The highly anticipated restaurant from chefs Richard DeShantz and Keith Fuller now is open Downtown.
Casbah's wine and beverage director, Alyssa McGrath, introduces her guests to a world of wine.
Kitchen culture in Pittsburgh is changing as a new generation of women chefs takes leadership roles at some of the city’s best restaurants.
With a little FOH polishing to match the strong menu from talented executive chef Dave DeVoss, the boutique restaurant could be a suburban gem.
The Pittsburgh Food Policy Council is organizing the free Downtown supper as part of Pittsburgh Food Day.
The food-focused symposium aims to broaden the discussion about the region's food and drink culture.
We're visiting a crafter of goat cheese, a frozen yogurt shop that serves ramen, two Pittsburgh classics and a fresh look at an emerging fine dining favorite. Plus, we talk to Leigh Yock of Spirit.
Chef/owner Kate Romane will move on to a new project.
The executive chef of the Sewickley Heights Golf Club, runs an ambitious, yet under-the-radar kitchen.
The Strip District eatery overcomes tumult and once again is one of Pittsburgh’s finest restaurants.
Finn and chef de cuisine Becca Hegarty to bring salads, sandwiches, house-baked bread, wine and more to the refurbished Café Carnegie.
The DC chef wows our dining critic at an Eater Young Guns pop-up dinner at Ace Hotel in East Liberty.
As one local pizzeria moves forward with wine delivery, the Pennsylvania Liquor Control Board says not so fast.
Our dining critic has a first look at Tan Izakaya in Shadyside and an insect-forward menu at Scratch Food & Beverage in Troy Hill.
We're visiting a neighborhood butcher, an old-school gem, a contemporary classic and more. Plus, we talk to Matt Gebis of Espresso a Mano.
Our dining critic (and Three Day Blow organizing committee member) has a roundup of some open to the public events.
Kretschmann Family Organic Farm in Rochester has been the hub of organic farming in western Pennsylvania since 1978.
Kate Lasky and Tomasz Skowronski bring top-notch vegan, eastern European cuisine to Bloomfield.
Some of the city's top chefs and bartenders are organizing events to raise awareness about food waste and hate crimes in our community.
The Upper Lawrenceville bar, music venue and pizzeria introduces a new series of popup lunches.
Justin Lubecki of Ferment Pittsburgh brings bagels and bagel sandwiches to Bloomfield.
“A food and drink festival that’s deeply rooted in place — in this case Pittsburgh and the Rust Belt" is coming to Pittsburgh at the end of August.
It's the apex of summer and ice cream, more ice cream, pizza and tacos all our on our mind. Plus, we talk to hospitality consultant Will Groves.
Old friends Tricia Cohen and Lisa Graves reconnect via Facebook and collaborate on a historical cookbook.
