We're stocking up on kitchen gear at Penn Fixture & Supply, exploring the Federal Galley restaurants and revisiting Stagioni. Plus, we speak with the legendary Chris Fennimore.
Pittsburgh is a city that celebrates its neighborhood bars. In some of those spots, second- and third-generation regulars are pulling up their stools to be served by someone who started pouring drinks decades ago.
We're pouring Paul Family Farms maple syrup, eating everything on the menu at Bitter Ends Luncheonette and enjoying The Vandal's expanded dinner menu. Plus, we talk to Spice Affair's Tamilselvan Thangadurai.
We're drinking fermented apples at Threadbare Cider, throwing back oysters at Merchant Oyster Co., eating ribs at Tessaro's and more. Plus, we talk to restaurant industry favorite Mike Sheets.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's best restaurants and chefs. This entree comes from the kitchen of Casbah in Shadyside.
