Pittsburgh Water Limo?s fleet of Coast Guard?certified water taxis have ushered patrons down each of Pittsburgh?s three rivers since 1999. At the helm, captains combining more than 150 years of experience oversee safe transport as guests imbibe beer, wine, or bottled water while the skyline steadily rolls past. The taxis charter regular trips to Pirates and Steelers games or ferry passengers looking to sightsee the city.
Over the past two decades, Chef Frank Imbarlina has honed his culinary acumen throughout the Northeast, helming a Manhattan catering service and creating several restaurants with lauded menus and concepts. At The Epicure's Palate, Imbarlina employs his gastronomic wisdom to expand beyond the offerings of standard restaurants or catering companies. His staff of personal chefs tailor to each individual’s dietary needs, creating unique menus of natural and organic foods. Wine or beer dinners treat intimate crowds of friends to exotic varietals and craft brews over a personally prepared meal, or the chefs can whip up a wine or beer tasting that spreads the joys of imbibing to as many as 200 people. In-home demonstrations include explanations of techniques and ingredients used in the preparation of artisanal cocktails and exotic cuisines, culled from such disparate locales as Syria, Malaysia, and the neighbor’s kitchen.
The scent of freshly baked bread greets visitors as they enter Szmidt's Old World Deli, where cooks slow roast and brine meat in-house for high-stacked european sandwiches. Through the years, owner Darren Smith has experimented with reckless abandon in the kitchen, fine-tuning more than a dozen sandwich varieties and infrequently spilling mustard onto his lab coat. The signature Szmidt sandwich layers homemade pastrami with provolone cheese, caramelized onion, and crunchy dill pickles, while the Annie grilled cheese blends slices of cheddar, american, and provolone. The culinary master blends the new world with the old world as he fills the dough from his grandmother's pierogi recipe with buffalo chicken or melty chocolate-peanut-butter cups.
The heady smell of fresh spices and artisan cheeses, combined with antiqued wide-plank wood floors and exposed-brick walls, inspires fantasies of a neighborhood shop set in a Greek village. Gus Stamoolis, son of Orestus Stamoolis, continues the business started by his father and uncles in 1929. Alongside his family and friendly staff, he imports oils and spices from fine Mediterranean distributers, as well as cheeses from Greece, Cyprus, Spain, and France. The Strip District fixture’s many offerings also include a catalog of olives, fine meats, and more than 30 homemade spreads with flavors such as asiago cheese and spicy feta.
For more than 30 years, Dreadnought Wines’ staff of wine connoisseurs has helped customers navigate an ever-expanding selection of vinos through regular tastings and classes. The shop stocks boutique wines from around the world, with an emphasis on bottles from France, Italy, Australia, Argentina, and the United States. Customers can request a custom sampling via a personal tasting, or can drop in for one of the shop’s themed classes to get a definitive answer to the question of whether wine is considered a food group.
Pierogi, kielbasy, kolacky, and more?S&D Polish Deli, a Polish store and restaurant, features imported and housemade Polish and Eastern European food and products. In the kitchen, all the food is made according to time-tested family recipes, which leads many customers to enter the store and feel transported to their grandmother's kitchen. Cooking classes are also offered for those who want to try their own hand at tasty Polish meals and treats.