We're visiting a Turkish Market, eating cheese expertly paired with condiments, enjoying Caribbean cuisine and revisiting one of our favorite sandwich shops. Plus, we chat with Sabatino ‘Sam’ DiBattista, Executive Chef/Owner of Vivo Kitchen.
Bartender Sean Enright and journalist Cody McDevitt dive into Pittsburgh's boozy history with "Pittsburgh Drinks: A History of Cocktails, Nightlife & Bartending Tradition."
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative rice dish comes from the kitchen of Piccolo Forno in Lawrenceville.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative vegetarian dish comes from the kitchen of Hyeholde Restaurant in Moon Township.
We're visiting a contemporary café, market and coffee shop with the feel of an old-time neighborhood grocery, sampling extraordinary seafood in one of the “Best Bars in Pittsburgh” and visiting the region’s epicenter of vegetarian Indian cuisine. Plus we chat with Danielle Felix, Chef de Cuisine at Cure.
We're visiting a Mediterranean market, dining in a stunning new museum restaurant in Oakland and eating soup dumplings in Squirrel Hill. Plus, we talk with Dennis Marron of the forthcoming restaurants Merchant Oyster Company and or, The Whale.
Many Pittsburgh bars have solid beer lists, well-mixed cocktails or a bartender who's handy with a shot and a story. We need more than that. What makes these bars the best?
Long before Kentucky was bourbon country, whiskey’s home was southwestern Pennsylvania. Even the federal militia that suppressed the Whiskey Rebellion couldn’t dry up Old Monongahela; it took Prohibition to do that. Now a new generation of distillers is still-crazy, after all these years.
