Pittsburgh, you have so much good, weird food. Burgers? Check. Pizza? Hell yes. Dessert? For the love of god, are you Alanis Morrisette? Because I am aware of the irony of going on a 3mi hike through town and then sniffing around Prantl’s. Not okay, Steel City, not okay. In any case, snarfing a single-sized burnt almond torte, arguably the specialty of Pittsburgh, in four sittings gave me an interesting idea when a package from Quest arrived late last week. The cake on the package of the vanilla almond crunch bar looked strikingly similar to my favorite, albeit nutritionally devoid cake. Could I make it and add an assload of protein? I absolutely could. Continue reading
It’s been a fast month here in the Steel City- too fast! I’ve been acclimating to work, commuting like I casually memorized the bus schedule, and have been writing bench briefs like it ain’t no thang. It is a thang! And it’s hard! I’ve also been casually eating my way through the city, enjoying the most of each neighborhood. I’ve spent the most time in Lawrenceville in the last two weeks, overshadowed only by Squirrel Hill, my own neighborhood, and Shadyside. In that time, I’ve had amazing treats, from homemade pierogies to beautiful burgers to macarons that taste like they’re straight out of Paris. Continuing my on-the-road tradition from last year, albeit souped up (disclaimer: this article contains no soup), here’s my Top 15 in 30. Continue reading
In an age where children are born with their own Gmail accounts, it’s easy to feel shafted on the social media front. I hear you, disgruntled children of the teens. It’s not easy having to remember both that you love potatoes and a randomized ten digit code signifying so, potatoluvr593857381. OkCupid makes you slap an -asaurus or -taco to your name as if those are acceptable suffixes for quirkiness. There are entire businesses dedicated to suffix generation. It’s not easy out there. Have a pickle ball. Continue reading
For the sixth year of covering the Fancy Food Show, I’ll be sending a correspondent in my absence and salivating enough to create a need for more bridges in Pittsburgh. This year, I scoped the scene for the best chocolatiers and their wares and compiled the most unique products to look out for. Consider it a walking chocolate tour of the Fancy Food Show!
1. Theo Salted Licorice Caramels
One of the best chocolates this year, Theo’s bitter and savory caramels perfectly exemplify umami, with smoked sea salt, fennel powder, and a creamy licorice caramel center.
2. Ticket Grasshopper Pie
This nostalgic bar, inspired by fan family recipes and classic childhood treats, is embedded with chunks of chocolate cookies and swirls of creamy mint chocolate. It tastes like ice cream and eats like a candy bar. Continue reading
I am settled in Pittsburgh after a weekend of driving, eating, and blasting Queen along the highway. This wasn’t as involved of a drive as last year’s, but it was still plenty of fun, with many neat stops along the way. I spent the night in Williamsport, PA, about halfway between Hartford and Pittsburgh, and stopped in Milford and State College for a rest each day on the hunt for breweries, coffee, and dive bars. Continue reading
We were so smitten with Dai Due in November that we completely forgot to wax poetic about the rest of Austin– the beautifully walkable streets, the gorgeous views of the city from up above, the amazing pie, the meat, and the coffee we ate. And now, our five favorite coffees that kept us chugging from noon to night. Continue reading
When we were in Toronto, we rented an apartment in Queens West, a neighborhood Vogue rated second only to Tokyo as one of the coolest in the world. No lie there- it was teaming with interesting places to shop, eat, explore, and see, with wonderful art and music around every corner. Not a block away was Nadège Patisserie, a bonafide slice of Paris in the middle of Canada. We were lucky enough to be there right before Croissunday, a yearly event with fifteen limited flavors of croissants, starting at 8am and ending when the bakeries run out. I waited in line for six flavors of their finest and after devouring them, we decided they were the best we’d had in or out of France. Continue reading
I’m a douche, but I’ll never be later than a month. Still a douche. It’s okay. I’m here. State of the union, I have a job and will be exploring and documenting Pittsburgh. Judging by my current poor track record, that will show up on your newsfeed sometime in October or possibly when I’m in my mid-forties, it’s hard to keep track at this point. I’ll try to keep up, you just keep on hangin’. This compilation of curated coffees was from March, when The Bedfellow and I drove to Toronto over spring break. Cool city, cooler coffee, and coffee cocktails to boot. Back to whey soon enough, but for now, check out our coffee picks here. Continue reading
There’s something ridiculously indulgent about having a full bar with no perforations or implicit ideas about how you should parcel it out. Patric’s emblazoned signature implies one rule- eat it. And you should, because it’s the older, more sophisticated brother of a Terry’s Chocolate Orange, with deeper, oiled nuances and natural caramel and butterscotch notes to make the unctuousness off the charts like a fruit off the tree from another planet. And yes, it’s milk chocolate- and not just milk chocolate, milk chocolate with whole milk powder for that dreamsicle dream. Sue me, that’s my favorite. It has a deep bone-like snap and satisfying thickness with a fresh aftertaste that reminds me, to the letter, of a coffee I had in St. Louis at Kaldi’s Coffee, a Mexican coatepec cold brew that really manages to evoke the sherbert that the name implies. Continue reading
“About this business of being a gentleman: I paid so heavily for the fourteen years of my gentleman’s education that I feel entitled, now and then, to get some sort of return.”
I don’t remember when I stopped caring, but I remember exactly where I was when I started to rationalize it. It was October of my senior year of college- I was walking to work and realized I had posts due. One of them was here, one was on my new website, Nobly Rotten, and suddenly I realized that not only did I have a great deal of writing to do, I had to drink a bottle of wine. My relationship with drinking has always been a kind one– wine knowledge started early and became something I could share with my father, gin was always convivial and kept me bright and the rest, fine to keep around for company. So drinking to write and writing to drink felt natural, and I started the website. It was a process- a difficult client relationship with a web developer, starting SEO from scratch, and accessing an entirely new client base that I so badly wanted to enmesh myself with. I don’t know if I wanted another blog so much as that I wanted friends. Continue reading