By Madison Krupp & Abby Dudley | Edited by Andrea Bosco Stehle

Photograph from Michael Passalacqua

Photograph from Michael Passalacqua

It’s Tradition

This month, Angelo’s Restaurant is featuring a very special dish — homemade bucatini prepared daily with sheepshead, cremini, shiitake, and oyster mushrooms, and tossed in a garlic oil sauce with tomatoes and spinach. Get it while it’s hot!

Angelo’s Restaurant, 2109 North Franklin Drive, Washington. 724.222.7120.


Welcome Back

At Slate Bistro, chefs Cheryl Tacka and Dave Sgro are revamping the menu monthly at the house-turned-restaurant to stay in tune with the seasons. For November, they’re bringing back a fall favorite — pumpkin ravioli, tossed with grilled chicken, pear, roasted butternut squash, bleu cheese, and cream.

Slate Bistro, 24 Donati Road, Bethel Park. 412.833.7000.

 Holiday Cheer

Photograph from Randi Voss Photography

Photograph from Randi Voss Photography

Welcome the holidays at Cornerstone Restaurant & Bar! The restaurant provides staffing and a custom menu for parties interested in utilizing the private dining room or the space of their choice. Here, Cornerstone Executive Chef Jason Mooney gives the gift of lamb lollipops with mint pesto from his catering menu.

Cornerstone Restaurant & Bar, 301 Freeport Road, Aspinwall. 412.408.3420.




Mix It Up

Photograph from Fairmont Pittsburgh

Photograph from Fairmont Pittsburgh

Andy’s Wine Bar at Fairmont Pittsburgh is launching a string of monthly cocktail-making classes this November, starting with “Infusion 101.” Providing a refreshing taste of cucumber or a zing of jalapeño, infused alcohols add an entirely new dimension to traditional cocktails, and bartender Ethan Manns will show you how to make them. “I’m thrilled to launch our cocktail classes,” says Jennifer Gelormino, director of outlets at the Fairmont. “[We have an] innovative bar program and talented bartenders at Andy’s.” Learn a little bit from that talent on November 6! Tickets include two cocktails, hors d’oeuvres, and a gift.

Andy’s Wine Bar, 510 Market St., Downtown. 412.773.8884.





Give Thanks

bellfarm Kitchen | Bar is open for Thanksgiving! Feast on a brined, herb-crusted turkey, covered in an apple cider and sage gravy with a cranberry orange sauce. Buttermilk whipped Idaho potatoes are served alongside the bird with sweet egg buns and homemade pumpkin pie for dessert. What a scrumptious spread! Call 724.899.6050 for reservations.

bellfarm Kitchen | Bar, 1111 Airport Blvd., Moon Township.

Crave-Worthy Confections

Photographs from Leisa Anderson

Photograph from Leisa Anderson

Pastry Chef Meghann Walsh has introduced a decadent fall dessert menu at Cioppino Restaurant & Cigar Bar! She whips up her Apple 3 Ways with apple cheesecake, prickly pear panna cotta, caramelized apple chip, apple powder, and praline grains. Her Bing Cherry Phyllo is served warm with toasted almonds, sweetened Mascarpone cheese, house-made vanilla ice cream, and cherry bourbon sauce. The spice cake, shown above, delights with fall spices, persimmon, browned butter Créme Anglaise, and house-made Amarena cherry ice cream. For those going gluten free, dive into the Bostom Creme Pie.

Cioppino Restaurant & Cigar Bar, 2350 Railroad St., Strip District. 412.281.6593.


Big Fish

Photograph from Deb McManis

Photograph from Deb McManis

Nakama is upping its sushi game with a new menu item: Nakama Ceviche. This creation consists of sashimi-grade tuna, sliced onion, celery, and jalapeño in a house yuzu sauce. Even the most dedicated traditional sushi lovers won’t be able to resist.

Nakama, 1611 E. Carson St., South Side. 412.381.6000.




