Some food-related stuff from NextPittsburgh . . .
Smallman Galley, a cool restaurant incubator concept, is opening in the Strip:
http://www.nextpittsburgh.com/eatdrink/e...ds-four-more-reasons-to-visit-the-strip/
Quote:
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Smallman Galley encourages you to think “and” rather than “or,” with a communal setup based on European food halls. Diners can order from any or all of the restaurants, then grab wine, local beer and cocktails from a central bar (run by Will Groves). The space will be constantly changing as chefs refine and rework their concepts—and after a year and a half, a new crop of hungry chefs will take over.
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The same article also notes the Ace Hotel will have mini bottles of Wigle in their mini bars, which is cool.
Meanwhile, Zagat used to more or less ignore Pittsburgh, and now it is their #1 food city of 2015:
http://www.nextpittsburgh.com/pittsburgh...ed-the-1-top-food-city-of-2015-by-zagat/
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To compile the list, Zagat asked its editors around the country to “make a case for the city they believe had the biggest year in food by examining at the caliber of new openings, award-recognition and national media attention had by each, be it their home turf or elsewhere.” . . . “While hefty Italian bread sandwiches from Primanti Bros. remain musts on the Pittsburgh culinary circuit, as of late it’s an abundance of more refined food glories that Steel City is becoming known for. Consider the don’t-mistake-it-for-Brooklyn neighborhood Lawrenceville, where as of this year, locals now eat fried chicken and carrot slaw sandwiches for lunch at the Vandal, then jamon croquetas with leek ash aioli for dinner at Morcilla (pictured), chef Justin Severino’s low-key Spanish follow-up to Cure. Chaz & Odette, with its jerk pork and yam coulis, debuted in Shadyside, just as Station made its mark on Bloomfield with dishes like miso-poached apple,” says Zagat writer Alia Akkam. “Downtown, well-known restaurateur Richard Deshantz opened täkō, serving chorizo and Wagyu short rib tacos alongside newfangled tequila cocktails. Perhaps the most robust symbol of Pittsburgh’s ascent is the arrival of a retro-utilitarian Ace Hotel, home to acclaimed Brooklyn butcher Brent Young’s just-opened Whitfield. Bethany Zozula and pastry chef Casey Shively—who also did time in New York at Del Posto—are the stars of the female-fueled kitchen, turning out Americana-inspired creations like rabbit accompanied by semolina gnocchi and parsnip bread smothered in whipped Pennsylvania honey. With its geography straddling both the East Coast and the Midwest (likelihood of poaching more chefs from those areas = high), this town is poised for even more exciting things in 2016,” Akkam adds.
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Note the mention of the Ace Hotel again--as expected, that is the sort of brand that pays off in terms of media mentions.