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Member of Edible Communities March 2017 | Number 54

Allegheny Celebrating Local Food & Healthy Lifestyles




MARCH 2017




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communities publications Get to know the farmers in the Finger Lakes, the artisans of Michiana, the vintners in Vancouver and more as we serve up the best local food stories from the ďŹ elds and kitchens of Edible Communities. ÂŽ

Number 25 Winter 2015

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Celebrating the Abundance of Local Foods, Season by Season

no. 43 / winter 2014

Farmers’ Markets, Food and WWI I on Cape Cod � Off-Shore Lobstering � Pawpaws � Cultivating Crustaceans


No. 27 Spring 2013


Celebrating Central Texas food culture, season by season

Celebrating the food culture of Central Virginia





M e m b e r o f E d i b l e C o m m u n i ti e s

Quicks Hole Tavern � CBI’s Farm Manager Joshua Schiff � Cape Cod ARK � R.A. Ribb’s Custom Clam Rakes


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Celebrating local, fresh foods in Dallas, Fort Worth and North Texas—Season by Season

No. 23 Fall 2014




Issue No. 15

Celebrating Local Foods, Season by Season

Fall 2013

Eat. Drink. Read. Think.


Support Local Community, Food & Drink


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Celebrating local Colorado food, farms and cuisine, season by season Summer 2008 Number 2

Harvest the Summer

A Dandelion Manifesto King Cheese TransFarming Suburbia Farm-Side Suppers

No. 12 2015




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May/June 2015 Issue 1 | $5.95


celebrating vermont’s local food culture through the seasons



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MARIN & WINE COUNTRY Issue 17 Spring 2013

Celebrating the harvest of Marin, Napa and Sonoma counties, season by season

edibleMEMPHIS Celebrating the Abundance of Local Foods in the Mid-South, Season by Season Spring 2013 Number 25 • $4.99




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ISSUE 21 • SPRING 2014

Santa Barbara Celebrating the Local Food and Wine Culture of Santa Barbara County (PPEGPPE(PPEESJOL(PPESFBEt/Pt4QSJOH

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• contents •

march 2017 departments




We’re welcoming spring with open arms!


CALENDAR Explore what’s happening in the region with a round-up of delicious events this month.


FIRST COURSE These delectable bites and brews from throughout the area will be sure to satisfy your culinary cravings for the month.

12 EDIBLE INK Jeff and Mollie Bresnahan of Donato’s Restaurant share the tales behind their tattoos.

16 THREE INGREDIENT FIX Add some color to your plate with three flavorful vegetables.


Indulge in the sweet recipes and stories in a new cookbook by a local author.

in season


24 HEAL THY LIFE UPMC’s Dr. Lanie Francis helps her cancer patients using both holistic and traditional treatments.


26 2017 CSA GUIDE The Pennsylvania Association for Sustainable Agriculture presents the complete list of Community Supported Agriculture (CSA) programs in our region. Find one in your neighborhood, today!



Revamped and bigger than ever, our guide is the ultimate resource for Pittsburgh diners.

42 DIRECTORY Find the vendor details you’re looking for right here.


48 LAST BITE Discover creative ways to cook up carrots this spring.




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Celebrating Local Food & Healthy Lifestyles

March 2017 Jack Tumpson






“What vegetables are you cooking up this spring?”

Christine McMahon Tumpson

Rachel Jones

“Brussels sprouts or broccoli!” ASSOCIATE EDITOR

Matthew Hacke


Maggie McCauley

“I'm so excited to walk from our new office in The Strip to the farmer's markets for fresh broccoli and cauliflower!”


Sierra Smith


Jason Solak

“Cooked or raw, spinach goes with just about anything!”


Alyssa Otto

“I love making spicy stir fry with asparagus and green beans!”

STAFF PHOTOGRAPHER “I love grilling asparagus and pairing it with salmon with a barbecue/wasabi glaze.”

“Roasted red peppers!”

Michael Fornataro


Jaime Mullen

“Street corn is my go-to!”


Diane Bogut, Darrelyn Leebov, Shannon Smith

“Asparagus on the grill!”


Aubray Onderik


Alexandra Meier

“Grilled artichoke hearts. Try them on top of a Greek salad!”


Amanda Wilson


Olivia Kappler

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 • All rights reserved. Edible Allegheny Magazine is published six times per year by WHIRL Publishing, Inc. Copyright 2017 WHIRL Publishing, Inc.


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Photograph by Michael Fornataro

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WHERE THE VIEW IS MEANT TO BE SAVORED AS MUCH AS THE CUISINE. Indulge in the finest cuts of tender, juicy steak. Dive into the freshest, most flavorful seafood. From appetizers and entrées to decadent desserts, Andrew’s will satisfy your taste for exceptional dining. Ask about our extensive selection of domestic and imported wines, designed to enhance your culinary experience. Visit for details.


GAMBLING PROBLEM? CALL 1-800-GAMBLER. Must be 21 years or older to be on Rivers Casino property.

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New Beginnings Guys, we did it! We powered through the chilliest, snowiest days of winter and are now being rewarded with the sweetness of springtime. As we celebrate the first day of the season on March 20, we also welcome the pops of greenery in our yards, the extended sunshine in our days, and the fresh perspective in our lives. During this time of change, it’s only fitting that I use this amazing issue to make my first introduction in my new role as editor in chief — and that I do so from our new offices above DiAnoia’s Eatery in the Strip District! Change up your scenery this season by transporting yourself — in a culinary sense — to Argentina, where local author Josephine Caminos Oría was born and where she collected family recipes and memories in the kitchen with her grandmother, Dorita. Go inside her new cookbook, “Dulce De Leche,” on page 20, and start making plans to whip up some carrot cake this weekend. Speaking of carrots, we’re embracing the veggie this season and the unique flavor it brings this time of year. We looked to Chef Curtis Gamble of Station and Jen Urich of Root & Heart Farm, who supplies the carrots for Station, to get to the root of why the vibrant ingredient is so delicious in spring. See what we dug up on page 48. Looking for more vegetables to cook up this spring? Turn to page 16, where three local chefs will show you how to add a dose of color and crucial nutrients to your day with dishes starring collard greens, purple shallots, and red chiles. Each one is as beautiful as it is delicious! When following these recipes at home, we recommend picking up your produce at a local farm. The Pennsylvania Association for Sustainable Agriculture’s Community Supported Agriculture (CSA) program makes it easier than ever, connecting you directly to the farmers and creating a symbiotic relationship between those seeking fresh, healthy foods and those who grow them. Learn how to sign up for your first box on page 26.


Spring Eats & Treats

Nothing tastes better than the first few springtime meals. See what colorful dishes our WHIRL staff will be indulging in this month!





