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St. Patrick’s Day Events Bringing Luck to Pittsburgh 2026

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A man and a woman in St. Patrick's Day green clothing with shamrocks everywhere cheers a beer with their arms around each other.
St. Patrick's Day Events Bringing Luck to Pittsburgh 2026

St. Patrick’s Day is the holiday of beers and Bailey’s, but there’s so much more to the fun than just the booze. In Pittsburgh, many restaurants and organizations take St. Patrick’s Day as a chance to bring the community together in cheerful spirit. Grab the whole family too because some of these events even have kid-specific activities. We recommend dressing from head-to-toe in green just to ensure there are no unwarranted pinches.

St. Patrick’s Day Events in Pittsburgh 2026

St. Practice Day Pierogi Contest & Charity Crawl

March 7, Various Locations on East Carson Street

If there’s one thing Pittsburgh loves more than a party it’s pierogis. Combine the two in a crawl along East Carson Street on the South Side to try various pierogis and take part in other specials. Look forward to $1 pierogis, Miller Lite and other drink deals, plus your opportunity to vote on your favorite.

St. Patty’s Day Themed Candle Making Workshop

March 13, Glade Run Adventures

Want to add a touch of green to your living space for the holiday but don’t want to invest in a cheesy sign? Head over to Glade Run Adventures and make your own St. Patrick’s Day candle out of a variety of scents. Then, head home and kick your feet up as you light your creation in relaxation.

Pittsburgh St. Patrick’s Day Parade

March 14, Downtown

You can’t go through a St. Patrick’s Day without viewing the parade! Watch floats of all shapes and sizes carry some of the best organizations, leaders, and celebrities in the city. Be sure to dress in your best green attire and get ready for marching bands, Irish step dancers, military members, and an appearance from Punxsutawney Phil.

Pittsburgh St. Patrick’s Day Weekend Bar Crawl 2026

March 14, Starting at The Library on Carson

What would St. Patrick’s Day be without the famous South Side bar crawl. This is the place to be if you’re looking for cheap booze, crowds to dance with, and music carrying you the whole night from bar to bar. Not to mention, your ticket gets you a free drink or shot to kick things off.

St Patrick’s Parade Day at the Bank on 8th 2026

March 14, The Bank on 8th

After you watch the St. Patrick’s Day parade, you’ll want to head down to The Bank on 8th for their party, which starts at 1 p.m. and goes all night. The music begins shortly after doors open with a line up of Irish and popular musicians alike.

Pittsburgh Brewing Company’s Irish City

March 14, Pittsburgh Brewing Company

St. Patrick’s Day at Pittsburgh Brewing Company is an all-day affair. You’ll start your morning with Kegs and Eggs breakfast featuring a buffet and beer in the taproom. Shortly after breakfast they’ll also hold an Irish City Parade. Then, wander around the grounds for a free green beer, live music, a cigar bar, food trucks, yard games, tattoos, and so much more.

Kegs n’ Eggs at City Works Pittsburgh

March 14, City Works

Bright and early, earlier than the parade in Downtown, City Works is here to fill your gullet before (or while) you fill it with beer. Try Irish-inspired specials like Irish Corned Beef Hash and Bailey’s and Vanilla Ice Cream Battered French toast all with bagpipers in the background.

Irish ConFusion with Chef Nicholas Saxon

March 14, The Kitchen by Vangura

Irish or not, St. Patrick’s Day is a favorite celebration especially for the culinary traditions. Chef Nick at The Kitchen will work through different dishes and techniques while you eat, drink, and enjoy. This is a chef’s presentation dinner, so that means Chef does the cooking while you do the eating.

The Luck of the Cookies – Decorating Class

March 20, Sapphire & Lace

Micah Made Cookies is an expert at decorating and he wants to teach you how to, too! As you sip on beer, Micah will take you through tips for decorating your six cookies like pots of gold or four leaf clovers. Plus you’ll receive a thank you cookie just for showing up and could win a free future class.

Small Town. Loud Voice., a St. Patrick’s Day-themed Party!

March 21, West Leechburg Fire Department Social Hall

Latin for “Always Grateful,” Semper Gratus supports families and their children in the area battling cancer, disease, and disabilities. Show up and out for these members of the community at a St. Patrick’s Day party with open bar, light bites, dancing, caricatures, auctions, raffles, games, and more.

Brews & Moos St Patty’s Day Cruise

March 21, Devout Brewing Company

Skip the expensive Ubers and packed bar crawls. Instead, let Joyful Rides take you through various stops like a brewery, winery, and farm. You’ll get behind-the-scenes tours and tasting at all stops plus a private meeting with baby animals as well as Highland cows and other surprises.

Story by Kylie Thomas
Photo Courtesy of Pittsburgh Brewing Co.

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Asparagus Recipes for Spring’s Never Ending Bounty

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A rectangular Asparagus Tart with stalks of asparagus lined on top of the pastry.

