Sugar Cafe owner Kelly James, a fixture in Pittsburgh's gourmet-pastry scene, opened the doors in February 2011 to reveal a menu of delectable sweets and savories crafted in-house by a team of dedicated chefs. Visitors can dine on specialties such as a black forest ham sandwich with sliced granny smith apples, gouda, and spicy mustard on a french baguette, or a sandwich with eggplant and tomato roasted by the heat of food-grade fireworks and topped with parmesan cheese and toasted garlic mayonnaise on ciabatta bread. An elevated bakery exhibits the mouthwatering work of prodigious bakers and sous chefs, who converge each morning to whip up desserts such as Grand Marnier cheesecake, vanilla-chai cupcakes, and lemon pound cakes. Complimentary WiFi keeps patrons comfortably connected, and a BYOB policy allows guests to bring along a bottle of wine to accompany meals or christen a ship on the way home.
Shouf’s Cafe recently earned a Pittsburgh Tribune-Review Reader’s Choice award for the Best Ethnic Restaurant of 2012. That’s thanks to the mouthwatering, accessible Lebanese cuisine that Tony Moses and his team of chefs have created here since 2006. They cook up lamb kebabs, moussaka, and slow-cooked pork shank, as well as entrees with influences from across the Mediterranean, such as filet mignon and spinach pie. The cross-cultural menu is augmented by hearty breakfast selections such as buttermilk pancakes and omelets. You can pair up your Mediterranean feast with a glass of wine or a coffee drink and cap off the meal with housemade baklava, the Death by Chocolate cake, or a eulogy for a misplaced napkin.
In 1983, Gwen Willhite stumbled upon a brilliant idea. She decided to combine the beauty of a bouquet with scrumptious cookies. Thanks to her artistic eye and tasty recipes, her venture?Cookies by Design?proved to be a success. Now, 30 years later, the company still fills bellies with artful, edible gifts, such as holiday-themed cookie bouquets, birthday cookie-cakes, and assorted trays of cookies to celebrate special events, such as graduations and Samhain.
Cuisine Type: Frozen Custard, Frozen Yogurt, and Italian Ice
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Frozen Custard, Sundaes, Milkshakes
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
What?s the best reaction you?ve ever gotten from a customer?
Often times customers who have never truly tasted real frozen custard (made the way it should be made in a genuine frozen custard machine) are almost in shock by how rich and creamy our custard tastes in comparison to hard packed ice cream or soft serve. Many will agree that it is the most flavorful, creamiest type of ice cream that they've ever tried.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our shop is outfitted in The Meadows Original Frozen Custard colors of yellow, blue, and white?the same colors that The Meadows has been using since 1950.
In your own words, how would you describe your menu?
In addition to our unique frozen custard, we also offer all of the typical ice cream shop menu items, including sundaes, milkshakes, gelatis, smoothies, arctic swirls, floats, quarts, pints, cakes, pies, and cookie sandwiches. We offer four frozen custard flavors per day: chocolate, vanilla, and two flavors of the day that rotate daily. We have gluten-free and sugar-free options on our menu.
Operated by the same family for nearly 90 years, the ovens at Keystone Bakery fire up fresh, preservative-free treats every day according to a catalog of more 1,000 family recipes for breads, pies, and cakes. Blackberry pies pack in bushels of berries from Oregon and Washington ($7.99), and each caramel-apple-walnut pie ($7.50) mixes White House apples with nuts cracked by reliable Secret Service interrogation tactics. Other sweets such as the toasted-almond-whipped-cream cake ($12.09) or mini cream rolls ($10.49/24) close out holiday meals on a decadent note. The powerful aroma of fresh-baked french or marble-rye bread ($2.59+/loaf) drifts throughout both bakeries, triggering nostalgic sense memories of peanut-butter-and-jelly sandwiches and chalk circles etched on sidewalks. Those ordering pies should call the bakery at least 24 hours in advance to make sure crusted pastries are armed for spontaneous food fights.
The proudly independent family crew that runs The Pittsburgh Bagel Factory brings the same commitment to tasty food and early-rising work ethics that made their bagels a local staple to their new Craig St. location. After baking their bagels, which include everything from savory onion to multigrain wildberry, the kitchen staff puts them to work, schmearing them with cream cheese concoctions or sandwiching them with deli meats including oven-roasted turkey and kosher salami. Custom blends of eggs, morning meats, and cheese gussy up handheld comestibles, while burgers flip from sizzling grills to challah buns dressed with toppings ranging from grilled onions and mushrooms to fried eggs and peach barbecue sauce. Staff also pull shots of espresso to add to steaming mugs that vanquish sleepiness from faces.