1 Homemade Pho with chicken, rice noodles, scallions, asparagus, white onion, and Hoisin sauce is a favorite dish of Advertising Production Manager Alexandra Meier. 2 Editorial Assistant Maggie McCauley enjoys the fruit and fresh pastries at Market Street Wine Bar for brunch!




3 Account Executive Jaime Mullen is looking forward to the annual PNC Pittbsurgh Parks Convservancy Spring Hat Luncheon — and the adorable desserts served at the event! 4 Potatoes have Graphic Designer Alyssa Otto’s heart — literally! 5 Staff Photographer Michael Fornataro takes in an al fresco lunch at Six Penn Kitchen. 6 Editor in Chief Rachel Jones enjoys grabbing brunch with her mom at Square Café.

Connect with us! @edibleAllegheny /edibleallegheny




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Fellowship Foods


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march 2017 THURSDAY, MARCH 2 Chili Cook Off and Wing Thing, Main Street, Irwin, 412.401.4725 FRIDAY, MARCH 3 Musical Mysteries & More, Bella Sera, Canonsburg, 724.745.5575   SATURDAY, MARCH 4 Jimbo and the Soupbones LIVE at The Pittsburgh Winery, The Pittsburgh Winery, Strip District, 412.566.1000   THURSDAY, MARCH 9 Food Conscious Pittsburgh Luncheon, Habitat Restaurant, Downtown, THURSDAY, MARCH 9 Cooking with Crab,  Market District Cooking School, Robinson, 412.788.5392   FRIDAY, MARCH 10 Art on Tap, The Westmoreland Museum of American Art, Greensburg, 724.837.1500   FRIDAY, MARCH 10 Beer Tasting: Beyond the Pale, Market District Cooking School, Robinson, 412.788.5392   SATURDAY, MARCH 11-SUNDAY, MARCH 12 2017 Maple Weekend Taste & Tour, 234 Sugar Cake Road, Somerset, 814.442.3680



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SUNDAY, MARCH 12 Penguin Painting Class, The National Aviary, North Side, WEDNESDAY, MARCH 15 Restaurant Favorites,  Market District Cooking School, Robinson, 412.788.5392   THURSDAY, MARCH 16 Cooking with Artichokes, Market District Cooking School, Robinson, 412.788.5392   FRIDAY, MARCH 17 St. Patrick’s Day FRIDAY, MARCH 17 The Wisely Kitchen Comedy Show,  Bella Sera, Canonsburg, 724.745.5575  

SATURDAY, MARCH 18 Juicing for Health Workshop, Nemacolin Woodlands Resort, Wharton, 724.329.6411 SATURDAY, MARCH 18-SUNDAY, MARCH 19 Flamingo Fest, The National Aviary, North Side,   SATURDAY, MARCH 18-SUNDAY, APRIL 16 Spring Flower Show: Enchanted Forest Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914   SUNDAY, MARCH 19 Empty Bowls, Rodef Shalom, Downtown,

Ken Regal, Lisa Scales, Beth Snyder

MARCH 18-19

MARCH 25-APRIL 2 Photograph by Tara Antill

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SUNDAY, MARCH 19 Glen Philips at The Pittsburgh Winery, The Pittsburgh Winery, Strip District, 412.566.1000 MONDAY, MARCH 20 First Day of Spring   TUESDAY, MARCH 21 Taco Tuesday, Market District Cooking School, Robinson, 412.788.5392   THURSDAY, MARCH 23 MEPPI Japan Lecture Series: The Basics of Bonsai, Doubletree by Hilton Hotel PittsburghCranberry, Cranberry, 412.856.8608   FRIDAY, MARCH 24 Balance & Harmony Retreat: Longevity & Brain Health, Nemacolin Woodlands Resort, Wharton, 724.329.6411   FRIDAY, MARCH 24-SATURDAY, MARCH 25 Farm to Table Pittsburgh Conference, David L. Lawrence Convention Center, Downtown,   SATURDAY, MARCH 25 Small Fry and Tween Chef: Peanut Butter Lovers, Market District Cooking School, Robinson, 412.788.5392  

Bryce Hawley, Glenn Hawley, Tyler Hawley

SATURDAY, MARCH 25 14th Annual Glass Slipper Ball, Doubletree by Hilton Hotel PittsburghCranberry, Cranberry, 724.935.6100 SATURDAY, MARCH 25-SUNDAY, APRIL 2 Pennsylvania Maple Festival, 120 Meyers Ave., Meyersdale, 814.634.0213 WEDNESDAY, MARCH 29 Asian Flair, Market District Cooking School, Robinson, 412.788.5392  

THURSDAY, MARCH 30 Cooking with Game Meats, Market District Cooking School, Robinson, 412.788.5392 FRIDAY, MARCH 31 Oysters, Mussels and Clams, Market District Cooking School, Robinson, 412.788.5392

MARCH 31 Photographs by Sarah Collins, from Farm to Table Pittsburgh

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• first course •

A LITTLE BIT of ITALY One of Pittsburgh’s best new restaurants, DiAnoia’s Eatery, is inviting foodies to the Strip District spot for the Valpolicella Dinner on MARCH 5. Local chefs Jolina Giaramita and Anthony Giaramita will join DiAnoia’s chef and owner, Dave Anoia, and DiAnoia’s wine director, Heather Perkins, in serving up a spread inspired by the Veneto and Valpolicella region in Italy. Why these places specifically? Anoia and his wife, Aimee DiAndrea, co-owner of DiAnoia’s, visited the beautiful Valpolicella region on their honeymoon and have been in love with it ever since. They even have a mural in the restaurant, painted by local artist Diego Byrnes, based off a photo the couple took on their honeymoon! Look to fall in love yourself, as you enjoy the dinner of Brodetto con Cannolicchi (a light, flavorful broth with razor clams), Petto D’Anatra con Vino Rosso e Aceto Balsamico con Polenta al Tartufo (pan-seared duck breast with red wine and balsamic reduction served with creamy truffle polenta), and more. Enjoy the fivecourse meal, complete with wine pairings, for $95 per person. To reserve your space, call 412.918.1875 or visit — Olivia Kappler


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Photograph from Aimee DiAndrea