Tender spears of asparagus, pushing their tips up through garden soil, are a true sign of spring. They seem to grow almost magically, by leaps and bounds, once touched by the sun’s warmth. Sure, you can find ho-hum bunches of asparagus in grocery stores year-round, but for the real deal, you should look for it now, especially in farmers’ markets and farmstands. You’ll be rewarded with the remarkable flavor of grass and earth, a touch bitter and a touch sweet. From wispy pencil thin spears to stout stems the thickness of thumbs, truly fresh seasonal asparagus should be juicy and vibrantly colored. Look for compact tips and firm stems. The spears do get more fibrous toward their bottoms, but they should not be dried out and woody.

What to Know about Green, Purple and White Asparagus

In addition to the familiar green vegetable, you may be able to find the Purple Passion variety, or even white asparagus. The white is buried in soil to avoid chlorophyll production in the stalks. It‘s particularly prized in Europe. I first experienced these creamy colored spears on an overseas airline flight, some decades ago, when even coach class provided real meals. I couldn’t figure out what the mystery salad ingredient was until I tasted that distinctive but somewhat milder flavor.

One of the reasons asparagus can be a bit spend-y is because the plants require several years to mature enough for harvesting. To protect your investment, once home, take off the rubber bands corralling the bunch, trim the bottoms, and stand upright in a glass of water like a bouquet. For fat asparagus, whatever the preparation, use a peeler to strip away the tougher outer peel on the lower couple of inches. Steam, roast, or even grill the spears to serve simply, with a drizzle of olive oil or melted butter, a squeeze of lemon, and a shower of flaky sea salt. Accompany with fresh herbs like dill, thyme, or tarragon. Tuck spears into a crudité platter, or serve as a side with Green Goddess dressing, or hollandaise or bearnaise sauce, or try one of these recipes during the peak season.

Spring Asparagus Recipes for Veggie Lovers

Asparagus Soup 

A green soup sits in a bowl with asparagus spear heads throughout the soup and in a bowl above the soup.

Silky smooth and emerald in color, this soup satisfies with contrasting crisp toppings of pancetta and asparagus tips. Add a dollop of additional crème fraiche, if you like too. 

Asparagus Tart 

A rectangular Asparagus Tart with stalks of asparagus lined on top of the pastry.

Puff pastry always makes it look as if the cook worked extra hard. This buttery tart can be sliced into small squares as an appetizer, or serve as a main dish.  

Penne with Asparagus and Lemon 

A light green bowl full of penne pasta with cheese and asparagus as a fork sits below the bowl.

Asparagus and pasta make a lovely spring-like combo of green on white. Cut the asparagus in lengths similar to the penne for the best appearance and flavor. If you want to make the dish more substantial, poached or roasted chicken would be a good addition.  

Shaved Asparagus Salad

A plate full of shaved asparagus and croutons with a salad dressing container in the bottom left corner.

Shaving asparagus super thin is a great way to enjoy it raw. This salad is especially gorgeous when you can find green and purple spears. Certainly add white ones too, if you find them. Lemon contributes brightness and rustic croutons and almonds both add texture. If you’d like, feta crumbles could be scattered over it too.  

Tempura Asparagus

A green plate of lightly fried asparagus tempura with slices of lemon around it.

Asparagus gets the tempura treatment here, frying up in golden spears of goodness. Serve with lemon wedges to squeeze over and tarragon aioli for dunking. 

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Asparagus Soup

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A green soup sits in a bowl with asparagus spear heads throughout the soup and in a bowl above the soup.

Silky smooth and emerald in color, this Asparagus Soup satisfies with contrasting crisp toppings of pancetta and asparagus tips. Add a dollop of additional crème fraiche to further enrich the dish’s flavor and texture. Alongside slices of toasted baguette and glasses of chilled French Chablis, this soup makes a delectable first course. The crisp, dry, unoaked brightness of a classic Chablis will support the soup without interfering with the subtle, earthy flavors of spinach and asparagus.

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A green soup sits in a bowl with asparagus spear heads throughout the soup and in a bowl above the soup.

Asparagus Soup


  • Author: Cheryl Alters Jamison
  • Yield: Serves 4 to 6 1x

Description

A perfect way to use up excess asparagus.


Ingredients

Scale
  • ¾ cup packed spinach leaves
  • 4 oz pancetta, cut into ¼ inch dice
  • 1 tbsp unsalted butter
  • 1 small yellow onion, chopped
  • 4 cups (1 qt) low-sodium chicken or vegetable stock
  • 1 lb asparagus, tips set aside, the rest cut into 1-inch lengths
  • ¼ cup crème fraiche


Instructions

  1. Bring a small saucepan of water to a boil over high heat. Place the spinach in a strainer and dunk it into the water for about 10 seconds. Remove and run cold water over the spinach to set the color. Drain on a paper towel.
  2. Fry the pancetta in a medium saucepan over medium heat several minutes, until brown and crisp. Scoop out the bits of pancetta with a slotted spoon and transfer to another paper towel. Add the oil to the pan and heat through. Stir in the leek and asparagus, and sauté until beginning to soften, about 5 minutes. Pour in the stock and simmer until the asparagus is very tender. Stir in the crème fraiche and reserved spinach mixture. Puree with an immersion blender. Alternatively, pour the soup into a blender and puree, then return the soup to the pan to warm it through.
  3. Spoon the soup into bowls. Scatter the pancetta equally over each bowl, along with the asparagus tips. Serve right away.

