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Member of Edible Communities December 2017 / January 2018 | Number 59
Allegheny Celebrating Local Food & Healthy Lifestyles
EDIBLE ALLEGHENY MAGAZINE DECEMBER 2017/JANUARY 2018
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DEC/JAN 2018 $4.95
NUMBER 59
DISPLAY UNTIL JAN 31, 2018
HOMET SHOLIDAYS
HEALTHY RECIPES * PARTY PLANNING TIPS & MUCH MORE!
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• contents •
Dec 2017/Jan 2018 departments 4 EDITOR’S LETTER No matter how far away you roam, you can’t beat getting together with loved ones this time of year.
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CALENDAR Get in the holiday spirit with winter-time activities that will keep you merry all season long!
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FIRST COURSE We’re dishing on a few of our favorite things this month.
10 #FOODGRAMS Savor the flavors — and presentation — of these scrumptious samplings.
29 EDIBLE DINING GUIDE Revamped and bigger than ever, our guide is the ultimate resource for Pittsburgh diners.
40 DIRECTORY Find the vendor details you’re looking for here.
48 LAST BITE Enjoy a hearty, healthy dish starring a seasonal superfood.
features 12 HEALTHY HOLIDAY EATS Looking for something new to bring to the table? Whip up these delicious, nutritious recipes by local integrative health coach Stephanie Wharton.
18 PARTY PLANNING MADE EASY Whether you’re hosting a New Year’s brunch for close friends or a formal dinner party for the whole family, restaurateur Lidia Bastianich and her new book are here to help.
20 RELISHING THE JOURNEY Follow Abbigail Hanse’s vegan venture, Relish Co., as it transitions from a popular pop-up to a brick-and-mortar establishment.
26 RELEASE YOUR TRAUMA, DISCOVER YOUR PASSION Empowerment coach Judi Vitale provides the tools for those looking to overcome obstacles and reach their goals.
in season APPLES BEETS BROCCOLI CAULIFLOWER KALE PARSNIPS PASSION FRUIT PEARS POMEGRANATE RADISHES RHUBARB SATSUMAS SPINACH SWEET POTATOES TANGERINES WINTER SQUASH
Photograph by Michael Fornataro | Styled by Alyssa Otto
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EDIBLEALLEGHENY.COM • edible ALLEGHENY
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Celebrating Local Food & Healthy Lifestyles
december 2017/january 2018 ?
PUBLISHER
Jack Tumpson
WE A S K E D O U R S TA TA F F:
EDITORIAL DIRECTOR
“Spinach and artichoke dip!
“What’s your go-to dish for holiday parties?”
Christine McMahon Tumpson EDITOR IN CHIEF
Rachel Jones ASSOCIATE EDITOR “My mom is an excellent baker and prepares a variety of cookies for the holidays, so I’m always snacking on sweets in between holiday meals and get-togethers!”
Matthew Hacke CONTRIBUTING EDITORS
Emma Honcharski, Sven Hosford, Sierra Smith
Make Acorn Squash Bowls Stuffed w/ Quinoa, Apple & Kale your new go-to dish! Find the recipe on page 12.
CREATIVE DIRECTOR
Jason Solak GRAPHIC DESIGNER/PHOTO STYLIST “Can’t go wrong with cornbread.”
Alyssa Otto STAFF PHOTOGRAPHER
“Green Bean Casserole — easy and delicious!”
Michael Fornataro ACCOUNT EXECUTIVE
Darrelyn Leebov DIGITAL MARKETING COORDINATOR & ADVERTISING PRODUCTION MANAGER
Aubray Onderik “Holiday Mules — simple syrup, cranberry juice, vodka, ginger beer, and a sprig of rosemary.”
“Pumpkin Bars with cream cheese frosting!”
BUSINESS MANAGER
Amanda Wilson EDITORIAL INTERN
Caitlin Cesa “Broccoli salad!”
For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997. Edible Allegheny Magazine 2549 Penn Ave., Suite 2, Pittsburgh, PA 15222 412.431.7888 • info@whirlpublishing.com All rights reserved. Edible Allegheny Magazine is published six times per year by WHIRL Publishing, Inc. Copyright 2016 WHIRL Publishing, Inc.
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Photograph by Michael Fornataro
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GAMBLING PROBLEM? CALL 1-800-GAMBLER. Must be 21 years or older to be on Rivers Casino property.
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• EDITOR’S LETTER •
‘Tis the Season
“There’s no better place to be than at the table with the people you love with some food in front of you.” I feel like this quote would be painted in script on a reclaimed wood palette to hang in someone’s dining room. But it actually arose organically during my interview with Lidia Bastianich about her new book, “Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party.” As you’ll see on page 18, the collection serves as a playbook for hosting any kind of party with any kind of menu. And the overarching emphasis on soaking up the warm, fuzzy feelings of togetherness present at any get-together is what the renowned restaurateur hopes people remember most about this read. Not the breakdown of French service versus Russian service, or the recipe for Roman-Style Semolina Gnocchi, but the experience of it all. During this most wonderful time of year, our calendars are chock-full of these types of events. Dinner parties, white elephant gift exchanges, New Year’s celebrations — all of these traditions usually involve everything mentioned in Bastianich’s beloved sentiments. Throughout it all, be sure to savor both sweet memories and fabulous fare.
SHARE YOUR FAMILY’S HOLIDAY RECIPES WITH US
@EDIBLE.ALLEGHENY!
Try a new recipe, like one from the “Healthy Holiday Eats” cookbook featured on page 12. (I mean, did you see the Raw Chocolate Brownies w/ a Pomegranate Chocolate Ganache?) Or try a new restaurant. Our favorite vegan pop-up, Relish Co., will soon be calling a brick-and-mortar spot in Bloomfield home. Once you see the Candied Ginger Donut on page 24, you’ll see why we’ll be waiting in line on opening day. Or stick with an old favorite, like Nana’s biscotti cookies or a fresh, in-season pomegranate. Either way, we hope you enjoy the time spent with the people and food you love the most.
Rachel Jones, EDITOR IN CHIEF
Connect with us! @edibleAllegheny /edibleallegheny /edibleallegheny
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ON THE COVER: ACORN SQUASH BOWLS STUFFED W/ QUINOA, APPLE & KALE BY STEPHANIE WHARTON STYLED BY ALYSSA OTTO, PHOTOGRAPHED BY MICHAEL FORNATARO
PHOTOGRAPH BY MICHAEL FORNATARO
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A PITTSBURGH GROWING TRADITION FOR 150 YEARS Unique Decor • Custom Wreaths Christmas Trees • Antiques Poinsettias • Craft Beer PA Wine • Christmas Cookies & Much More! BREAKFAST & LUNCH WITH SANTA Weekends in Dec. Reservation Required
Craft Beer
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• CALENDAR •
dec 2017 THURSDAY, NOVEMBER 30SATURDAY, DECEMBER 2 Gifts and Greens Market, Phipps Garden Center, Mellon Park, phipps.conservatory.org THROUGH SATURDAY, DECEMBER 23 2017 Peoples Gas Holiday Market, Market Square, Downtown, downtownpittsburghholidays.com THROUGH SATURDAY, JANUARY 6 Spirits of Giving from Around the World, PPG Wintergarden, Downtown, ppgplace.com THROUGH SUNDAY, JANUARY 7 Winter Flower Show and Light Garden: Holiday Magic!, Phipps Conservatory and Botanical Gardens, Oakland, phipps.conservatory.org THROUGH SUNDAY, JANUARY 7 Candlelight Evenings, Phipps Conservatory and Botanical Gardens, Oakland, phipps.conservatory.org THROUGH SUNDAY, FEBRUARY 25 MassMutual Pittsburgh Ice Rink at PPG Place, PPG Plaza, Downtown, ppgplace.com FRIDAY, DECEMBER 1 Crafts & Drafts: Ugly Sweaters, Contemporary Craft, Strip District, clients.mindbodyonline.com FRIDAY, DECEMBER 1 + SATURDAY, DECEMBER 2 Feast of the Seven Fishes, Chop, Wok & Talk!, Bloomfield, chopwoktalk.com FRIDAY, DECEMBER 1SATURDAY, DECEMBER 9 Holiday mART Sale, Sweetwater Center for the Arts, Sewickley, sweetwaterartcenter.org
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FRIDAY, DECEMBER 1WEDNESDAY, DECEMBER 27 The Nutcracker, Benedum Center, Downtown, pbt.org SATURDAY, DECEMBER 2 2017 Jingle Bell Run, Art Rooney Avenue, North Shore, jbr.org SATURDAY, DECEMBER 2 Zachary’s Mission 7th Annual Gala, Duquesne Power Center Ballroom, Uptown, 501auctions.com SATURDAY, DECEMBER 2 Half-Pint Prints, The Andy Warhol Museum, North Shore, carnegiemuseums.org SATURDAYS AND SUNDAYS, DECEMBER 2-17 Breakfast or Lunch with Santa, Trax Farms, Finleyville, traxfarms.com SUNDAY, DECEMBER 3 All About You Free Sunday, Westmoreland Museum of American Art, Greensburg, thewestmoreland.org
THURSDAY, DECEMBER ER 7 History Dinner Theater: Thomas Jefferson, The Foster and Muriel McCarl Coverlet Gallery at Saint Vincent College, Latrobe, mccarlgallery.org
FRIDAY, DECEMBER 15 Twilight Event Holiday Bites, FRIDAY, DECEMBER 8 Holiday Shopping Day, The National Robinson Market District, Aviary, North Side, aviary.org Robinson Township, 412.788.5392 FRIDAY, DECEMBER 8 Art on Tap, Westmoreland Museum of American Art, Greensburg, thewestmoreland.org
SATURDAY, DECEMBER 16 Holiday Candy Chocolate Cheer, Robinson Market District, Robinson Township, 412.788.5392
SATURDAY, DECEMBER 9 Cookie Exchange, Robinson Market District, Robinson Township, 412.788.5392.
SUNDAY, DECEMBER 17 Boheme Pittsburgh: Holiday Vintage & Makers Market, Spirit, Lawrenceville, bohemepittsburgh.com
SATURDAY, DECEMBER 9 Children’s Art Class — Frosted Window Pane, Westmoreland Museum of American Art, Greensburg, thewestmoreland.org SUNDAY, DECEMBER 10 Brunch with Santa, The National Aviary, North Side, aviary.org
WEDNESDAY, DECEMBER 6 Wake Up to Your Need for Sleep, The POWER/EEFC Conference Room, Point Breeze North, eastendfood.coop
SUNDAY, DECEMBER 10 Penguin Painting, The National Aviary, North Side, aviary.org
WEDNESDAY, DECEMBER 6 Bringing Holidays Together: A Jewish Celebration, Robinson Market District, Robinson Township, 412.788.5392.
TUESDAY, DECEMBER 12 Sensory Friendly Afternoon at the Children’s Museum, Children’s Museum of Pittsburgh, North Side pittsburghkids.org
WEDNESDAYS-SUNDAYS, DECEMBER 6-30 The After Hours Pittsburgh Beer Tour by City Brew Tours, 112 Washington Place, Downtown, citybrewtours.com/pittsburgh/
TUESDAY, DECEMBER 12WEDNESDAY, DECEMBER 20 Hanukkah
THURSDAY, DECEMBER 7 MAKEnight (21+): Yinz Ball!, Children’s Museum of Pittsburgh, North Side, pittsburghkids.org
FRIDAY, 15 F IDAY DECEMBER FR D Crafts & Drafts: Holiday Ornaments, Contemporary Craft, Strip District, clients. mindbodyonline.com
WEDNESDAY, DECEMBER 13 Hop Into History: Holiday Memories, Heinz History Center, Strip District, heinzhistorycenter.org WEDNESDAY, DECEMBER 13 Books in the ‘Burgh: Into the Seventeenth Generation, Eric Lidji, Heinz History Center, Strip District, heinzhistorycenter.org
FRIDAY, DECEMBER 22 East End Cooperative Ministry’s Holiday Meal, EECM Community House Kitchen, East Liberty, eecm.org SUNDAY, DECEMBER 24 Christmas Eve MONDAY, DECEMBER 25 Christmas Day TUESDAY, DECEMBER 26SATURDAY, DECEMBER 30 Family Fun Days, Phipps Conservatory and Botanical Gardens, Oakland, phipps.conservatory.org SUNDAY, DECEMBER 31 New Year’s Eve SUNDAY, DECEMBER 31 New Year’s Eve Family Celebration, Phipps Conservatory and Botanical Gardens, Oakland, phipps.conservatory.org SUNDAY, DECEMBER 31 First Night Pittsburgh 2018, Various Locations, Cultural District, firstnightpgh.trustarts.org
edible ALLEGHENY • DECEMBER 2017/JANUARY 2018
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jan 2018 MONDAY, JANUARY 1 New Year’s Day SATURDAY, JANUARY 6 Hitchhiker Brewery Tour, Hitchhiker Brewing Co., Sharpsburg, hitchhiker.beer SATURDAY, JANUARY 13 Orchid and Tropical Bonsai Show, Phipps Conservatory and Botanical Gardens, Oakland, phipps.conservatory.org SATURDAY, JANUARY 13 Mindful Yoga Teacher Training, Sterling Yoga & Wellness Center, Dormont, healthbodypeacefulsoul.com
SATURDAYS & SUNDAYS DECEMBER 2-17
SATURDAY, JANUARY 13 Children’s Art Class — Recycled Rover, Westmoreland Museum of American Art, Greensburg, thewestmoreland.org WEDNESDAY, JANUARY 17 Thai & Vietnamese Favorites, Chop, Wok & Talk!, Bloomfield, chopwoktalk.com
DECEMBER 25
TUESDAY, JANUARY 23 Amalfi Coast Italian Dinner, Chop, Wok & Talk!, Bloomfield, chopwoktalk.com SATURDAY, JANUARY 27 Almost 17 and #werestillhere, BoxHeart Gallery, Bloomfield, boxheartgallery.com SUNDAY, JANUARY 28 Winter Beer Festival, Trax Farms, Finleyville, traxfarms.com
DECEMBER 31
EDIBLEALLEGHENY.COM • edible ALLEGHENY
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• first course •
Sample a little bit of what books we’re reading, what events we’re attending, and what local innovators we’re praising this season.
Waters starts off her memoir in New Jersey, where she was born the third of four girls, all too far apart in age to really be childhood friends. While her parents grew some vegetables, after creating a Victory Garden during World War II the family piled into the car to drive over to Howard Johnson’s for clam strips and ice cream (cherry vanilla being Alice’s—and my wife, Paula’s—favorite flavor). Young Alice would steal a nickel out of her mother’s purse and sneak around the corner to flag down the Good Humor man and buy a cherry lime popsicle. She grew up like most suburban kids in the 1940s and ’50s, eating food that came in cans or frozen packages, or made in large quantities by her mother. When she was born, Eleanor Roosevelt was in the White House championing “health foods” that were generally white and bland: potatoes, rice, white bread. A dire time for the American palate, if there ever was one. Alice’s first job was as a carhop in Michigan City, Indiana, riding around on roller skates delivering hamburgers and Cokes to kids at a drive-in. Her second job was at a hot dog stand. As with so many foodies-of-a-certain-age, Alice’s “aha” moment around food came on her first trip to France, when she took an unauthorized year abroad from UC Berkeley. (She estimates she attended one or two classes at the Sorbonne, and “definitely didn’t pass.”) She and a friend lived on the Avenue des Gobelins, near rue Mouffettard, one of the most famous market streets in Paris. They strode up and down the market, tasting fresh fruit, charcuterie, and vegetables whose flavors exploded in their mouths like nothing they’d ever eaten before. A simple restaurant in Brittany served three courses with no choices—a “blueprint for Chez Panisse,” as Waters puts it. A later visit to the South of France introduced her to mesclun lettuces, and she was so taken with them that she brought the seeds back to California to plant. Served at Chez Panisse, they caught on with other chefs. Waters humbly claims that if she has anything to be proud of, it’s introducing mesclun lettuces to America.
