One of the best parts about living in Pittsburgh is the ability to experience so many different cultures all without leaving the city. A Soulful Taste of the Burgh, Pittsburgh’s soul food festival, is one of those opportunities. It’s a welcome into a world of delicious comfort food that’s spicy, salty, smoky, and sweet, plus a whole lot of passion in every bite. From August 29-31, you can transport yourself to the south right in Downtown.
A Soulful Taste of the Burgh Festival 2025
A Soulful Taste of the Burgh has a long history of filling up people’s stomachs and souls. Starting in 2019, the event honors many of the city’s first Black-owned restaurants. The festival directly credits Benjamin Richards owner of the first Black butchery company, Charles Richards owner of the first Black restaurant The Negro Tavern, Rev. John C. Peck of the Oyster House and ice-cream parlor on Third Avenue, and John R. Pulpress as well as Benjamin Pulpress owners of the first Black fish stall. All this is even written into an official proclamation by the city, declaring September 1, 2019 as A Soulful Taste of the Burgh Day.
Today, the soul food festival provides attendees with over 100 small business vendors to explore and support. Of course, this includes the chance to savor some of the best soul food restaurants in Pittsburgh such as Preeti Pitt Bar & Grill, Cuddy’s Soul Food Restaurant, Ms. Vickey’s Soul Food Grill, Early-Mae Bakery, Leon’s Caribbean Restaurant, and many others. You can look forward to homemade dishes like fried chicken, ribs, mac and cheese, seafood, collard greens, cornbread, candied yams, sweet potato pie, and pound cake.
More Than Delicious Eats
This festival is about so much more than food though. On top of the delicious eats, it creates a thriving cultural atmosphere through live entertainment and activities. This year, to kick off the festival on August 29, Howard Hewitt of Shalamar takes to the main stage. A soul music legend, Howard Hewitt is ready to wow with classic hits that’ll take you back in time. Other than his performance, audiences will get to see cultural performances, other singers, and live food contests. Take it all in as you walk through local craft vendors providing handmade goods.
At the end of the day, A Soulful Taste of the Burgh is about togetherness whether that’s through food, music, crafts, or even just showing up. By coming out and showing support for each of the vendors and performers, you’re directly helping Pittsburgh’s soul food fest thrive. As attendee numbers and sales grow, so do the opportunities to bring the festival back year after year, better and better.
Story by Kylie Thomas Food Courtesy of Cuddy’s Soul Food Styling by Anna Franklin Photography by Dave Bryce
Cancer’s season opens the door to summer evenings – the kind that last longer than you expect, with heat still in the air and time moving a little more slowly. There’s pleasure in the pace. Not everything needs to be scheduled, not everything needs to be loud. The window stays open, a bowl of fruit is cooling in the fridge, and someone’s coming by later, probably with stories.
This is a sign that pays attention to atmosphere. It tracks how people are feeling, remembers how they take their drinks, keeps ice at the ready and herbs growing near the windowsill. Cancer drinks to relax the body and soften the mood. It prefers slow builds to sudden shifts – something infused, something poured from a chilled bottle, something stirred in a glass you’ve held onto for years.
The Cancer bar cart carries the rhythm of the kitchen: steady, familiar, and just a little improvisational. It doesn’t need to impress. It’s ready to serve, to comfort, and to leave room for pause. Below are five essentials to help create that mood – cooling, versatile, and always within reach.
What Should the Zodiac Sign Cancer Have on Their Bar Cart?
Chamomile-Honey Syrup
A soft herbal base with a touch of sweetness. Chamomile offers calm without adding weight. Brewed strong and blended with honey, it becomes a smooth syrup that cools the system and rounds out the sharper edges of citrus or spirit. It’s ideal for early evenings – just a spoonful into sparkling water or white vermouth is enough to change the pace.
This herb often gets treated as strictly for bedtime, but that’s not the full picture. Chamomile doesn’t sedate – it steadies. When used as a syrup, it provides ease without dullness, and when paired with something bright or bubbly, it keeps its edge. If a guest raises an eyebrow, reassure them: they’re not being tucked in, they’re being settled in. Make the recipes below and put your chamomile-honey syrup to the test.
A chamomile cordial is a chamomile and honey syrup that mellows out the tangy nature of grapefruit. It’s a little fun, a little sophisticated, and a lot tasty.
Another cocktail that uses a chamomile cordial, this one mixes up gin, lemon juice, and bitters. Plus, a mist of yellow chartreuse to top things off adds another calming ingredient of nature.
Aromatic Aperitif
Low-proof, gently bitter, easy to dress up or down. Keep a bottle of Cocchi Americano, dry vermouth, or Lillet Blanc close at hand. These aperitifs are designed to open the body to food and ease the transition into evening. They’re low in alcohol and infused with botanicals – herbs, barks, peels, roots – that add lift and edge without crowding the palate. The result is a light bitterness that sparks appetite (hence aperitif) and invites slower sipping.
