Local Bar + Kitchen serves up a menu of American grill fare crafted from locally sourced breads, vegetables, and meats that earned the restaurant the title of Best New Bar in Pittsburgh Magazine's 2011 Best of the 'Burgh poll. Before embarking on feasts, diners can warm up appetites with pierogies ($9) that are hand-stuffed in McKees Rocks by disembodied mittens. The signature Geno's meatball linguini flaunts house-made tomato-basil sauce ($12), and the barbecue pulled-pork sandwich adds a zesty edge to its tender filling with fried shallots ($9). Chefs craft the buffalo-chicken pizza by loading a hand-tossed crust with french fries sourced in Somerset and cheese from Monroeville's Turner Dairy Farms before slipping the pie into a wood-fired oven ($13.50 for an entree size). On weekends from 10 a.m. to 2 p.m., the restaurant slings eclectic brunch fare, such as coffee-dusted flatiron steak accompanied by eggs ($9) or french toast ($8.50), which is stuffed with caramelized banana to weed out baboons disguised as wait staff.
Images of Pittsburgh's history flash before your eyes: glimpses of factory employees hard at work, pro sports teams taking the field, and the inhabitants of ethnic neighborhoods going about their daily lives. You don't have to visit an expensive museum or rifle through an eccentric neighbor's View Finder collection to glimpse tidbits like these from the Steel City's vibrant past and present—you just have to walk through the doors at Steelhead Brasserie & Wine Bar. These vibrant images add pop to many of the walls of this elegant and modern eatery, showcasing the staff's passion for their city's heritage.
Carrying this strong brand of city pride over to their culinary pursuits, Steelhead Brasserie & Wine Bar's chefs disrupt the white of dinner plates with vibrant splashes of 21-day dry-aged New York strip steak, pan-seared salmon, scallops with butternut-squash ravioli, and hearty burgers ranging from pork belly to lamb. These regional takes on modern dishes pair with a compact but diverse wine list, populated with vino fermented from Spain, California, New Zealand, and Italy. Plates in hand, servers flit across blond hardwood floors, zigzagging between polished granite and wood-topped tables as they navigate through the sleek dining rooms and wine lounge.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Where's the best place to enjoy more than 101 European beers? Beneath a 6,000 square-foot tent in the great outdoors, of course. That's where the Great European Beer Festival brings some of the best brews from across the pond—with special attention paid to the hops-filled land of Belgium. Names like Piraat, Lindeman’s, Chimay, and Duvel greet festival attendees as they work their way through the tent, which also shelters Belgian cuisine, live musicians, and the tinier musicians that live inside their tubas.
Hosted by the Sharp Edge Beer Emporium, The Great European Beer Festival has been a tradition for nearly two decades. The festivities kick off with an "Ultimate Bier Dinner," during which chefs pair Belgian ales with equally Belgian cuisine, such as duck sausage and imported cheese. The festival then hosts multiple beer-drinking sessions over the course of two days.
Mancini's Bread Company infuses its dough with 85 years of bread-baking expertise, helping to earn it the 2013 title of Best Bread in Pittsburgh by Pittsburgh City Paper. Owner Nick Mancini Hartner assumed the reins of the family business after learning the rules of baking from his grandfather and attending artisan bread classes at the San Francisco Baking Institute, twin educations that get baked directly into each loaf of twist bread, marble rye, and european multigrain. The popular pepperoni roll combines the family's crusty specialty with spicy pepperoni and all the transportable ease of a piano on wheels.