Edible Nation’s Book Review COMING TO MY SENSES: THE MAKING OF A COUNTERCULTURE COOK BY ALICE WATERS Something remarkable happens about 40 pages into Coming to My Senses, Alice Waters’s memoir of her life before Chez Panisse. You think: she’s just like me! She got sent to the cloakroom for talking too much in class? So did I! She never played with dolls and dressed in a head-to-toe cowboy outfit on Christmas? So did I! Mario Savio was her hero and mentor? He was my math teacher in high school! The remarkable thing about Alice Waters is, you probably never thought she was anything like you before reading this memoir. Her ethereal presence, her utopian vision, her thrilled embrace of a solitary piece of fruit actually sufficing for dessert, all seem otherworldly. We earthbound mortals accept limitations to our visions. We don’t speak in a whisper. We want a Hostess cupcake once in a while. But here is an Alice we can relate to, someone who could have been us.
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For a long while, I couldn’t figure out why some of the passages in the book were in italics, and some not. It finally dawned on me that the italicized passages were about her future self, the self who planned and opened Chez Panisse. I love these passages because they connect the past to the recent past so brilliantly. After writing about her childhood with her parents for a while, she’ll go into italics and talk about the year her parents came to California and helped her find a farmer who could grow food exclusively for Chez Panisse, and observes that her father, neat and orderly, found perfection in imperfection when he stumbled on Bob Cannard, whose messy fields hid perfect carrots below the earth. Her insight that her father had a remarkable ability to see something totally unlike himself in another person and still see the benefit, was both moving and well put. We watch Alice evolve into the person who will open one of America’s most famous restaurants, who will champion fresh local produce and school gardens, who will help presidents set up White House gardens. And we root for her, because she’s just like us when she starts out. Being in the food business, you hear a lot of gossip. The most consistent criticisms I’ve heard about Alice Waters are that she doesn’t give credit where credit is due, and that she’s unrealistic in her expectations. To the first point, I direct you to read this memoir, in which she constantly compliments and credits mentors, ideas and recipes. To the second point, I’ve always countered that she is a Utopian, and there frankly aren’t enough Utopians in the world. It’s OK to aim for the moon, even if you don’t quite get there. She’s done a lot more than we have to advance her cause; in that way, I can say she’s not like me at all, but I can aim to achieve half of what she has and be happy. — CELIA SACK Photograph from Alice Waters
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Making STRIDES Since 2005, Phipps Conservatory and Botanical Gardens has reduced its carbon dioxide emissions 56 percent on a per square foot basis, significantly exceeding the Paris Climate Agreement goal of a 26 to 28 percent reduction by 2025. Though it has significantly added to its built space, expanding its campus by more than 100,000 square feet since 1995, Phipps achieved this reduction through a series of innovative technologies and design strategies. It started with reducing energy use. For example, Phipps’ Welcome Center was built partially underground in order to reduce its heating and cooling needs, the Production Greenhouses utilize open-roof venting systems to eliminate cooling costs, and the Tropical Forest Conservatory also has no cooling costs thanks to earthtubes that pull cool air up from underground to provide free air-conditioning. The Center for Sustainable Landscapes (CSL), one of the greenest buildings in the world, features many passive energy efficient strategies, such as daylighting and natural ventilation, as well as a geothermal heating and cooling system. Another strategy to reduce CO2 emissions is through the use of renewable energy. Phipps has 191 kilowatts of photovoltaic panels and a vertical axis wind turbine that generates enough energy to power 17 typical family homes. Two of its buildings, the CSL and the SEED Classroom, are net-positive energy, meaning they make more energy than they use and will never have a heating, cooling, or electric bill. Phipps also purchases enough Renewable Energy Credits to power its entire campus with green renewable energy and purchases Carbon Offsets to cover all of the carbon dioxide it produces to heat all of its buildings. With the progress it’s made so far, Phipps is committed to a regenerative, healthy future, demonstrating all that is possible to support human and environmental well-being to nearly half a million visitors from around the world every year. — Richard V. Piacentini, executive director of Phipps Conservatory and Botanical Gardens Phipps Conservatory and Botanical Gardens, 1 Schenley Drive, Oakland. 412.622.6914. phipps.conservatory.org.
PINING over PAWPAWS After falling in love with the pawpaw while writing a feature on the fruit in our August/September issue, we attended Tree Pittsburgh’s seventh annual Arbor Aid and Pittsburgh’s first-ever Pawpaw Fest! Nearly 750 guests made their way to the Carrie Furnaces — a beautiful and historically significant location! — to savor the delicious fruit in its prime. Live music, food trucks, speakers, kids activities, and representation from local environmental organizations kept attendees happily milling about at the event, emceed by comedian Gab Bonesso. Pawpaw tastings and trees from Winterjack Farms, pawpaw beer from Allegheny City Brewing, and Leona’s dreamy pawpaw ice cream sandwiches gave attendees the chance to experience the celebrated fruit. Speaker Doug Oster shared his knowledge on gardening and growing pawpaw trees, while local bands Same and the Maplewaves set an upbeat tone for the day. “I’m most grateful for all of the pawpaw enthusiasm, and I’m proud that we sparked a new interest in this largely forgotten fruit,” says Danielle Crumrine, executive director of Tree Pittsburgh. “Now that we’ve tested the local taste for pawpaws, we are confident that the event will return next year. Our only challenge will be finding enough fruit for everyone to try!” — Emma Honcharski + To participate in next year’s event, email info@treepittsburgh.org.
Photographs from Denmarsh Photography Inc., Emma Honcharski
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• feature •
#FOODGRAMS BY RACHEL JONES • PHOTOGRAPHS BY MICHAEL FORNATARO
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We’ve curated the perfect meal — from drinks to dessert — that embraces creative flavors and sophisticated presentation.
MIXTAPE
Next time you do happy hour at Mixtape, queue up this trio of drinks. From left: Pom de Replay, a “deep-autumn spin on a margarita” that will make Rihanna fans put their hands up to the ceiling; House Whiskey Sour, a classic concoction that we could keep on repeat; and Twirl On Them Haters, a vodka-centric drink with pink lemonade and plenty of spice, so you can keep that hot sauce in your bag. Mixtape, 4907 Penn Ave., Garfield. 412.661.1727. mixtapepgh.com.
SENTI
How pretty is this dish? Rich in flavor without being too filling, Senti’s colorful Insalata di Polipo or Octopus Salad brightens even the dreariest winter days. Keep an eye out for this dish, as it’s a specialty menu item that is not always available. To savor more seafood at the Lawrenceville locale, make a reservation for the traditional Feast of the Seven Fishes on Christmas Eve. Senti, 3473 Butler St., Lawrenceville. 412.586.4347. sentirestaurant.com.
CAKERY SQUARE
Using one of the most romantic combinations — strawberries and Champagne — to create one of the most beloved hybrids — alcohol-infused desserts — Cakery Square has us head over heels. Co-owner Amber Greene collaborated with the shop’s team of bakers to perfect the recipe for this vanilla Champagne torte with strawberry and Champagne mousse filling, topped with dreamy swirls of strawberry buttercream. We’re in love! Cakery Square, 159 E. Bridge St., Homestead. 412.514.9443. cakerysquare.com.
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• recipes •
HEALTHY Holiday EATS BY RACHEL JONES | PHOTOGRAPHS BY MICHAEL FORNATARO | STYLING BY ALYSSA OTTO
One of the most anticipated celebrations during the holiday season is digging into an indulgent, comfort food-filled feast. One part nostalgia, two parts butter. This year, we’re topping our tables with dishes that provide the same filling, heart-warming goodness without the added calories, thanks to Stephanie Wharton. An Integrative Nutrition and Thyroid Health Coach, and a ONE WHIRL Studio instructor, Wharton specializes in addressing energy and thyroid concerns in her clients through private and group wellness coaching. When Wharton archived her favorite nutritious recipes for this time of year to create a new cookbook, “Healthy Holiday Eats,” we had to get our hands on it! Whip up these dishes and start a new family tradition this year. + To order your copy of “Healthy Holiday Eats,” visit thewellsideoflife.com/healthyholidayeats.
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DURING OUR PHOTO SHOOT, WE LEARNED STEPHANIE WHARTON ENJOYS LISTENING TO MUSIC WHILE COOKING, PARTICULARLY FRANK SINATRA. HER TOP THREE SONGS? 1. “Fly Me to the Moon” 2. “The Best is Yet to Come” 3. “New York, New York”
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MAPLE BALSAMIC ROASTED BRUSSELS SPROUTS W/ LEMON SERVES ABOUT 4 SIDE DISHES
IN GR ED IE N T S 2 cups pre-cooked mixed wild rice 1 lb. Brussels Sprouts, sliced in half 3 shallots sliced at medium width Olive oil, for drizzling 1½ tbsp. balsamic vinegar 1½ tbsp. pure maple syrup 1 lemon, freshly squeezed ¼ cup pecans, toasted ⅓ cup dried cranberries 1 cup Sunflower and radish sprouts, loosely packed and roughly chopped Pink salt and freshly ground pepper
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DIRECTIONS 1. Preheat the oven to 400ºF and line a large baking sheet with parchment paper. 2. To save time I will often buy wild rice pre-cooked in the freezer section and heat up as needed, but if this isn’t an option for you rinse 1 cup of dried wild rice and put it into a saucepan with 4 cups boiling water and salt to taste. Return to boil after adding rice, reduce heat, cover and simmer 50-60 minutes or until tender. 3. Spread the brussels sprouts and shallots out on the baking sheet and top with a drizzle of olive oil and salt and pepper, to taste. Then drizzle the balsamic vinegar and maple syrup on top as well. Roast until tender 30-40 minutes, flipping halfway through the cooking time.
4. On a separate baking sheet, spread the pecans and toast in oven for about 5 minutes or until lightly browned around the edges. Be careful not to burn. 5. Meanwhile, in a large bowl, mix the wild rice with a drizzle of olive oil, salt and pepper and mix together. Add the brussels sprouts mixture from the roasting pan, the pecans and cranberries to the rice and mix. 6. Add the sprouts, a sprinkle more of salt if desired and the juice from one lemon over the entire dish and mix well. 7. Serve immediately and enjoy!
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DIRECTIONS INGREDIENTS FOR SWEET POTATO PUREE 3 lbs. sweet potatoes ½ cup coconut milk 1 tsp. cinnamon 1 tsp. vanilla extract ¼ tsp. salt INGREDIENTS FOR PECAN TOPPING 1 cup pecans ½ cup walnuts 1 cup rolled oats 1 tsp. cinnamon 1 tsp. vanilla 1 tsp. salt 4 tbsp. coconut oil 2 tbsp. maple syrup
1. Preheat oven to 400ºF and spray an 8 inch square baking dish with oil and set aside. Also, line a large baking sheet with parchment paper and set aside. 2. Peel, rinse, and quarter sweet potatoes and place in a steaming basket in a large saucepan stovetop on medium-high heat. Make sure there is 2-3 inches of water beneath the steaming basket. Steam for about 20 minutes or until sweet potatoes are very tender when pierced with a fork. 3. Remove the sweet potatoes from the steaming basket and place in a blender or high speed food processor. Add remaining ingredients and blend until puréed. Texture should be very creamy and smooth.
4. For the pecan topping, place pecans, walnuts, and rolled oats on the baking sheet in one single layer and toast for about 4 minutes in the oven. 5. Remove pecan mixture from the baking sheet and place in a food processor along with the remaining ingredients. Blend together until mixture reaches desired consistency. 6. To assemble, place sweet potato purée in the bottom of the greased baking dish and smooth until even with the back of a spoon. Layer the pecan mixture on top, making sure to spread and smooth evenly as well. 7. Place dish in oven for about 15 minutes to reheat and meld flavors together. 8. Serve immediately and enjoy!
PECAN CRUSTED SWEET POTATOES SERVES ABOUT 4 DISHES
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ACORN SQUASH BOWLS STUFFED W/ QUINOA, APPLE & KALE SERVES 4 & CAN BE USED AS A MAIN OR SIDE DISH
I N G R E DI E N T S
DIRECTIONS
2 acorn squash Olive oil 1 cup uncooked quinoa 1 sweet onion, diced 4 stalks celery, chopped 1 red, tart apple, chopped ½ cup dried cranberries ⅓ cup pumpkin seeds 6 large leaves of curly kale 1 lemon ½ tsp. dried sage or 1 tsp. fresh sage ½ tsp. dried thyme or 1 tsp. fresh thyme Pink salt and freshly ground pepper
1. Preheat oven to 400ºF degrees and line a large baking sheet with parchment paper. 2. Cut acorn squash in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper and place on baking sheet cut side up for 40-50 minutes. Squash is done when top is slightly caramelized and middle is tender. 3. Prep your curly kale by rinsing well and removing stalk. Chop the leaves into quarter sized pieces and place in a large bowl. Drizzle with olive oil and using both hands, “massage” the oil into the kale. The leaves will break down and become very tender and reduce in size. Once it looks like all the kale is coated with oil, sprinkle a bit of salt and set aside. 4. In the meantime, cook your quinoa and filling. Take the quinoa and rinse in a fine mesh grain strainer to remove
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the bitter tasting saponin (the seeds’ natural coating) and place in a sauce pan along with 2 cups of water and a pinch of salt, if desired. Bring to a boil. Lower heat and cook, covered, for 15 minutes. Let stand, covered, for 5 minutes before lifting lid. Tip: Save some time by making the quinoa ahead of time. 5. In a skillet add a drizzle of olive oil and once heated add the onion, celery, sage and thyme plus a bit of salt and pepper. Cook until onion and celery are tender. 6. Assemble all the parts by adding the quinoa, onion mixture, apple, pumpkin seeds and cranberries into the same bowl with the kale. Mix well and then squeeze the juice of 1 lemon on top and mix again. 7. Scoop generous portions of the quinoa mixture into the cavities of the acorn squash and drizzle lightly with a finishing of olive oil. 8. Serve immediately and enjoy!
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RAW CHOCOLATE BROWNIES W/ A POMEGRANATE CHOCOLATE GANACHE S E R V E S 12
INGREDIENTS FOR BROWNIES 1 cup walnuts 1 cup pecans ½ cup oat flour 1 cup fresh Medjool dates, pitted and at room temperature ⅓ cup cacao powder ½ tsp. salt 1 tsp. cinnamon 1 tbsp. ground chia seeds * ⅓ cup maple syrup 4 tbsp. coconut oil *Use a coffee grinder to grind down the chia seeds or buy them already ground.
INGREDIENTS FOR CHOCOLATE GANACHE 1 cup dark chocolate 2 tbsp. coconut oil 2 tbsp. almond milk 2 tbsp. pomegranate juice Arils from one pomegranate
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DIRECTIONS 1. Line an 8 inch baking dish with parchment paper making sure the paper comes up above the top edge for ease of removing the brownies later on. Set aside. 2. In a large food processor, combine walnuts and pecans until finely ground. Add dates and blend again. Finally, add remaining ingredients and blend until incorporated and smooth. Press firmly into the 8 inch baking dish and refrigerate for at least 2 hours. 3. To make the chocolate ganache add all the ingredients into a double boiler. You can also use a
glass bowl set on top of a saucepan if you do not have a double boiler. Make sure there is water in the bottom saucepan and heat to medium high heat. The chocolate mixture will melt quite quickly so stir consistently until melted and smooth. Remove from heat. Allow to cool for a few minutes and then layer on top of the refrigerated brownie mix. Return to the refrigerator for 10-15 minutes. 4. After the brownie mixture has cooled for a few minutes, drop the pomegranate arils on top and return to the refrigerator until completely cooled and hardened. 5. Cut into 12 equal servings and serve immediately.
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Party Planning Made Easy with Lidia Bastianich BY RACHEL JONES • PHOTOGRAPH BY MICHAEL FORNATARO
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his time of year is packed with fun get-togethers, most of which revolve around a delicious menu. But as Lidia Bastianich shares in her new book, “Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party," there’s more to planning a great party than just finding the right recipes. What kind of party will this be? How will the food be served? And what about drinks? Don’t worry! All of these questions are answered in the book, along with great advice for balancing your menu, your table setting, and your duties as a host. We chatted with the charismatic chef at Lidia’s Pittsburgh in the Strip District for more even more insight.