They’re perfect on their own, chilled with a twist of citrus or a few muddled grapes. These drinks match Cancer’s rhythm: subtle, intuitive, open to variation. They can be poured straight or dressed into a longer spritz with soda and mint.
An aperitif instantly shifts the tone of a drink. Even a simple pour becomes something composed, a little more adult, a little more aware of its context. The bitterness isn’t there to challenge; rather, it’s there to mark the shift from one part of the day into another. And there’s quiet satisfaction in getting it just right. No need for showmanship, just a well-built drink that feels considered and lands gently. Shake up your aperitif choices with these cocktail recipes.
Lillet Blanc contributes to a sweet pea syrup that bright and smooth. A bit of gin and lime juice meld with these flavors for a balanced cocktail that Cancer will love.
Expertly made Astrologist Bourbon meets and a sweet vermouth and Aradia Aperitivo. Create further elegance with Gentian liqueur, grapefruit bitters, and a grapefruit peel twist garnish.
A pink and pretty cocktail that Cancer can appreciate, The Archer is a fruity and easy-sipping drink. A homemade strawberry syrup matches a squeeze of lemon, vodka, dry vermouth, and an egg white for the perfect foam.
Pressed Glass or Mismatched Crystal
Glassware with a little weight and a little story. Cancer is drawn to objects that feel familiar – things you’ve held a hundred times and still notice each time. Pressed glass offers that texture. Its patterns catch the light, its weight feels good in the hand, and it carries a softness that cut crystal doesn’t always manage. These are glasses you actually want to use: durable, price accessible, full of detail.
You don’t need a matched set. In fact, it’s sometimes better if you don’t. Choose pieces one at a time – at estate sales, flea markets, antique shops, even a friend’s cabinet cleanout. Look for coupes with weight, tumblers with cut edges, or colored stemware that brings a little mood to the table. If a piece makes you smile, take it home. That’s how a Cancer bar cart comes together: slowly, personally, with affection.
Let each glass serve a role: one for water, one for wine, one for whatever you’ve just mixed on instinct. Some may become showpieces in their own right, not because they match a set but because they carry personality and memory. You reach for them precisely because they’ve earned a place in the ritual.
Fresh Fruit: Cucumber, Melon, White Grapes
Hydrating, cooling, and ready to infuse. These fruits align perfectly with Cancer’s season. They carry water, stay crisp in the fridge, and offer gentle sweetness without sharpness. Cucumber brings clarity to a glass – clean, cooling, and easy to layer with herbs. A few slices in sparkling water can reset a whole afternoon.
Cold grapes work well muddled into a spritz or floated on top of a drink that needs texture and lift. Even without alcohol, they add something celebratory. Melon – especially cantaloupe or honeydew – pairs beautifully with chilled sake, dry prosecco, or lightly sweetened green tea. The fruit doesn’t overwhelm. It supports the drink’s mood, filling in the middle without crowding the finish.
Keep a few on hand in the fridge: sliced, washed, and ready to go. These ingredients cool, soften, and round out what you’re drinking, offering hydration and a little moment of refreshment that feels both casual and intentional. After a trip to your local farmers market, try making these cocktails that incorporate fresh fruit.
Refreshing and full of the spirit of summer, watermelon was made to be in a spritz. We’re combing this fruit with the simplicity of honey, Singani63, lemon juice, and your choice of sparkling rosé.
An easy recipe making enjoying the cocktail even better for Cancer. All you need is vodka, cucumber, simple syrup, and soda water to be relaxing in a flash.
In case you’re being health conscious but still wanting something flavorful, try The Green Beast. The highlight of cucumber juice and slices blend into Hendrick’s, Cointreau, Génépy, thyme syrup, cucumber juice, lime juice, tonic, and a spray of absinthe.
Using fresh cantaloupe you can make a simple syrup that delicately flavors this cocktail 75. The other ingredients are that of your typical French 75: gin, lemon juice, and sparkling wine.
A Ceramic Pitcher
For serving something that’s already been prepared. A pitcher shifts the pace. It moves the bar cart from moment-to-moment mixing into something steadier and more thoughtful. It holds what you’ve already prepared – an herbal tea blend, a chilled wine spritz, a simple fruit-infused water – and brings it to the table with quiet confidence.
There’s an ease to this kind of hosting. Instead of building drinks on the spot, you’re reaching for something that’s already been given shape, already been considered. It allows the gathering to settle, to become less about the task and more about the time.
Look for a ceramic form with a wide mouth and enough heft to feel balanced in the hand. Soft glazes, muted earth tones, and textured finishes work especially well here. These pitchers don’t need to coordinate with your glassware or fit into a theme. Their presence matters more than their placement.
A Note on Storage
Keep things where you’ll actually use them. Aperitifs and syrups should live close to the action – on a tray, a shelf, or the corner of the counter you always drift toward. Glassware can be stacked or nested, but keep your favorites in reach. A small knife, a board, and a cloth for wiping down the pitcher deserve a home nearby too.
Cancer’s bar cart is less about display and more about readiness. Everything has a place because everything has a role. You’re not curating for effect. You’re arranging for ease so that the act of offering a drink feels natural, relaxed, and complete.