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READY for RAMEN There’s no stopping Roger Li. The executive chef and owner of the popular Lawrenceville eatery, Umami, is already cooking up his next dish: ramen! Although we may have to wait until summer for his new brick-and-mortar restaurant, Ki Ramen, to open its doors in Lawrenceville, the chef has been promoting the concept with a monthly pop-up until the grand opening. The idea for Ki Ramen came about last year, when Li and Piccolo Forno Chef Domenic Branduzzi discussed their interest in ramen and decided to come together and test out a ramen eatery in the city. To keep things fresh, Li continually changes up the menu and the location. “We usually like to approach our peers that have an open kitchen, are closed on Mondays, and are large enough to accommodate our customers,” says Li, whose most recent pop-up took place at DiAnoia’s Eatery in the Strip District. Hungry for the next one? While there’s no official website yet, Li suggests keeping an eye on Ki Ramen’s Facebook, Twitter, and Instagram for more details! — Matthew Hacke /kiramenpgh

Photographs from Bruce Damonte, Fine Humans

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BACK to ITS ROOTS The annual Farm to Table Pittsburgh Conference returns to the David L. Lawrence Convention Center with a new theme: Growing Roots for Healthy Communities. Held MARCH 24-25, the conference will embrace the beauty in the diversity of the farming community and revisit traditional cooking methods. Locavores will be manning booths throughout the space, happy to share the stories behind their products and offer advice on how to shop local in your own neighborhood. Since it is very important to know where your food originates from, the event provides all of the information and opportunities to learn how to do this with ease. Attendees can also partake in cooking lessons, gardening showcases, and more! To register, visit — O.K.

Look for the Edible Allegheny Magazine team at the Farm to Table Conference on MARCH 24 + 25!

GETTING CRAFTY The craft beer scene is on the rise in Pittsburgh, and Voodoo Brewery could be credited for leading the movement. “As a company, we try hard to put forth an incredibly diverse beer line that’s world class,” says Jake Voelker, principal owner of Voodoo Brewing Company. Headquartered in a new, 18,000-square-foot production facility in Meadville, the company has multiple pub locations, including a hotspot in Homestead. Currently trending? Hazy New England IPAs. Voodoo has quite a few of them, and they’re even starting to be canned for customers! Available for a limited time is Cowbell, a double chocolate oatmeal milk imperial stout, served through a nitro draftline. “We also have barrelaged cocktails, a few wines, and ciders,” says Voelker. There’s something for your entire crew to enjoy! Voodoo Brewery, — Maggie McCauley


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Photographs from Farm to Table Pittsburgh, Ten Four Social

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CHANGE PAYS Tucked away in rural Enon Valley, Pa., home to just over 300, Dawson’s Orchards continues to grow toward a more sustainable future. Dawson’s began as a fruit and chicken farm back when it opened in 1947, but by the 1960s, they phased the birds out and let the fruit take spotlight. Now, thanks in part to its partnership with Paragon Foods, a PRO*ACT produce distributor, you can find Dawson’s fresh fruit — including apples, peaches, plums, pears, nectarines, and berries — in more than 80 grocery stores in Western Pennsylvania and Ohio. Recently, Dawson’s received a Cultivating Change grant worth $3,000 from Greener Fields Together, a program that is working on

Photographs from Dawson’s Orchards

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implementing sustainability practices and ensuring produce safety. In order to update old infrastructure and prevent any hazards associated with harvesting and packaging produce, Dawson’s has already spent thousands of dollars, showing a willingness to change and update for a healthier future. This step forward, along with Dawson’s passion for providing local produce to Western Pennsylvania, shows true dedication to not only food safety, but to the health and safety of our community. “We are constantly looking for ways to go above and beyond the bare minimum to ensure that our food really is clean and safe,” says Stephen Cowher of Dawson’s Orchards. “We recognize the gravity of the potential consequences of a ‘bare minimum’ approach to food safety.”

This grant will allow Dawson’s to begin transitioning from porous wooden harvesting bins, which are difficult to clean and sanitize, to new, easy-to-clean plastic bins. Plus, the plastic bins are lighter, last longer, and are 100 percent recyclable, improving the orchard’s overall safety and sustainability. According to Cowher, “It’s a win-win situation.” Dawson’s Orchards, — Sierra Smith



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• edible ink •

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eff Bresnahan, executive chef at Donato’s Restaurant, doesn’t need to look far when seeking advice and input on new menu creations. His wife, Mollie Bresnahan, happens to be the sous chef and general manager of the Italian steakhouse in Fox Chapel. The couple met while working at La Montana, a restaurant in Steamboat Springs, Colo., and eventually found their way back to Pittsburgh and back to each other.

Since then, they have been bringing their culinary expertise and modern flair to Donato’s Restaurant. “We really made sure to put in research to see which items needed to stay. It was more of a gradual introduction to new menu options,” says Jeff. “We took a nice combination of the old classics that were selling very well and added more of a gastropub feel to modernize things.”

Their chemistry with each other radiates through the kitchen, as the new selection of harmonizing dishes brings “more of a complete dining experience, as opposed to an à la carte style,” Jeff says. And they also bond over another hobby outside of the kitchen: getting tattoos. While he has 10 already and she has two, they plan on getting their next one together. “Jeff and I are actually getting a wedding tattoo,” Mollie says. “It’s going to be circa 1950s salt and pepper shakers on our wrists. I’m going to be the pepper, and he’s going to be the salt.” Jeff adds, “As anybody who is a good cook knows, there is never salt without pepper.” Donato’s Restaurant, 46 Fox Chapel Road, Fox Chapel. 412.781.3700.

HOW THEY GOT INTO TATTOOS: HIM: Honestly, it was the restaurant industry. Seeing a lot of people I looked up to — particularly older, more experienced cooks and chefs that had them — is what lead me down that direction. My first tattoo was for a friend of mine who passed away — that blend of desire to honor both him and the industry. The tattoo has his initials, E.T.M., for Edward Tyler Morris, above a Celtic protection knot. I got it over 15 years ago. I didn’t really know what to look for in a tattoo artist, so it’s not actually the nicest, cleanest lines, but the meaning of the tattoo keeps me from altering it. My tattoos are a timeline for me, recalling a particular moment or place. HER: I was 25. I was just out of culinary school and I was living in Aspen, Colo. It’s a Chinese symbol. It means strength and it has a little heart next to it, which is strength of the heart. For me, the reason was because when I first went into the culinary field, I tried to go into restaurants and go into the kitchens and they wouldn’t let me. They wanted to put me as the host or as a server, which is where I didn’t want to be at the time. Going into culinary school and moving to a place where I knew no one, it was a reminder for me to stay strong with who I was and what I wanted to do. There are a lot of beautiful, wonderful female chefs out there who are just paving the way and going above and beyond in the restaurant industry. As a whole, though, it’s still a very male-dominated industry.

“Back in the day, if you were a sailor, when you crossed the Atlantic or the Pacific, you got a tattoo of a swallow. Each time you made the crossing, you got another,” Jeff explains. “For me, [a swallow] indicates one decade of being in the restaurant industry. When I reach my third decade, I’ll get a third one, and so on.”


