What’s the secret to making really great cheese? “Happy, healthy animals that get to spend a lot of time in the pasture grazing,” says the owner of Pittsburgh-based Goat Rodeo Farm & Dairy.
Local Asian eateries moving to a focus on specific cuisines and specialized experiences.
They say every displaced Pittsburgher eventually finds a way back. Maybe so, but few can plan a homecoming quite like Micheal Sparks.
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.