Pittsburgh Brewing Co.'s newest label, Block House Brewing, aims to entice craft-beer fans.
Plans are in the works to transform several vacant Hazelwood lots into a 1-acre urban farm.
The charity dinner at Bar Marco featured nine of Pittsburgh's best chefs serving up the best of Pennsylvania's countryside.
This month we’re eating some meat and vegetable dumplings from Subba Asian Restaurant and so much more.
This wine delivers aromas and flavors of honeyed apricots and peaches.
During his time at social-justice organization Just Harvest, Ken Regal has worked to fight for change that “has a big impact.”
Farm-to-table restaurant Eighty Acres brings food prepared with finesse to Plum.
Pittsburgh Magazine is proud to welcome Hal B. Klein. In addition to becoming our new restaurant critic in 2015, he will blog regularly about Pittsburgh’s evolving food and drink culture.
Get your fill of healthy drinks and advice Saturday at Pure Athletex.
A Pittsburgh-born lawyer is abandoning the courtroom to open a Rome-inspired eatery.
We've found a number of spots within city limits, including Butcher and the Rye, but also found a gem toward the east.
This Thanksgiving, consider serving one of these wines from Napa Valley's Carneros region.
The charismatic Maggie Meskey had tended bar for years before landing her gig at downtown bourbon haven Butcher and the Rye.
A diverse crop of eateries caught our attention this year, so we’re highlighting some of our favorites.
Get acquainted with this group of charming bar professionals working in various establishments around the city.
Located in the southwest suburban community of Carnegie, One Thirty One East embodies the area’s renaissance.
The event will offer ample activities and a variety of pierogi-inspired dishes.
Talented, unsung chef Tamilselvan Thangadurai produces authentic Indian dishes at Kohinoor in Monroeville.
Head to Istanbul Sofra, one of Regent Square’s new additions,
for assorted lamb dishes, vegetarian starters and well-executed desserts.
For a limited time, genius chef Kevin Costa will share his cured meats with the rest of the nation.
This wine is a blend of 51 percent cabernet sauvignon, 26 percent syrah, 12 percent petite sirah and 11 percent cabernet franc fruit.
The wine opens with aromas of blackberry, black cherry and spice, and its flavors of blackberry and dark chocolate are decadent.
These South Australian wines are affordably priced, quality picks for summertime grilling.
Snag tickets now to the PBC's Sept. 21 garden-to-table dinner.
