Locally made gifts will help elevate your guest status at Thanksgiving. (Spoiler alert: There's no such thing as "too much pie.")
“The entire focus of this project is to present ingredients that inspire us," says chef Becca Hegarty.
On the fifth floor of a warehouse in North Point Breeze, diners stepped from a freight elevator into a night of numbers: Six hours. Nine chefs. Nine courses. 160 seats. It was fitting, then, that they’d come...
It’s not just the melt-in-your-mouth flaky biscuits made from scratch, it’s what they do with them.
Every fall sees a new slate of restaurants opening in the city and this year is no exception.
“We want to take the standard we set in Lawrenceville and bring it to South Side.”
If you’ve never heard of “Detroit-style” pizza, you’re not alone. “It’s not a well-known concept in Detroit, strangely enough,” says Tyler Benson.
The Braddock eatery is slated to open the first restaurant-owned farm in the Pittsburgh area this spring.
It's not just the locally-made cheese scene that's growing. There's a movement towards connoisseurship in Pittsburgh, and the revolution has been a long time coming.
Fresh-made empanadas and Korean-style fried chicken will be the main attraction at Ki Pollo, a new Lawrenceville eatery from the team behind Ki Ramen.