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Penne with Asparagus and Lemon

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A light green bowl full of penne pasta with cheese and asparagus as a fork sits below the bowl.

Asparagus and penne pasta make a lovely spring-like combo of green on white. Cut the asparagus the same length as the penne for the best appearance and flavor. In Italy, this would be served as a first course. However, if you want to make the dish more a substantial entrée, poached or roasted chicken would be a good protein addition. If the latter route is your choice, sipping a glass of Gruet Brut Rosé would entertain the palate and refresh the senses between each bite.

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A light green bowl full of penne pasta with cheese and asparagus as a fork sits below the bowl.

Penne with Asparagus and Lemon


  • Author: Cheryl Alters Jamison
  • Yield: Serves 4

Description

Add some extra nutrients to your delicious pasta dish.


Ingredients

Scale
  • 12 oz dry penne rigate, mostaccioli, or other short cut pasta tubes
  • 1/3 cup olive oil
  • 12 oz asparagus, preferably medium-thick spears, trimmed of woody stems
  • ½ oz dried morel mushrooms, soaked in hot water
  • 2 garlic cloves, sliced thin
  • ½ tsp red chile flakes
  • 1 cup low-sodium chicken stock, reduced by one half
  • 2 medium lemons, 1 zested, both halved
  • 2 tbsp unsalted butter
  • 2 oz freshly grated Pecorino Romano plus additional for garnish
  • Kosher salt, optional


Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain the pasta, reserving 1 cup of pasta water.
  2. While the pasta cooks, slice the asparagus into 1½- to 2-inch lengths, on the diagonal. Warm the oil in a medium saucepan over medium heat. Add the asparagus, mushrooms, and garlic and sauté for about 5 minutes, until the asparagus is just tender and bright green.
  3. Add the drained pasta to the asparagus and toss together. Stir in the stock and continue cooking until the liquid reduces by about half. If it gets too dry, add a bit of the reserved pasta water. Squeeze in the juice of the lemons and add the lemon zest too. Add the butter and stir it in until melted. Add the Pecorino and season with salt, if needed.
  4. Serve in pasta bowls with additional pecorino cheese grated over the top.

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Tempura Asparagus

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A green plate of lightly fried asparagus tempura with slices of lemon around it.

Asparagus gets the tempura treatment here, resulting in golden spears of goodness. Serve with lemon wedges to squeeze over and tarragon aioli for dunking. This sort of finger food is marvelous for cocktail hour, as a starter, or even as a side dish along with a simply prepared seafood spritzed with lemon and pepper. Try a Spanish Albariño here as a sipping accompaniment. The combination of acidity and salinity both contrasts and supports fried food.

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A green plate of lightly fried asparagus tempura with slices of lemon around it.

Tempura Asparagus


  • Author: Cheryl Alters Jamison
  • Yield: Serves 6 or more 1x

Description

Lightly battered and fried to deliciousness.


Ingredients

Scale

For the tarragon aioli: 

  • ½ cup mayonnaise
  • 2 tsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1 tbsp minced fresh tarragon or 1½ tsp dried tarragon

For the tempura:  

  • Vegetable oil or rice bran oil for deep-frying
  • 2 lb asparagus spears, trimmed of tough stems
  • 2 cups all-purpose flour
  • 2 cups ice water
  • 2 medium egg yolks
  • Lemon wedges, for garnish


Instructions

For the tarragon aioli: 

  1. Stir the ingredients together in a small bowl. Cover and chill until serving time.

For the tempura:  

  1. Pour at least 3 inches of oil into a large sturdy pot suitable for deep-frying and broad enough for the asparagus spears.
  2. Place the asparagus on a plate near your frying pot. Arrange a rack with paper towels under the rack for draining the asparagus. Also nearby, have a broad shallow dish with 3/4 cup of the flour, a large bowl for mixing the batter (which needs to be done at the last minute), and a long-handled “spider” strainer and tongs for retrieving the asparagus.
  3. Just before you are ready to serve the tempura, heat the oil to 375 degrees.
  4. While the oil heats, mix the batter, first whisking together the ice water and egg yolks. Mix them vigorously until frothy. Whisk in the remaining 1¼ cups of the flour, just until lightly blended. Don’t worry about a few streaks or lumps of flour. You don’t want to overwork the batter.
  5. Dredge the asparagus in the shallow dish of flour, a few spears at a time, then dip in the batter and slip into the oil one at a time. Repeat with remaining asparagus and batter, adding as many as you can to the oil without crowding or dropping the oil temperature. Cook the asparagus for 3 to 4 minutes, turning as needed, until golden.
  6. Serve right away with the aioli and lemons to squeeze over the tempura.

