Ki Ramen, the long-awaited new venture from Li (Umami) and chef Domenic Branduzzi (Piccolo Forno), finally opened its doors on Butler St. in Lawrenceville last night to a packed house.
“Removing Barriers” brings a social consciousness conversation to the forefront of Pittsburgh’s restaurant scene
Organizer Liana Maneese says this conference is an opportunity to bring into the open the types of conversations employees have quietly in the breakroom.
“With any luck, people will appreciate our simple approach and be a little surprised at how the right mix of the right things, served in the right way, will make them feel," says Chef Scott Walton describing Acorn's menu.
“The create-your-own bowls are the most popular because people like to get creative,” says owner Kyaw Shwe.
"It's a different vibe out here. I think it's something people are appreciating."
Here's a list of some of the best outdoor dining options in town—the ones you should run to when the summer breeze beckons.
“I fell in love with the unique take on Southwestern cuisine that happens in that region. There are a lot of influences coming together, including Native American, Mexican and Spanish—even western cowboy chuck wagon elements,” says Sayre.
Before you start chasing down the ice cream truck, we’ve put together a few ways to upgrade your cool down options this summer.
These Pittsburgh restaurants set the bar high, dating back to the very beginning of the city's culinary Renaissance, and beyond.
Much like the White House, the Squirrel Hill Cafe became something of a sieve, and we scored a bit of insider info about what went down with Anthony Bourdain in "the Cage."