What’s New

Photograph from Courtney Yates

Photograph from Courtney Yates

Cocothé is ringing in its new menu by using the best seasonal ingredients. Guests can warm up with new starters, including Poached Lobster, made with red and gold beets, pickled butternut squash, roasted carrots, and sage. The charming restaurant is also introducing Hudson Valley Foie Gras, served with caramelized onions, sweet potato butter, salad, and brioche. We recommend the Prime Beef Tartar, comprised of quail egg, capers, shallots, mustard, Parmesan, and crostini — it’s delicious!

Cocothé, 541 Beaver St., Sewickley. 412.259.8847.





Pumped Up

Photographs from David Lamatrice

Photographs from David Lamatrice

Bistecca Steakhouse & Wine Bar loves pumpkin as much as we do. If the feeling’s mutual, you’ll want to head over to The Meadows Casino restaurant for a Pumpkin Martini, made with vanilla vodka, pumpkin purée, simple syrup, and a graham cracker crust rim. And anyone with a sweet tooth will swoon over the Pumpkin Cheesecake. Just saying!

Bistecca Steakhouse & Wine Bar, 210 Racetrack Road, Washington. 724.503.1510.






C’est Parfait!

Photograph from Julie Raffensperger

Photograph from Julie Raffensperger

Pastry Chef David Piquard is introducing three new desserts to Gaby et Jules patrons. Start your day with his maple bacon macaron. What’s better than smoked, hand-cut bacon wrapped into a deliciously sweet maple buttercream? “It pairs perfectly with a cup of coffee in the morning!” says Marketing Coordinator Julie Raffensperger. Next up is Foret Noir, or Black Forest Cake. Dark chocolate mousse surrounds a cherry cremeux insert and is elevated on a dark chocolate disk with a ganache bed, resting upon a dark chocolate sable. “This pastry puts the perfect twist on the otherwise classic Black Forest dessert,” says Raffensperger. Lastly, enter Jardin Japonais. Raffensperger says, “This fabulous pastry is reminiscent of a Japanese garden.” A black sesame sable resembles the soil, and a matcha tea and white chocolate mousse rests on top, hiding a soft center of raspberry. The dessert is topped with raspberry gelée and alluring floral decor. Très délicieuse!

Gaby et Jules, 5837 Forbes Ave., Squirrel Hill. 412.682.1966. 435 Market St., Market Square. 412.281.3818.

That’s Our Jam

Pop into Shady Grove for new, comforting menu options like the slow-roasted sliced pork sandwich with smoked Gouda, spinach, roasted tomato spread, and garlic aioli. But first, start with the ahi tuna sliders, served with jalapeño cream cheese, pickled cucumber, carrots, crunchy onions, and samba aioli. Then, head over to Shady Grove’s sister restaurant, Social, for the smoked Gouda flatbread with bacon onion jam, arugula, and a sunny side-up egg. Yes!

Shady Grove, 5500 Walnut St., Shadyside. 412.697.0909.
Social at Bakery Square, 6425 Penn Ave., Bakery Square. 412.362.1234.

Fine Dining

Photographs from Michael Zawojski

Photographs from Michael Zawojski

Stroll into the Omni William Penn Hotel for a taste of its new fall menu! Here, Restaurant Chef Michael Zawojski cooks up rosemary-espresso-rubbed filet mignon, paired with golden cauliflower, prosciutto-wrapped fingerlings, and finished with a honeyed mascarpone and chocolate demi-glace!

Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100.



Cater To You

Photograph from Randi Voss Photography

Photograph from Randi Voss Photography

This season, Common Plea Catering is bringing back its red wine-braised short ribs accompanied with mashed potatoes in a demitasse cup. This popular catering option is cute and delicious! We also recommend the savory coronets with goat cheese and a medley of fall roasted vegetables for a comforting bite.

Common Plea Catering, 2945 Smallman St., Strip District. 412.281.5140.




 Have a Ball

Pittsburgh’s famous “meatball joint” has something for everyone! Meat lovers and vegetarians alike can enjoy gourmet meatballs made fresh in Emporio’s kitchen. This month, the restaurant is offering a Thanksgiving Ball — yes, you read that right. A turkey meatball made with stuffing, mirepoix, sage, and cranberry, and served over mashed potatoes, the dish is finished with chicken gravy. How festive!

Emporio: A Meatball Joint at Sienna Mercato, 942 Penn Ave., Downtown. 412.281.2810.


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