The Three Faces of Tria Cafe
Wine and Beer
Tria Cafe's ever-changing roster of beers and wines swells with passion, not pretension. It features local and global selections, and each one has been crafted by someone who is truly enthusiastic about their work. For its own wine- and beer-fueled fervor, Tria has been selected as one of the nation’s best places to enjoy a beer by Imbibe magazine, and it even earned three nominations for Best Wine Service from the James Beard Foundation.
Most people recognize that cheese and wine go together. But Tria has exposed an equally steamy relationship between cheese and beer. The cheese selection here changes daily. It’s also organized into playful categories, such as "luscious," "approachable," and "stinky," which comprises washed-rind varieties with a “pronounced” aroma. You can also chomp on Tria’s cheese-infused snacks, such as truffled-egg toast with fontina fontal.
Back to School
Going back to school might be a terrifying concept, but hey, at least during these classes, you get to drink. Every week, Tria’s Sunday School series teaches students about uncommon wines, beers, and cheeses. The subject changes weekly, and hefty discounts on the featured items keep tuition costs low. Tria also offers a Fermentation Education series, which includes 15-minute lunchtime-learning sessions and more in-depth Master classes.
Savoy's executive chef, Kevin Watson, a 2013 Pittsburgh magazine?s "Best Restaurants Party" winner and Savor Pittsburgh multiple-award winner, draws from 25 years of culinary experience to put a modern spin on American dishes, from barbecue ribs and burgers to seafood. Chef Watson?s eclectic m?lange of upscale entrees and comfort fare has been featured on Pittsburgh Today, in the Pittsburgh Post-Gazette, and in the recurring dreams of the restaurant?s regulars.
Meanwhile, the space's ritzy d?cor has enticed celebrities that include Boris Kodjoe, Joe Manganiello, Tyson Beckford, Cedric the Entertainer, and Mya. The Pittsburgh Tribune-Review marveled: "Pittsburgh designer Luca Paganico transformed an old, three-story building?in the Strip District into a posh, swanky, 74-seat establishment with imported Italian leather couches and chairs, fiber-optic bar tops, walls with lighting that changes color as customers dine, and different music playing in each room and hallway."
Philly Pretzel Factory's dough-benders hand-twist pretzels and bake them throughout the day to ensure freshness. Party hosts can quell belly rumblings at their next football game or Party of Five cast reunion with a full-size rivet tray. The tray includes approximately 192 bite-sized pretzel nuggets and a choice of three 8-ounce dipping sauces, including melted cheese, honey mustard, and cinnamon dip. The eatery's signature cheesesteak pretzel ($3.25) packs a soft pretzel shell full of real Philly cheesesteak, and the 25-pretzel box comes with a bottle of classic yellow, spicy brown, or hot mustard ($10) so that snackers don't have to listen for the ringing melody of the mustard man's truck. Huddle around spicy pretzel sausages ($2.25) as a source of warmth, or relish a different kind of spice with a cinnamon pretzel ($1.50).
Edible Arrangements smothers semisweet chocolate on one of six fresh fruits, including apples, strawberries, oranges, pineapple, pears, and bananas, to ensure loved ones meet daily confections quotas. More popular than other edible dozens, such as eggs or tube socks, the 12 fruit pieces come packaged in a decorative box, ready to unleash unadulterated affection to rejoicing recipients. The strawberry- and-granny-smith-apple box contains crisp freshness beneath its enticing exterior, and dipped orange wedges and pineapple daisies envelop taste buds in a citrus cyclone. On a holiday, a first school day, or any day, an Edible Arrangement can turn a frown into an upright grapefruit wedge, a tear into a three-tiered citrus structure, and a friend into still just a friend, but one with a sweet, balanced diet.
Slinging sweet and creamy treats since 1949, Carvel's 5th Street site was one of the franchise's first freestanding locations, setting a supreme example for future Carvel locales by using top-quality ingredients and crafting its ice-cream cakes ($12.99+) daily. Dessert devotees with design aspirations can customize a cake based on serving size, flavor, and decoration; those averse to artistic pursuits due to traumatic glue-gun mishaps can paste their tongues to specialty ice creams and shakes. Each frosty ice-cream cup ($1.99+) or shake ($3.19) can be personalized with any combination of 12 different Flavor Shotz, which can be used to garnish special snacks or to leave a traceable trail of treats when wandering in witch-infested woods. Click here to learn more about Carvel's creations, including their history and how many angels can fit on a scoop of ice cream.
Inspired by her Jewish family heritage, Susan Herlands opened My Mother's Delicacies Inc. in 1988 to share her grandmother's respected rugelach recipe and other traditional treats that are certified kosher dairy. Shoppers can peruse an assortment of the coveted, hand-rolled rugelach ($14.99/lb.), a crescent- or square-shaped pastry crafted using a buttery, flaky, cream-cheese-infused crust and speckled with cinnamon, sugar, or nuts. A pound of Hungarian hand-rolled kipfel cookies ($14.99) bubbles over with raspberry, walnut, or apricot fillings, and a small tin of black and white cookies ($21.95) dazzles dessert lovers with a duochromatic treat as decadent as snacking on a 1920s film star. The shop sells pastries individually and by the pound as well as platters and gift towers sizeable enough for parties or a high tea with longtime frenemy Betty Crocker.