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WHERE THEY GET THEIR TATTOOS: HIM: My reason for having all of mine on my legs is acceptance from others. It’s something that I can hide very well. By having them on my legs, it’s almost as if my tattoos are for me to enjoy only — they’re not on display for coolness. HER: Like Jeff, my future tattoos are going to be a little more hidden as well. I have plans for a flower formation draped over my shoulder. My maiden name, Flores, means ‘flowers’ in Spanish. And way back when, when Jeff and I met each other, I was the only girl in the kitchen. We all had nicknames, and the guys in the kitchen used to call me ‘Black Rose.’ So my future tattoo will be all of the state flowers of the places I’ve lived (California, Colorado, Wyoming, and Pennsylvania) and then at the base is going to be a black rose.

FAVORITE TATTOO: HIM: My favorite tattoo is a World War II era pinup girl with the saying ‘Sink or Swim.’ This saying really applies to the restaurant industry. People either make it or they don’t. If you’re not willing to go full sail into it, you’re not going to make it. It’s not so much my wife’s favorite tattoo of mine. It’s her only competition [laughs].


“I’ve always had a fascination with turtles,” Mollie says. “To me, they represent stability and staying true to who you are. I got them on my foot to commemorate 10 years of being in the restaurant industry full time, but also a turning point in my life where I had just moved here to Pennsylvania and away from San Diego, San Francisco, and Colorado.”

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Featuring exclusive culinary creations prepared onsite by


Make these holidays memorable with a unique dining experience Easter April 16 Mother’s Day May 14 Father’s Day June 18 Brunch with Our Sloth July 23 Brunch with Our Sloth August 20 Make your reservation today, call 412-258-9445 For more information, visit


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As the bland, dreary days of winter start to make their way to our rearview mirror, we’re heading full speed ahead toward the bright days of spring. Inspired by the reawakening of the season, we wanted to invite three local chefs to cook up dishes using earthy collard greens, pungent purple shallots, and fiery chiles. The beautiful ingredients combined with these chefs’ creativity make for one tasty ride!


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Olive oil 6 oz fingerling potatoes, parboiled and sliced thin 1 large (or 2 small) shallots, diced 2 oz chiles, roughly chopped 4 oz of collard greens, roughly chopped 1 cup mushrooms 2 whole eggs Fresh chives

1. Coat the bottom of a sauté pan with olive oil. Add the fingerling potatoes, shallots, chiles, greens, and mushrooms. Sauté the vegetables until tender. 2. In a separate pan, cook the eggs to your liking. 3. To plate, place the cooked eggs on top of the vegetable hash. Garnish with fresh chives.

Square Café, 1137 S. Braddock Ave., Regent Square. 412.244.8002.

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DIRECTIONS IN G RE DI E N T S Salt 1 bunch collard greens, stemmed and washed 12 oz dried pasta (Chef Steel used rigatoni!) 2 tablespoons olive oil, plus more to drizzle 1 shallot, minced 4 chiles, chopped

½ cup white wine 1 cup cannellini beans, cooked (Chef’s Note: Canned beans work just as well!) 1 cup chicken or vegetable stock ¼ cup Parmesan cheese

1. Bring a pot of water to boil, season with salt, and add the collard greens. Blanch for 3 minutes, then transfer to ice water to shock. 2. Remove greens from ice water and squeeze to remove excess water. Chop greens into ribbons. Set aside. 3. Bring a large pot of salted water to a boil. Cook the pasta until very al dente. 4. In the meantime, heat olive oil in a large pan over medium heat. Add shallot, and cook for 5 minutes. Season with salt. Add chiles, and cook another 2 minutes. Add the chopped greens, and sauté for 2 more minutes. Add wine, and cook until almost dry. Add cooked beans and stock. Reduce heat to low, and simmer for about 10 minutes. 5. Once the pasta is cooked, add it to the pan with the other ingredients, along with 1 cup of reserved pasta water. Toss frequently over high heat until desired consistency is reached. 6. Serve pasta with Parmesan cheese and a drizzle of olive oil on top.

Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900.

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1 gallon vegetable stock 2 tablespoons coriander seeds 1 quart white vinegar 1 cup sugar, plus 1 tablespoon 1 cup salt, plus 1 tablespoon 1 pound shallots 2 leeks 2 bunches collard greens 3 Anaheim chiles 3 poblano chiles 2 bunches cilantro 1 can chipotle peppers in adobo 3 limes 1 cup heavy cream 1 pound pancetta

1. Simmer vegetable stock, coriander seeds, white vinegar, 1 cup sugar, and 1 cup salt in a stock pot for 30 minutes. 2. Add the shallots, and simmer until tender. Set aside to cool. 3. Once cooled, remove the shallots and slice them into thick circles, resembling scallops. Set aside. 4. Trim the green leaves off the leeks. Split the remaining part of the leek down the center and julienne. Soak in cold water for at least 10 minutes.

5. Remove the stems from the collard greens. Roughly chop the leaves. Set aside. 6. Place the Anaheim and poblano chiles over open flame/grill/burners until the outside is charred. Place charred chiles in a large bowl, and cover with plastic wrap for at least 10 minutes. Once cooled, peel off the skin and remove the stem and seeds. 7. Blend the chiles’ flesh with 2 oz of liquid from the stock pot, cilantro, 1 tablespoon of adobo paste, 1 chipotle pepper, juice from 2 limes, 1 tablespoon salt, 1 tablespoon sugar, and heavy cream until smooth. 8. Dice the pancetta into “lardons” or large cubes. Cook the lardons in a large pan over medium heat until slightly crispy. Remove the excess, and place it in another pan for searing the shallots. 9. Add the leeks to the pancetta pan, and sauté until translucent. Add the greens and a splash of liquid from the stock pot. Cook down over medium heat for 10 minutes. 10. In the second pan, which has the excess from cooking the pancetta, sear the shallots over high heat until slightly burnt. 11. To plate, place the shallots atop the greens. Add the chile puree on the side, squeeze juice from one lime over the dish, and serve.

Common Plea Catering, 2945 Smallman St., Strip District. 412.281.5140.

