FOOD

New and 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…

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…

New and 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…

New and 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…

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.

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 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…

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…

Essential Dining: Winter

by Tatiana
While Pittsburgh winters often begin with sparkling lights, a gentle first snow and holiday splendor, they can quickly become slush and ice. The constant threat of the wintry mix, the steady stream of gray days, and scattered plastic chairs reserving parking on snowy streets can wear down the most pleasant…

Introducing the Pittsburgh Quarterly Restaurant Review Board

by PQ Staff
Pittsburgh Quarterly is happy to introduce a major new food and dining section, featuring Pittsburgh’s leading food experts – a group that for the past 25 years has chosen the region’s best restaurants. We’re honored that they’ve decided to join Pittsburgh Quarterly. And our readers are literally in for a treat as…

If Pittsburgh is Having a Restaurant Boom, Why are So Many Restaurateurs Worried?

by Melissa McCart
Even with the opening of Ace Hotel in 2015, there seems to be a lot of East Liberty restaurant spaces waiting for tenants. Head down Penn Avenue and there are a parade of empty storefronts, including the former Livermore space at South Highland and the old Anthon’s Restaurant & Bakery…

World-​Class Sparkling Pinot Noir from Pennsylvania? You Bet!

by Dave DeSimone
Discovering delicious surprises always provides a large part of the fun in drinking and sharing wines. Surprises keep you honest as a wine drinker while refreshing the senses and expanding the palate.

Combat Cold Weather with Époisses Cheese and Crisp Wines

by Dave DeSimone
Enduring cold weather at the start of a new year calls for serious measures. Time to break out the Époisses de Bourgogne cheese and tasty wines.

Venison: Pennsylvania’s Favorite Meat

by Bridget Fertal
The primary red meat of Pennsylvania is probably not at your local grocery store, but it may be romping through your backyard. And it turns out that venison (deer meat) trumps beef not only in popularity, but also, the experts say, in health benefit and nutrition.

The New Way to Entertain

by Barbara Eichenlaub
As the holidays approach, so might a corresponding sense of dread — at the thought of entertaining.
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