HOW DID “LIDIA'S CELEBRATE LIKE AN ITALIAN: 220 FOOLPROOF RECIPES THAT MAKE EVERY MEAL A PARTY” COME TO BE? All of my books, for me, need to serve a purpose out there. Through the emails and the customers, I always get, ‘Lidia, what are the best recipes to do when you do parties? How do you put it together? What’s the service style?’ So there were a lot of questions out there I thought the readers could use answers to. And this is the book that I put together. It's 220 real good recipes, but it’s not only recipes. The recipes are for cooking for multiple people, not just two or four or six. But I include the best way to increase the recipe, the best way to cook for a group, and all of the opportunities to create a party. It’ doesn’t have to be back-breaking, complex, ‘oh my gosh.’ It’s a question in planning, and I go through all of that. For example, you can have a party for 40 people without even cooking. Have an Italian antipasto party. We Italians do it all the time! WHAT'S THE BEST WAY TO PLAN THE DRINK MENU? Let’s say you have a dinner party. Don’t worry about all the different kinds of liquors that you have to have for everybody. Pick out one cocktail – and I have ideas of drinks [in this book], too – then serve red and white wine, and that’s it. (Breathes a sigh of relief) That’s it, and yet, it’s very elegant. You shouldn’t feel you have to supply everything for everyone. Take control of the party. Do what you really like, do it well, and enjoy the party as well. WHAT’S YOUR FAVORITE PART ABOUT HOSTING PARTIES? I just love it. It has a lot to do with family. It’s not always strangers for dinner. In fact, most of the time, it is family and friends. I love it specifically because I can incorporate the grandkids. I know that all five of them love tortellini en brodo. So for Thanksgiving, we’ll have the turkey, of course, but we’ll also have tortellini en brodo. It’s about pleasing the people that you love. They recognize that you’re sensitive to what they love and what they enjoy. YOUR FAMILY PLAYED A ROLE IN THIS BOOK AS WELL, AS YOUR DAUGHTER, TANYA BASTIANICH MANUALI, HELPED YOU PUT IT TOGETHER. CAN YOU TELL US ABOUT THAT EXPERIENCE? This is our eighth book together. My daughter is actually the one that’s running Lidia’s here in Pittsburgh. She has a PhD in renaissance art history, but she came back to the business. She does my books, the production part of my shows, the research. It’s great because she’s a researcher, that’s the academic side of her. For a book or show, I always feel responsible that I deliver information and that I deliver correct information. She helps me come up with all of that.
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ARE SOME OF YOUR FAMILY RECIPES IN THIS BOOK? Absolutely. There are a lot of things that we do, like crostata. It’s like a tart, but it’s big and square. The dough is so simple: flour, water, and oil. The stuffing base is always ricotta, eggs, and grated grana padano. But you can add squash and kale, or summer vegetables, whatever is in season. I make crostata all the time, and everybody loves them. You can make them in advanced, you can freeze them. In party planning, you always need to have things in the freezer, like chicken stock or a good tomato sauce. Then, even if you have unexpected guests for dinner, you can make, say, risotto with that stock. Ta-da! WHAT IS YOUR BEST ADVICE FOR PLANNING A PARTY? Planners should balance the meals – hot food, cold food, salads. Everybody loves pasta. When you’re entertaining, baked pasta is usually the way to go. You can make it before, then put it in the oven last minute. I think serving is very important. You don’t want to plate every plate. You can do family-style, what we do at home, where you put everything in the middle of the table and they help themselves. Make sure that you have two of each dish, one on each side of the table, so it's balanced. If you want a formal dinner, you can do French service, where you have servers put it on the plate for the guest. Russian service is when you come with a platter to the guest and the guest helps themselves. It’s interactive and kind of alleviates everything. WHAT’S THE BIGGEST LESSON YOU HOPE READERS TAKE AWAY FROM THIS BOOK? That there are all different opportunities for parties. A brunch, a pizza party with the kids. In Italy, they also have an afternoon cappuccino and dessert party, especially on Sundays when you visit family. I hope they apply some of these things to have a great party. I get a lot from the shows, ‘Oh, Lidia, you empower me. You make me feel I can do that.’ I hope that this book does that. There’s no better place to be than at the table with the people you love with some food in front of you. You communicate, you connect. I also want them to make these recipes and feel free to change the elements. If they don’t like kale, they can do spinach instead. Feel that comfort in changing my recipes and collaborating with me. I just want them to enjoy life, their family, their friends, and celebrate life. To purchase a copy of "Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party," visit lidiasitaly.com.
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•feature •feature••
RELISHING the JOURNEY BY MATTHEW HACKE | PHOTOGRAPHS BY MICHAEL FORNATARO | STYLING BY ALYSSA OTTO
Abbigail Hansel, founder of the popular vegan pop-up Relish Co., dishes on her culinary background, delicious menu, and plans for the eatery’s expansion.
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eginning as a vegan food popup over a year ago, Relish Co. has captivated the tastebuds of Pittsburgh foodies with its array of sweet and savory offerings. From delectable doughnuts in a variety of seasonal flavors, to scrumptious “chik’n" and waffle sandwiches — topped with sriracha mayo, no less! — these tasty assortments have been popping up all over the city thanks to founder and vegan cuisine connoisseur Abbigail Hansel.
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Her passion and love for the culinary arts began at a young age. “I grew up in a family that was obsessed with food, so I'm obsessed with cooking and could always be found in the kitchen,” she says. During her teen years, Hansel pursued jobs primarily in the hospitality and food service industries, where she continued to hone in on her culinary training and skills. “For over a decade, I’ve done a little bit of everything — management, front of the house, back of the house, bartending, barista, waitressing, and hostessing, just to name a few.” After settling in Pittsburgh seven years ago for school, the 27-year-old continued to take up odd jobs in the aforementioned industries, but found herself stuck at a certain point. “There comes a point when you just kind of stop being able to move up and you stop being able to get certain responsibilities you were hoping for,” Hansel continues. “So, you kind of have to make your own opportunities, and that’s how Relish Co. happened.” The first step in her new venture, determining the type of cuisine, was an easy one. “I'm vegan and am big on not harming animals to get good food,” she says. “I'd rather have everything I make be cruelty free and still just as good as the real thing.” The name of the establishment took a little more time and thought, but don’t confuse it’s meaning with the pickle-based condiment. “‘Relish,’ in every other place except the United States, means a lot of different things,” continues Hansel. “A lot of people think we specialize in the condiment when they first hear about us. But you won’t find it on the menu.”
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•feature •
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Instead, the “relish” that Relish Co. associates its meaning with is to “enjoy or savor something.” For a little over a year, Relish Co. has invited foodies to savor its extensive menu of seasonal fare and locally sourced ingredients. And as the pop-up and wholesale business’ popularity continues to rise, Hansel and her team are finding their niche in the Pittsburgh foodie community. At first, the eatery heavily advertised its menu as “vegan” and included the term alongside every item listed. “We eventually removed the word, just as an experiment to see what would happen, and people didn’t notice the difference,” she continues. All they notice is the delicious, highquality meals. Along with the wording on the menu, Hansel is also changing specific menu items to stay synchronized with the seasons. “I would love to incorporate more seasonal fruit, like citrus, into [our winter] dishes. Citrus is in season in winter, but people don't usually recognize that as they tend to associate it more with summer,” Hansel says. “There will probably be a lot more interesting doughnut flavors as we get more into winter as well — particularly something with gingerbread because I love gingerbread, but I’m so bad at telling people these things ahead of time because I often don't know until the day of.” One thing Hansel is certain of is that Relish Co. will be opening a brickand-mortar location in Bloomfield by the end of 2017. “We’re still in the process of getting things together, so I don’t have an official opening date, but within the next month is the goal,” Hansel says. “Fingers crossed.” Needless to say, Hansel, her team, and her devoted Pittsburgh following can’t wait. “This has always been a dream of mine, and the fact that I finally own my own business, have my own kitchen, and can create my own menu is amazing. It’s a lot of work, but it’s truly gratifying to create food that makes people happy.” Relish Co. relishpittsburgh.com. EDIBLEALLEGHENY.COM • edible ALLEGHENY
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• Feature •
Release Discover YOUR TRAUMA,
YOUR PASSION
FINDING THE TOOLS AND DOING THE WORK WITH JUDI VITALE BY SVEN HOSFORD PHOTOGRAPH FROM ANITA BUZZY
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here are two axioms I learned in the Navy that came to mind while interviewing Judi Vitale: “Every job is easy if you have the right tool” and “Use every tool in the toolbox.” On first impression, she fully embodies both, easily discussing the many modalities at her fingertips. She calls herself an Empowerment Coach, and she is obviously a dynamic healer with an ever-growing set of tools in her toolbox. On second impression, it’s clear that her grit, spunk, and firm sense of boundaries are what make her an exceptional healer. She has that look-youin-the-eye presence of a woman very comfortable in her own skin. This self-assuredness in herself and her craft is not by accident. She’s done the work. And she continues to do the work every day. Her advice for 26
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other healers is “to wake up every morning and leave time for yourself. I don’t even look at my phone until I’ve sat with myself and asked, ‘Where am I today?’ Then, prioritize what you need to do to take care of yourself. The first thing is that if you don’t have integrity of your wholeness, you can’t help anybody.” After 35 years as a healer, she also understands that boundaries are vital. Taking on your client’s problems will not help them any. “You have to stay detached, and that’s something that many people who go into the business of helping others don’t get,” she says. “You have to keep that distance. You need to be comfortable with that.”
Unprocessed Trauma People come to Vitale when they are stuck somewhere in their lives. Whether they feel disempowered by their job, spouse, parents, or children, her goal is to connect these clients with their passion and purpose. “With so many people, it’s their main problem. Depression and alienation come from being separated from our passion and purpose.” The first step is to find the unprocessed trauma. Vitale says that when traumas are too overwhelming, especially for children, the unprocessed trauma stays stored in our body. “Physical ailments almost always have an emotional root or cause,” she says. “And it is frequently unprocessed trauma. Almost everyone has some form of PTSD (post-traumatic stress disorder).” “Whenever we’ve been frightened by something — and we’ve all be frightened by something —you get this… (she shakes her hands next to her head like someone crazy with fright). Those are chemicals being secreted by your brain, and the chemicals are coursing all through your body and getting caught in different parts of your body. It’s toxification, it’s stiffening. You might hold something (she locks her arm and fist) because you want to hold on to something to feel secure. There are all these things.” Vitale explains that the other complication with stored trauma is that it has no time stamp. “As long as it’s unprocessed, it is always happening right now,” she says. “Our fight, flight, or freeze system is always on, which prevents further
processing and keeps the trauma in the present tense. Many people get frozen at an age when they have the trauma and they never come out of that age.”
Learning the Tools While she has many tools, there is one thing Vitale cannot provide to her clients. “They must have the courage to go back and deal with it. I can’t wave a wand. They have to do the work.” The individualized experience starts with transpersonal coaching, allowing Vitale to get a full view of her clients’ lives before giving them options. Vitale is currently working on her master’s degree in transpersonal psychology, which, she says, focuses the person’s spiritual experience. “So while you are dealing with things that are mental or psychological, when you add the spiritual component, you can bring those things together.” Another one of her tools is hypnotherapy. “With hypnotherapy, we actually physically let it out,” she says. “We scream, we yell, we hit. I hand people a rubber hose so they can whale on some cushions while they scream and yell. Get it out, say what you couldn’t say then.” Some might think expressing anger is not a “spiritual” way to be or heal. To that, Vitale says, “There’s a thing called spiritual bypass that people go through. They don’t experience what it is to be human because they think it’s dirty. I think most times it’s because the person finds it scary to deal with the trauma. They don’t want to get in there
“My goal is to connect people with their passion and purpose. With so many people, it’s their main problem. Depression and alienation come from being separated from our passion and purpose.” — Judi Vitale
and have that emotion. Being spiritual does not preclude experiencing and expressing our emotions.” “We might also use astrology as an assessment tool,” she said, claiming it to be far more precise than the standard psychological tests like Myers-Briggs. “It’s just so vast and so intricate, and really demonstrates how everyone is very much an individual.” It also spotlights choices one can make that aren’t obvious till she sees the chart. She calls it “an x-ray of the soul.” Other tools she might use include EMDR (Eye Movement Desensitization and Reprogramming), which has proven to be very effective in treating PTSD. She also recently became a certified yoga teacher, as the practice is a wonderful way to bring the mind and body together.
Working the Tools Although Vitale has many tools at her disposal, she emphasizes that she can provide them but the client has to do the work. “I can help them heal their past, their trauma,” she says. “Notice I say ‘help them heal.’ I don’t heal them. I facilitate that process for them. Lots of times, you go to somebody and they say ‘I have all of your answers!’ Well, I don’t. What I do have are the tools to help you pull them out. So you get to empower yourself to get the answers to all your issues and problems.” Learn the tools, then do the work. Well-received advice from someone who has obviously done both.
To contact Judi Vitale, call 412.953.5315 or visit readthestars.com. The Deep Dive Podcast is available on iTunes and at deepdives.libsyn.com. EDIBLEALLEGHENY.COM • edible ALLEGHENY
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• Dining Guide •
Winter Crostata with Butternut Squash, Dried Cherries, and Quinoa by JPC Event Group
Eat with us at these local restaurants RESTAURANTS ARE CHOSEN FOR THIS DINING GUIDE BECAUSE OF THEIR COMMITMENTS TO USING LOCAL, SEASONAL INGREDIENTS, AND BECAUSE OF THEIR PARTNERSHIPS WITH LOCAL FARMS AND FOOD ARTISANS. THEIR DEDICATION MAKES DINING OUT ENJOYABLE AND SUSTAINABLE. These restaurants are recognized as part of the Sustainable Pittsburgh Restaurant program. Details at sustainablepittsburgh.org.
Multiple Locations
BUFORD’S KITCHEN ANDORA Brunch, lunch, and dinner menus make Andora a versatile option for any meal. Plus, an extensive wine list makes it even more desirable, with many selections available by the bottle or by the glass. 599 Dorseyville Road, Fox Chapel. 412.967.1900. 1616 Mt. Nebo Road, Sewickley. 412.749.2452. andorarestaurant.com.
BLUEBIRD KITCHEN At its two Downtown locations, Bluebird Kitchen prides itself on a regular menu of pastries, breakfast foods, and sandwiches, in addition to its seasonal menu of hot entrees made from locally sourced ingredients. 221 Forbes Ave., Downtown. 412.642.4414. 11 Stanwix St., Downtown. 412.281.4422. bluebirdkitchen.com.
ATRIA’S
BRGR
Visit Atria’s for good, dependable food in a sports bar atmosphere. With standout entrée salads filled with delicious, fresh ingredients, all nine locations have a wide range of options. The pot roast nachos are not to be missed. Morgantown, Mt. Lebanon, Murrysville, North Shore, O’Hara, Pleasant Hills, Peters Township, Richland, Wexford. atrias.com.
BRGR offers a variety of handcrafted burgers, made with a specialty blend of Angus chuck, sirloin, New York strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from Natrona Bottling Company. 5997 Penn Circle South, East Liberty. 412.362.2333. 20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. 1500 Washington Road, Mt. Lebanon. 412.341.2333. brgrpgh.com.
Photograph by Michael Fornataro
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You won’t have to travel far for real Southern food with Buford’s Kitchen’s three Pittsburgh-area locations. Come enjoy this contemporary game-day venue with a roomy bar offering American pub fare, craft drafts, and cocktails. They love big flavors, great burgers, and tall shakes! 5980 University Blvd., Moon Township. 412.269.0644. 100 Adios Drive, Washington. 724.249.2986. 1014 5th Ave, Downtown. 412.281.2583. bufordskitchen.com.
HELLO BISTRO With a 55-topping salad bar and extensive burger menu to boot, Hello Bistro satisfies all of your breakfast, lunch, and dinner expectations. Skip the line by ordering online, as it’s likely to get crowded with other hungry foodies. Oakland, South Side, Downtown, McCandless Crossing. hellobistro.com.
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IL PIZZAIOLO Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitan-style pizza using old-world technique and the highest-quality ingredients. Everything on its menu is either housemade or sourced from the world’s best artisans — the burrata is imported weekly from Naples! 703 Washington Road, Mt. Lebanon. 412.344.4123. 701 Warrendale Village Drive, Warrendale. 724.933.3155. Coming soon — Harts Run Road, Gibsonia. ilpizzaiolo.com.