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Shaved Asparagus Salad 

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A plate full of shaved asparagus and croutons with a salad dressing container in the bottom left corner.

Shaving asparagus super thin is a great way to enjoy it raw. This Shaved Asparagus Salad is especially gorgeous when you can find green and purple spears. Add white ones too, if you find them. Lemon contributes brightness, and rustic croutons and almonds both add texture. If you’d like, feta crumbles could be scattered over it too. A buttery, nutty, full-bodied Meursault would pair well here. Its notable palate presence will stand up to the vinaigrette as well as to the earthy crunch of raw asparagus.

Print
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A plate full of shaved asparagus and croutons with a salad dressing container in the bottom left corner.

Shaved Asparagus Salad 


  • Author: Cheryl Alters Jamison

Description

Let asparagus show you how a salad is done right!


Ingredients

Scale

For the croutons: 

  • 4 to 6 oz ciabatta or peasant bread, torn in bite size pieces
  • 2 tbsp extra-virgin olive oil

For the lemon-mustard vinaigrette: 

  • 1 tbsp white vinegar
  • 1 medium shallot, minced
  • 2 tsp Dijon mustard
  • ¼ cup extra-virgin olive oil
  • ¼ cup vegetable oil
  • Zest of 1 lemon with 2 tbsp juice
  • Kosher salt and fresh-ground black pepper

For the asparagus:

  • 2 lb fat asparagus
  • Handful or 2 of arugula leaves
  • 1/3 cup sliced almonds, toasted in a dry skillet


Instructions

For the croutons: 

  1. Preheat oven to 350 degrees. 
  2. Combine the bread pieces with the oil and arrange on a small baking sheet in a single layer. Bake for about 10 minutes, stirring once, until golden brown and crunchy. Let cool on the baking sheet. 

For the lemon-mustard vinaigrette: 

  1. Combine the vinegar and shallot in a small bowl. Let sit 5 to 10 minutes, for the shallot’s flavor to mellow a bit.  
  2. Stir in the mustard. Whisk in the oil in a steady stream, then add one-half of the lemon zest (reserve the rest to garnish the salad) and the lemon juice and whisk to combine. Season with salt and pepper. 

For the asparagus:  

  1. Snap or cut off the woody stems. Run a vegetable peeler the length of each spear, making as many shavings as possible.
  2. Pile up the asparagus shavings neatly on a platter or individual plates. Tuck a few arugula leaves around the edges.
  3. Drizzle with about two-thirds of the dressing. Scatter with almonds, remaining lemon zest, and croutons.
  4. Serve right away with additional dressing, if you wish. 

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

The Food Trends Defining 2026: Comfort Cooking, New Proteins, GLP-1 Diets, and Smarter Grocery Spending

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An uncooked chicken sits on a cutting board.

In 2026, the way we eat feels both inventive and deeply familiar. For instance, comfort food is no longer an indulgence but rather a strategy. These recipes are built to soothe, nourish, and stretch the grocery budget in an era of grocery inflation. At the same time, high-quality proteins are moving from novelty to necessity, shaped by climate awareness and shifting dietary needs as processed foods meet their match. GLP-1 medications are quietly influencing not only the social sphere but the cooking world with extra virgin olive oil possibly becoming a solution.

Through it all though is a renewed sense for simple, high-quality ingredients that center around flavor, health, and tradition. Together, these shifts reveal that 2026 food trends are defined less by restriction or excess this year, and more so by resilience, intention, and pleasure in eating.

Food trends are not just about what’s new and hot. They’re actually a reflection of how we want to live right now. This year’s trends reflect a collective craving for food that feels intentional whether that’s for comfort food, flavors that travel without excess, and techniques that honor tradition while embracing innovation. Climate-aware sourcing as well as playful nostalgia and globally inspired comfort showcases our curiosity in 2026 and zest to better out world one step at a time. Engaging with these trends (no matter if you cook, host, shop or dine) is a way to stay up-to-date with the current state of our world while also lending a helping hand to your neighbors and locals alike. We invite you to savor those moments when food feels both expressive and deeply human.

Comfort Food

Flat-lay image of chicken and dumplings in small bowls on a weathered table.

Comfort food is called that for a reason. Whether it’s a warming bowl of stew, a juicy burger, or a casserole in a hot pan, we crave comfort food when times are hard and stress is heavy. In a year like 2026, comfort foods are a must when tensions rise across the globe and your own personal battles take hold. We’ll see a rise in recipes that bring nostalgia and remind us of better times like our childhood.