Author
Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.
Story by Wade Caves Photo Courtesy of Karthik Sridasyam
Cherries and berries made the summer time go round with their vibrant, colorful, juicy sweetness (or sometimes tartness). We use these berries in savory dinner recipes, sweet dessert treats, and then everything in between. If you want to make sure you have a berry good summer season, join us in serving up these iconic cherry and berry recipes.
It doesn’t take a pastry chef to craft this homemade galette dough that cradles fresh cherries in a sweet and tangy glaze. The best part is that no matter how you shape this galette, you’ll still achieve a rustic yet sophisticated look.
Start your day off with your favorite breakfast treat that gets a lot better when it’s home made. The dough uses buckwheat, whole wheat, and brown rice flour for a healthy addition to the cherry pie-type filling as well as a dreamy chocolate sauce drizzle on top.
Maraschino cherries and their juice infuse these pistachio cookies with a bit of sweetness. These Cherry Pistachio Sandwich Cookies showcase elegance in a small and layered presentation.
While this Spiced Cherry Upside Down Cake accommodates frozen cherries, we recommend fresh cherries from your local market or farm stand. The simple, brown sugar batter recipe also lets the cherry topping shine.
The dense nature of brownies makes them a perfect cushion for cherries and orange zest. These Luxardo Buttercream Frosted Brownies cut the rich chocolate with a tart cherry and tangy orange layer.
A buttery, brown sugar oat crust covers a warm, ultra gooey filling of sour cherries. With just seven ingredients, this recipe is one where the hardest part is waiting for its goodness to come out of the oven.
While the Cauliflower Steaks take up majority of this plate, it’s the Red Wine Cherry sauce that makes it so decadent. Sweet dark cherries cook down with red wine, yaji spice, curry leaf oil, balsamic vinegar, ginger, shallots, and then dark brown sugar.
Combining two of our favorite summer berries, this Cherry Blueberry Pie is truly the best of both worlds. A star cut out crust lets the decadent, cherry and blueberry purple filling peak through. It’s a pie that’s so gorgeous you may just have a hard time breaking the crust.
Sure you could go to the store and buy the first blackberry jam you see on the shelf, but this recipe from Glendorn proves the care of hands make things better. Head out to pick your blackberries then return home to make a jam you can spread on croissants, sandwiches, eggs, toast, and more.
For those trying to eat healthier, buckwheat is a great introduction to lowering your cholesterol as well as keeping blood sugar afloat. We’re making these griddle cakes more scrumptious with a blackberry sauce over the stack and then a scoop of vanilla cream.
A lemon cream pie is one of the pinnacles of summer but adding blueberries to the mix just makes the season even brighter. A graham cracker crust holds a cream cheese lemon filling with a blueberry lemon topping and pie crust flowers also form around the edge.
Cheesecake is now for vegans! You heard that right, cashews and macadamia nuts make up for the lack of cheese, creating a similar texture and taste. Above the filling you’ll find a berry swirl made from strawberries, raspberries, as well as blueberries.
Lamb patties bring a flavorful touch to the burger game but what if we upgrade it even further with a Raspberry-Mint Vinegar Drizzle? Make your own raspberry vinegar at home then add it to mint leaves, white wine vinegar, and sugar for burger perfection. Consider bringing out the drizzle recipe the next time you roast lamb for Sunday supper: it works beautifully there, too!
Embrace the notion that you can pretty much stuff anything into phyllo and it comes out tasty and delicious. Don’t let your fear of working with this versatile pastry dough deter you! Your reward will be little bundles of goodness — filled with feta, mint, lemon and egg — that your family and friends will adore. Make them in minutes, bake them until golden brown, and rake in the compliments.
Unbaked pies also freeze beautifully and cook in a flash when you need a light and quick meal. Just pair with a salad, a glass of the anise-flavored aperitif Ouzo (over ice, please), and good friends. Plus, their versatility is only limited by your imagination.
In Season 1 of My Greek Table, Diane Kochilas shared a similar recipe for Longevity Greens Pies: a luscious blend of sweet greens, onions and/or leeks, and squash or carrots that is “a nutritional powerhouse” packed into a mini phyllo roll. Why not try that version, too!
Embrace the notion that you can pretty much stuff anything into phyllo and it comes out tasty and delicious.
Ingredients
Scale
5 cups of crumbled feta
1 bunch fresh mint
1 lemon, preferably organic
1 large egg, more if needed
Freshly ground black pepper
1 lb packet of phyllo defrosted and at room temperature extra virgin Greek olive oil for brushing the phyllo strips
Instructions
Place the feta in a bowl. Remove the stems from the mint and finely chop the leaves. Mix the mint into the feta. Zest the lemon in the bowl with the feta-mint mix. Lightly beat the egg in a small bowl and add it to the mix, as well. Mash everything with a fork and add some black pepper.
Cut the phyllo in half lengthwise and stack it. It’s important to keep it covered with a tea towel so it doesn’t dry out while you work.