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A Recipe for Love Go inside the pages of “Dulce de Leche,” an Argentinian cookbook by a Pittsburgh author BY OLIVIA KAPPLER • PHOTOGRAPHS BY MICHAEL FORNATARO • STYLING BY ALYSSA OTTO

OUP A book of her own family’s recipes for sweet treats and delectable desserts was inevitable for local author Josephine Caminos Oría. She began cooking with her grandmother, Dorita, as a child, and has since collected an array of recipes and tips for incorporating the sweet taste of dulce de leche into life. The La Plata, Buenos Aires, native and Pittsburgh resident also shares memories and family traditions in her cookbook, aptly titled “Dulce de Leche.” Keep reading for an excerpt from the book itself! To purchase a copy of “Dulce de Leche,” visit


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+ Josephine Caminos Oría will be doing a book signing at Splurge in the Fox Chapel Plaza on APRIL 1 from 6-8 p.m. Cocktails and hors d’oeuvres will be on hand, too!

From “Dulce de Leche” by Josephine Caminos Oría:

OEn La Mesa De Postre In Argentina, no fiesta is complete without a mesa de postre, or a stand-alone dessert display comprised of a montón (brunch) of several mini-postres en shots (two-bite desserts served in shot glasses), mini-tarteletas (tartlets) and a variety of cakes and galletitas (cookies) arranged on a dessert table that is so impressive it also serves as the decorative focal point of the event. Guests would never dare to sneak a bite until well after the main meal is complete and the dancing begins. Then throughout the night and into the early morning, they casually work their way around the table’s bounty. Many of the sweets for a mesa de postre include dulce de leche: layered within a cake, hiding in the heart of a cupcake waiting to be discovered or baked golden brown into a rustic tarta.

Among the more common postres are flan; chocotorta (a multilayer cake of store-bought chocolate cookies soaked in coffee and topped with a ducle de leche-cream cheese filling); tiramisù; mousse de chocolate; lemon pie; milhojas (the dulce-de-leche-packed Argentine version of a French napoleon); tartas de manzana (apple tartlets); and pastafrola (artisanal pie filled with dulce de leche or quince jam). Assorted tartlets with frutas del bosque (mixed berries) are also very popular, as are panqueques rellenos de dulce de leche (crêpes filled with dulce de leche) and alfajores (traditional Argentine sandwich cookies). In lo cotidiano (everday life), ice cream is a way of life. Helado is so popular that most every barrio has multiple heladerías that offer home delivery well past midnight. Dulce de leche is undoubtedly the most popular ice cream flavor

in Argentina, and it comes in a variety of concoctions – coco con dulce de leche (with coconut), granizado (with chocolate bits), brownies or mini Oreos, tramontane (vanilla ice cream swirled with dulce de leche and bits of cookies bathed in dark chocolate), and last but not least, super dulce de leche (dulce de leche ice cream swirled with generous ribbons of more dulce de leche). Dorita always liked to finish her day off with a bite-sized sweet note. “La vida es muy corta.” (“Life is too short.”) You have to treat yourself every now and then, she’d say, shrugging her shoulders. The following collection will give you a full range of dulce de leche desserts – from my most decadent carrot cake to an irresistible tiramisù to a simple ice cream, and everything else in between.


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ODivine Carrot Layer Cake Dorita was known for her torta de nuez (nut cake), and I’ve come into my own bit of fame since I started making this cake with three thick layers of dulce de leche. In fact, years ago when I couldn’t find dulce de leche in our local market, this is the cake that led me to finally make my own. I’ve had people ask me if I use food coloring to achieve the candy-orange color, but it really is only due to the quantity of carrots in the batter. Be sure to use a food processor to shred them quickly. This is an impressive cake for a special party. For a simpler two-layer version, cut the recipe in half. The cake is superb by itself, but that much sweeter with cream cheese frosting.


For the cake: • 4 cups all-purpose flour • 4 cups granulated sugar • 2 teaspoons baking powder • 2 teaspoons ground cinnamon • 6 cups (about ½ pound) finely shredded carrots • 2 cups canola oil • 8 large eggs For the cream cheese frosting: • 3 (8-ounce) packages cream cheese • ¼ cup (1 ½ sticks) unsalted butter, softened • 3 teaspoons pure vanilla extract, or 1 vanilla bean, scraped • 6 ½ to 6 ¾ cups of sifted confectioner’s sugar For the filling: • 3 cups confectionary dulce de leche, divided • Chocolate kisses, shavings of fine quality chocolate or edible flowers, for decorating the cake.

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Make the cake: Preheat the oven to 350 degrees Fahrenheit. Butter and flour two 9-by-1 ½ -inch round baking pans. Put the flour, sugar, baking powder, baking soda and cinnamon in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until combined. Add the carrots, oil and eggs and beat until well combined. Divide the batter between the two baking pans. Bake 35 to 40 minutes or until a toothpick inserted near the center of each cake comes out clean. Cool for 10 minutes in the pans, then invert the cakes onto a wire rack and let cool completely. Make the cream cheese frosting: In a clean mixing bowl, add the cream cheese, butter and vanilla and beat on high speed until light and fluffy. Reduce the speed to low and gradually add 2 cups confectioners’ sugar, beating until well combined. Gradually beat in enough of the remaining sugar until the desired spreading consistency is reached. Cover the bowl with plastic wrap and refrigerate the frosting or at least 30 minutes and up to 1 hour to set.

Layer and fill the cake: With a long serrated cake knife, slice each cake horizontally in half. Put one of the cake halves rounded side up on a plate and spread the top generously with 1 cup of the confectionary dulce de leche. Continue to layer and fill the cake with the remaining cake halves and confectionary dulce de leche in the same manner, ending with a flat cake layer on the top. Frost and decorate the cake: When the cream cheese frosting is set, spread it on the top and sides of the cake, covering the entire cake. Decorate as desired. Cover the cake and allow the frosting to set in the refrigerator for 30 minutes before serving. The cake keeps, covered, in the refrigerator for up to 6 days. EDIBLEALLEGHENY.COM • edible ALLEGHENY

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• Heal Thy Life •

Complete Care


By combining holistic practices with traditional cancer treatments, Dr. Lanie Francis helps her patients manage their body, mind, and spirit BY SIERRA SMITH PHOTOGRAPH BY MICHAEL FORNATARO