Beat Grocery Inflation with Budget-Friendly Recipes

A chicken fajita skillet with slices chicken, limes, and peppers. Then there are small bowls of pico, sour cream, and onions.

One of the scariest parts of entering a New Year is not knowing what is going to happen to the prices of everyday groceries. Will milk end up a nearly five dollars a gallon again? Will eggs reach into the double digits? Well, what we do know is that chicken, beans, canned fish, and pasta are all staying at a low cost, and if they see an increase, it will be far lower than other foods. This means we’re loading up on recipes that utilize these ingredients in a variety of ways to infuse different cultural flavors into your dinner.

Feeding a Family in the Shifting Economy

A woman grocery shops in a store with a basket on her arm.

Families are likely to feel the biggest impact of the shifting economy of 2026. Whenever you’re feeding more than just yourself and your partner, it’s difficult to come up with larger portions at an accessible price, while maintaining nutrition for young minds and bodies. In order to save more than a dime in 2026, we recommend taking tips from a real mom who spends each day feeding three wonderful children and a hungry hubby. As author Katrina Tomacchio says, “It’s [saving money] about identifying the habits that quietly cost families the most and learning how to replace them with smarter strategies.”

High Quality Protein and Analog Dining

A chunk of marbled meat on a dark marble table with coarse salt all over the table.

You’re used to eating ground beef, chicken, and fish but did you know there are high-quality protein options that are better for you? Local beef, tinned fish, duck, pork, and quail are just a few of the selections that are shining in 2026. Chef Maxine Sharf points out, “I think there’s been a real shift toward people caring more about the quality and sourcing of their food, especially animal proteins… I’ve definitely seen more interest in high-quality beef recipes.” Cooking these meats at home is also a great way to take advantage of the analog age. In a world of chaos, analog media and ways of living help us to slow down and savor what we have. It’s hands-on, it’s tactile, and it’s essential to 2026.

Dietary Health

Mottahedeh's Tobacco Leaf Dinnerware: Prawn and Noodle Lettuce Wrap Dish

2026 is about being the best you that you can be. To help you feel just as good, you can follow a diet plan that takes your life and needs into consideration. Maybe you’re looking to cut out some meat, but not all. Or, maybe you’re thinking about giving keto a try but don’t know where to start. Each of these guides is designed to make starting a new diet as simple and as encouraging as possible. Remember as you dive in, there’s no “right” way to diet. It’s most important to listen to your body and supply it with what it needs.

Food as Medicine: Extra Virgin Olive Oil and GLP-1

A bottle of olive oil sits on a table with olives around it.

In the New Year, we’re exploring the concept of Food as Medicine. This applies not only for diets but also for specific ingredients that can support a healthy lifestyle. You’ve probably heard a lot about GLP-1 in recent months and its ability to help you lose weight. Nasser Abufarha, founder and director of Canaan Palestine, explains, “With more GLP-1 in your system you’ll feel full for longer, have improved glucose tolerance, have an increase in cardiovascular health, and your digestive process will slow so your body can absorb more of the vitamins and nutrients you ingest.”  But, before you go running for a shot, give extra virgin olive oil a chance. Olive oil naturally encourages your body to increase GLP-1 secretion without weekly injections. It’s also the reason you see olive oil used in the Mediterranean diet to lower the risk of cardiovascular disease.

Food as Medicine: How to Cook, Sip, and Soothe with Ginger

Ginger chopped up sits on a cutting board with sliced lemon and a cup of tea.

You’ve probably used ginger can soothe a sore throat or a cold but there are plenty of other reasons to use ginger as well. In a year where taking care of ourselves takes priority, ginger can become a best friend for its support with nausea, inflammation, pain, gas, boating, and so much more. As author Kristen Palmer explains, “Its use in Southeast Asia and traditional systems of medicine dates back thousands of years, and modern research is rapidly catching up.” The best part is there are so many ways to use ginger besides just dropping it into a glass of hot water. Take our advice and see how ginger can shake up your life.

Keep working on taking care of yourself in 2026 with our Healthy Dessert Recipes for Your Dietary Needs. After all, everyone deserves a treat every now and then!

Story by Kylie Thomas

Subscribe to TABLE Magazine‘s print edition.

Pittsburgh Menu Highlights from Hungry Jess: March 2026

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A menu for Alberta's lays on a table by a purse and wine glasses.

March, we’re ready for you! Cheers to seeing glimpses of spring on the horizon and celebrating bright flavors in the process.

If you’re reading this, I’m manifesting that the worst of the brutal winter is behind us. Fortunately, this means the sun sets later, the days are less grey, and it sets the tone for exploring the city’s current dining scene. I don’t know about you, but I tend to be a happier version of myself knowing we have more sunlight in the day.

This month, I’m focusing on restaurants in Pittsburgh that transport you. No, I don’t mean I want you to feel far away from Pittsburgh, but more so, being able to celebrate our beautifully diverse cuisine landscape that we’re so lucky to have in the Steel City. Read that one more time!