Take the first strip of phyllo and brush it with olive oil. Fold it in half lengthwise and brush the surface with olive oil. Take one small teaspoonful of the feta mix and shape it into a small ball. Place it in the middle bottom part of the phyllo strip and fold the right corner up to the left side to form a right triangle. Next, fold it up along the horizontal seam joining the tip to the right side, forming a right triangle again. Continue folding from left to right until you reach the top. If you’ve ever folded a flag, it’s the same technique.
Place on a parchment-lined baking sheet, continue with remaining strips and filling, and brush the tops of each triangle with a little olive oil.
Experiment with different shapes: Using the same filling, create a spring roll (cylindrical) shape or small packets. Experiment with a seed or nut topping: brush the surface of the triangles or cylinders with an egg-white wash and dip into seeds of choice (poppy, coriander, sesame, nigella, etc.). You can even drizzle these with Greek honey after they’re baked.
Bake the tyropitakia in a preheated oven at 350 degrees for about 20 minutes or until they’ve puffed up and golden.
Recipe and Photography by Diane Kochilas Story by Cally Jamis Vennare
BBQ pork ribs and pork belly ramen and from Mitch’s Barbeque, Warrendale.
In his third annual contribution to TABLE’s “How to Pittsburgh” issue, local legend Rick Sebak waxes philosophical: “I think I like lists, but putting one together always makes me question the competitive nature of this effort. These are all great places, no bests, just a few beloved spots around town.” We feel similarly about lists in general but tend to find higher virtues in Rick’s suggestions. We suspect you do, too.
This comfortable and amazing neighborhood bar and restaurant is now celebrating 40 years of beautiful big hamburgers and stunning specials, and if I’m craving a rare steak — or a steak salad! — this is where I’ll go. Bacon Bleu Burger not too shabby either. Shout out to Courtney McFarland at the wood-fired grill!
This has become a must-stop if I’m north on Route 19. The sublime beef brisket, the succulent pork ribs, the spicy pork belly, all superbly smoked and prepped by Chef Justin Evanitsky with his mom, and dad Mitch, close by. Stupendous Asian “buns” too, great chili crunch and house made ice cream! Satisfying.
A recent visit confirmed my long-held love for the Confit Chicken Wings here at this surprising, hip and scrumptious bar-restaurant. I was also delighted recently to try Chef Matt Christie’s Meatloaf sandwich (with mashed potatoes and onion straws on the sandwich!) and tender Pincho Chicken Skewers with Puerto Rican barbecue sauce. The variety is global and mighty.
I first stopped in this distinctly Pittsburgh place in 2013 when I made a documentary titled “The Joys of Millvale.” It has a certain time-machine effect that always intrigues me, and the food is brilliantly prepared with timeless quality. The pork chops (char-grilled or breaded) are worth a visit, but the Saturday prime rib is legendary, and I have special respect for a neighborhood restaurant with Baby Beef Liver with onions on the regular menu! (And of course coconut cream pie for dessert!)
I wanted to try a few new places for this list, and the buzz about Pittsburgh’s several Uzbek eateries got me to this charming restaurant for an excellent, slow cooked, fall-off-the-bone lamb shank dinner. Also tried a Cheburek, an Uzbek puff pastry with beef filling that was pretty perfect, served with garlic tomato sauce. I will be back to try the plov.
I learned to love this place, and Drew Allen’s superb smoky ribs (or “Bones”) and chicken wings, when I made a TV program titled “Meat Pittsburgh” in 2018. The powerful meat smokers on the sidewalk next to the building here let you know the stuff is fresh and genuine. And my favorite sides of beans and rice, and greens, just embellish the meals I willingly take out and savor.
I love to make big meaty sandwiches, and I often stop here to pick up sliced deli meats like Hot Coppa Secca, Genovetta, and other salamis, but I always listen to suggestions from Nicholas, his mom Filomena, and Aunt Julie. They carry on a Merante family tradition of great Italian foods in a corner market. They themselves also make some great pasta salads and famous hoagies with freshly fried peppers for grab and go.
I was a regular at Gaucho when it was in the Strip (at both locations there) and still bring affection when I go to the Downtown spot for some meaty delight. On my last visit I tried the slow-cooked pork flank called Cerdo Fuego Lento. Wonderful flavors, meat sliding easily off the bones. Served atop a pool of white beans and tasty dark greens. I’d gladly do it again.
When ordering a meaty main dish here, I go back and forth between the Chicken Cutlet and the Veal Cutlet Parmigiana (both big and “breaded and baked in our tomato sauce with melted provolone”). This place never disappoints. And the side of pasta justifies their name and reputation. My family has been dining here since the place was about a mile north on Route 88 in the 1980s. All good.
Suggested by a friend at WQED, this tiny storefront was another first-time place for me. I was totally impressed by the fun names and juicy ingredients for their sizable sandwiches, including the excellent Pitt Beef and Mr. Orange (good and spicy). But I also appreciated the wise suggestion to try the Pig Wings (suckling pig shanks on the bone!) that were stupendous.