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ince starting practice about a decade ago, Dr. Lanie Francis of the UPMC Hillman Cancer Center, has been making strides with integrative oncological care. After several of her patients had questions about holistic care, she began to form a program to provide more unified care, now called the Wellness and Integrative Oncology Program. Through the use of therapies involving movement, touch, nutrition, and mindfulness, Dr. Francis’ patients can manage their symptoms, emotions, and overall wellness while participating in conventional cancer care. “We never use the term alternative,” says Dr. Francis, as this often connotes the use of non-mainstream methods in place of conventional treatments. Rather, integrative oncological care weaves the non-mainstream into conventional care to create a more cohesive approach. Integrative care programs have been cropping up all over the country, but what sets Dr. Francis’ program apart is, well, Dr. Francis. As a hematologist, medical oncologist, and program director for the Wellness and Integrative Oncology Program, she oversees the creation, execution, and supervision of each customized care plan. Plus, she says, “I can easily work with other doctors involved in the patient’s care to ensure safety and effective communication.” Complementing Dr. Francis’ expertise, the Cancer Center established a Nurse Ambassador Program in 2016 to merge education with clinical and integrative care at the bedside. Now, oncology nurses can help patients with treatments like aromatherapy, guided meditation, hand and foot massages, and seated stretching. Not only do these trained nurses provide reliable care, but because they work so closely with the patients, they’re trusted and able to better personalize treatments. Currently, there are four trained oncology nurses in the Hillman Cancer Center and the Shadyside Radiation Oncology Center, and more are in training. To provide a truly customized care plan, a patient’s first visit typically involves an in-depth discussion about various aspects of their daily life: cancer diagnosis, symptoms, chronic medical problems, medicines and supplements, diet and exercise, spiritual beliefs, support systems, and more. Once this information is established, a “symptom-driven and evidence-based” plan is created and executed. Beyond the bedside, Dr. Francis has also established several successful large-scale events focused on wellness. The events — the Integrative Oncology Wellness Fair, the Educational Symposium, and the Breathing Room Fundraiser — provide patients, caregivers, and staff important opportunities to connect with providers and to learn about and keep up with the most current therapies. According to Dr. Francis, the most popular integrative services are oncology massage, yoga, meditation, acupuncture, lifestyle nutrition, and aromatherapy, but the available therapies don’t stop there. Through the integration of movement, touch, nutrition, and mindfulness therapies, evidence suggests that patients can experience a decrease in negative symptoms like nausea, fatigue, anxiety, pain, neuropathy, and depression. And, many of the available services, such as aromatherapy and lifestyle nutrition, can have a positive effect on one’s overall wellness and mindset. Through this uniquely comprehensive program, UPMC, the Cancer Center, and Dr. Francis can continue to provide topnotch traditional care, while offering patients ways to manage aspects of their wellness through non-mainstream methods, ensuring that they’ll find peace of body and mind. The Wellness and Integrative Oncology Program, integrativeoncology


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csa 2017



A Listing of PASA Members & Buy Fresh Buy Local® Partners Community Supported Agriculture (CSA) brings together community members and farmers in a relationship of mutual support. By purchasing a CSA share, you help to provide financial support to a local farm, and in return you receive a weekly share of the harvest during the growing season. Every CSA program is a little different — some farms produce all the products they offer in a share, while other CSAs involve multiple farms working together to provide a wider range of products. You might be surprised to learn that you can find local food all year round, some CSAs offer a special winter share. Use this guide to find the right CSA program for you, and enjoy the bounty of our local harvest!

buy fresh buy local® partners are trusted sources for locally grown! to learn more,visit PASA is a nonprofit organization that promotes profitable farms that produce healthy food for all people, while respecting the natural environment. For more information, please visit or call our Western Regional Office at 412.365.2985. PASA manages Buy Fresh Buy Local® programming in Western Pennsylvania, which aims to help consumers find, choose, and appreciate great local foods.

What’s in Your CSA Box?

Refer to this guide for details on what you’ll find in each CSA.

Plus! *An asterisk indicates that the farm offers low-income assistance options Some farms offer not only spring and summer shares, but also winter. These are denoted throughout.

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* Low Income Assistance Option










Contact this farm to learn about their additional product offerings

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Allegheny County

Armstrong County

Blackberry Meadows Farm Natrona Heights 724-226-3939

Five Elements Farm Worthington 724-575-0317

Kretschmann Family Organic Farm Rocherster 724 452 7189

Fall or Winter Share Option

Fall or Winter Share Option

Christoff Farm and Greenhouses Bridgeville 412-874-5900

Who Cooks For You Farm New Bethlehem 814-256-3858

Fall or Winter Share Option

Churchview Farm Pittsburgh

Dillner Family Farm Gibsonia 724-444-6594

Keelboat Farms McDonald 724-513-6279

Fall or Winter Share Option

Penn’s Corner Farm Alliance, farmerowned cooperative Pittsburgh 412-564-1494

Beaver County Brenckle’s Organic Farm & Greenhouse Zelienople 724-453-6773

McConnells’ Farm & Market Aliquippa 724-375-9568

Butler County 1st Generation Farms Prospect 724-316-2638

Fall or Winter Share Option

* Fellowship Foods Monaca 412-596-0264

Fall or Winter Share Option

Conforti Family Farm Darlington 724-630-8132

Fall or Winter Share Option

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Fayette County

Mercer County

Fall or Winter Share Option

Footprints Farm Gibbon Glade 724 329 8254

* Northwest Pennsylvania Growers Cooperative Mercer 724-662-1231

Clarion County

Fall or Winter Share Option

Harvest Valley Farms Valencia 724-816-0853

* Clarion River Organics Sligo 412-589-9276

Fall or Winter Share Option

Jefferson County Ridgewood Farms Brookville 814-849-2516

Fall or Winter Share Option

Erie County Earth and Vine Farm North East 814-790-9055

Somerset County Summer Smiles Honey Farm Stoystown 814-525-0306

Lawrence County Villa Maria Farm-Sisters of the Humility of Mary Villa Maria 724-964-8920, x3385

Toboggan Hill Farm New York 716-326-2060

Warren County Big Horn Ranch Pittsfield 814-230-4993

Fall or Winter Share Option

csa shares include...

(but are not limited to) a mixture of the products listed with their information. From time to time, some CSA shares also include flowers, herbs, and valueadded products, like bread, yogurt, dried products, jams, sauces, and other canned goods. Check with your farmer to see what other exciting locally made products may be included in your CSA share.

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Washington County

Westmoreland County

* Matthews Family Farm Eighty-Four 802-318-1041

Morris Farm Irwin 412-370-3206

* Sarver’s Hill Organic Farm & CSA Greensburg 724-834-2334

Fall or Winter Share Option

* Stone Church Acres Finleyville 724-255-9129

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Craft Beer




Faucets Fixtures Hardware Cabinetry Tile

Cranberry Twp. 1237 Freedom Rd. 724.772.1060


1400 William Flynn Hwy. 412.486.2700


4807 William Penn Hwy. 724.733.2600


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• Dining Guide •

Eat with us at these local restaurants

Puff pastry cracker from Senti Italian Restaurant and Wine Bar


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.

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.



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.

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.

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.

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.



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MAD MEX 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.

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.

STEEL CACTUS 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.

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.

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.

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.

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.

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.

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.


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.

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.

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.


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.


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.

APTEKA 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.

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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.

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.

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.

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.

