only wants to feed customers of her new eatery in Bloomfield –– she wants to know their names.
Pittsburgh gets an updated, all-day diner with a sense of place from the owners of Legume Bistro and Butterjoint.
Millie’s finds a new home in Homestead, and Kevin Sousa will host an ice cream dinner with OddFellows' Sam Mason at Superior Motors in Braddock.
Co-owners Olivia Ciotoli and Indigo Baloch opened the Lawrenceville location to provide a venue for animal interactions for those without the ability to keep pets themselves.
Plus, Jamilka Borges is back with a new cohort of outstanding chefs for the organization's annual fundraising dinner.
We have your month covered with cider festivals, spooky bar crawls and an African food festival.
And the lineup of chefs is pretty spectacular.
Each of the Galley Group’s bar programs have a unique theme but a similar tie-in … they’re fun.
We're cheesing it up at Chantal's, pairing plates and cocktails at Fish Nor Fowl and visiting one of our favorite spots, Apteka. Plus, we talk to Lautrec's Kristin A. Butterworth.
ChefsFeed Indie Week puts visiting chefs center stage at Cure in Lawrenceville.
Salt, technique and high-quality ingredients help the Whitfield at Ace Hotel pastry chef craft ridiculously craveable desserts.
What's a typical work day like for the co-owner of Madeline Bakery & Bistro?
Despite an inconsistent start, Christian Frangiadis' restaurant now is worth visiting.
For more than 50 years, a West Virginia group has promoted the virtues of foraged food.
The forthcoming TRYP Hotel is working with two prominent Pittsburgh chefs for its food and beverage program.
The owners of Hidden Harbor and Independent Brewing Company go Alpine for their first East Liberty location.
The owners of the popular Detroit-style pizza restaurant in Smallman Galley are set to launch an independent storefront in Millvale.
Executive Chef Julio Peraza pulls together an all-star lineup for the second installment of the group dinner.
