TABLE’s How to Pittsburgh issue comes out every May to celebrate the must see, must-hear, must-taste, must-do facets of our beloved ‘Burgh. The 2025 launch party gathered 20+ restaurants, 5 bakeries, 3 bars, and 2 farms for an incredibly delicious evening of bites and sips. 400 guests joined us at the Bitz Opera Factory, accompanied by a live performance of a new song from Frzy, the Pittsburgh Opera, and the spinning vibes of Selecta as the DJ. From start to finish, this completely sold-out event was the happiest place in town… and we are already laying plans for 2026.
How to Pittsburgh: The Event, July 23, 2025
Dumplings from The Parlor Dim Sum
Pittsburgh cookies provided for guests
The team from YOTEA and Yoka Kitchen
Chef Fernando Navas and Meredith Boyle (Balvanera)
Frzy explores the cookie table
Justin Matase and Cheryl Matase
Chef Michael Taylor of Golden Gai Isakaya with a team member
A dessert from YOTEA and Yoka Kitchen
Nathan and Jacqueline Schoedel (The Speckled Egg)
Mark Chutko, Diana Bucco, and family
Haute couture made an appearance at the event!
Dr. Fatimah Williams, Chef Jackie Page, Joyce Stoudmire
Guests stopped at various food sample stations and explored a yellow bridge cookie table
Frank Folino, Jason Grant, Ally Caputto, Michelle D'Augustine, Tony Folino, and Todd Zarack (Bocci House)
A good time was had by all!
The VIP Spa Day Cocktail by LoBar
Camden Leeds and Heather Johnson
Jessie Brock, Lisa Acquaviva, Garrett Sandidge, and Elie Aoun
Delicious fare from Common Plea Catering
Chef Kevin Hermann (Bistro to Go and 408 Heirloom)
400 guests mingled in the beautiful Bitz Opera Factory space
Our 2025 "How to Pittsburgh" cover
Frzy performed a new song
A cheesecake dessert from Lilith
Roger Li and Claudia Moyano (The Parlor Dim Sum)
Lisa Acquaviva, Chef Edwin Smith and the Palm Palm team
Tydeea Threadgill and Ben McIntosh
Story by Keith Recker
Photos Courtesy of Laura Petrilla and Cody Baker
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