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How About a Delicious Peach Cobbler (and more)?

by Barbara Eichenlaub

There is something about comfort food that evokes a feeling of old-fashioned delight. And when it comes to dessert, there’s nothing like fruit cobbler, bread pudding, gobs or banana pudding to transport you to a time when calories didn’t count and a big scoop of dessert made everything better. Today, not everyone has time to …

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Holiday Temptations

by PQ Staff
As the festive spirit creeps slowly back into our lives, there’s a new appreciation for the simple pleasures of dining out. Take out was great during the pandemic, or at least it offered some variety and relief to homebound cooks. But not all foods travel well and some of Pittsburgh’s better restaurants chose not to …

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A Festive Sidekick

by Lidey Heuck
Hearty, comforting dishes might be the backbone of winter home cooking, but every stew or roast needs a trusty sidekick to balance and complete the menu. This salad fits the bill perfectly. Full of color, crunch and zing, it’s a breath of fresh air and flavor on even the coldest winter night. Brussels sprouts make …

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A New Old Fashioned

by Lidey Heuck
As far as cocktails are concerned, it doesn’t get more classic than the Old Fashioned, a libation made with bourbon or rye whiskey, a sugar cube and a few dashes of bitters. The drink was supposedly invented by a bartender in Louisville, Ky. in 1880 and has become a staple in American bars. This play …

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Buckle Up!

by Lidey Heuck
Pie, crisp, cobbler, crumble, betty or buckle, the most beloved summer desserts are the ones that highlight ripe summer fruit, with a little bit of butter, sugar and flour to bring everything together. (And most, if not at all, are made even better with a big scoop of vanilla ice cream on top.) Versions of …

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Pusadee’s Garden of Delights

by Marylynn Uricchio
Pusadee’s Garden closed even before the virus shuttered restaurants across the globe, and like a butterfly leaving its cocoon, it has emerged from hibernation with a resplendent new look. It took close to four years for the transformation, but the popular Lawrenceville Thai restaurant that once boasted a pretty garden and a small indoor space …

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Spring Greenery

by Lidey Heuck
After a long winter, the arrival of early spring, however damp and cool, is always welcome. This year especially so, as warmer weather on the horizon promises a reprieve after another pandemic winter. What better way to celebrate the cheerfulness of spring than with a pasta bursting with the bright, crisp flavors of spring’s early …

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A Passion for Cheese

by Barbara Eichenlaub
Frequently in life, the people who are most successful are those who have a passion for what they do. When you cross the threshold of Chantal’s, the tiny cheese shop across the street from Children’s Hospital in Lawrenceville, the passion is palpable. These are people who love cheese! Anaïs Saint-André Loughran was born and raised …

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A Cozy Winter Dinner

by Lidey Heuck
It’s been the year of cooking at home. When COVID hit, there was a mad dash for canned items and other pantry goods. We cooked and cooked and cooked, then went out and restocked, and cooked some more. Sourdough, banana bread, homemade pizza, the list goes on. And yet after so many months and so …

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A Hearty Fall Favorite

by Lidey Heuck
The arrival of autumn means cooler nights, shorter days and the return of warm, comforting dinners. Few dishes fit the bill better than risotto, especially when made with a favorite fall vegetable: butternut squash. Traditional Italian risotto is made by slowly cooking the rice, adding broth as the rice absorbs it, and stirring frequently. When …

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Here’s to a Summer Night

by Lidey Heuck
The long, rainy spring is finally gone, the sun is shining and summer’s here. It’s still unclear how much we’ll be able to socialize this summer, but rather than dwell on all the things we may not be able to do in the coming months, I’m reminding myself of the summer traditions we can still …

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The Gentle Maven of Burgundy

by Dave DeSimone
It’s fashionable to stereotype Burgundy wines as overly complicated and too expensive. Becky Wasserman-Hone simply doesn’t buy it. She has heard it all before over her forty-year career as an expatriate-American working as an export-wine broker in Burgundy, but she refuses to let it derail her dedicated promotion of the wines and growers of her …