MCCORMICK & SCHMICK’S SEAFOOD RESTAURANT The nation’s premier family of seafood restaurants is designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest-quality dining experience. 2667 Sidney St., SouthSide Works. 412.432.3260. 301 5th Ave., Downtown. 412.201.6992. mccormickandschmicks.com.
WAFFLES, INCAFFEINATED Are you ready for the most amazing waffle experience you will ever have? It all starts with a perfectly prepared sourdough waffle, followed by any combination of your favorite toppings; savory or sweet, the choice is yours! 2517 E. Carson St., South Side. 412.301.1763. 453 3rd St., Beaver. 724.359.4841. 10339 Perry Hwy., Wexford. wafflesincaffeinated.com.
INDUSTRY PUBLIC HOUSE Named for its vintage, industrial-style setting, Industry Public House offers American comfort cuisine and lively libations. The locale’s skilled bartenders can recommend the perfect local craft beer to pair with each meal, or craft a beautiful and delicious speciality cocktail. 4305 Butler St., Lawrenceville. 412.683.1100. 140 Andrew Drive, North Fayette. 412.490.9080. industrypgh.com.
WALNUT GRILL P&G PAMELA’S DINER A breakfast destination with multiple locations around Pittsburgh, Pamela’s made a name for itself with its famous, crepe-style pancakes. Strip District, Squirrel Hill, Shadyside, Millvale, Oakland, Mt. Lebanon. pamelasdiner.com.
Enjoy upscale and casual dining fit for the entire family at four different locations, and order from the diverse, chefdriven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 1595 Washington Pike, Bridgeville. 412.564.5746. 1210 Settlers Ridge, Robinson Township. 412.747.2100. eatwalnut.com.
Allentown
PENN AVENUE FISH COMPANY JIMMY WAN’S RESTAURANT AND LOUNGE Family owned and operated, Jimmy Wan’s Restaurant and Lounge is a Pan-Asian restaurant that offers a vibrant array of Asian favorites and delicacies, ranging from the traditional classics to the innovative and contemporary. Jimmy Wan’s offers takeout and delivery services, patio dining, private dining, and full-service catering. 1337 Old Freeport Road, Fox Chapel. 412.968.0848. 1686 Route 228, Cranberry Township. 724.778.8978. jimmywans.com.
Though its two locations offer different menus, Penn Avenue Fish Company delivers fresh seafood and gourmet cuisine wherever you go. Its original location in the Strip District, one-part restaurant, one-part market, is fittingly more casual, specializing in sandwiches and soups. Visit the Downtown locale for a swankier experience. The sushi is excellent anywhere. 2208 Penn Ave., Strip District. 412.434.7200. 308 Forbes Ave., Downtown. 412.562.1710. pennavefishcompany.com.
ONION MAIDEN The highly anticipated brick-and-mortar location that you’ve probably seen at a pop-up or coffeeshop is finally here. A punk-rock themed, all-vegan menu brings a creative twist to Asian and American comfort food. Onion Maiden provides an unforgettable dining experience for music and veggie lovers, and will remind you that eating plant-based means much more than salads! 639 E. Warrington Ave., Allentown. onionmaiden.com.
ASPINWALL
SALÚD JUICERY LA GOURMANDINE BAKERY This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. 4605 Butler St., Lawrenceville. 412.682.2210. 300 Cochran Road, Mt. Lebanon. 412.200.7969. lagourmandinebakery.com.
Reconnect with Mother Earth and a healthy lifestyle at Salúd Juicery. The cold-pressed juice and smoothie bar focuses on serving what tastes great and makes customers feel better. Stop in for a quick sip or experience a rejuvenating detox with a multi-day juice cleanse. 348 Beaver St., Sewickley. 412.259.8818. 733 Copeland St., Shadyside. 412.683.1064. saludjuicery.com.
CORNERSTONE RESTAURANT & BAR As its name would suggest, Cornerstone Restaurant & Bar is a true cornerstone for family and friendly gatherings. The comfortable atmosphere and pivotal location in Aspinwall combine with its feel-good menu for the ultimate dinner spot. 301 Freeport Road. Aspinwall. 412.408.3420. cornerstonepgh.com.
Bloomfield
MAD MEX Experience the funky, fresh tastes of Mad Mex that blend West Coast foods with a mashup of Mexican, Southeast Asian, and Spanish flavors. The vibe is exhilarating at the restaurant’s seven locations, and the burritos and margaritas always make for a good time. Cranberry, Monroeville, North Hills, Oakland, Robinson, Shadyside, South Hills, Canonsburg. madmex.com.
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APTEKA
With three locations in town, this cantina serves up authentic Mexican cuisine in a steely, urban space. 5505 Walnut St., Shadyside. 412.709.6444. 1831 E. Carson St., South Side. 412.431.3535. 115 Federal St., PNC Park. 412.927.2571. steelcactuspgh.com.
Featuring Central and Eastern European cuisine, Apteka’s menu contains only vegan items. They offer cafe-style ordering and can accommodate reserved parties for any occasion. 4606 Penn Ave., Bloomfield. 412.251.0189. aptekapgh.com.
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Canonsburg
SAUSALIDO Thriving under the direction of owner Nicholas Mineo and Executive Chef Michael Simpson, Sausalido brings the heart of the Napa Valley to Bloomfield with its fresh, delicious, gourmet dishes featuring authentic New American and European flavors. The contemporary décor and sweet sounds of jazz and soul give the 40-seat space an intimate, yet refined, atmosphere to add to the sophisticated cuisine. 4621 Liberty Ave., Bloomfield. 412.683.4575. sausalido.net.
BELLA SERA Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg. 724.745.5575. bellaserapgh.com.
BRADDOCK’S PITTSBURGH BRASSERIE Executive Chef Jason Shaffer’s diverse experience has made him the master of many types of cuisine, from burgers to traditional French foods. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that define his creations at Braddock’s Pittsburgh Brasserie. 107 6th St., Downtown. 412.992.2005. braddocksrestaurant.com.
STATION Station is the perfect local stop for food and libations in the heart of Pittsburgh’s historic Little Italy. Under the direction of Executive Chef Curtis Gamble, Station’s menu features food prepared in New American style with Mediterranean influences, creating familiar dishes in unique and inventive ways. The bar has an extensive wine list, craft cocktail menu, and a rotation of 12 craft and local draft beers. 4744 Liberty Ave., Bloomfield. 412.251.0540. station4744.com.
TESSARO’S AMERICAN BAR AND HARDWOOD GRILL Nearly 25 years ago, Kelly Harrington opened Tessaro’s. The restaurant serves one of Pittsburgh’s most succulent and juicy burgers, weighing in at half a pound. An in-house butcher prepares the eatery’s meats daily, and its sandwiches and salads are equally delicious! 4601 Liberty Ave., Bloomfield. 412.682.6809. tessaros.com.
BUTCHER AND THE RYE JACKSONS RESTAURANT + BAR Enjoy this neighborhood restaurant offering new American cuisine in a chic and welcoming atmosphere. Jacksons’ smart, casual dining features fresh, seasonal, and locally sourced foods and an extensive wine and craft cocktail list. 1000 Corporate Drive, Canonsburg. 724.743.5005. experiencejacksons.com.
TOSCANA BRICK OVEN Offering lunch and dinner, this Canonsburg restaurant guarantees traditional Neapolitan thin crust pizzas, pastas with a boost of homemade flavor, and a bar containing craft beers and unique Italian wines. 1800 Main St., Canonsburg. 724.485.2026. toscanabrickoven.com.
Bridgeville
Downtown
BEE’Z BISTRO & PUB
Andys, Fairmont Pittsburgh’s “art- and industry-inspired” bar, is one of the most captivating spots in the city, serving classic cocktails and eclectic menus. Enjoy live music from local musicians every Thursday through Saturday, and every second Sunday, at Jazz at Andys. Through September, breakfast, lunch and dinner service is available inside and on the outdoor patio at Andys Coffee Bar in the luxury hotel’s lobby. 510 Market St., Downtown. 412.773.8848. andyswinebar.com.
Butcher and the Rye serves meals that are hearty, earthy, and satisfying. Deep, rich flavors are abundant on this inventive menu, with hints of French cuisine mingling expertly with a global mix of inspiration. Not to be outdone by the butcher, the rye portion of the menu is just as fresh, channeling more “Southern comfort” than “South of France.” 212 6th St., Downtown. 412.391.2752. butcherandtherye.com.
CORNER MERCANTILE With Corner Mercantile’s diverse menu, guests can customize a home-cooked meal to bring back to the family when time is short, while customers on the go can treat themselves to an array of pastries, coffee, and sandwiches. The Tower at PNC Plaza, Street Level, 472 Wood St., Downtown. 412.586.5738. cornermercantile.com.
ANDYS A family-owned restaurant that’s been in business for more than 20 years, Bee’z Bistro & Pub started out as a small pizza shop and has grown into a full-service restaurant and bar. The “Chef’s Selection Menu” utilizes products sourced from the surrounding area, including a selection of local craft beers served in the Pub. 3249 Washington Pike, Bridgeville. 412.257.9877. beezbistroandpub.com.
FAMILY FARM CREAMERIES Dedicated to the support of local agriculture, Family Farm Creameries only sources its products from the dairy farmers who still bottle their own milk and make their own cheese on-site. If you’re looking for something a little sweeter, be sure to try a scoop of homemade ice cream. Market Street Grocery, 435 Market St., Downtown. familyfarmcreameries.com.
RUMFISH GRILLE Somehow Rumfish Grille has turned the middle of Bridgeville into the sandy shore of the Caribbean. Happy hour specials and fresh, seasonal offerings make this unique location (with an extensive outdoor area) a vacation destination for the night. 1155 Washington Pike, Bridgeville. 412.914.8013. rumfishpgh.com.
THE APOLLO CAFÉ
LE LYONNAIS
Offering traditional breakfast choices, this Downtown stop also serves up Mediterranean and vegetarian cuisines for lunch. 429 Forbes Ave., Downtown. 412.471.3033. apollocafepittsburgh.com.
Specializing in “French comfort food,” Le Lyonnais makes seemingly simple dishes come to life with outstanding flavors. 947 Penn Ave., Downtown. 412.697.1336. lelyonnaispgh.com.
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MEAT & POTATOES Carnivores will rejoice at the pork-, lamb-, chickenand beef-filled menu at Meat & Potatoes. But even if “meat” isn’t your religion, you’ll find plenty of options in delicious fish, pastas, and salads. The trendy restaurant embodies Pittsburgh’s chic foodie renaissance. 649 Penn Ave., Downtown. 412.325.7007. meatandpotatoespgh.com.
S&D CAFÉ
SOUPER BOWL
This delicatessen’s eclectic menu includes Reubens, gyros, quesadillas, and paninis. Breakfast is also served at the café, as are vegetarian and vegan options. 1425 Forbes Ave., Downtown. 412.281.1819.
Located across from PPG Paints Arena, stop by Souper Bowl for a bite before or after any Penguins game. Be sure to take advantage of the daily drink specials, too! 910 5th Ave., Downtown. 412.471.0216. souperbowlpgh.com.
NOLA ON THE SQUARE The laid-back, jazzy atmosphere of NOLA is like stepping foot in The Big Easy itself, with the aroma of Creole cuisine filling the trendy space. Spicy and authentic lunch, dinner, and Sunday brunch menus are offered at the Big Y venture, with opportunities for private events. Note the Fried Alligator and Frog Legs options, as intimidating as they are delicious. 24 Market Square, Downtown. 412.471.9100. nolaonthesquare.com.
SEVICHE Named for the Latin American dish of raw fish cured in citrus juices, Seviche is the destination for choice seafood. Cooked options are also generous on the menu, with tacos, tapas, and entrees available. A food and drink happy hour combine the zing of its cuisine with thirst-quenching cocktails. 930 Penn Ave., Downtown. 412.697.3120. seviche.com.
PORK & BEANS
SIENNA MERCATO
The newest brainchild of two rockstars is on the Pittsburgh restaurant scene: Pork & Beans. From Keith Fuller of Root 174 and Richard DeShantz of Meat & Potatoes comes a new restaurant that’s embracing both meat and vegetarian options in a communal dining atmosphere, a new and inventive style for Pittsburgh. 136 6th St., Downtown. 412.338.1876. porkandbeanspgh.com.
Offering an exploration of delicious fare, Sienna Mercato stacks three styles of cuisine in the Downtown space. Start on the first floor, Emporio, for its famous meatballs; climb to the second floor, Mezzo, for housemade charcuterie and wood-fired pizza; and top it off at Il Tetto, the rooftop beer garden. 942 Penn Ave., Downtown. 412.281.2810. siennapgh.com.
THE SPEAKEASY Reminiscent of the days of the 1920s, The Speakeasy is tucked below the Omni William Penn Hotel lobby. The lavish, sophisticated lounge keeps diners intrigued with an elaborate selection of drinks at the Prohibition-era bar. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com.
TÄKŌ Delivering an edgy take on classic Mexican, täkō is effortlessly cool with a fierce devotion to delivering fresh, authentic flavors. But maybe even better than its enticing fare and funky atmosphere is the killer cocktail list. Go for the carnitas, stay for the tequila. 214 6th St., Downtown. 412.471.8256. takopgh.com.
POROS A lively and expansive bar welcomes you into Poros, where fresh seafood is flown in from the Aegean Sea and fresh lamb is sourced from local farms. Small plates and a fun drink menu make this Mediterranean hotspot perfect for happy hour, and if it’s not 5 o’clock here, it may be in Greece. PPG2 Market Square, Downtown. 412.904.2051. porospgh.com.
TERRACE ON FIFTH SIX PENN KITCHEN Simple, yet sophisticated, Six Penn Kitchen is an American bistro that attracts both busy Downtown commuters and neighborhood regulars. It’s the No. 1 spot for a quick bite before or after a trip to Pittsburgh’s amazing theaters. 146 6th St., Downtown. 412.566.7366. sixpennkitchen.com.
Pittsburgh’s largest outdoor lounge and fully enclosed penthouse bar is located on the top floor of Buford’s Kitchen in Pittsburgh’s Uptown District. Terrace on Fifth features craft cocktails, craft beer, shareable plates, a state-of-theart sound system, and unsurpassed views of Pittsburgh. 1014 5th Ave., Downtown. 412.281.2583. terraceonfifth.com.
REVEL + ROOST
TERRACE ROOM
Revel + Roost is a refined, rustic American restaurant located in the heart of Downtown Pittsburgh. Stop by to “revel” downstairs and enjoy speciality cocktails with al fresco dining, or “roost” in their comfortable and elegant atmosphere overlooking Market Square. 242 Forbes Ave., Downtown. 412.281.1134. revelandroost.com.
Open for breakfast, brunch, lunch, and dinner, Terrace Room provides an elegant atmosphere in the Omni William Penn Hotel. Don’t miss its afternoon tea, served Monday through Saturday, or its monthly wine dinners, featuring expert pairings with gourmet fare. 530 William Penn Place, Downtown. 412.553.5235. ominhotels.com.
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SOCIAL HOUSE SEVEN This Izakaya-style restaurant is serving up Asian and Japanese cuisine with a funky twist, and fun cocktails to go with each dish. 123 7th St., Downtown. 412.709.6808. socialhouse7.com.
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Warm Winter Quinoa Salad from Kaya
UMBRELLA CAFÉ Tucked behind a warm storefront are three small eateries in one. Whether you want soup and a sandwich, baked goods, or fresh juices, all are available inside at Soup Nancys, Om Nom Bakery, and Savasana Juice Company. 951 Liberty Ave., Downtown. 412.391.8500. theumbrellacafepgh.com.
WESLEY’S DELICATESSEN AND CATERING Order from a wide menu of sandwiches named after various points of interest around the city, or build your own with whatever meats, cheeses, and breads you like. Soups and salads are also available, and breakfast is served all day in this classical delicatessen. 307 4th Ave., Downtown. 412.281.3354. wesleysdeli.com.