Story by Rick Sebak Styling by Anna Franklin Photography by Dave Bryce
It used to be difficult to dine out with a gluten intolerance or allergy in Pittsburgh, but as the dining scene has taken off, gluten-free options are keeping pace. Here’s our list of the top gluten-free dishes in the region, from lunch options to fancy entrees and divine desserts.
Where to Eat in Pittsburgh if You Have Allergen Sensitivities
Mercurio’s Gluten-Free Pizza Del Re was first-place winner for gluten-free pizza at the most recent World Pizza Champion Games in Rimini, Italy. This tasty number is built on a flavorful crust, topped with house-made mozzarella, truffle spread, mushrooms, prosciutto and extra virgin olive oil, then wood-fired to perfection.
Chefs Jamilka Borges and Dianne DeStefano have mastered seasonal ingredients and flavors at this cozy corner restaurant in Shadyside. Their gluten-free Beef Filet, featuring plantain puree, bearnaise, broccoli rabe and guava jus, is testament to their talent. Finish off your meal with DeStefano’s Gluten-free Passionfruit Cheesecake.
Avoiding gluten doesn’t mean you can’t dine well at the best Italian joint in town. DiAnoia’s Whole Branzino happens to be both gluten-free and dairy-free. You can order a half or whole portion of this flaky Mediterranean Sea Bass stuffed with fennel, garlic, lemon, roasted potatoes and tomatoes. The pastry case always has gluten-free options as well, such as the fresh-baked pignolia nut cookies.
Mic’s, owned by L.A. transplant Michaela Blaney, has made a name for itself by whipping up Erewhon-style smoothies and stocking the best health food brands in its micro market. However: don’t miss the to-go deli case. For a quick gluten-free lunch, the Chicken Quinoa and Flax Bites are savory, wholesome and packed with protein. Made with cooked quinoa in place of breadcrumbs and ground flax in place of eggs, plus organic ground chicken, celery, onion, carrot, olive oil and spices, they’re a treat dipped in your choice of house-made sauce, such as honey mustard, protein ranch or cilantro cream.
Sarah Coppolo started Brothmonger in 2018, making and selling quarts of soup out of her apartment while working full-time as a funeral director. Word of her talent spread quickly, selling out pop-ups around town, and in 2024 Coppolo made Brothmonger her full-time gig. At her cozy storefront in Bloomfield, the lineup changes each week, but there is reliably at least one gluten-free option, such as Potato Leek, Chickpea Curry, Kielbasa Lentil, Coconut Chickpea, Mushroom Wild Rice and Stuffed Pepper.
EYV, short for Eat Your Veggies, recommends that diners order four or five plates to share, and gluten-free items are clearly marked on the menu. The Farmer’s Salad, made with local greens and veggies, herbed balsamic vinaigrette, and vegan ranch mousse, and topped with tater tots and pistachio, is a gluten-free standout. Order the Snack Sampler, which features vegan broccoli “chicharron,” hummus fritters and vegan “oysters” Rockefeller to try a bunch of different options. And for dessert, get the stunning gluten-free Blood Orange Sabayon Tart, with fennel ice cream, Cara Cara oranges and anise greens.
Seafood at this frothy downtown dream of a restaurant is not to be missed. The Tiger Shrimp Scampi, featuring oven roasted tomato, garlic confit, scallion, coconut milk, kaffir lime, daikon radish and Aleppo pepper, just happens to be gluten-free. Also gluten-free is pastry Chef Zoe Peckich’s take on a Pittsburgh staple, Not Your Grandma’s Strawberry Pretzel Salad. It features strawberry mousse, vanilla anglaise, strawberry jam and pretzels.
Need a showstopping gluten-free dessert for a holiday or party? The gluten-free lemon bars from Lauren Marts at Baked True North feature the perfect crust-to-filling ratio and are just the right amount of tart and sweet. They’re usually available in the pastry case. If you need them for an event, order at least five days in advance.
Story by Liz Fetchin Styling by Anna Franklin Photography by Laura Petrilla
Even though many consider flowers as a special occasion buy, there’s no reason you cannot go out and grab a bundle of colorful blooms just to brighten your day. Instead of splurging on a premade bouquet from the grocery store, head out to one of Pittsburgh’s pick-your-own flower farms to build an arrangement that speaks to your soul. Imagine a walk in a garden, just you and a pair of clippers, traveling through rows of rainbow petals, green leaves, fresh fragrances, all under a sunny sky. We couldn’t think of a better or more relaxing way to spend your time and fill your home with natural decor.
Pick Your Own Flowers Farms and Gardens in Pittsburgh
Who doesn’t love the yellow petals of sunflowers? At Schwirian Farm, through July 31 you can pick your own sunflowers daily for just $1 a stem. It’s also a beautiful photo opportunity for senior, family, and couples photos. After you’re done exploring the fields of sunny blooms, check out their market full of sunflower products like oils, merchandise, soaps, skin care products, and more. Plus, there are even hands-on activities to keep the kids entertained.
