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Kevin Sousa, a visionary chef with fiscal issues on his plate

Debts dogged previous ventures, but he’s clearing them while building a Braddock venue with foundation, nonprofit and crowdsourced support.

Former Mighty Oak Barrel owner to take over McCandless restaurant

Grainne Trainor plans to transition Blue Dining, a restaurant and martini bar, into a contemporary American restaurant with a focus on wine.



Munch goes to Hundred Wood, Downtown

The new Wood Street spot serves burgers, deli sandwiches, wings, pierogi, pizzas and other deep-fried and wood-fired bric-a-brac.

Pittsburgh dining is coming into its own. Never have there been so many compelling choices, from the elegant special-occasion restaurant to the ultra-casual noodle house.

Need some restaurant recommendations? Take a peek at the Post-Gazette's Fall 2014 Dining Guide.

The Food Column

The Food Column: An app for catching fried fish

Plus: Pancake Breakfast and Maple Sugar Celebration, BYOB Social Night Dinner by Slow Food Pittsburgh with Kate Romane, Pittsburgh Brewfest

The Food Column: Cobblering together a business

Terina Hicks of Swissvale uses her mother’s recipes for her new business, Cobblerworld.


Kitchen Mailbox

Extra-special Valentine's Day treats for those on restricted diets

Arlene Burnett cooks up chocolate desserts that would work for a variety of special recipients.

Kitchen Mailbox: More easy holiday cookies

Readers shared several recipes, which we share with you.


What's For Dinner

What's for dinner: Warm Pear-Apple Crumble

What’s better on a chilly February eve than a warm dessert?

What's for dinner: Posie's Chicken Tagine

One-pot meals, like this aromatic North African stew, are perfect for the busy cook.


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