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.
What should diners expect at a restaurant that derives its name from an old idiom meaning hard to classify?
Food played a significant part in labor organizing during the 2018 West Virginia teachers strike, where it was used as a bargaining chip for disenfranchised workers.
Quantum Theatre’s new play, “Chatterton,” features guest appearances by some of Pittsburgh’s best chefs.
We visit Mediterra Cafe in Sewickley, eat Pie for Breakfast and catch up with two Pittsburgh-based chefs who recently returned from China. Plus, we talk to Bar Marco's Karl Hickey.
Alyssa McGrath of Verity Wine Partners offers advice that will help consumers make the best selections when purchasing wine.
The Ladies United for the Preservation of Endangered Cocktails serve old-school drinks with history and flair.
The executive director of the Pittsburgh Food Policy Council seeks long-term solutions to our region’s food access issues.
The family-run North Side restaurant is a neighborhood gem with the potential to draw larger crowds.
Sarah Bir's “The Fruit Forager’s Companion” helps readers connect with nature, whether by discovering the autumn olive or simply making homemade apple cider.
The new restaurant from the Richard DeShantz Restaurant Group will soft-open later this week.
Owners David and Victor Rodriguez also operate two breweries in Madrid, Spain.
The owners of the Bloomfield vegan eatery introduce a limited run of whole sunflower heads that you can eat like corn.
John and Candy Tarallo sell an array of specialty salts, offer advice on how to use them and are about to open a new location in Millvale.
Our dining critic recounts the story of the iconic burger's invention in Pittsburgh a half-century ago.