A variety of fresh vegetables, peaches, berries, and of course, flowers grow across acres at Simmons Farm. Simmons is all about putting the power in your hands to pick directly from their fields to customize your farm stand experience. Fill your own bucket with their wildflower varieties including ageratum, amaranthus, ammi, aster, celosia, cosmos, dahlias, and eucalyptus to name a few.
Urban gardening means you don’t have to stray too far from the city for some of the most beautiful blooms. In Braddock, Sol Patch Garden sits right off of Braddock Avenue, filling one of the city’s blocks with rows of flowers. Their special Saturday U-Pick experiences give you the chance to explore their garden hands-on. You’ll pick as many flowers as you can fit in your jar or bucket and they even provide you with all the tools you need for picking.
A ways North of Pittsburgh up by Butler, Archer’s Acres is truly a small-town flower farm. The hillsides of Chicora are home to three-acres of zinnias, cosmos, lavender, sunflowers, and much more. Stop by to pick up clippers and containers before heading out to the fields. Create your own bouquet to take home and then head back to get a complimentary glass of water to take your flowers home in.
Outside of Tiny Seed Farm’s CSA programming, you can still stop by their land for Tiny Seed Fleurs, their special flower fields. Their organic practices ensure that you take home flowers free of pesticides and grown with sustainable practices. While you can purchase a premade arrangement, it’s more fun to get out yourself to pick your favorite types. You can even purchase one of their discounted Pick Your Own Pass that gets you access for three Saturdays during the season.
It’s no surprise that Pittsburgh houses a large Italian community with a passion for both the “Old Country” as well as the Steel City. That combination helps pack the neighborhood streets when Bloomfield’s Little Italy Days rolls around every year. Enjoy three stages of live performers, kid’s fun zone areas, vendors, activities, and plenty of Italy’s finest dishes…and a great sense of community.
Bloomfield’s Little Italy Days
Four days from August 14-17 gifts Pittsburgh a chance to head to Italia all without leaving the Three Rivers. The festival got its start back in 2002 with now producer Sal Richetti running the festivities since 2012. It’s a look-forward-to event not only for its attendees but its businesses as well. With around 120,000 people heading through the grounds in 2023, the large crowd means that vendors receive exposure to citizens both inside and outside of Pittsburgh.
Come with your stomach empty to fill up on all your Italian favorites. Savor dishes and beverages like pizza, pasta, canollis, wine, meatballs, sausage, and aperol spritzes. Some of the vendors even include local businesses like DiAnoia’s who make their own homemade pasta as well as Angelo’s Pizzeria and Caliente Pizza. But if you’re not craving Italian food, you can still pick up carnival staples like funnel cake, fried oreos, hot dogs, French fries, and more.
Fun Beyond the Food
Besides the eats, the fun takes to the stages and beyond in a line-up of events. In true Italian fashion, an annual bocce tournament between the Pittsburgh Irish and Italians brings some friendly competition to the festival. There’s also an annual Miss Little Italy Pageant for young girls wishing to showcase their Italian heritage. But, if you’re looking for a little more action, make sure to stop by the Best Pizza in Bloomfield Competition and Pizza Acrobatics that prove why pizza is such a popular buy in the city.
While the kids spend their time running around inflatables in the kid’s fun zone, meeting their favorite movie characters, and riding dinosaurs, parents can enjoy acts from over 30 entertainers. Maybe you’ll tap your foot along with Tony Guarino’s Sinatra covers. Or, you’ll get lost in authentic melodies from Italian trios and musicians. Just be sure not to miss exclusive performances from opera singers that embody the spirit of Italy.
Bloomfield’s Appeal
The best part about Bloomfield’s Little Italy Days is that admission is free. This means you can swing by on your way home from work to get delicious take-out for dinner or plan to spend the whole evening listening to live music. Plus, there are plenty of local businesses situated around the festival grounds which you can help support on top of the vendors. Grab a drink at Pleasure Bar or Lot 17 before you leave the city and take a moment to unwind from the large crowds. You can even pick up a sweet treat from Paddy Cake Bakery in case the lines at Little Italy are a little too long.
Barrel and Flow is more than just your average brew fest. Yes, there’s plenty of beer to taste and savor in your day out in the sun. But, that’s just where the fun begins at this event lifting up the Black community and beyond through acts of art and togetherness.
Barrel and Flow Fest 2025
This year’s 2025 Barrel and Flow Fest takes over The Stacks at 3 Crossings on August 9. To honor and connect the Black community, you’ll walk through a unique selection of food vendors, indie artisans, visual and performing artists, and local non-profits. Each sector of the festival aims to highlight Black businesses and artists alike in order to amplify these voices and spread awareness.
Barrell…
The barrel side of things lines up over 75 different breweries and distilleries. This list includes Black-owned businesses such as Two Locals Brewing Co, TLC Libations, and DOPE Cider House. Outside of each individual brewer, some of the businesses are also collaborating with local Black artists, performers, and other businesses to craft limited time beverages just for the festival. You’ll get to sample as many of these brews around the festival as you’d like with your ticket purchase.
