By Andrea Bosco Stehle, Rachel Jones, Maggie McCauley, Liz Petoniak, and Christine Tumpson

Photograph from Alex Robinson

Photograph from Alex Robinson

Fuel Up For Football

Take your tailgate friends to Braddock’s Pittsburgh Brasserie on October 9 and 23 at 9 a.m. for Black & Gold Kegs & Eggs! The restaurant in the Renaissance Pittsburgh Hotel is taking the kitchen outside with burritos, stuffed French toast, eggs Benedict, an omelette bar, and a childhood favorite of Executive Chef Jason Shaffer, “camp eggs” using leftovers from the smoker, local produce, and a cast iron skillet. “We chopped the tailgate off of a truck and put a bar over it, which is where we’ll be serving beer out of two kegs right on the street,” says Shaffer. You’ll also find speciality cocktails and a Bloody Mary bar. That’s worthy of an extra point in our book! Braddock’s Pittsburgh Brasserie Street Side Bar, 107 6th St., Downtown. 412.992.2005.

Photograph from Michael Fornataro

Photograph from Michael Fornataro

J’adore Le Dîner

Mark your calendars for two upcoming Tour de France dinners at Paris 66! The first on October 16 will feature highlights from the Midi Pyrenne region of France. Classics such as foie gras, la truffle noire, le roquefort, le safran, and perhaps its most famous dish, the cassoulet de Toulouse, will be served. Continue the celebration of French cuisine on November 20 at the restaurant’s Franche-Comté-themed dinner. Indulge in cheese, charcuterie, and wine from the rich, rustic region. What more could one ask for? Reservations are required. Paris 66, 6018 Centre Ave., East End. 412.404.8166.

Don’t miss the annual Beaujolais Nouveau celebration on November 17, featuring new wines and a special menu!

Healthy Discussion

Become a champion of health in our region at the Women for a Healthy Environment’s Creating Healthy Communities Conference. Held at the David L. Lawrence Convention Center on October 6, the one-day summit will address an important topic: how our environment impacts health. You’ll hear from nationally recognized speakers and local experts, discussing a wide range of approaches to creating healthier communities, as well as health topics related to our homes, schools, and communities as a whole. For more information, visit

Photograph from Cody Baker

Photograph from Cody Baker

After Midnight

Giving Pittsburgh’s late-night dining scene a much needed boost, täko is bringing night owls a new late-night menu, available Fridays and Saturdays from 12-2 a.m. Swing by for a spread of favorites like chicken, carnitas, or chorizo tacos; loaded nachos; chili con queso; guacamole; and chips and arbol salsa. Keep the party going with great late night drink specials like $6 boilermakers, $5 red or white sangria, and $7 frozen cocktails. täko, 214 6th St., Downtown. 412.471.8256.

Photograph from Michael Fornataro

Cast-seared salmon with creamed corn, root vegetables, and fennel powder.

The Root of the Matter

The forest-to-table movement is getting major attention this year — just in time for the 10th anniversary of Tree Pittsburgh! The Root Ball, a gala benefiting the organization, will be held at Fairmont Pittsburgh on October 7, from 6-10 p.m. With instructions to forage throughout regional forests for ingredients, the culinary team is preparing to deliver a unique three-course, forest-to-table menu. We got a sneak peek of what Fairmont Pittsburgh Executive Chef Jason Dalling is cooking up, including a divine mushroom chowder that captured the essence of the forest with a grounded combination of leeks, made sweet from braising, delicately shattering potato chips, and porcini powder. The menu’s other dishes feature black trumpet mushrooms, root vegetables, and pheasant. “Tree Pittsburgh came to us with the concept of a ‘forest foraged’ menu for the Root Ball,” Dalling says. “As a chef, it’s always exciting to be given an opportunity to think creatively and challenge myself to deliver on a client’s unique vision.” For tickets, visit


Photograph by Carla Zahoran

Breaking Bread

BreadWorks is celebrating its 37th anniversary with the return of a beloved favorite — chocolate babka! Vice President Fred Hartman says the company first introduced its sweet anniversary bread, which returns on October 15, in 1998 in honor of the final “Seinfeld” episode. “Through chef changes, facade changes, and genre changes, our clients have stayed loyal and we’ve stayed loyal to them,” says Hartman. “We’ve continued to improve our baking by visiting different parts of the world, and bringing breads and recipes back.” After nearly 40 years, BreadWorks has developed 60 varieties of dough for 180 different breads! Get your chocolate babka while it’s hot. BreadWorks, 2110 Brighton Road, North Side. 412.515.0157.


Photograph from The Commoner

Bier Here

Before we say “Auf Wiedersehen” to Oktoberfest, celebrate with one last hurrah at Kimpton Hotel Monaco Pittsburgh’s Biergarten. Executive Chef Wyatt Lash of The Commoner will be serving up traditional German fare for the rooftop party on October 2, including giant pretzels with beer cheese, pickle plates and cheese boards, and a variety of house-made sausages. And, of course, plenty of beer! Enjoy it all as you listen to Auto Bahn and participate in fun contests, closing out the Bavarian-style bash. For tickets, visit Kimpton Hotel Monaco Pittsburgh’s Biergarten, 620 William Penn Place, Downtown. 412.230.4800.


Photograph from Heinz History Center

Foodie Fun

Celebrate our region’s unique flavor at the 5th annual Hometown-Homegrown Food Expo, presented in partnership with GoodTaste! Pittsburgh, on October 22. More than 50 local vendors will fill the five floors of the Heinz History Center, providing tasty food samples and activities like cooking classes from Chris Fennimore of QED Cooks, chef Odette Ranson-Smith from Chaz & Odette, and Fairmont Pittsburgh Pastry Chef James Wroblewski, plus exciting demos like beekeeping, fresh mozzarella making, wood-fired pizza making, and ice sculptures. Visitors will also find a mini pumpkin patch from Soergels Farms, live music, and a cookbook exchange. For more information, visit

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