From tiki cocktails to a collision of concepts crafted into a single dumpling, I want this article to get you excited, inspired, and, dare I say, influenced to try something new this month.

Hungry Jess Shares What’s Hot on Pittsburgh Restaurant Menus This March 2026

Hidden Harbor

1708 Shady Ave, Squirrel Hill 

Hungry Jess Approved Order: Man O’War mocktail, rotating tacos, Pupu Platter. 

I don’t believe I could craft a better description than what’s on their website: “Tucked away in Pittsburgh’s eclectic Squirrel Hill neighborhood, Hidden Harbor offers shelter from life’s stormy seas with an array of tropical cocktails & island eats, served in the Aloha spirit.” I truly couldn’t have said it better myself! 

With a menu that also doubles as a work of art, it also contains an endless array of tropical cocktails meant to appeal to everyone, from bright and bracing to dark and dangerous. If you’re a rum fan, this is the spot for you. 

On my last visit, my cocktail came in a tiki head and came with a pearl bracelet… yes, I still have it. And it was non-alcoholic. 

A white plate full of dumplings in a red sauce.
The Parlor Dim Sum

The Parlor Dim Sum

4401 Butler St, Lawrenceville 

Hungry Jess Approved Order: Rotating Juicy Dumplings, Cha Siu Bao, Congee 

While planning this article, I knew The Parlor would be at the top of my list of places to include. In full transparency, this spot is another client of mine, but it is truly one of my favorite places in Pittsburgh, regardless. Working with Chef and Owner Roger Li has been a highlight, and also seeing his creativity come to life through every dish is inspiring. 

A black table with Asian-style dishes all over it like dumplings, noodles, and prawns.
The Parlor Dim Sum

While it’s hard for me to pinpoint just a few dishes to order, one dish definitely stands out to talk about: the Juicy Dumplings. Not to be confused with any other style of dumpling, these are designed to reflect the epitome of Chef Li’s skills: honoring tradition, with his own flair. And, since I’m in charge of posting the weekly, rotating flavors, I more often than not influence my next visit with every post. 

Recent flavors have included Korean Beef BBQ, Pork Katsu with curry broth, Chicken Tom Yum… I am salivating just typing about them. 

A Pittsburgh pizza sits on a white table with pepperoni on it.
Alberta’s Pizzeria

Alberta’s Pizzeria

917 Western Ave, North Side

Hungry Jess Approved Order: Caesar salad, Zucchini Frites, Jabroni (ask for a side of arugula for an extra vegetable)  

This is one of my favorite spots I’ve tried so far in 2026. As I said in the recent Best Pittsburgh Pizza Round-Up: “…really cozy energy, moody lighting, an awesome staff, great cocktails and wine. For the pizza, I was pleasantly surprised and impressed: crispy crust, depth of flavor, and a wide array of classic yet elevated topping options. Grab a friend and split everything.” 

A basket of fries sits below a bowl of a caesar salad.
Alberta’s Pizzeria

Emphasis on this being an amazing spot for a GNO moment. Or first date. Or a solo moment at the bar! I already look forward to heading back and trying every pizza on the menu… I mean it. 

They do super fun weeknight specials on Tuesdays and Wednesdays, which they drop day-of on their Instagram page. Be sure you’re following before planning your visit!

A white plate full of french fries and two sliders with a side of red sauce.
Soju

Soju

4923 Penn Ave, Garfield

Hungry Jess Approved Order: Killer Tofu, Kimchi Caesar Salad, Spicy Chicken Sandwich

Soju is by far one of the places I daydream about the most… and then tell everyone about as a result. One of the many things I love about Soju is that there are zero frills: no reservations, call for takeout, and know that the wait is worth every second. 

The Killer Tofu may be the best tofu dish I’ve ever had: saucy, crispy, and you’ll want to dip everything into the remaining saucy goodness. 

Two bowls, one full of crispy tofu, the other full of a salad.
Soju

Chef and Owner, Simon Chough, also weaves in traditional dishes into both the staple menu and daily specials. The Gimbap, Kimchijeon, and BiBimBap are just a few to note. If you’re a soju drinker, this is also the spot for you (and there also may be a cocktail they serve in a can).  

I’m already daydreaming about a very near future solo visit to Soju… proof that my own writing easily influences me. 

What’s currently on your own hot list? Send me a note to jess@hungryjessbigcity.com!

Plus, learn more about Jess’ opinion on Pittsburgh pizza in her best of the best round-up.

Story and Photos by Jess Iacullo (Hungry Jess)

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The 59th Carnegie International Reveals Its Exhibition Roster 

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A woman with short black hair in a white muscle top stands in front of a wood backdrop.
Artist Ginger Takahashi Brooks is part of this year’s Carnegie International.

