The iconic chef, restaurateur and PBS cooking show host visits Pittsburgh for an epic meal in celebration of her new cookbook.
The owner of the fun-filled Upper Lawrenceville wine bar introduces her customers to lesser-known, but powerfully delicious, varietals.
Chefs who grew up in Pittsburgh are shaping the culinary scene in other cities across the country — and gaining national recognition in the process.
The meat-centric restaurant in the Strip District is helping to redefine Pittsburgh's dining expectations.
A new restaurant from the owner of Allegro Hearth Bakery celebrates the cuisine of the Middle East.
The Strip District dining location combines the variety of a food hall with the innovation of a technology incubator.
Find fresh fish, Spanish tapas, vegan delights and then wash it all down with Pittsburgh-distilled rum.
Our dining critic lists his top picks for new restaurants in Pittsburgh this year.
A solid menu, welcoming service and hip design make The Vandal one of the Top Openings of 2015.
The WQED host has spent the past two decades educating and entertaining Pittsburgh's home cooks.
The owners of the Independent Brewing Company in Squirrel Hill plan to open the city's first craft tiki lounge next door to their popular beer bar.
Our dining critic gets an early peek at Pittsburgh's newest restaurant.
Butcher and the Rye debuts new cocktail menu, Wigle Whiskey releases a string of new spirits and Station bar manager Chris Matrozza achieves a life goal.
Vegetables at a bakery, Italian-inspired fish dishes and donuts worth driving for are a few of our favorites this month.
The new Upper Lawrenceville bakery is already winning fans with flavorful cakes and properly brewed coffee.
Chatham University's Allen Matthews is working toward a sustainable future for farmers.
The modernist gastropub in Bloomfield still needs some edits, but already feels like a neighborhood fixture.
Our dining critic addresses meat-free dining in the 'Burgh after Mayor’s “Meatless Monday” proclamation.
Bread and Salt Bakery earns praise from esteemed food writer Mark Bittman
Chef Jamilka Borges is one of five rising star chefs taking part in the national competition.
Deirdre Adkins left the world of bartending for a time, only to return to one of the city’s favorite neighborhood spots.
Butternut-squash ravioli, a poached egg in salsa verde and Chinese broccoli quick-fried in pepper are among our favorites this month.
If Chef/Partner Andrew Garbarino spends additional time honing his skills, The Twisted Frenchman could become a fine-dining fixture.
What makes Dinner Lab different than your typical restaurant popup is that the events often feature local sous chefs, line cooks and others who don't often get a chance to call the shots.
