The Foodie Report: June

Domenic Branduzzi, owner of Piccolo Forno, brings his wood-fired magic to the North Side.


This spot’s name has a double meaning: In Italian, arde translates to “burn, glow or blaze;” for the restaurant, it’s a nod to Chef/Owner Domenic Branduzzi’s practice of using a wood-fired oven for pizzas. Branduzzi has rehabbed the former Garden Theater and intends to open this summer. Arde’s menu will be similar to the one at Piccolo Forno, Branduzzi’s Lawrenceville eatery.

West North Avenue, North Side;

San Lorenzo Ristorante

Speaking of Italian fare in Lawrenceville: San Lorenzo debuted in April, billing itself as a “pasta-centric” eatery. The food offerings cover protein-driven dishes, traditional starters — arancini, crostini — and a robust noodle section of rigatoni, linguini, gnocchi and ravioli.

4407 Butler St., Lawrenceville; 412/235-7696,

Mt. Lebanon gains a pair of breweries

As the city’s dining community continues to grow, so, too, does the craft-beer scene. Two brewers have set up in the ’burbs:

  • Straw Bale Brewing: This small home-brewing company focuses on creating a “farmhouse-inspired” product, including the Rosecomb red ale.
  • Hitchhiker Brewing Co.: Hitchhiker doubles as a brewpub and microbrewer, producing seven handcrafted varieties — IPA, saison and witbier are a few. Visit the brewpub to kick back a pint, or grab a growler for later.


Soergel Orchards’ Strawberry Festival

Take the farm-to-table notion into your own hands by heading for the berry patch and picking a bushel full of fruit. During its annual event, Soergel also sells various baked goods featuring strawberries. Pies are popular, so arrive sooner rather than later to snag one.

2573 Brandt School Road, Wexford; 724/935-2090,; June 8

Categories: Eat + Drink Features