Flow…
Whenever it comes to the flow at Barrel and Flow, it’s talking about live performances from singers, DJs, and visual artists. Some of the live music performances include The Brothers Footman, a rock, hip-hop, and funk group from Indiana, rapper Brian Brown, as well as jazz and R&B artist/songwriter Katarra Parson from St. Louis, MO. The DJ category features a range from Pittsburgh DJ Marz to Detroit DJ hypemelo. Plus, you can even catch glimpses of live painting and sculpture art presentations or gain inspiration from one of many philanthropic speakers.
…And More
But, this is not where the fun stops just because the market at Barrel and Flow festival is where you can treat yourself or choose to make a difference in the world around you. Local, regional, and national vendors come together to present a market full of everything you could want or need. Food vendors from the Pittsburgh area cover your breakfast, lunch, dinner, and dessert with options like Pgh DUMPLINGZ, Aunt Cheryl’s Cafe, Community Kitchen Pittsburgh, Sugar Momma Soul and Sweets, and Darnella Darling Delights.
After your belly is full, continue to shop through artisan makers to take home a pair of handcrafted earrings, a new photo for your wall, a custom pair of shoes, or a new skincare product. Even if you’re not looking to spend any money, you can still stop by a number of organization tables to help support your community and maybe even sign up to lend a hand.
Barrel and Flow is so much more than an opportunity to entertain yourself. It’s an opportunity to familiarize yourself with the Black community in Pittsburgh while making a difference in an exciting atmosphere. Grab your tickets and get ready to experience the city in an important way.
DeShantz group executives Richard DeShantz, Chef and Owner; Tolga Sevdik, Co-Owner and Chief Operating Officer; Chef Michael Taylor, Golden Gai Co-Owner and Chef; and Kevin Kelley, Managing Director.
There’s no end to the investment of toil and genius that goes into creating and maintaining a successful restaurant. Because the hardest work is usually done behind the scenes, it is often undervalued. Because there is frequently a team involved, it sometimes even goes unmentioned. In this year’s How to Pittsburgh issue, we wanted to take a moment to salute a few of the culinary magic-makers in our area. We are grateful for them, and appreciative of their commitment to excellence. They inspire us!
Chad Houser, Founder and CEO of Café Momentum, has been named the 2025 James Beard Humanitarian of the Year. This honor from the James Beard Foundation recognizes exceptional selflessness and dedication to improving society and the lives of others. We have seen (and tasted) firsthand how the work of Café Momentum changes lives. Under Houser’s decade of leadership, Café Momentum combines culinary excellence with holistic support for justice-involved youth, equipping them with life skills, education, and employment opportunities to achieve their full potential. With locations in Dallas, Atlanta, Pittsburgh, and Denver, and more to come, Café Momentum is a game changer for so many.
“It has been the honor of my life to work alongside more than 1,200 justice-involved youth who have transformed their lives with the support of Café Momentum,” Houser says. “This award reflects the power and potential of every young person when we believe in them. When we provide the tools, resources, and opportunities they deserve, they rise every single time. Together, we are proving that every young person deserves a seat at the table.”
Pittsburgh chefs Roger Li and Domenic Branduzzi have worked together time and time again to create interesting and flavorful dining opportunities for Pittsburghers. Their partnership has had a particularly important influence in Lawrenceville, where they have opened quite a few wonderful eateries. Roger says their story began in 2016. “I had just launched Umami and was doing a ramen pop-up at Grapperia. It was a sold-out event, and it made me and Dominic interested in opening a ramen place. Then, during the construction phase of Ki Ramen, we were approached to look at a space next to it, which eventually became Ki Pollo. Since then, we evolved into the creation of The Parlor Dim Sum and Nanban, and we bought Allegheny Wine Mixer. I think the thing that makes it all work between me and Dom is that we both like to do things the right way.”
What’s next? They’re working with Chef Csilla Thackeray on Titusz, an Austrian-Hungarian restaurant which will occupy the space formerly held by Merchant Oyster Co. Titusz will honor Pittsburgh’s Central and Eastern European heritage.
Last year’s How to Pittsburgh issue lauded DeShantz group’s Downtown sushi and gin joint, Gi-Jin. This year, we are compelled to call out Golden Gai, their new space in Bakery Square. In partnership with Co-Owner and Chef Michael Taylor, DeShantz Group immerses diners in a Tokyo-style izakaya. You could describe the food as Japanese-style tapas: small plates of delicious, substantial fare that pairs well with sake, Japanese whiskey, or a made-to-order craft cocktail. Plan on lingering a bit. You’ll want to try many dishes, and quite probably more than one order from the bar. If you’re not a veteran of izakaya dining, lean into staff recommendations. They will know where to guide you.
