In the suburban communities of the South Hills, poverty has been on the rise. As many as 12% of the population—approximately 5,000 families—lives at or below the federal poverty level. South Hills Interfaith Ministries works to help these families regain their self-sufficiency. Along with two food pantries that provide emergency groceries, and a community clothing room, the organization runs utility assistance programs, coat drives, and family-support services such as teen mentoring and financial literacy programs. And the community impact is significant. In 2012 alone, the organization donated school supplies to 425 students, distributed more than 1,500 pounds of fresh produce, and provided $30,336 in utility assistance.
See how Groupon helps you discover local causes and lend a helping hand at the Groupon Grassroots blog.
You can top off Pizza Parma's pies with any of more than 30 uncommon gourmet toppings. That includes cheeses such as gouda and greek mountain cheese, meats such as crabmeat, gyros, and steak, and veggies such as artichoke hearts, eggplant, and broccoli. The pizzeria’s chefs can put the same rich ingredients in a steaming calzone or string them on a necklace for a loved one. Alternatively, there’s a wide selection of wraps and hoagies, which, depending on what part of the country you're in, are also known as "grinders", "heroes", or "denver omelets".
The Pie Place takes no pastry-prisoners in its offering of freshly baked and frosted goodness. Sample scratch-made savories with the bakery's selection of sweet-tooth soothers. Pies ($14–$19) include flavors such as classic apple, wild cherry, royal blueberry, and freestone peach. Pocket-sized fruit tarts ($4.25) stuff apples, blackberries, and peaches into treats ideal for miniature pie fights with baby vaudevillians. Cut into a whole cake ($38–$42), including the bakery's three-tiered carrot cake, or opt for a radii-regulated slice ($4.95). Other tantalizing treats include brownies ($3), mini cream pies ($2.95), cookies ($0.50 each), and biscotti ($1.70). The Pie Place also offers a lunch special ($5.50) for workweek warriors that includes chips, a cookie, a sandwich roll, and a drink.
Pazzo Ristorante's dedicated chefs and servers dish out a menu's worth of home-style Italian cuisine. An appetizer of marinara-battered zucchini planks ($7.99) pleases taste buds with its architectural soundness, and delicately sauced steamed mussels ($11.99) promote after-dinner partying by doubling as castanets. Dinnertime promises a choice selection of nautical eats, such as the seafood gnocchi caprese ($18.99), a multi-textured medley of potato gnocchi, tomatoes, mozzarella, and seasoned breadcrumbs. Mouthwatering pasta dishes unite noodle and sauce in edible masterpieces, such as the tasty Cajun chicken bruschetta ($15.99) tossed with tomatoes, garlic, and basil over angel hair pasta or the perennial favorite of James Bond, bow ties à la vodka ($14.99), a mélange of prosciutto, onion, and fresh basil in a vodka-cream sauce.
The puff pros at Jernigan's, voted one of 2010's top 20 bars in Pittsburgh Magazine, open their walk-in humidor to smokers of all stripes, serving fine spirits and classy cuisine in an intimate atmosphere reminiscent of the collegial camaraderie of an Irish pub. Stogie devotees can chew on a classic Padron Anniversario, aged four years, or parse words with a Hemingway Series cigar filled with earthy flavors, a spicy finish, and terse stories of its youth spent hunting squirrels in rural Illinois.
Centuries ago, Japanese fisherman couldn't wait to get off the boat to eat some of their fresh catch, so they built grills on the boats to cook their fish slowly over an open flame. The chefs at DragonFire Japanese Steakhouse continue this tradition, searing seafood, vegetables, and meats over oak charcoal and paying as much attention to the grill as one normally pays to a pregnant British princess. Diners gather around the robata grill to witness the chefs sear scallops and steak coated in savory marinades.
They also gather around teppanyaki grills for hibachi meals, which chefs prepare while tossing morsels of food into the air. Or, diners can perch at the sushi bar and watch sushi chefs wrap seaweed and sticky rice around fish and vegetables.