Plus, get a sneak peak of Artist Ginger Takahashi Brooks‘ (pictured above) Carnegie International project. 

Carnegie Museum of Art has announced the full scope of the 59th Carnegie International: a roster of 61 artists and collectives, 36 newly commissioned projects, more than 35 public programs, and partnerships with over 16 organizations across Pittsburgh. The exhibition, titled If the word we, will open May 2, 2026, and remain on view through January 3, 2027.  

What’s the Theme of This Year’s Carnegie International?

The title comes from a commissioned essay by writer Haytham el-Wardany and proposes “we” not as a stable collective but as a space for listening. In a press briefing, curators Ryan Inouye, Danielle A. Jackson, and Liz Park spoke about resisting the pull of a singular theme, emphasizing instead a methodology built through extended exchange with artists and thought partners over several years. 

That emphasis on relation, exchange, and listening is familiar territory for the Carnegie International, which has long framed itself as a platform for expansive inquiry. Carnegie Museum of Art Director Eric Crosby reflected on the exhibition’s origins in 1896, when Andrew Carnegie imagined the museum as a place where an international assembly of contemporary art might serve an educational function. Each International, Crosby noted, opens “onto a changed world,” offering an opportunity to rethink not only what the museum presents, but how it operates.  

Who and What You Can Expect to See at the 59th Carnegie International Exhibition

What distinguishes this edition is not simply its scale—though the numbers are significant—but how insistently the exhibition positions programming as a primary site to produce meaning. The Carnegie International team views programming not as something that will happen around the exhibition’s 247-day run, but as one of the ways the exhibition itself is taking form. 

That framing came into sharp focus during remarks by Dana Bishop-Root, Director of Education and Public Programs, who characterized the museum’s approach as a shift “from the idea that people need the museum to the practice of a museum that needs people.” In this model, publics do not arrive empty-handed; they bring lived experience, research, feeling, and political context into relation with the work on view. “We make meaning together,” Bishop-Root said. 

For the International, Bishop-Root emphasized, this mindset is foundational. They developed the programming alongside curatorial research and artist commissions rather than layered on after the fact. Several of the museum’s core initiatives—including its free outdoor summer series, Inside Out, and its annual film program—are getting a new upgrade through the lens of If the word we. Rather than guiding audiences toward a fixed interpretation, these programs are structured to offer multiple points of entry and return. 

A Look at the Process

The team organized the exhibition programming around a set of frameworks to give the International rhythm over its eight-month run. One strand, ChoreoPublics, focuses on how publics are formed through movement, sound, and participation, rethinking mediation as something embodied and relational rather than instructional. Two others, scores and swells, structure how the exhibition unfolds over time. 

Scores extend artists’ practices into the public realm through prompts that circulate among partner organizations and audiences, forming what Bishop-Root described as an “ungovernable curriculum.” Swells mark periods of heightened activity—opening weekend in May, a performance-centered moment in August, and a fall convergence around the Pittsburgh Art Book Fair—designed to “give national and international visitors clear moments to travel to Pittsburgh for deeper engagement, and invite our local public to return to the exhibition and our partner sites again and again.” Together, these approaches frame programming as a key site of experimentation in this edition of the International. 

Interweaving Into Pittsburgh’s Landscape

This emphasis on repetition, return, and duration aligns with the curators’ description of the International as a living archive rather than a fixed statement. Many participating artists work through performance, sound, immersion, and collective practice, and several projects will unfold over time rather than presenting as completed objects. Offsite works at four partner institutions across the city—The Children’s Museum of Pittsburgh, Mattress Factory, the Kamin Science Center, and Thelma Lovette YMCA—will further extend the exhibition’s footprint into Pittsburgh’s social and institutional fabric.  

At the same time, the museum’s language invites reflection on how ideas like openness and collaboration take shape in practice. These terms carry different meanings depending on how people enact them, and their implications often emerge over time. The curators spoke frequently about listening as a guiding principle, underscoring a desire to remain responsive as projects develop. In that light, If the word we frames the museum as a space for gathering, learning, and shared responsibility. Whether that orientation yields clarity or raises new questions will become clearer as these structures appear over time. 

What’s the Point of it All?

The 59th Carnegie International is the newest edition of an exhibition that has historically sparked debate about institutional responsibility and curatorial authority. As this iteration arrives, it has set its orientation toward relation: between artists and place, between publics and institutions, between process and outcome. 

What is clear from the announcement is that the museum is investing heavily in programming as a form of cultural labor rather than supplementary service. “Collective experience” is positioned as a site where the exhibition’s questions are contested and lived. The International’s shape will not arrive all at once. It will gather through workshops, performances, publications, and encounters that stretch across the city and the calendar. 

For audiences, the exhibition emphasizes ways of engaging that extend beyond a single visit; it may be less something to see than something to move with. For the institution, it sets a high bar: to ensure that the values articulated—listening, collaboration, shared responsibility—are borne out in form and practice alike. In that sense, If the word we does not propose an answer so much as a grammar shaped one shaped by relation, proximity, and the difficulty of speaking collectively. 

