We're starting the year with a full plate of wins, a smarter way to drink, and a dinner you can make before the water boils. We look back at 2025 with clear eyes and real numbers, from forty new episodes to an 88 percent completion rate that tells us you’re staying to the last bite. From there, we shift to drinking with intention. The low and no alcohol movement is reshaping shelves, but skipping spirits doesn’t mean skipping flavor. We walk through a practical middle path: wine-based ...
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We're starting the year with a full plate of wins, a smarter way to drink, and a dinner you can make before the water boils. We look back at 2025 with clear eyes and real numbers, from forty new episodes to an 88 percent completion rate that tells us you’re staying to the last bite. From there, we shift to drinking with intention. The low and no alcohol movement is reshaping shelves, but skipping spirits doesn’t mean skipping flavor. We walk through a practical middle path: wine-based ...
We pull up a seat with Chef Danielle Cain and front‑of‑house lead and bar creator Rob Hirst of Hey Babe, the new East Liberty lounge inside the Maverick Hotel that’s fast becoming Pittsburgh’s coziest third place. From a crispy eggplant that rules social media to a five‑spice pork belly and salmon tartare, the menu’s range is deliberate. The drink menu including an espresso martini that pours with a creamy cascade like Guinness and a color‑shifting Oaxacan old fashioned, while NA and low‑ABV...
The Pittsburgh Dish
We're starting the year with a full plate of wins, a smarter way to drink, and a dinner you can make before the water boils. We look back at 2025 with clear eyes and real numbers, from forty new episodes to an 88 percent completion rate that tells us you’re staying to the last bite. From there, we shift to drinking with intention. The low and no alcohol movement is reshaping shelves, but skipping spirits doesn’t mean skipping flavor. We walk through a practical middle path: wine-based ...