DeShantz restaurants focus on facets of culinary culture not abundantly explored in Pittsburgh. The décor of each establishment layers visual adventure onto the experience of the taste buds. Each restaurant in their constellation is its own universe. At its best, the group’s results are heady and memorable. Hats off once again to Richard DeShantz, Chef and Owner, Tolga Sevdik, Co-Owner and Chief Operating Officer.
“Cook what excites you, and it will show up on the plate,” declares Chef Mike Godlewski, chef/owner of North Side’s EYV (Eat Your Veggies). While he acknowledges that the environmental and cruelty-free aspects of vegetarian eating are philosophically important, and interesting to him, they are not what drives him to create absolutely delicious plates like Cabbage Pastrami and Vidalia Onion Chocolate Mousse. “I just love the challenge of making veggies something you crave. People are amazed about how much flavor we coax out of produce, and they can’t believe that they don’t miss the meat at all,” he says.
That doesn’t happen by accident. In the case of the aforementioned “pastrami,” brining, smoking, additions of coriander and black pepper prior to final cooking, and more, create an eating experience that is memorable. Go once, and you’re guaranteed to go again. “I’m told that our customers come back because they crave one or two of our mainstay items, but they end up most excited to see what new items we come up with each month,” explains Godlewski.
Rico’s, founded in 1979 by Tuscan-born Rico Lorenzini, is a cherished Pittsburgh institution known for its authentic Italian cuisine. Rico’s son, David, now manages the restaurant while Rico collaborates in the kitchen with Chef Dennis Deluca. You can count on freshly prepared veal, fish, and beef dishes, as well as pasta, salads, and a classic wine list that leans heavily into Italian bottles. Among TABLE staff favorites: to start, deep-fried zucchini planks and escargots. Follow this with prosciutto involtini filled with cheese and scallops sauteed and finished in the broiler with gorgeously seasoned breadcrumbs. But don’t be limited by our preferences: the menu is extensive.
It is often said that the vibe of a place comes directly from the top. It’s no surprise that the restaurant Rico started is known for its warmth and good service. It’s not only customers who feel it: the relationships fostered by Rico with servers, chefs, purveyors, and wineries are what make this place tick.
One of nine national finalists for the 2025 James Beard Award for Best New Restaurant, Fet-Fisk has clearly made a big splash over the last year. It was also named one of America’s Best 50 Restaurants in The New York Times. Eater piled on a national accolade, as well. No surprise that It’s full every night (though Resy offers faint hope to the hungry with a waitlist). There’s nothing but good buzz out there about this Scandinavian-inflected restaurant focused on local sourcing and concerned with the well-being of its staff.
All of this is thanks to Chef Nik Forsberg, the founder and owner. He transformed a former Italian eatery in Bloomfield into a space that feels both nostalgic and fresh, like an on-trend piece of vintage clothing. His menu showcases Nordic flavors in dishes like pickled mackerel, roasted chicken with lingonberries and farmer’s cheese, and sea trout caviar served in a coupe glass. His social media keeps things friendly and light, as do “Crispy Mondays,” with their accessible offering of drink specials and wings. Like a studio producer of Hollywood’s Golden Age, he’s supported his vision with a host of just-right details. He has a blockbuster hit on his hands.
Semi-finalists for the James Beard Awards’ Mid-Atlantic Best Chef prize in 2022, 2023, 2024, and 2025, Kate Lasky and Tomasz Skowronski were also finalists in 2023. The New York Times included them in their 2022 list of 50 Best Restaurants in America, and they were lauded by Bon Appetite in 2019. This consistent torrent of adulation is well deserved. Their deeply original take on Eastern European cuisine is downright impressive, as is their commitment to veganism. So is the fact that after a meal at Apteka, it’s not the lack of meat you’ll be talking about, but rather how stunningly good it was, and how soon you can return.
There’s probably a reason all this deliciousness has unfolded in Pittsburgh. We’re a town that gets dishes like pierogis and golabki. We are down with a bowl of borscht. Same with potato dumplings. And schnitzel … even made with celeriac root. But someone had to come along and show us how the foods of those who came before us were not just relevant in the 21st century but absolutely worthy of our full attention.
Sam and Lori DiBattista founded Vivo Kitchen 25 years ago, moving from Ben Avon to Sewickley in 2010. It would be hard to overstate the importance of their always-full restaurant in this western suburb. Every night of service attracts a posse of super-regular patrons. Whether perched at the bar or seated at tables in the restaurant or out in the garden, all are engaged in lively conversation. All are clearly enjoying their dinners. There’s a warm, casual vibe. People feel absolutely at home.
This feeling comes directly from Sam and Lori, and from their daughter Martina (now General Manager). They’re supportive of a talented and professional team whose skill and humor are integral to the experience. They tend carefully to the look and feel of the place. First time diners and familiar faces get equal levels of TLC. Locally sourced ingredients and a thoughtfully flavorful take on modern classic cuisine keep the menu bright and interesting. (Try the Crispy Whole Chicken with Fried Garlic, and, even if you’re a meat lover, order one of their vegan specials.) Sam commented for this article that he hoped “people feel Vivo has become a part of the overall Sewickley experience.” Mission accomplished.