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.


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.

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.

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.

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.





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.

Andys, Fairmont Pittsburgh’s “art- and industry-inspired” bar, is one of the most captivating spots in the city, serving classic cocktails, a carefully selected wine menu, and delicious small plates and desserts. Enjoy live music every Wednesday through Saturday at Jazz at Andys, an eclectic music series featuring local musicians. 510 Market St., Downtown. 412.773.8884.

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.



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.

Habitat, located at Fairmont Pittsburgh, serves seasonal cuisine for breakfast, lunch, and dinner daily. Executive Chef Jason Dalling starts with the best ingredients to create simple, yet elegant, dishes. Habitat is also home to weekend brunch, holiday events, and monthly cooking classes. 510 Market St., Downtown. 412.773.8848.

THE APOLLO CAFÉ Offering traditional breakfast choices, this Downtown stop also serves up Mediterranean and vegetarian cuisines for lunch. 429 Forbes Ave., Downtown. 412.471.3033.


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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.



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 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.

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.

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.



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.

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.

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.

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.

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.

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.

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.

SONOMA REVEL + ROOST 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.


In an attempt to create the most delectable meals for customers, Sonoma utilizes local vendors for the freshest inseason ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner Farm Alliance, bringing in products from a variety of local farmers. Sonoma also uses grass-fed beef from the farm of Ron Gargasz and lamb from Jamison Farms. 947 Penn Ave., Downtown. 412.697.1336.

TERRACE ROOM 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.

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Pancetta-wrapped Lamb Loin with Olive Oil-Poached Artichoke and Red Wine Kalamata Olive Sauce from Eighty Acres Kitchen & Bar

WESLEY’S DELICATESSEN AND CATERING 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.

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.

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.

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.



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.

VALLOZZI’S 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.

Photograph by Michael Fornataro

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SPOON 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.

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.



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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.

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.

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.


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.



COCA CAFÉ JOSEPH TAMBELLINI RESTAURANT 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.

Hill District


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.

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.






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.

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.


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.

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.

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.




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.

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.


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.

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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.

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.

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.


SENTI PASTITSIO 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.

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.

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.


PICCOLO FORNO 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.



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.

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.

Mt. Lebanon

BISTRO 19 SPIRIT THE PITTSBURGH JUICE CO. 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.

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.

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.



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.

A cocktail bar with a 20th century-inspired interior, Tender’s kitchen also serves up shareable appetizers and cheese spreads in addition to a dinner menu of burgers, steaks, and sandwiches. 4300 Butler St., Lawrenceville. 412.402.9522.

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.


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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.

Mt. Washington


CAFÉ PHIPPS 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.

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.

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.

THE GRANDVIEW SALOON & COAL HILL STEAKHOUSE 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.

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.

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.

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 take-out or catering services! 415 E. Ohio St., North Side. 412.231.0218.

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.

CHATEAU CAFÉ & CAKERY 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.

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.

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.

North Hills



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.

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.


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.

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Tasting of Artichoke with Red Wine Tuile and Pancetta Vinaigrette from Andrew’s Steak & Seafood

Point Breeze

POINT BRUGGE CAFÉ 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.

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.

Regent Square


COCOTHÉ 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.




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.

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.

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.




café zinho EIGHTY ACRES KITCHEN & BAR 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.

Photograph by Michael Fornataro

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Bocktown prides itself on the use of local vendors for their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bakehouse, Weiss Meats, Polish Pierogi, and Turner Dairy. 690 Chauvet Drive, Robinson. 412.788.2333.

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.



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South Side

CASBAH 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.



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.

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.


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.

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.

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.

MALLORCA 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.



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.

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.

Strip District

BAR MARCO 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.

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.

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.




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.

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.

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.


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DIANOIA’S EATERY 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.



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.

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.



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.

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.

SCRATCH FOOD AND BEVERAGE 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.


SAVOY GAUCHO PARRILLA ARGENTINA 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.

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.



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.

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.

ANGELO’S RESTAURANT 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.

PRESIDENTS PUB 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.

Squirrel Hill

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.

THE SPRINGHOUSE THE GREEK GOURMET Sample traditional Greek dishes at this restaurant, including hummus, spanakopita, tabouli, and gyros. 2130 Murray Ave., Squirrel Hill. 412.422.2998.

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.


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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.

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.

Pick some produce at Bedner’s Farm and Greenhouse, or use its plant finder catalogue to help your own garden grow. Don’t forget to visit its festivals and events, too! 315 Coleman Road, McDonald. 724.926.2541.



Try a “Pious Monk Dunkel” and other brews at the awardwinning, historic landmark. 3525 Liberty Ave., Lawrenceville. 412.688.8200.

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.


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.

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.

RIVERTOWNE BREWING COMPANY EAST END BREWING COMPANY Tours and tastings are offered at this Pittsburgh microbrewery, as well as a wide variety of year-round 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.

Rivertowne knows beer is not one-size-fits-all. Starting in 2002 and embarking on a journey that would eventually lead to opening a state-of-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.

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 greattasting 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.

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.

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.

EAST END FOOD CO-OP The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs, and more. 7516 Meade St., East Liberty. 412.242.3598.

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 flavorful brews while focusing on fresh, clean, and drinkable beers. 4901 Butler St., Lawrenceville.

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.




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.

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 kid-friendly environment. Be sure to fill up a growler while you’re there — Spoonwood also features a hightech filling machine! 5981 Baptist Road, Bethel Park. 412.833.0333.

Following the tradition of five 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 certified with the USDA. 344 N. Sheridan Ave., East Liberty. 412.661.4414.



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.

Chalkboard mural ceilings, painted garage doors, good vibes, and of course, a long wood bartop equipped with 13 taps, outfit Voodoo Brewery’s Homestead location, opened in 2014. Its flair for being original and paying attention to detail certainly shine through in each pour of Voodoo’s “artisanal, handcrafted, challenging, and different” beers. 205 E. 9th Ave., Homestead. 412.368.8973.


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 fit effortlessly into a healthy lifestyle. 796 Highland Ave., Greensburg. 724.836.3524.

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With this group, local farmers deliver fruits, vegetables, and other farm-raised products right to you. 150 54th St., Lawrenceville. 412.363.1971.

Enjoy the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100.

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.




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 halfbaked pies. Peruse other local gourmet delicacies at the charming market, too. 304 Deer Field Road, Mt. Pleasant. 724.547.4760.

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.

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.

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.

SCHWARTZ LIVING MARKET The Schwartz Living Market is an evolving collaborative process, creating “An Urban Oasis for Healthful Living.” 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.