PARIS 66 BISTRO Travel to Paris through the tastes, aromas, and atmosphere of this lovely French bistro. Simple in its authenticity, Paris 66 offers the warm, rich staples of French cuisine in the trendy East Liberty neighborhood. Paris 66 is also the 2015 WHIRL Magazine Chef’s Best Dish winner for “Best Presentation!” 6018 Centre Ave., East Liberty. 412.404.8166. paris66bistro.com.
East Liberty
V3 Focusing on fresh ingredients and careful preparation, V3 specializes in firing up unique flatbread pizzas. 11 5th Ave., Downtown. 412.456.5000. Coming soon — 4500 Butler St., Lawrenceville. v3flatbreadpizza.com.
ASIATIQUE THAI BISTRO
SOCIAL
Asiatique is owned and operated by Chef Ling Robinson, a native of Thailand, who came to the U.S. in 1991. Serving delicious and simple dishes, Robinson believes in using only fresh and healthy ingredients to provide her customers authentic Thai cuisine. 120 Bakery Square Blvd., Bakery Square. 412.441.1212.
Social at Bakery Square sets itself apart from other bars and eateries with its cool atmosphere and focus on fresh, vibrant food. Start with the ahi tuna tartare nachos with a drink, then try the Italian sandwich or the pierogi pizza for a taste of Pittsburgh. 6425 Penn Ave., East Liberty. 412.362.1234. bakerysocial.com.
VALLOZZI’S
SPOON
Serving traditional family recipes, ranging from homemade gnocchi to fresh meat and seafood, Vallozzi’s stands at the cutting edge of Pittsburgh’s booming Italian restaurant scene. Try something from the fresh mozzarella bar, which features meats and cheeses flown in weekly from Italy! 220 5th Ave., Downtown. 412.394.3400. vallozzispittsburgh.com.
Spoon features a modern American, farm-to-table menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 S. Highland Ave., East Liberty. 412.362.6001. spoonpgh.com.
Photograph by Michael Fornataro
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THE LIVERMORE From the owners of Bar Marco, this cocktail-café spot offers a variety of traditional cocktails, beer, wine, non-alcoholic beverages, and light fare. 124 S. Highland Ave., East Liberty. 412.361.0600. thelivermorepgh.com.
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Greensburg
Irwin
WHITFIELD
J. CORKS
CENACOLO RESTAURANT
A trio of Pittsburgh natives run the kitchen of Whitfield at Ace Hotel Pittsburgh, combining local ingredients, like beef sourced from Jubilee Hilltop Ranch, for new and inventive results. Seating 100, the restaurant also serves brunch daily and offers a late-night bar menu until 2 a.m. 120 S. Whitfield St., East Liberty. 412.626.3090. whitfieldpgh.com.
Housed in the former Elks Club building, built in 1806, J. Corks continues the organization’s tradition by creating an inviting location for friends and family to enjoy delicious food and drinks. Every Saturday, enjoy live music while dining on a bison burger and truffle Parmesan French fries! 25 E. Pittsburgh St., Greensburg. 724.691.0434. jcorks.com.
Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, this Italian restaurant offers delicious dishes made from scratch. There’s always a seat for family and friends at the cozy Cenacolo. 1061 Main St., North Huntingdon. 724.515.5983. cenacolorestaurant.com.
garfield
Harmony
Lawrenceville
GLUTEN FREE GOAT BAKERY & CAFÉ At the recently opened brick-and-mortar location in Garfield, you’ll find the baked goods that have made their way to coffeeshops across the city — and much more. Its menu is filled with breakfast and brunch staples, which are all gluten-free, allergen-friendly, and mostly vegan. The baked goods change weekly, so you’ll always have a new cupcake or dairy-free cheesecake to try! 4906 Penn Ave., Garfield. 412.362.1600. glutenfreegoat.com.
BURGH’ERS
52ND STREET MARKET
This restaurant more than lives up to its name with a menu featuring burgers named after and based on Pittsburgh’s various neighborhoods. Guests can also build their own burgers, or order from a selection of sandwiches and salads. 100 Perry Hwy., Harmony. 724.473.0710. burgherspgh.com.
Nestled in Lawrenceville, this community corner store offers up a range of essential groceries like dairy, produce, and eggs, and also provides a place to sit down with a cup of coffee. 601 52nd St., Lawrenceville. 412.408.3798. 52ndstreetmarket.com.
MIXTAPE Come for the “coffee shop meets local cocktail bar” vibe, stay for the vegan-friendly bar bites, smoothies, board games, and occasional live music. It also has a no-tipping policy, and a “tip” jar to collect funds for local organizations. 4907 Penn Ave., Garfield. 412.661.1727. mixtapepgh.com.
DELLA TERRA ITALIAN BISTRO While the menu may be subject to seasonal changes, this farm-to-table Italian experience still dishes out high-quality pizza, pasta, and other entrees all year long. 100 Perry Hwy., Harmony. 724.473.0630. dellaterrapgh.com.
THE ABBEY ON BUTLER STREET A coffeehouse, pub, and bistro all in one, The Abbey on Butler Street brings a European feel to Lawrenceville with amazing eats and drinks for every meal. 4635 Butler St., Lawrenceville. 412.682.0200. theabbeyonbutler.com.
Highland Park
SPORK Spork features an array of house-prepared pastas, breads, charcuterie, pastries, and ice creams served in a small plate format. The daily, changing menu is complemented by an ambitious cocktail program, as well as carefully curated wine and craft beer lists. Open for dinner, Spork recently added late-night weekend hours and a reverse happy hour built around Neapolitan-style pizza and featured cocktails. 5430 Penn Ave. 412.441.1700. sporkpittsburgh.com.
Good, traditional Italian cuisine fills the menu at Joseph Tambellini Restaurant. Fresh seafood, free-range, organic chickens, and wine tastings throughout the month are just a sampling of what it has to offer. 5701 Bryant St., Highland Park. 412.665.9000. joesphtambellini.com.
Gibsonia
Hill District
THE PINES TAVERN
LEGACY CAFÉ, LLC
This historic restaurant has been growing its own produce for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. Owner Mike Novak has also made a commitment to Pittsburgh talent, festooning the tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.
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B52 JOSEPH TAMBELLINI RESTAURANT
LEGACY CAFÉ, LLC Serving coffee, tea, pastries, desserts, and other baked goods, this community space is owned and operated by Hill District native Chef Leeretta Payne. 1733 Cliff St., Hill District. 412.608.8985.
This vegan café cooks up a combination of American and Middle Eastern cuisines inside its modern dining space. Serving homemade baked goods and coffee, B52 is open five days a week for breakfast, lunch, and dinner, plus Sunday brunch. 5202 Butler St., Lawrenceville. 412.408.3988. b52pgh.com.
COCA CAFÉ Coca Café is now serving small plates for weekend dinner, in addition to its always-impressive breakfast, lunch, and signature Sunday brunch, which features a selection of seasonal specials as well as featured items from the expansive breakfast menu. Coca Café is also the exclusive provider for The Mattress Factory Café. 3811 Butler St., Lawrenceville. 412.621.3171. coca-cafe.net.
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SENTI PASTITSIO CURE This extra local, urban, Mediterranean restaurant is run by Chef Justin Severino, who is dedicated to ethical farming practices, sustainability, and traditional cooking techniques. His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336 Butler St., Lawrenceville. 412.252.2595. curepittsburgh.com.
Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources a lot of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and J.L. Kennedy Meat Stand. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods. 3716 Butler St., Lawrenceville. 412.586.7656. greekpastitsio.com.
Born from Franco Braccia’s dream of bringing together authentic Italian food, traditional European service, and modern wining and dining, Senti Restaurant and Wine Bar is perfect for anyone searching for an upscale dining experience. The wine bar lounge, equipped with a state-of-the-art, automated wine dispenser, features exquisite Italian wines. The interior design was done by Christina Ishida of Cici Crib Interiors who sought to pay homage to Lawrenceville’s Art Center by designing Senti’s open, gallery-like layout. 3473 Butler St., Lawrenceville. 412.586.4347. sentirestaurant.com.
PICCOLO FORNO FRANKTUARY With two brick-and-mortar locations and a two-truck fleet, Franktuary serves up all types of specialty hot dogs, as well as the Canadian favorite, poutine. 3810 Butler St., Lawrenceville. 412.586.7224. 115 Forbes Ave., Downtown. 412.281.0115. franktuary.com.
Chefs Domenic and Carla Branduzzi recreate traditional Tuscan recipes with their wood-fired pizzas and handmade pastas, as well as an enormous array of tempting appetizers. The Branduzzi family has a long history of supplying great food to the Pittsburgh community, and Piccolo Forno delivers, plain and simple. 3801 Butler St., Lawrenceville. 412.622.0111. piccolo-forno.com.
SMOKE BARBEQUE TAQUERIA Choose from tacos, sandwiches, ribs, and burgers made from Australian wagyu beef, Berkshire pork, or Gerber poultry, or stop in Sunday for a smoky brunch menu. 4115 Butler St., Lawrenceville. 412.224.2070. smokepgh.com.
SPIRIT THE PITTSBURGH JUICE CO. KALEIDOSCOPE CAFÉ Whether you want a fresh salad, homemade gnocchi, or filet mignon, Kaleidoscope Café can serve up a menu as diverse and colorful as its name would imply. 108 43rd St., Lawrenceville. 412.638.4004. kaleidoscopepgh.com.
Crafting a wide array of homemade, cold-pressed juices from local fruits and vegetables, the Pittsburgh Juice Co. also creates its own programs for customers to try a juice cleanse. 3418 Penn Ave., Lawrenceville. 412.586.5060. pittsburghjuicecompany.com.
Order specialty pizza by the slice or by the pie, or browse the list of draft beers and house cocktails. With an endless Sunday brunch special, Spirit also features a Saturday popup lunch event on its patio, featuring a different regional chef each week. 242 51st St., Lawrenceville. 412.586.4441. spiritpgh.com.
THE VANDAL KICKBACK PINBALL CAFÉ Visit Kickback Pinball Café in the heart of Lawrenceville for a unique dining experience. Combining the joys of eating with the fun of playing classic pinball machines, the café offers sandwiches, soups, salads, a full espresso menu, and fresh squeezed lemonade with a second floor pinball arcade. It’s a BYOB establishment, too! 4326 Butler St., Lawrenceville. 412.682.3200. kickbackpgh.com.
PUSADEE’S GARDEN Thai cuisine in a full, overflowing, green garden sets Pusadee’s Garden apart as a noodle destination. The Tongdee family will wow your tastebuds with authentic dishes remembered from their childhoods. 5321 Butler St., Lawrenceville. 412.781.8724. pusadeesgarden.com.
Those looking for a healthy, affordable, and lively eatery should look no further than The Vandal. The intimate, 30-seat space features a fresh, ingredient-driven menu and serves in a European counter style. The perfect spot for dining with friends, family, or even solo, The Vandal is open for lunch and dinner, and all menu items are available for takeout. 4306 Butler St., Lawrenceville. 412.251.0465. thevandalpgh.com.
McMurray
MORCILLA
ROUND CORNER CANTINA
Morcilla’s family-style menu fosters a convivial environment with a focus on traditional pintxos, while chef and co-owner Justin Severino’s signature charcuterie program takes on a Spanish accent. When you dine at Morcilla, not only are you able to enjoy authentic Spanish cuisine, but you’re also helping to support over 13 local farms and creameries. 3519 Butler St., Lawrenceville. 412.652.9924. morcillapittsburgh.com.
Round Corner Cantina is a 21-and-over hot spot for great drinks and great Mexican food. Try one of its 11 different tacos, which include vegan choices, such as cauliflower with avocado salsa, and meatier options like pork belly with apple pico. Complement your dish with a pour from its extensive selection of tequila and mezcal. 3720 Butler St., Lawrenceville. 412.904.2279. roundcornercantina.com.
ARLECCHINO RESTAURANT Family-style appetizers, hearty entrees, and homemade pastas make up Arlecchino’s Italian menu. Fresh, traditional ingredients evoke flavors of the old country — nothing showy or gimmicky, just delicious Italian cuisine. 133 Camp Lane, McMurray. 724.260.5414. arlecchinopgh.com.
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MOON TOWNSHIP
BELLFARM KITCHEN | BAR
THE GRANDVIEW SALOON & COAL HILL STEAKHOUSE
Seasonal farm-to-table cuisine makes up the unique menu at Hyatt Regency Pittsburgh International Airport’s restaurant. Located in the main lobby, it’s a gourmet choice for travelers on the go and regular patrons alike. 1111 Airport Blvd., Moon Township. 724.899.6050. pittsburghairport.regency.hyatt.com.
The Grandview Saloon & Coal Hill Steakhouse provides classic saloon food with a timeless perk: the wide open view of the city from Mt. Washington, enjoyable from the upper or lower deck. 1212 Grandview Ave., Mt. Washington. 412.431.1400. thegrandviewsaloon.com.
BISTRO TO GO A full-service, bistro-style restaurant, Bistro To Go’s menu features fresh sides and hot entrees like hearty, cross-cultural comfort foods; healthy favorites; and vegetarian, vegan, and gluten-free selections. Enjoy your next meal in the dining room or garden courtyard, or call for takeout or catering services! 415 E. Ohio St., North Side. 412.231.0218. bistroandcompany.com.
Mt. Lebanon
BISTRO 19
CHATEAU CAFÉ & CAKERY
The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Bauer creates fresh dishes while supporting the community by working with Wooden Nickel Farms, Jameson Farms, Penn’s Corner Farm Alliance, Emerald Valley Artisans, and Uptown Coffee. 711 Washington Road, Mt. Lebanon. 412.306.1919. bistro19.com.
The perfect lunch locale, Chateau Café & Cakery is run by a family that loves Pittsburgh and all things tasty. Grab a cup of locally roasted coffee from La Prima Espresso or one of Chateau’s signature herbal tea blends. We recommend pairing either with a slice of the house-made vegan chocolate chip banana bread! 1501 Preble Ave., North Side. 412.802.2537. chateaucc.com.
MONTEREY BAY FISH GROTTO Fresh fish is flown in daily to prepare the sushi and entrees available at Monterey Bay Fish Grotto, where guests can also enjoy a picturesque view of the city from Mt. Washington. 1411 Grandview Ave., Mt. Washington. 412.481.4414. montereybayfishgrotto.com.
North Hills
BLOCK 292 BLOCK 292
WILLOW
Brooks Broadhurst, former senior vice president of food and beverage for Eat’n Park, is beginning his own venture, a new sustainable foods market and restaurant in Mt. Lebanon. Joining the small strip of shops and restaurants on Beverly Road, Block 292 will embrace local farms and exquisite food. 292 Beverly Road, Mt. Lebanon. 412.668.2292. block292.com.
Executive Chef John Mottinger is committed to local, seasonal ingredients and designs his modern American menu in the North Hills around the region’s bounty of produce, scouting local farmers markets. Chicken from Eichner’s Farm is also featured on the menu year-round. 634 Camp Horne Road, North Hills. 412.847.1007. willowpgh.com.
North shore
CAFÉ IO Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon. 412.440.0414. cafeio.com.
Mt. Washington
ANDREW’S STEAKHOUSE This contemporary steak and fresh seafood restaurant inside Rivers Casino offers an exclusive wine list and delicious dishes. 777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.
THE MODERN CAFE Serving shots and beer on the North Shore since 1933, The Modern Cafe provides an exciting atmosphere for grabbing a bite to eat before, during, or after a Pittsburgh sporting event, while choosing from a selection of more than 140 beers and award-winning sandwiches. 862 Western Ave., North Side. 412.321.4550. themoderncafe.com.
Oakland
CAFÉ PHIPPS The menu at Café Phipps features salads, sandwiches, quiches, and other dishes as colorful as the attractions inside the Phipps Conservatory and Botanical Garden it calls home. One Schenley Park, Oakland. 412.622.6914. phipps. conservatory.org.
North Side
LEGUME ALTIUS Executive chef and partner Jessica Bauer offers guests an elevated dining experience, featuring American cuisine that’s refined and modern. The ingredient-driven menu is complemented by modern surroundings and an organic, sustainable wine menu. 1230 Grandview Ave., Mt. Washington. 412.904.4442. altiuspgh.com.
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BENJAMIN’S WESTERN AVENUE BURGER BAR For American bar food that’s finger-licking-good, go to Benjamin’s. Its standout burger menu combines unique ingredients and hearty meats to achieve delicious results. 900 Western Ave., North Side. 412.224.2163. benjaminspgh.com.
