![]() ![]() If you’re going to stick with eggnog, though, swing by the state store and pick up a bottle of Smith & Cross rum. This holiday season try changing things up with a rum punch. There are tons of great recipes out there, but we’d suggest this one from cocktail expert and Pittsburgh native David Wondrich, adapted for modernity from a 19th-century recipe of which Charles Dickens was especially fond. We’re eager to see which coffee shop chain will take the next crack at the soon-to-be former Peet’s locations, though it’s doubtless locals will continue to refer to all of them as “where the Caribou Coffee used to be.”Įggnog is tired, you guys. Peet’s first came to Pittsburgh late last year with locations in Oakland, SouthSide Works and Waterworks Mall, replacing Minnesota-based chain Caribou Coffee, which closed its area stores last September. Peet’s Coffee & Tea announced yesterday that it will close its three Pittsburgh locations as the company withdraws its presence from Michigan, Ohio and Pennsylvania. While the event itself won’t be held until Saturday, March 7, we figured we’d let you know about this well in advance so that you have adequate time to arrange transportation and lodging, and to clear your schedule for the following day-it’s astonishing how drinking barleywine for three straight hours can devolve your otherwise ambitious weekend into a symphony of naps. You have to go through the website to get early bird pricing, as tickets won’t be available at the bar until next Monday. Tickets are $65 now through Sunday, after which the price will rise to $75. ![]() As usual, the event will have sessions from 1 to 4 p.m. Tickets are now on sale for the 11th edition of Hell With the Lid Off, Kelly’s Bar & Lounge’s annual barleywine festival. Thursday through Saturday, and until 10 p.m. to midnight Monday through Wednesday, til 2 a.m. Washington, will serve as Trapuzzano’s executive chef. Michael Budway, formerly of the the Georgetown Inn on Mt. In addition to a menu specializing in steaks, seafood and classic Italian fare, the restaurant will sport a martini bar with a scaled back menu of appetizers, snacks and flatbreads, and a calendar featuring live entertainment. for dinner, management announced on Monday. Trapuzzano Italian Chophouse, which will take over the Walnut Street space formerly occupied by The Elbow Room, will open Wednesday at 5 p.m. On top of its retail space on Wilkins Avenue, Five Points Artisan Bakeshop is already supplying bread to Legume Bistro and all the baked goods sold at Commonplace Coffee-accordingly, you can get a cup of the locally roasted brew at the bakery to enjoy with whichever treat tickles your sweet tooth. We particularly enjoyed the fruit and oatmeal and chocolate chip varietals, the latter of which struck an excellent balance of crispy around the edge with a soft, chewy interior. In addition to a nice selection of artisan breads-including the standout sourdough and a fine baguette-the sizeable cookies and scones are first-rate indulgences. And there will be a next time - very soon, I hope.Five Points Artisan Bakeshop open in Squirrel Hillįive Points, the new bakery Squirrel Hill bakery from Geof Comings, is open at 6520 Wilkins Avenue and is very much worth a visit. ![]() I didn’t even notice it when I visited, but it’s at the top of my list for next time. ’s Buffetbuster told me that the cardamom roll is a stealth star of the menu. The morning bun is only barely sweet - an admirable coffee companion for those who don’t need a blast of sugar to kick-start the day. You don’t actually taste rye flour in the latter, but somehow when it is combined with chocolate, the rye acts as a turbocharger, making it all the more intense. Not a problem!Īmong pastries, I love the rustic apple tart with its crumbly top and sweet-tart filling and am bowled over by the cocoa-punch of a chocolate rye cookie. This is old-fashioned bread that wants to be eaten right away. The day after I bought my sourdough olive loaf, the last of it still tasted wonderful, although the impeccable freshness that made it so swoonful out of the oven was beginning to fade. They’re the sort of loaves that are unbelievably scrumptious while still warm (which they likely will be, especially early in the day) and joyful for hours thereafter. The air swirls with the yeasty perfume of freshly-baked breads and a twist of fruit and sugar from the pastries.īreads sport rugged crust, dense crumb, deep flavor. Walking in the door provides instant olfactory confirmation. ![]() The self-professed goal of Five Points Artisan Bakeshop is “to make the best European style breads possible, and to produce the highest quality pastries available.” Mission accomplished. ![]()
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