The 2011 gold and silver-medal winners selected by the Finger Lakes International Wine Competition.
NOLA gives Market Square a taste of New Orleans with Creole/Cajun cuisine.
The classic fluffy summer treat takes a spin into gourmet territory.
Welcome our newest eateries and bars to town.
Full Pint’s brewery and bottle shop in North Versailles is kicking out beer that’s just like the owners – full of character.
Grown at local farms, summer’s best stone fruit is ripe for picking this month.
Pittsburgh's newest burger bar is sinfully good.
Outdoor dishes that hold up in the heat.
Featuring first, second and third-place winners as determined by thousands of reader-cast ballots and tabulated by Grossman Yanak & Ford LLP.
The mark of a great new restaurant is that it engages you on many different levels, and that’s exactly what has made Salt of the Earth a hands-down success since it opened in September.
When it comes to Kevin Sousa’s passionate culinary point of view and unique menu, you may love it or hate it.
Boundless energy, creativity and ambition are the hallmarks of every successful chef, and Brian Pekarcik, 36, clearly has these traits in spades.
What became one of the most highly anticipated openings the Pittsburgh region has seen in years, Salt of the Earth—which looks and feels as if it were plopped onto Penn Avenue straight from a NYC side street—turned out to be well worth the wait.
Homemade biscuits, fresh berries and whipped cream make this strawberry shortcake irresistible.
Local strawberries bring the sweetness of summer to the table.
This Chardonnay is nicely balanced and smooth with a medium, creamy finish.
Pittsburgh's best spots to nurse away a summer day.
At Restaurant Echo, the culinary team strives to “offer a sophisticated dining experience to customers without having to travel downtown.”
Flavorful, easy to cook and seriously nutritious, local spinach arrives with the spring weather.
This chardonnay has a light bouquet with hints of citrus, and it is not overly oaked.
This classic preparation is the perfect way to eat one of spring's most intriguing treats.
For the last 40 years, Gaja has set the benchmark for Italian Barolos and Barbarescos with his unorthodox style.
Artichokes, the ultimate slow food, are in season in Pittsburgh right now.
