The Porch at Schenley Expands Menu

New salads feature just-picked goods from The Porch's living roof.

Photo by Laura Petrilla


Fresh off receiving recognition in our 25 Best Restaurants issue, the skilled team at The Porch at Schenley (led by executive chef Kevin Hermann) is debuting things left and right. For starters, Hermann hosted his first pig roast last week (if you missed it, don't worry — there's always something fun happening at The Porch).

Beyond the special events, though, the eatery recently unveiled new menu items, such as a few more mind-blowingly amazing salads (all of which feature just-picked goods from The Porch's living roof), plus the primavera pizza, topped with ingredients like grilled asparagus and fontina cheese. But even better: The Porch's water tower has been collecting all those drops in preparation for the hot days we've been experiencing (see, there was a reason this place took home our award for Delicious Design).

If that photo of pizza is driving you mad, be sure to visit The Porch tonight after 9:30 to receive a deal on any of the delicious pizzas. Then you'll see what all the buzz is about.

(The Porch at Schenley, Oakland; 412/687-6724,
—Kristina Martin, PM Associate Editor


It's no secret that Sunday brunches have become increasingly popular here in Pittsburgh. Many hot spots, new and old, have decided to cater to the morning people here in the 'Burgh. Including Bite Bistro.

Located in the quaint Bellevue, sisters Danina Martina DiBattista established the eatery in March 2011 after their parents' restaurant, Vivo, moved to Sewickley. And now they're ready to unveil their brunch menu this Sunday, with a variety of dishes. The restaurant brought two of its popular dinner items, the Shrimp and Grits and Pork Fat Frites, to the brunch menu, as well new dishes like the mouthwatering crepes filled with Nutella and strawberries.

For those who like to keep it simple, the “Bite Breakfast,” consisting of eggs, bacon or sausage, potatoes and toast, is the way to go. Adventurous types may find satisfaction in the “Bloody Mary Salad,” comprising cabbage, greens and shrimp. No matter what your preference, though, brunch will only be available the last Sunday of every month during the summer — so get out to Bellevue so that you can sip a complimentary sangria and start your day off with a hearty meal.

(565 Lincoln Ave., Bellevue; 412/761-9500,
—Caitlin Restelli, PM Editorial Intern

At 10 p.m. when your craving for a delectable sundae strikes, you raid the kitchen in search of the perfect topping. Instead of reaching for that drab chocolate syrup (the one that’s been hiding in the fridge since who knows when), try drizzling Bumbleberry Farm’s Salted Honey Caramel over your sweet treat instead.

Nestled in the Laurel Mountains east of the 'Burgh, Bumbleberry Farms Heritage Select Honeys not only sells its signature namesake, but uses the sticky stuff to make several other products, too. While founder Karen Mosholder offers non-edible goods (like body products), nobody can resist spreads like the caramel or the Mayan Honey Cocoa Crème.

Perhaps the best part, aside from taste, is that the products are completely natural; the farm's honey and honeycomb come straight from the hive, eliminating the need for unpronounceable additives and questionable preservatives. Not only that, but the company supports neighboring businesses, such as a dairy farm and maple sugar camp located nearby. Sounds unbeelievable!

(Bumbleberry Farms Heritage Select Honeys; 814/279-8083,
—Cait Kronket, PM Editorial Intern

Categories: PGHeats