Legume sources from a community of growers, presenting a new menu daily based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, J.L. Kennedy Meat Stand, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy. 214 N. Craig St., Oakland. 412.621.2700. legumebistro.com.
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Plum
café zinho CAFÉ ZINHO EIGHTY ACRES KITCHEN & BAR LUCCA Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields Farms. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.
Fresh and local, the dinner, lunch, and Sunday brunch offerings at Eighty Acres Kitchen & Bar are packed with seasonal flavors. Veteran Chef Don Winkie and his wife, Amy, own the new restaurant — “a refined, modern approach to contemporary American cuisine.” 1910 New Texas Road, Plum. 724.519.7304. eightyacreskitchen.com.
Café Zinho Chef Toni Pais has been one of Pittsburgh’s premier restaurateurs since he opened the restaurant in 1997. Though Café Zinho is now the only restaurant he operates, it continues to dazzle with its inspired array of Portuguese dishes. Pais was recently honored by the Art Institute of Pittsburgh for his contributions to the city’s food scene. 238 Spahr St., Shadyside. 412.363.1500.
Point Breeze
CASBAH POINT BRUGGE CAFÉ PETER’S PUB Not far from the University of Pittsburgh campus, Peter’s Pub provides patrons with access to an extensive list of import beers. Guests can also munch on a menu of burgers, wraps, and locally renowned hot wings. 116 Oakland Ave., Oakland. 412.681.7465. mypeterspub.com.
Fresh, innovative cuisine in a casual neighborhood setting is the focus of Point Brugge Café located in Point Breeze. The menu features Belgian-inspired cuisine created by Executive Chef Jay Seghi — most notably, mussels in three distinct preparations. A full bar and two of the best selections of Belgian and craft beers in the city are also offered. 401 Hastings St., Point Breeze. 412.441.3334. pointbrugge.com.
Specializing in Mediterranean-inspired cuisine, many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Dustin Gardner prefers local ingredients from farmers he can get to know on a personal level. 229 S. Highland Ave., Shadyside. 412.661.5656. casbahpgh.com.
Regent Square
THE PORCH AT SCHENLEY Situated within beautiful Schenley Plaza, The Porch is a comeas-you-are, no-reservations bistro, serving the University community, neighborhood regulars, and park users alike. Creating simple, delicious, made-from-scratch food, using fresh ingredients from local partners and farms, The Porch is great place to enjoy the sights and sounds of Oakland with good company. 221 Schenley Drive, Oakland. 412.687.6724. dineattheporch.com.
SQUARE CAFÉ Square Café is a proud supporter of Grow Pittsburgh, sourcing herbs, heirloom tomatoes, and potatoes from the nonprofit. The café also sources milk and cheese from Marburger Dairy, coffee from Kiva Han, and bread from Allegro Hearth Bakery. Even the plates are made locally by the Riverside Design Group, and the walls are bedecked with art from Pittsburgh talents. 1137 S. Braddock Ave., Regent Square. 412.244.8002. square-cafe.com.
DAPHNE CAFÉ At this family-run restaurant, Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabobs, and hummus, is served with a smile. 5811 Ellsworth Ave., Shadyside. 412.441.1130. daphnecafepgh.com.
SEWICKLEY
COCOTHÉ RED OAK CAFÉ Stop in for breakfast, or make a lunch out of Red Oak’s array of salads, soups, wraps, and sandwiches. Blue-plate specials are offered daily on a menu, which also includes vegetarian options. 3610 Forbes Ave., Oakland. 412.621.2221.
Cocothé began as a shop specializing in chocolates, confections, and pastries, but has evolved into a delicious brunch, lunch, and dinner spot. The culinary team sources its ingredients locally, adding to the artisanal, seasonal dishes on the menu. 545 Beaver St., Sewickley. 412.259.8847. cocothe.com.
DINETTE With a menu that changes daily, this casual dining space sources its ingredients from an in-house, rooftop garden. 5996 Centre Ave., Shadyside. 412.362.0202. dinette-pgh.com.
Shadyside
THE BURGH BITES TRUCK SUSHI FUKU A modern approach to sushi that allows you to customize your own rolls and bowls according to your tastes in rice, veggies, and seafood. 417 S. Craig St., Oakland. 412.621.1689. sushifuku.com.
Enjoy “handhelds,” “spoonables,” “torts,” and “dogs” from this zesty venture that started as a cart, grew into a food truck, and will soon have a brick-and-mortar restaurant in Bridgeville, called Brick and Mortar. Chef and owner Ricci Minella keeps it fresh by changing up the menu weekly, and even offers catering for groups of 15-250 people. 412.229.7119. burghbitestruck.com.
GIRASOLE Authentic, Italian offerings that change with the season make up Girasole’s lunches and dinners. Among a menu of imaginative pastas and classic first courses are daily selections of fish, poultry, and meat, plus an amazing wine list to boot. 733 Copeland St., Shadyside. 412.682.2130. 733copeland.com.
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Strip District
BAR MARCO MUDDY WATERS OYSTER BAR
YINZBURGH BBQ
Boasting both brunch and dinner menus, Muddy Waters is a destination for fresh seafood prepared with skill. Beyond an extensive raw bar, Muddy Waters delivers Southern-style cooking in the form of small plates, large plates, sandwiches, and snacks. Note: Those with an aversion to seafood should not be put off by the name; the menu has land options as well. 130 S. Highland Ave., Shadyside. 412.361.0555. muddywaterspgh.com.
Yinzburgh BBQ prepares its barbecue Southern style, seasoning with a special spice mix and smoking it low and slow over hardwood until it’s juicy and tender. From there, customers can choose from five homemade sauces, adding as much or as little as they like. Catering services are also available. 4903 Baum Blvd., Shadyside. 412.621.YINZ. yinzburghbbq.com.
The Bar Marco staff cultivates perfect flavors with all things local, organic, and natural. With ingredients from Clarion River Organics, Who Cooks for You Farms, Clarion Farms, Penn’s Corner Alliance, and more, the restaurant focuses on simple, yet hearty dishes. Bar Marco fans will also enjoy its creators’ newest establishment, The Livermore, which serves up small plates and unique libations. 2216 Penn Ave., Strip District. 412.471.1900. barmarcopgh.com.
South Hills
CIOPPINO THE PORCH AT SIENA NOODLEHEAD With a cool, industrial atmosphere, Noodlehead features tasty noodle dishes inspired by the street markets of Thailand and other festive bites. 242 S. Highland Ave., Shadyside. noodleheadpgh.com.
Located on Upper St. Clair’s bustling new Siena Drive, The Porch at Siena brings the delicious, thoughtful fare we love at the Porch at Schenley flagship to the South Hills neighborhood. 120 Siena Drive Upper St. Clair, 412.833.5385. dineattheporch.com.
This chophouse and seafood specialist works with fresh, local ingredients. Over 250 whiskeys are available in a separate, onsite Cigar Bar. Live music every Thursday through Saturday within the bar lounge area. Complimentary valet parking after 5 p.m. daily. Open 4-11 p.m., MondayThursday, 4 p.m.-12 a.m. on Friday and Saturday. 2350 Railroad St., Strip District. 412.281.6593. cioppinogroup.com.
South Side
SOBA Forming a relationship with local farmers is an important aspect in obtaining the highest quality ingredients for Soba’s Chef Lily (Le) Tran. Guests are served pork from Cunningham Meats and produce from Penn’s Corner Farm Alliance, Golden Harvest Farms, and Cherry Valley Organics. “I like the fact that we’re supporting the people who grow and nurture our wonderful ingredients,” Tran says. “Hopefully, we’re also helping the environment in some way.” 5847 Ellsworth Ave., Shadyside. 412.362.5656. sobapa.com.
DIANOIA’S EATERY extraVEGANza Chef Mya Zeronis took care in crafting a fully vegan menu that includes fresh juices, vegan baked goods, and raw pizza and pasta. 1317 E. Carson St., South Side. 412.212.8816. 98poundchef-pgh.com.
This family-owned Italian eatery is serving up traditional fare for breakfast, lunch, and dinner Tuesday through Saturday, with brunch on Sunday. The eatery encompasses a full bar, and offers a delicious in-house pastries and espresso program. 2549 Penn Ave., Strip District. 412.918.1875. dianoiaseatery.com.
MALLORCA THE TWISTED FRENCHMAN French food with a modern twist sits on artfully prepared plates at The Twisted Frenchman. Critically acclaimed for its innovation and quality, the restaurant’s most unique features are an eight-course Chef’s Tasting, or, at the Chef’s Table, a 14-course prix fixe meal. Call well in advance to experience the latter. 128 S. Highland Ave., Shadyside. 412.361.1340. thetwistedfrenchman.com.
UMI Committed to serving ingredients that ensure freshness and quality, Umi provides Japanese delicacies unlike any other. A large selection of fish is flown in from around the world, making every meal at Umi an absolutely fine-dining experience. 5849 Ellsworth Ave., Shadyside. 412.362.6198. bigburrito.com/umi.
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Mallorca brings the cuisine and spirit of the Mediterranean to those in search of something out of the ordinary — award-winning wines, eclectic décor, and authentic Spanish and Portuguese regional classics. Where else can you find wild boar osso buco, traditional seafood dishes, or the best paella this side of the Atlantic? Mallorca is like a trip to Spain without the airfare. 2228 E. Carson St., South Side. 412.488.1818. mallorcarestaurantpgh.com.
ELEVEN CONTEMPORARY KITCHEN Located in an elegant, renovated warehouse, Eleven Contemporary Kitchen reflects the city’s history with an industrial backbone and polished interior. Executive Chef Eli Wahl provides a variety of vibrant seasonal ingredients on a constantly changing menu. Each visit is a custom-tailored experience. 1150 Smallman St., Strip District. 412.201.5656. elevenck.com.
STAGIONI
GAUCHO PARRILLA ARGENTINA
Chef and co-owner Stephen Felder uses seasonal, local ingredients to freshen up his Italian-inspired cooking, while co-owner Cara Delsignore crafts rotating wine and drink lists to go with seasonal dishes. Try one of the restaurant’s incredible pastas or the Jamison Farm lamb steak with Romesco sauce and arugula. 2104 E. Carson St., South Side. 412.586.4738. stagionipgh.com.
Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDAcertified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB. 1601 Penn Ave., Strip District. 412.709.6622. eatgaucho.com.
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KAYA
SMALLMAN GALLEY
To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnells’ Farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District. 412.261.6565. bigburrito.com/kaya.
More than a restaurant, Smallman Galley is a “restaurant incubator,” where four chefs with four different restaurant concepts and four different kitchens serve patrons in a 6,000-square-foot space. A central bar serves craft cocktails and recommends pairings for the diverse, delicious fare. 54 21st St., Strip District. 412.904.2444. smallmangalley.org.
This industrial-looking dining space offers a menu of comfort foods for breakfast, lunch, and dinner. Even if you wake up late, brunch is served all day on Sunday. 1720 Lowrie St., Troy Hill. 412.251.0822. scratchfoodbev.com.
Squirrel Hill
Washington
SCRATCH FOOD AND BEVERAGE
LIDIA’S Lidia’s offers classical and regional Italian cuisine that embraces the use of fresh, seasonal ingredients. Executive Chef Nicole Neely incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience the signature pasta tasting trio, an unlimited tableside serving of fresh pasta. Not to be missed are the house-made mozzarella and burrata, and Pork Osso Buco. 1400 Smallman St., Strip District. 412.552.0150. lidias-pittsburgh.com.
ANGELO’S RESTAURANT THE GREEK GOURMET Sample traditional Greek dishes at this restaurant, including hummus, spanakopita, tabouli, and gyros. 2130 Murray Ave., Squirrel Hill. 412.422.2998.
For 75 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available. 2109 N. Franklin Drive, Washington. 724.222.7120. angelosrestaurant.com.
TROY HILL
PRESIDENTS PUB LUKE WHOLEY’S WILD ALASKAN GRILLE
REDFIN BLUES
For the freshest seafood selections, dive in to Luke Wholey’s Wild Alaskan Grille. The popular Strip District spot serves up delicious lunch and dinner dishes, and even offers catering options for your next big event. 2106 Penn Ave., Strip District. 412.904.4509. lukewholey.com.
Redfin Blues is located right along the Allegheny River with a deck overlooking the water. As such, the view and the fresh seafood fare combine to transport guests to a quaint beach town. 100 Waterfront Drive, Troy Hill. 412.322.5837. redfinblues.com.
OSTERIA 2350
The husband-and-wife team behind Pear and the Pickle aim to bring the experience of a vintage corner grocery store to the neighborhood, with a cafe serving breakfast and lunch during market hours. But it doesn’t stop there. Its Saturday suppers are casual and simple, but require a reservation for the prix fixe menu, posted a week in advance and limited to 30 people. 1800 Rialto St., Troy Hill. 412.322.0333 pearandpickle.com.
Newly renovated and with a brand new image, Presidents Pub is Washington’s newest culinary destination. Two dozen craft beers on tap plus an outdoor patio with two fire pits and a stunning waterfall feature make it the perfect place to enjoy an intimate dinner. 88 N. Main St., Washington. 724.206.0918. presidentspub.com.
PEAR AND THE PICKLE Enjoy house-made seasonal Italian fare created with fresh, local ingredients, sourced within 100 miles of Pittsburgh; casual dining with full bar options; and complimentary validated parking offered daily within the 24th Street Parking Garage. Access its sister location, Cioppino Restaurant & Cigar Bar, via a connected hallway. 2350 Railroad St., Strip District, 412.281.6595. cioppinogroup.com.
SAVOY Chef Kevin Watson of SAVOY believes in using the best of what our local community and farms can offer. He sources lamb from Elysian Fields Lamb in Greene County, poultry from Stambolis Poultry Market in Braddock, and proteins from Strip District Meats to create award-winning appetizers and unique food pairings. SAVOY also supports BreadWorks and La Prima Espresso; and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.
THE SPRINGHOUSE The SpringHouse has happy cows, which they feed and milk themselves for use in all of their dairy products. Owner Marcia Opp says her family is committed to buying local produce from Simmons and Matthews Farms, and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531 Route 136, Washington. 724.228.3339. springhousemarket.com.
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BREWERIES THE BREW GENTLEMEN BEER COMPANY The Brew Gentlemen Beer Company churns out an impressive lineup of beers throughout the year that vary in both flavor and style. Its crew focuses their energy on hop-forward beers that are delectable and flavorful. 512 Braddock Ave., Braddock. 412.871.5075. brewgentlemen.com. CHURCH BREW WORKS Try a “Pious Monk Dunkel” and other brews at the award-winning, historic landmark. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com. DRAAI LAAG Draai Laag is a yeast-forward brewery inspired by Belgian, French, German, and local traditions. It is one of 12 U.S. breweries represented by the prestigious beer importers Shelton Brothers Inc. and is available bottled in 18 different states. Stop by the brewery’s cozy Millvale taproom, featuring a sun-drenched outdoor beer garden. 501 E. Ohio St., Millvale. draailaag.com. EAST END BREWING COMPANY Tours and tastings are offered at this Pittsburgh microbrewery, as well as a wide variety of yearround and seasonal beers. Be sure to check out its new tap room, located in the Strip! 147 Julius St., East End. 102 19th St., Strip District. 412.537.2337. eastendbrewing.com.
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FULL PINT BREWING COMPANY Full Pint Brewing Company is all about bringing new beer to life. Giving reference to a few of the good-humored and great-tasting beers such as Ale Satan, Tastes Pretty Good, and Night of the Living Stout, it’s bound to have you eager for a brewery adventure. 5310 Butler St., Lawrenceville. 412.408.3083. 1963 Lincoln Hwy., North Versailles. 412.467.6414. fullpintbrewing.com. GRIST HOUSE CRAFT BREWING If the sun’s shining, you can bet that the biergarten at Grist House is hopping. The ever-changing draft selections keep beer lovers coming back for more, while a rotating schedule of local food trucks ensure that no soul goes hungry. And, bring your pup along — Grist House is dog-friendly! 10 Sherman St., Millvale. 412.447.1442. gristhouse.com. HITCHHIKER BREWING CO. The handcrafted, distinctive beers at Hitchhiker check off a lot of boxes for craft enthusiasts: a large variety of progressive and traditional styles of beer, frequent releases, and a fun, laid-back brewpub to take it all in. Hitchhiker focuses on the evolution of its craft, exploring the unknown and continually offering new styles of beer with its three-barrel brewing system. 190 Castle Shannon Blvd., Mt. Lebanon. 412.343.1950. hitchhikerbrewing.com.
