Pittsburgh

A Pittsburgh Bakery That’s So Good You’ll Plotz

by Tessa Barber October 13, 2011

“Two or three bite-sized marinated ham and swiss sandwiches, slightly sticky all over from the ham’s marinade. Fluffy, yeasty foccacia with a nest of olives on top. Key lime pie. Key lime cake. Fresh pumpkin roll just the right side of moist and just the right thickness of cream cheese filling. Mousse filled cupcakes in five or six different flavors. And I could go on.”

7 comments [Read the whole good food story...]

Pizzas With Polish at Pittsburgh’s Dinette

by Casey Barber August 22, 2011

“Dinette more resembles a Design Within Reach vision of what a high-end pizzeria should be. A sea of tomato-red chairs and Jetsons-reflective metal tables gleam against cool white walls. No reservations and no sound buffers means the place fills up—and gets loud—not long after the doors open at 6:00 pm.”

8 comments [Read the whole good food story...]

Pittsburgh Food for the Super Bowl

by Casey Barber January 24, 2011

“The following are traditional Pittsburgh foods and dishes that any transplanted yinzer will scoop up faster than Rashard Mendenhall can whisk a pass into the end zone.”

17 comments [Read the whole good food story...]

Pittsburgh’s Private Taco Club

by Tessa Barber October 20, 2010

“What separates Alyson and Tara from the rest of the pack, besides cooking skills, is that they are sharers. They didn’t just sit at home and hoard their taco knowledge base. No, they created the Private Taco Club.”

14 comments [Read the whole good food story...]

Primanti’s: The World’s Greatest Sandwich

by Casey Barber August 16, 2010

“The whole shebang melds together when you sink your teeth into it, though you might have to dislocate your jaw like a snake to get every single component in the same bite. Hot kolbassi meets chilly coleslaw, fluffy french fry innards soak up the slaw juice and mix with the bite of hot sauce, and the result is pure greasy magic barely held together in a spongy carb container.”

14 comments [Read the whole good food story...]

Lunch at Enrico’s in the Strip

by Casey Barber November 16, 2009

“As the line for a pre-game Primanti’s sandwich (the official sandwich of the ‘Burgh) grew longer than Shake Shack’s, we snuck around the corner for a meal that was just as hearty and gut-busting at the cafe behind the 16-year old Enrico Biscotti Company, run by the loquacious Larry Lagattuta.”

3 comments [Read the whole good food story...]

← Previous Entries