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New & Noteworthy: Spirits & Tales

by Tatiana
If you ascend to the tenth floor of the newly constructed Oaklander Hotel on Bigelow Boulevard near the University of Pittsburgh, you’ll find Spirits & Tales. This French-influenced restaurant features floor-to-ceiling windows overlooking Oakland, with sweeping vistas that include the exquisite rooftop of Soldiers and Sailors Memorial and its manicured gardens.   To the east …

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New & Noteworthy: Alta Via

by Tatiana
Alta Via, named for a footpath through the Dolomite Mountains in northern Italy, is big Burrito’s first new concept in 15 years. The food is a unique fusion of the fresh, clean vegetable plates and wood-fired entrees one might experience in the California wine country with classic Italian cooking such as homemade pasta and gelato. …

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An All-American Tradition

by Cody McDevitt
Everyone has their favorite hot dog shop, the ones they swear by because they spent their youth eating there. Western Pennsylvania has a number of them. In a culinary landscape dominated by high-profile chefs, these nostalgic hot dog counters remind people of the type of food their ancestors ate while leaving the mills or mines. …

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Steak Night at the Firehouse

by Kate Benz
Sunday dinner at Station 17 in Homewood was supposed to be around 5:30. Maybe 6 at the latest. Because this is Steak Night. They almost never get to do Steak Night. Which is why John and Bill started peeling onions, slicing mushrooms, getting the meat and the baked potatoes and the green beans ready almost …

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New & Noteworthy: Siempre Algo

by Tatiana
Siempre Algo is the main attraction on a developing block on the North Side’s East Ohio Street. In a historic building with a pressed tin ceiling and sporting an open kitchen underscored with an accenting geometric pattern, this funky establishment exudes warmth. At Siempre Algo (Spanish for “Always Something”) there is “always something” sublime and …

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New & Noteworthy: Pie for Breakfast

by Tatiana
Trevett and Sarah Hooper have done it again, executing on their entrepreneurial vision by adding a third successful venue on North Craig Street in Oakland. Fans of Legume (their adjacent bistro) and Butterjoint (their bar/casual food concept) have anticipated the opening of this nourishing new diner. The Hooper hallmarks—a simple spot serving carefully sourced food …

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Crêpes Parisiennes Offers Delicious Flavors and Care-Free Moments

by Dave DeSimone
No food evokes the bohemian spirit of Parisian street life better than hot crêpes served with either savory or sweet fillings to order. Add a glass of crisp, fizzy cider, and your cares melt away in the pleasures of the moment. Since 1998 in Pittsburgh, Pennsylvania, loyal customers of David Handler’s Crêpes Parisiennes have savored …

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What’s Missing in Pittsburgh Dining?

by PQ Staff
The Pittsburgh Quarterly Restaurant Review Board has been tasting and testing local cuisine for 25 years. We asked our mavens to weigh in on what they’d like to see in Pittsburgh’s culinary future. Their responses follow. Pittsburgh has made great strides in cleaning our rivers and reclaiming our waterfronts. The time is right for restaurants …

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Pittsburgh Quarterly Presents “The List” 2019

by Tatiana
Pittsburgh Quarterly’s Restaurant review Board is pleased to present our list of favorite restaurants. The list was generated based on our preferences for memorable dishes, fresh ingredients, professional service, appropriate atmosphere and, most important, consistently delicious food. Through regular meetings, spirited conversations and intense reviews which detail our anonymous dining experiences, we voted to generate …

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New and Noteworthy: LeoGreta, Fish nor Fowl

by Tatiana
Longtime Pittsburgh chef Greg Alauzen has opened his own restaurant in Carnegie paying homage to his parents, Leon and Greta with his homemade Italian cuisine. His enthusiasm as chef/owner is palpable. Firmly at the helm in the kitchen; he takes time to visit his guests. His menu is straightforward featuring Italian classics made from scratch. …

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