Food & Wine

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…

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…

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

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

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

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

Stepping Back with Local Ciders and Meads

by Barbara Eichenlaub
Pittsburgh has been recognized as a top city for discerning foodies, but there is also a robust adult beverage industry. In addition to microbreweries, wineries, and distilleries, there’s a growing niche for hard cider and mead. These local ciders, some still, others carbonated, tend to be less sweet than commercial…

Pair Trendy Hawaiian Poke Bowls with Alsace Gewurztraminer and Craft Beers

If you haven’t heard of poke bowls, don’t worry. You will. Just ask Angela Earley, a partner in Penn Avenue Fish Company in Pittsburgh’s Strip District.
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