HOP FARM BREWING COMPANY Like the name implies, Hop Farm grows its own hops, furthering its mission of crafting innovative, interesting, sustainable, and of course, tasty, brews. In addition, you’ll also find delicious, locally sourced pub food, innovative burgers, flatbreads, and sweets! 5601 Butler St., Lawrenceville. 412.408.3248. hopfarmbrewingco.com. INSURRECTION ALEWORKS A nanobrewery located in Heidelberg, Insurrection Aleworks invites you to stop in and check out the brewery while enjoying one of its handcrafted ales. This hidden gem offers delicious bites to accompany the unique, high-quality brews in its cozy taproom. 1635 E. Railroad St., Heidelberg. 412.276.2030. insurrectionaleworks.com. PENN BREWERY Visit Pittsburgh’s oldest and largest brewery, housed in the mid-19th century landmark E&O Brewery Building in the North Side’s Deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400. pennbrew.com. RIVERTOWNE BREWING COMPANY Rivertowne knows beer is not one-size-fits-all. Starting in 2002 and embarking on a journey that would eventually lead to opening a stateof-the-art brewing facility, Rivertowne boasts a “destination bar” reputation, bringing locals and tourists alike out to sample its ever-changing spectrum of craft beers. 5578 Old William Penn Hwy., Export. 724.519.2145. myrivertowne.com.
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ROUNDABOUT BREWERY Finding themselves continually drawn to Pittsburgh, Dyana and Steve Sloan opened up shop in Lawrenceville in 2013. Since then, they’ve continued to build a following around town and release avorful brews while focusing on fresh, clean, and drinkable beers. 4901 Butler St., Lawrenceville. roundaboutbeer.com. SPOONWOOD BREWING COMPANY Stop in for a pint (or two) from Spoonwood’s exciting, rotating selection of drafts, and enjoy the killer happy hour, spacious outdoor patio, and kidfriendly environment. Be sure to ďŹ ll up a growler while you’re there — Spoonwood also features a high-tech ďŹ lling machine! 5981 Baptist Road, Bethel Park. 412.833.0333. spoonwoodbrewing.com. VOODOO BREWING COMPANY Chalkboard mural ceilings, painted garage doors, good vibes, and of course, a long wood bartop equipped with 13 taps, outďŹ t Voodoo Brewery’s Homestead location, opened in 2014. Its air for being original and paying attention to detail certainly shine through in each pour of Voodoo’s “artisanal, handcrafted, challenging, and differentâ€? beers. 205 E. 9th Ave., Homestead. 412.368.8973. voodoobrewery.com.
MARKETS BEDNER’S FARM AND GREENHOUSE Pick some produce at Bedner’s Farm and Greenhouse, or use its plant ďŹ nder catalogue to help your own garden grow. Don’t forget to visit its festivals and events, too! 315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com. BRENCKLE’S ORGANIC FARM AND GREENHOUSE Famous for its heirloom peppers and tomatoes, Brenckle’s Organic Farm and Greenhouse offers a wide variety of produce and plants. Sign up for a CSA share, or visit many local farmers markets for its fresh, organic vegetables. 768 Glen Eden Road, Zelienople. 724.774.2239. brencklesfarm.com. DELALLO AUTHENTIC ITALIAN MARKETPLACE This market has been serving domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily since 1954. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com. EAST END FOOD CO-OP The only consumer-owned natural food store in Pittsburgh offers certiďŹ ed organic produce, herbs, bulk foods, hard to ďŹ nd items for special dietary needs, and more. 7516 Meade St., East Liberty. 412.242.3598. eastendfood.coop. GIANT EAGLE MARKET DISTRICT Shop fresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant Eagle Market District’s multiple locations. marketdistrict.com.
J.L. KENNEDY MEAT STAND Following the tradition of ďŹ ve generations, John and Val Kennedy and their children provide a variety of locally raised meat and poultry at the Farmers’ Market Co-Op of East Liberty. The stand is committed to serving steroid - and antibiotic-free meats that are federally certiďŹ ed with the USDA. 344 N. Sheridan Ave., East Liberty. 412.661.4414. farmersmarketcooperativeofeastliberty.com. NATURE’S WAY MARKET Nature’s Way Market makes grocery shopping easy for the health-conscious shopper. Fresh, organic produce, vitamins and supplements, and household products stock the shelves, all curated to ďŹ t effortlessly into a healthy lifestyle. 796 Highland Ave., Greensburg. 724.836.3524. healthylivingatnatureswaymarket.com.
Local Grass-Fed Angus Beef BUY FROM WHO YOU KNOW KNOW WHAT YOU EAT
www.BurnsAngus.com
PENN’S CORNER FARM ALLIANCE With this group, local farmers deliver fruits, vegetables, and other farm-raised products right to you. 150 54th St., Lawrenceville. 412.363.1971. pennscorner.com. QUALITY GARDENS Peruse a large selection of annuals, perennials, trees, water plants, as well as a farmers market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com. SAND HILL BERRIES Part of Greendance Winery, Sand Hill Berries is an expanding farm store that features homegrown berries available fresh, frozen, or inside one of its homemade half-baked pies. Peruse other local gourmet delicacies at the charming market, too. 304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.
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SCHRAMM FARM AND ORCHARD Pick up fresh fruits and vegetables, a bottle of Arrowhead Wine, or plants for your own garden at this family-owned farm and market. 1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com. SCHWARTZ LIVING MARKET The Schwartz Living Market is an evolving collaborative process, creating “An Urban Oasis for Healthful Living.â€? Its goals are to move the building, neighborhood, and city into a resilient and regenerative future that supports environmental harmony, social equity, and personal and community empowerment and prosperity. 1317 E. Carson St., South Side. 412.491.0303. 1317eastcarson. blogspot.com. SHENOT FARM & MARKET Shenot Farm & Market offers something for every season, including fresh produce, homemade fudge, and baked goods. Find delicious milk, meats, owers, bread, cheese, and jellies in its market, open yearround. 3754 Wexford Run Road, Wexford. 724.935.2542. shenotfarm.com.
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We deck the halls all year long!
SOERGEL ORCHARDS Growing fresh produce for generations, this family-run farm sells everything you need for cooking dinner, decorating the house, or finding a great gift. 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com. SUNNY BRIDGE NATURAL FOODS & CAFE This grocery store offers a wide variety of natural and organic foods, and boasts the largest low-carb and glutenfree sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com. TRAX FARMS Explore the antique loft, the wine shop, and items from the specialty market for a delicious dinner or lunch on the go. Be sure to add the farm’s familyfriendly events to your calendar. 528 Trax Road, Finleyville. 412.835.3246. traxfarms.com.
splashshowrooms.com
Cranberry Twp. 1237 Freedom Rd. 724.772.1060 Glenshaw 1400 William Flynn Hwy. 412.486.2700 Murrysville 4807 William Penn Hwy. 724.733.2600
WHEEL AND WEDGE CHEESE SHOP Wheel and Wedge sells a premier selection of regional farmstead cheeses at the Farmers Market Cooperative of East Liberty. Definitely put the Chocolate Raspberry Chèvre from Mackenzie Creamery on your bucket list. wheelandwedge.com. WHOLE FOODS MARKET Enjoy the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.
COFFEE TREE ROASTERS Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to Fair Trade practices and boasts a variety of coffee options in his six neighborhood shops. Squirrel Hill, Fox Chapel, Mt. Lebanon, Shadyside, Bakery Square, and Pleasant Hills. coffeetree.com. DELICIOUS RAW JUICE BAR A sanctuary for anyone who wants to improve their quality of life, Delicious Raw offers targeted nutritional boosts in the form of delicious and natural juice. Energize yourself with its fresh and various selections. 280 Forbes Ave., Downtown. 412.281.1473. delraw.com. ESPRESSO A MANO Drink in an espresso bar that provides high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com.
ARNOLD’S TEA Arnold’s Tea aims to elevate their customers’ tea experience with a selection of natural and organic products prepared by a staff of highly knowledgeable baristas. 502 E. Ohio St., North Side. 412.322.2494. arnoldsteapittsburgh.com.
FORTUNES GOURMET COFFEE For over 60 years, Fortunes Gourmet Coffee has been providing its loyal wholesale customers with a consistently smooth and delicious selection of gourmet coffees. Sign up for its coffee subscriptions and have your favorite blend delivered at your doorstep. 412.771.7767. fortunescoffee.com.
BLUE CANARY COFFEEHOUSE New to Mt. Lebanon, Blue Canary CoffeeHouse whips up its syrups from scratch for its coffee drinks, which include nitro coffee. The eclectic coffee shop also carries local ice cream and pastries, while catering to customers with gluten-free needs. 300 Mt. Lebanon Blvd., 412.344.7100. bluecanarycoffeehouse.com.
FRESH FROM THE FARM JUICES This juicery sources local, certified naturally grown, and organic produce to create raw, coldpressed, one-of-a-kind juices. 11883 Perry Hwy., Suite D, Wexford. 724.640.3396. 4000 Washington Road, McMurray. 724.640.3396. freshfarmjuices.com.
COFFEE & BEVERAGES
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BLUME HONEY WATER Blume Honey Water is a line of naturally energizing and elegantly hydrating waters that delight the palate and build awareness around bee sustainability. Welcome to the sweetest way to savor life together! 412.406.7391. blumehoneywater.com.
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GREENLIGHT JUICE GreenLight Juice is a great spot to grab premium, cold-pressed organic juice and reap the benefits of increased energy, glowing skin, and a strong immune system — over one pound of produce is packed in each bottle! Stop in, call, email, or place an order online. 2108 Murray Ave., Squirrel Hill. 412.421.1693. info@ greenlightjuice.com. greenlightjuice.com. GRYPHON’S TEA Specializing in organic, sustainable, and fair trade sources, these hand-bagged and custom-blended batches are available to provide customers with the perfect cup of tea. 4127 Butler St., Lawrenceville. 412.877.4223. LA PRIMA ESPRESSO COMPANY The mission at La Prima Espresso Company is to roast and serve the finest coffees available. Offering an espresso and cappuccino bar at their Strip District location, they pride themselves on selling and servicing the best espresso machines in the world, all while being a valuable member of our local community. 205 21st St., Strip District. 412.281.1922. laprima.com. MIXTAPE We’re not sure what we love more about Mixtape — it’s creative cocktail menu or it’s even more creative names for said cocktails. Check out the extensive, nonalcoholic café menu, too! 4907 Penn Ave., Garfield. 412.661.1727. mixtapepgh.com. PRESTOGEORGE One of the oldest coffee roasters and loose tea specialists in Pittsburgh, Prestogeorge is a specialty market selling house-roasted coffees, loose leaf teas, and light fare to enjoy for takeout. 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com. SIMPATICO ESPRESSO Serving high-quality coffee and tea, Simpatico Espresso aims to please caffeine and health lovers alike with its coffee drinks and Veggie Fusion Shakes. Keep an eye out for Simpatico’s expansion, coming soon! 611 William Penn Place, Downtown. 412.287.7598. simpaticoespresso.com. TUPELO HONEY TEAS This tea shop and cafe brings over 70 loose leaf teas and other drinks to Millvale, with a vegan and vegetarian cafe menu of comfort food in a cozy setting. It also offers events for tea enthusiasts, including tea blending classes! 211 Grant Ave., Millvale. 412.821.0832. tupelohoneyteas.com.
SCHOOLS CHATHAM UNIVERSITY This private, selective, fully accredited, and nonsectarian institution offers baccalaureate degrees to men and women, and co-ed graduate programs. 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu. CHOP, WOK, AND TALK! This Asian and specialty cooking school welcomes cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com.
RANIA’S CATERING Experienced caterer and cooking aficionado Rania Harris creates extraordinary experiences for her clients, offering everything from prepared foods and cooking classes at her Mt. Lebanon store, to special event and wedding planning services. 100 Central Square, Mt. Lebanon. 412.531.2222. rania.com. ROBERT MORRIS UNIVERSITY Located approximately 20 minutes from Downtown Pittsburgh, this 5,000-student university offers 60 undergraduate degree programs and 20 graduate degree programs. 6001 University Blvd., Moon Township. 412.397.3000. rmu.edu.
SPECIALTY VENDORS BIG HORN RANCH This ranch builds its customer relationships with a foundation of trust — trust that every product sold will be grown the way an animal should be, according to nature’s design. The naturally and humanely raised livestock are grass-fed, and every high-quality meat is good for the environment, the animal, and you! Big Horn Ranch offers home delivery for CSA shares. 1640 Page Hollow Road, Pittsfield. 814.563.7348. bighornmeats.net. BREADWORKS The arousing aromas and inviting textures of their Old World-style breads create one irresistible urge the moment you step into the store. All specialities are full of ingredients naturally nurtured, with no preservatives, so all of the Earth’s wholeness is reflected in every dough that is baked. 2110 Brighton Road, Pittsburgh. 412.231.7555. breadworkspgh.com. DIETZ & WATSON Meet your deli needs with a range of products from the family-owned and operated, fourth-generation company. dietzandwatson.com. DJ’S BUTCHER BLOCK DJ’s Butcher Block’s goal is to provide the highest quality local and natural meats at reasonable prices, as well as local breads, eggs, cheeses, and pastas. 4623 Liberty Ave., Bloomfield. 412.621.3100. djsbutcherblock.com. EDIBLE ARRANGEMENTS Fresh fruit bouquets, made with premium fruit arranged in a variety of stunning displays, make every occasion special. 6401 Penn Ave., East Liberty. 412.441.2270. ediblearrangements.com. EMERALD VALLEY ARTISANS Dynamic duo Alisa Fava-Fasnacht and Alan Fasnacht grew up as farm kids. Passionate for the natural world, the pair married and started Emerald Valley Artisans, offering a selection of artisanal cheeses, biscotti, and gift boxes of goodies. The farm’s products can also be found at Soergel Orchards and the Main Street Farmers Market in Washington, Pa. Scenery Hill, 1.855.67.GOTCOWS. emeraldvalleyartisans.com.
FEDE PASTA Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., North Huntingdon. 724.515.5983. cenacolorestaurant.com. FELLOWSHIP FOODS “Connecting Pennsylvania Farmers with Pennsylvania Eaters.” Serving as the intermediary between people at home and the people who grow the food you eat at home, Fellowship Foods is here to provide the best of Southwestern Pennsylvania’s locally produced food. 864 Jackson Ave., Monaca. 412.596.0264. fellowshipfoods.com. HEALTHY PET PRODUCTS Keep your pet healthy and happy with a variety of all natural and organic foods, treats, and accessories. 9805 McKnight Road, McCandless. 412.366.0700. 3043 Washington Road, McMurray. 412.831.3700. healthypetproducts.net. MERANTE GIFTS Celebrating all things Italian since 1983. 4723 Liberty Ave., Bloomfield. 412.682.3370. merante-gifts.com. OLIVE AND MARLOWE This locally owned purveyor of artisanal olive oils and balsamic vinegars sources its products from small groves and presses in California. All oils carry the California Olive Oil Council seal, and the store’s selection includes several monovarietal oils, as well as dozens of flavored oils and vinegars. 5975 Broad St., East Liberty. 412.362.1942. oliveandmarlowe.com. THE OLIVE MERCHANT Honoring the integrity of extra-virgin olive oil, this specialty store features 40 flavors of awardwinning infused olive oils, aged balsamic vinegars, and gourmet sea salts for every palate. 4430 William Penn Hwy., Rosa Court, Murrysville. 724.519.8576. theolivemerchant.net. THE OLIVE TAP Stop by to sample oils and vinegars from large stainless steel urns called Fustis. Side by side, they’ll be able to detect the subtle — and sometimes not so subtle — differences in the various extra-virgin olive oils, flavored olive oils, vinegars, and balsamic vinegar products. 108 19th St., Strip District. 412.252.2234. theolivetap.com. REPUBLIC FOOD ENTERPRISE CENTER Operating a food hub in Fayette County that links the gap from farm to table, RFEC is a nonprofit organization promoting the economical, physical, and environmental health of our community by making local, healthy food available to everyone! 40 Legion St., Republic. 724.246.1536. republicfoodenterprisecenter.org. TURNER DAIRY Turner Dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. They’ve also been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 800.892.1039. turnerdairy.net.