Story by Shawn Simmons
Photography by Laura Petrilla

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Ginger Brooks Takahashi Prepares a Multi-sensory Installation for the 59th Carnegie International

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Ginger Brooks Takahashi sits in a wood chair in her studio with a painting above her.

Whenever you head to view the artists of the 59th Carnegie International, take a look for Ginger Brooks Takahashi’s exhibit.

The air in Ginger Brooks Takahashi’s studio carries a faint vegetal sweetness. The scent, drawn from the seeds of Perilla frutescens, is difficult to pin down: I discern notes that recall toasted sesame oil, damp soil after rain, or the sharp edge of a leaf crushed between fingers. As preparations intensify for the 59th Carnegie International, opening May 2026, Brooks Takahashi is testing scent distillations and thinking about how a living plant might tell a much larger story. 

Ginger Brooks Takahashi looks over her work.

Ginger Brooks Takahashi Creates an Indoors-Outdoors Exhibition for the Carnegie International

Brooks Takahashi’s contribution to the exhibition, Perilla Peoples Garden, will unfold both outdoors and indoors. Beginning in May, a garden of Perilla frutescens—known as shiso in Japanese and kkaennip in Korean—will take root on the Forbes Avenue side of Carnegie Museum of Art, occupying the former site of Yvan Pestalozzi’s Lozziwurm. When the exhibition opens, the plants will be just at the start of their growing season. By late summer, they’ll be lush and fully grown; by early fall, their seeds will be harvested. The work changes with time, insisting on return. 

A person holds an illustration of a sprout.

“I grew up with perilla,” Brooks Takahashi says, noting that no matter how often her family moved, there was always space reserved for it in their garden. Her interest lies in perilla’s movement across continents and cultures, and in how diasporic communities relate to it differently. Shared between Japanese and Korean cuisines, the plant carries what she calls an “irreplaceable flavor” anchored in memory. 

Something Different Behind Closed Doors

Inside the museum, Perilla Peoples Garden takes on a different register. Brooks Takahashi has been working closely with herbarium sheets from Carnegie Museum of Natural History, encountering specimens grown in China, Japan, and even Pittsburgh, despite the plant not being native to the region. Some samples are more than a century old. Notably absent, she points out, are specimens from Korea, an omission that shaped her reading of the collection. 

Hands hold up a plant tree print.

Inspired by these materials, Brooks Takahashi is producing a series of works on paper that hover between categories: part print, part collage, part something else entirely. Running handmade sheets through a letterpress, she adheres fragments of text drawn from inflammatory rhetoric around migration and immigration. The language deliberately aligns with how certain plants are marked as “invasive.” In Pennsylvania, perilla carries that classification. “I’m interested in exploring those edges,” the artist says. 

How Brooks Takahashi Creates a Multi-sensory Experience

Sound and scent further complicate the experience. Audio recordings—interviews with seed savers, farmers, and others with close relationships to the plant—will weave through the gallery while the perilla distillations infuse the space. Encountered through scent and sound, the exhibit will unfold gradually and unevenly for each visitor. 

ginger Brooks Takahashi smells a jar of seeds.

Community has long been central to Brooks Takahashi’s practice, and Perilla Peoples Garden extends that commitment. Her studio is on the first floor of (___) [Blankspace], a Wilkinsburg project space run by artist Joey Behrens, with a print shop that has supported her ongoing material experiments. She also points to her work with the Neighborhood Print Shop at the Braddock Carnegie Library and with General Sisters as formative sites where making is inseparable from community. 

Food-based workshops scheduled throughout the installation’s run further extend this emphasis on gathering. Liz Park, the Richard Armstrong Curator of Contemporary Art at Carnegie Museum of Art and Kathe and Jim Patrinos Co-Curator of the 59th Carnegie International, notes that these moments echo the exhibition’s broader commitment to occasions to think carefully about how people come together and how artworks “find their own publics.” For Park, Brooks Takahashi’s project offers a space for rest as well as connection. 

Various jars of seeds and distillates sit on a counter.

Cultural Impact at the Core

The project also brushes up against histories that remain underexamined, including the colonial relationship between Japan and Korea. For the artist, these questions are shaped by family history and also by years of teaching and research that continue to unfold through her practice. “Through making the work, I am doing the research,” she says. 

More than a decade in the making, Perilla Peoples Garden brings Takahashi’s longstanding interests—land, memory, migration, and embodied knowledge—into sharp focus. That it will unfold in Pittsburgh, where she lives and works, feels especially meaningful. As the perilla grows, so too does an invitation: to slow down, to gather, and to consider how histories, much like plants, take root in unexpected places. 

Hands hold up paintings of leaves with frowny faces.

Story by Shawn Simmons
Photography by Laura Petrilla

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