SHENOT FARM & MARKET Shenot Farm & Market offers something for every season, including fresh produce, homemade fudge, and baked goods. Find delicious milk, meats, flowers, bread, cheese, and jellies in its market, open yearround. 3754 Wexford Run Road, Wexford. 724.935.2542.

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.

COFFEE TREE ROASTERS Owner Bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are fullbodied 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.



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.

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.

SUNNY BRIDGE NATURAL FOODS & CAFE This grocery store offers a wide variety of natural and organic foods, and boasts the largest low-carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800.

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.

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 family-friendly events to your calendar. 528 Trax Road, Finleyville. 412.835.3246.

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.

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.

FRESH FROM THE FARM JUICES This juicery sources local, certified naturally grown, and organic produce to create raw, cold-pressed, oneof-a-kind juices. 11883 Perry Hwy., Suite D, Wexford. 724.640.3396. 4000 Washington Road, McMurray. 724.640.3396.


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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.

The arousing aromas and inviting textures of their Old Worldstyle 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.

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.



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.

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.



The mission at La Prima Espresso Company is to 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.

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.

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.

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.



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.

Founded in 2005, Fede Pasta has been proudly producing fresh pasta for restaurants throughout the country. 1061 Main St., North Huntingdon. 724.515.5983.


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.

DESSERT SHOPS 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.

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.

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.

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.


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.



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.

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.


This Asian and specialty cooking school welcomes cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679.

Celebrating all things Italian since 1983. 4723 Liberty Ave., Bloomfield. 412.682.3370.



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.

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.

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.

THE OLIVE MERCHANT Honoring the integrity of extra-virgin olive oil, this specialty store features 40 flavors of award-winning infused olive oils, aged balsamic vinegars, and gourmet sea salts for every palate. 4430 William Penn Hwy., Rosa Court, Murrysville. 724.519.8576.

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. One Schenley Park, Oakland. 412.622.6914.

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.


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 highquality 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.


THE OLIVE TAP Located at Pittsburgh Public Market, patrons can 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 extravirgin olive oils, flavored olive oils, vinegars, and balsamic vinegar products. 108 19th St., Strip District. 412.252.2234.

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.


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.

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.

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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.


16 food artisans, 8 family farms, 1 urban farm, 4 dairies, 4 produce vendors, 2 farm cooperatives and 1 forager seeding 18 restaurants and a catering company.

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.

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.

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.

PUREDENT Smile brighter with this mercury-free, fluoride-free biological dental practice. 5830 Ellsworth Ave., Suite 304, Shadyside. 412.631.8947.

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.

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.

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.

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.

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.

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.


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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.

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.

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.

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.

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.


locally grown, community owned Offering a wide range of organic, natural, and local products. Produce . Meat . Bulk Foods . Supplements 7516 Meade Street . Pittsburgh, PA 15208 . . 412.242.3598

The Fluted Mushroom Catering Company Captivating cuisine, decadent indulgence, exceptional events

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.

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.

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.

HIMALAYAN INSTITUTE Deepen your practice of yoga and meditation, and better your holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434.

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.

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.

SOUTH HILLS POWER YOGA This studio offers both heated & nonheated 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.

UPMC MYHEALTH MyHealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756.

YOGA FACTORY PITTSBURGH 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.

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.

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.

WINES & SPIRITS ARSENAL CIDER HOUSE & WINE CELLAR Sip high-quality, artisan-crafted adult beverages in a historic and nostalgic atmosphere. 300 39th St., Lawrenceville. 412.682.7699.

CHRISTIAN W. KLAY WINERY www. f lu t ed mu s hr oo m. com 109 S. 12th Street | Pittsburgh


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.

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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.

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.

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.

GLADES PIKE WINERY Taste 20-plus varieties of award-winning wines. 2208 Glades Pike, Somerset. 814.445.3753.

GREENDANCE WINERY Cheers to more than 40 distinct wines, from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500.

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.

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. It takes 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.

SLOW FOOD PITTSBURGH This nonprofit, eco-gastronomic member-supported 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.

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.

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.

Provide the best for your fa mily... Feed your fa mily Nature's Way. Organic Produce Gluten-free products Free-range, grass-fed meats, eggs, & milk Nutritional supplements All natural household & personal care items Gift certificates & gift baskets

796 Highland Ave. Greensburg 724-836-3524 Mon, Tues, Thurs & Fri 9am to 6pm | Wed 9am to 7pm - Sat 9am to 5pm EDIBLEALLEGHENY.COM • edible ALLEGHENY

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• Last Bite •


A Colorful


emember being told to eat carrots for better vision when you were younger? Well, that old wive’s tale might have been true because now we’re looking at carrots in a whole new way! “We have approached the carrot in a lot of different ways for sure,” says Chef Curtis Gamble of Station. “It’s one of the sexiest fall, winter, and spring crops we get these days.” Gamble sources beauties for his Bloomfield restaurant from Root & Heart Farm in Gibsonia, Pa., and notes that the flavors change with the seasons. The cold weather brings the sugar to the root, as the carrot is converting some of their starch into sugar, which intensifies the sweetness of the part that’s eaten. “They do this to keep the water in their cells from freezing,” explains Jen Urich of Root & Heart Farm. Although carrots are “pretty difficult to grow,” taking anywhere from 50 to 80 days before they can be harvested, they are pretty simple to cook with. The carrots currently gracing the menu at Station are really dynamic in flavor and texture. And Gamble takes advantage of the entire carrot, preferring to incorporate the tops into sauces, frying or baking them into crispy bites, or even using them in pasta dough. From roasting to juicing, Station is taking both classic and modern approaches when preparing this tried-and-true veggie. “Currently on our menu, we pair baby carrots that are roasted in Vadouvan spice (a French-style curry) and butter with seared corvina (a dense, flaky white fish), a toasted grain salad, and raisin-apple relish,” Gamble says. Heirloom baby carrots can be prepared easily just by roasting them in the oven, with strong flavors such as smoked paprika, cumin, coriander, and black pepper. A flavorful crunch that really packs the punch! Urich adds, “Sweet or savory, the possibility are endless!” Station, 4744 Liberty Ave., Bloomfield. 412.251.0540. Root & Heart Farm, 42 Shuster Road, Gibsonia.

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Steep a cup of Yogi tea and you have something more than delicious. Every intriguing blend of herbs and botanicals is on a mission, supporting energy, stamina, clarity, immunity, tranquility, cleansing or unwinding.

®,©2015-2016 East West Tea Company, LLC

Every cup is a gift to mind, body and spirit.

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Edible Allegheny: March 2017  

In this issue: Brighten your kitchen with collard greens, shallots, and chiles, an exclusive look inside the cookbook, "Dulce De Leche"

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