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DESSERT SHOPS
give
CAKERY SQUARE Whipping up a wide variety of delicious, whimsical desserts, Cakery Square’s sweetest offering is its opportunity for local youth enrolled in former Pittsburgh Steeler Wes Lyon’s The Pursuit with Patience program to secure a job and gain valuable life experience. 159 E. Bridge St., Homestead. 412.514.9443. cakerysquare.com. GIOVANNI’S CHOCOLATES Giovanni’s Chocolates was founded on the simplicity of owner Fethi Turan’s love for chocolate. All chocolate and truffles are made by hand in small batches, right in the store. 3049 W. Liberty Ave., Dormont. 412.344.3047.
big big Burrito Restaurant Group gift cards are available online at bigburrito.com and at our restaurants.
GOOD L’OVEN COOKIE SHOP A quaint and charming bakery that specializes in gourmet cookies, Good L’Oven is perfect for a party orders or a bite on-the-go. 417 Lincoln Ave., Bellevue. 412.616.1251. MILLIE’S HOMEMADE ICE CREAM Give this locally sourced, homemade ice cream a try and you’ll never go back. Its flavors change seasonally, and the milk and eggs are from Western Pennsylvania farms. Plus, you can smell the freshly made waffle cones from down the street! 232 S. Highland Ave., Shadyside. 412.404.8853. 246 Forbes Ave., Downtown. 412.709.6579. millieshomemade.com. NATUROLL CREAMERY You’ve probably seen the line wrapped around the block, waiting for one of the biggest food trends: rolled ice cream. It’s definitely worth the hype! 4318 Butler St, Lawrenceville. 412.687.1572. Piazza Plaza, 20550 Route 19 Unit #5 Cranberry, 724.779.7655. naturollcreamerypgh.com. PICCADILLY ARTISAN YOGURT Experience fresh from the farm, organic frozen yogurt at Piccadilly Artisan Yogurt in Mt. Lebanon. Using all “real food” ingredients and 100 percent organic coconut milk for its vegan flavors, this shop has something healthful for kids and adults alike. 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com. SPINOLA’S BAKE SHOP This bakery now serves coffee, cappuccinos, and lattes in addition to a wide variety of homemade cookies, cakes, and pastries for all occasions. 3845 Old William Penn Highway, Murrysville. 724.519.7741. spinolasbakeshop.com.
BOTANICALS GREENSINNER Though technically a florist, greenSinner also offers its services as an event designer, flower farm, and urban garden center. Visit the dynamic spot in Lawrenceville for everything from terrarium classes to wedding arrangements! 5232 Butler St., Lawrenceville. 412.532.6107. greensinner.com.
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PHIPPS CONSERVATORY AND BOTANICAL GARDENS Phipps Conservatory and Botanical Gardens is one of the region’s most vibrant, thriving cultural attractions. It brings fresh perspectives and artists into its historic glasshouse environment; and advocates for green-building practices, sustainable gardening, and environmental awareness. 1 Schenley Park, Oakland. 412.622.6914. phipps.conservatory.org. PITTSBURGH PARKS CONSERVANCY Founded in December 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. The Parks Conservancy has since raised more than $84 million toward park improvements and recently expanded into other city parks as time and resources permit. 412.682.7275. pittsburghparks.org. PITTSBURGH URBAN GARDENING PROJECT Whether you have acres of farmland or a single pot of soil, this project aims to teach Pittsburghers to sustainably garden and grow their own food in their own backyards. pittsburghurbangardens.com.
LIFESTYLE FARM TO TABLE PITTSBURGH Farm to Table Pittsburgh provides Local Food Programs for schools, employers, senior residencies, and community groups as it strives to bridge the gap between consumers and local food producers. Its Wellness Program and local food tastings aim to provide locally grown foods that benefit both physical and economic health. 412.563.8800. farmtotablepa.com. HILLMON APPLIANCE Hillmon Appliance offers a wide variety of appliances, including laundry, cooking, refrigeration, cleanup, outdoor, and small appliances and accessories. It’s also the region’s leading servicer. hillmonappliance.com. LOOM EXQUISITE TEXTILES LOOM Exquisite Textiles provides fabulous fabrics and accoutrements for all of your decorating, upholstery, and sewing needs. 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com. THE MATTRESS FACTORY A museum of contemporary art that presents exhibits you can get into — room-sized environments, created by in-residence artists. Located in the historic Mexican War Streets of Pittsburgh’s North Side since 1977, The Mattress Factory is one of few museums of its kind anywhere. 500 Sampsonia Way, North Side. 412.231.3169. mattress.org. MCG JAZZ The Manchester Craftsmen’s Guild’s mission is to promote, present, and preserve jazz music. Since 1987, MCG has helped improve Pittsburgh’s jazz culture through performances and educational programs. 1815 Metropolitan St., North Side. 412.323.4000. mcgjazz.org.
PUREDENT Smile brighter with this mercury-free, fluoridefree biological dental practice. 5830 Ellsworth Ave., Suite 304, Shadyside. 412.631.8947. holisticdentistpgh.com. SPLASH KITCHEN BATH HOME From faucets and fixtures to tiles and tops, full custom cabinetry and hardware, SPLASH offers a comprehensive collection of necessities for kitchen, bath, bar, and home. 1237 Freedom Road, Cranberry, 724.772.1060, 4807 William Penn Hwy., Murrysville. 724.772.2600. 1400 William Flynn Hwy., Glenshaw. 412.486.2700. splashshowrooms.com. STANDING CHIMNEY A store, a gallery, and a destination, located on a farm dating back to the mid-1880s, this space opens the first Saturday of each month from 10 a.m. to 4 p.m., March through December, unless otherwise noted. 566 Paden Road, New Galilee. 724.336.5224. standingchimney.com. TEN THOUSAND VILLAGES A Fair Trade retailer of artisan-crafted home décor, this shop also sells personal accessories and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh. tenthousandvillages.com. UNA BIOLOGICALS Una Biologicals products are made from the highest quality organic ingredients, without harsh chemicals, petroleum, or artificial fragrances. The company believes that your body and your beauty deserve the best that nature offers. 4322 Butler St., Lawrenceville. 412.621.4126. unabiologicals.com. VON WALTER & FUNK Von Walter & Funk provides fine goods, carefully selected to elevate living by offering passionately inspiring, uniquely curated, and tastefully eclectic collections for the home, garden, apothecary, paper, and vintage lines. 5210 Butler St., Lawrenceville. 412.784.0800. vonwalterandfunk.com.
TRAVEL FAIRMONT PITTSBURGH Located in the heart of Pittsburgh’s business, cultural, and retail hub, Fairmont Pittsburgh offers superb and distinctive guest services and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh. FALLINGWATER One of America’s most famous architects, Frank Lloyd Wright, designed Fallingwater for his clients, the Kaufmann family. It instantly became famous, and today it is a National Historic Landmark and available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.
GREENE COUNTY TOURISM The center provides you with everything and anything you need to know about visiting “Nature’s Corner of Northern Charm and Southern Hospitality.” 19 S. Washington St., Fort Jackson Building, Waynesburg. 724.627.8687. greenecountytourism.org. GREENSBURG COMMUNITY DEVELOPMENT CORPORATION Get ready to explore Greensburg’s educational, residential, and commercial opportunities, along with the best restaurants and events in the county. 41 W. Otterman St., Suite 520. Greensburg. 724.689.0040. thinkgreensburg.com. THE NATIONAL AVIARY This Pittsburgh tourist attraction is America’s only independent indoor nonprofit zoo dedicated exclusively to birds. Located in West Park on the historic North Side, the National Aviary’s diverse collection comprises more than 500 birds representing more than 150 species from around the world. 700 Arch St., Pittsburgh. 412.323.7235 aviary.org. OGLEBAY RESORT & CONFERENCE CENTER A prime business meeting and vacation spot, Oglebay offers golf courses, fine dining, accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 877.436.1797. oglebay-resort.com. OMNI WILLIAM PENN HOTEL History defines elegance in this classic, Downtown Pittsburgh hotel. Since opening in 1916, the Omni William Penn has hosted movie stars, politicians, heads of state, and leaders of business and industry. 530 William Penn Place, Downtown. 412.281.7100. omnihotels.com. TROEG’S BREWERY Located in Hershey, Pennsylvania, this brewery offers self and guided tours, plus a tasting room and snack bar with elevated American grub. 200 E. Hershey Park Drive, Hershey. 717.534.1297. troegs.com. WASHINGTON COUNTY TOURISM PROMOTION AGENCY Plan your next trip to Washington County with ease, thanks to the latest information on the area’s flourishing dining and entertainment scenes. 375 Southpointe Blvd., Suite 240. Canonsburg. 1.866.927.4969. visitwashingtoncountypa.com.
WELLNESS THE BREATHE PROJECT This coalition of residents, businesses, government, and many other groups in Southwestern Pennsylvania works together to clean up our air for the health of our families and economy. breatheproject.org.
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HARDIN ACUPUNCTURE Experience acupuncture treatments for everything from women’s health, and anxiety, to depression and migraines. 5655 Bryant St., Highland Park. 412.927.4768. hardinacupuncture.com. HIMALAYAN INSTITUTE Deepen your practice of yoga and meditation, and better your holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org. JANET MCKEE, HOLISTIC HEALTH COUNSELOR Janet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. sanaview.com.
The Holidays start at your Co-op Local products, great tasting food, gift cards; you’ll find it all here at your Co-op.
7516 Meade Street, Pittsburgh, PA 15208 . www.eastendfood.coop . 412-242-3598
ONE WHIRL STUDIO Retreat to ONE WHIRL Studio, a place for community members to reconnect with their bodies and minds in order to create their own paths to healthy living. Yoga, meditation, nutrition, finance, and specialty products and services are available in this beautifully designed space that is also available for private party rentals. 5314 Butler St., Upper Lawrenceville. onewhirlstudio.com. PITTSBURGH CENTER FOR COMPLEMENTARY HEALTH AND HEALING This award-winning, environmentally friendly wellness spa features alternative medicine services and provides a holistic approach to assist you in your transformation to living a life of health and joy. 1124 S. Braddock Ave., Suite B, Regent Square. 412.242.4220. pghhealthandhealing.com. SOUTH HILLS POWER YOGA This studio offers both heated & non-heated power vinyasa yoga classes, as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com. UPMC MYHEALTH MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com.
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YOGA FACTORY PITTSBURGH Fully affiliated and certified by Bikram’s Yoga College of India, this studio is dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. yogafactorypittsburgh.com.
WINES & SPIRITS ARSENAL CIDER HOUSE & WINE CELLAR Sip high-quality, artisancrafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville. 412.682.7699. arsenalciderhouse.com CHRISTIAN W. KLAY WINERY Award-winning wines are sold at this restored 1880s barn, which is also suitable for private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com. DREADNOUGHT WINES From casual tastings and specialty wine education classes, to its Wine of the Month Club, this Strip District shop is an oenophile’s fantasy. 3401 Liberty Ave., Bloomfield. 412.391.1709. dreadnoughtwines.com. ENGINE HOUSE 25 WINERY This beautifully renovated firehouse features a main room on the first floor, event space that doubles as a commercial photography studio on the second floor, an operational winery, a wine cellar, and the Clemente Museum. 3339 Penn Ave., Lawrenceville. 412.621.1268. enginehouse25.com. GERVASI VINEYARD Take in the total vineyard experience, with a bistro, winery, marketplace, cucina, and villas. 1700 55th Street NE, Canton, Ohio. 330.497.1000. gervasivineyard.com.
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GLADES PIKE WINERY Taste 20-plus varieties of award-winning wines. 2208 Glades Pike, Somerset. 814.445.3753. gladespikewinery.com. GREENDANCE WINERY Cheers to more than 40 distinct wines, from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com. J&D CELLARS Focused on making small batches of the highest quality wine by using a variety of American and French Hybrid grapes, J&D Cellars delivers the very best vino. 290 Roupe Road, Eighty Four. 724.579.9897. jndcellars.com.
SERVICES FLUTED MUSHROOM CATERING Forty years of experience in the gourmet catering business have taught The Fluted Mushroom that superb events don’t just happen, they take an understanding of a client’s personality and tastes. It means paying attention to the tiniest of details and the demands for the freshest ingredients. 109 S. 12th St., Pittsburgh. 412.381.1899. flutedmushroom.com. SLOW FOOD PITTSBURGH This nonprofit, eco-gastronomic membersupported organization was founded in 1989 to counteract fast food and fast life; the disappearance of local food traditions, and people’s dwindling interest in the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world. slowfoodpgh.com. UNIVERSITY CLUB From its noteworthy architecture to its distinctive menu offerings, the University Club suggests style and elegance at every turn for banquets, weddings, and conferences. 123 University Place, Oakland. 412.648.8213. uc.pitt.edu. WEATHER PERMITTING PITTSBURGH Now in its fourth year, Weather Permitting is a promotional outdoor weekly concert series held at the Shadyside Nursery. Each Sunday, the nursery transforms into a vibrant event space that features bands, beer from local breweries, food trucks, and a farmers marketplace. 510 Maryland Ave., Shadyside. weatherpermittingpgh.com.
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• Last Bite •
O
MINING for
TREASURE BY RACHEL JONES
ver the last few years, my dad and I have made sharing a pomegranate a new wintertime tradition. It starts with a shallow slice into the skin of the ruby orb, encircling it from top to bottom. Then, he cracks the fruit open like an egg, giving me the bigger half before we dive into the interactive snack. You have to earn each bite of a pomegranate. Working through the white barriers, it’s a sweet reward to uncover a cluster of the treasured, red arils. Pop them off into a bowl with your thumb, relish each juicy bite, then get back to work. YouTube videos will reveal faster, easier ways to clean out the fruit — but where’s the fun in that? Instead of taking a nibble at every turn, you can also let the arils pile up so they can be incorporated into a recipe. The superfood is packed with anti-oxidants, so why not enjoy it as much as possible during the peak of cold and flu season? Tyler Kulp, assistant manager of East End Food Co-op, recommends his famous Chickpea and Lacinato Salad. “This is a delicious, healthy, and visually striking dish,” Kulp says. “The dish has the heartiness of beets and kale to fortify us through the colder months. Each time I serve it, everyone wants the recipe!”
CHICKPEA AND LACINATO SALAD WITH POMEGRANATE INGREDIENTS:
2 medium gold beets, peeled and shredded 6 tablespoons lemon juice, divided Zest of 1 large lemon 1 bunch lacinato kale, thinly sliced 28 oz canned chickpeas, drained and rinsed 1 bag pomegranate seeds, thawed 1 cup sliced almonds, toasted 3 tablespoons olive oil 1 tablespoon honey 1 teaspoon sea salt DIRECTIONS:
1. Put shredded beets into a smaller bowl with 3 tablespoons of lemon juice and lemon zest. Mix and set aside. 2. Place the thinly sliced kale into a large bowl. Add chickpeas, lemon-soaked beets, pomegranate seeds, and toasted almonds. Set aside. 3. In a small bowl, whisk 3 tablespoons lemon juice, olive oil, honey, and sea salt. Pour the dressing over the salad, and mix well.
East End Food Co-op, 7516 Meade St., East End. 412.242.3598. eastendfood.coop.
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Bring a Bottle THAT MAKES THE OTHER GIFTS JEALOUS. This season, bring something unexpected to your holiday get-togethers. Stop in one of our Premium Collection™ stores and shop an expanded selection of extraordinary wines and spirits. We’ve got wine specialists in case you need a second opinion, premium spirits you won’t find elsewhere and convenient Sunday hours to get you through the holiday season. There’s really no other place like a Fine Wine & Good Spirits Premium Collection store.
To find a store near you, visit FineWineAndGoodSpirits.com.
Please enjoy responsibly.
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