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.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This popular vegetarian dish comes from the kitchen of Stagioni on the South Side.
We're drinking cold-pressed juice in Lawrenceville, dining at a new Italian eatery in the Strip, an old favorite in the South Side and adventuring for Korean food in Beaver. Plus, we talk to Hidden Harbor lead bartender Max Stein.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This popular salad comes from Nicky's Thai Kitchen.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This spicy appetizer comes from Mr. Shu, Executive Chef at Umi Japanese Restaurant in Shadyside.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This appetizer was a signature dish at the now-closed E2 restaurant in Highland Park. However, it will soon be available through Chef Kate Romane's Love and Meatballs CSA.
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative appetizer comes from the kitchen of S+P Restaurant Group (Spoon, G&G Noodle Bar, BRGR and Willow) chef and co-owner Brian Pekarcik.
We visit a gourmet market in Aspinwall, a much-anticipated Downtown barbecue restaurant, a new Taiwanese kitchen and more. Plus, we talk to Pirata bar consultant Spencer Warren.
