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David the Gastronome

Exploring Edible Pittsburgh and Beyond

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Last night I has the pleasure of trying out the new Szechuan restaurant, Yue Bai Wei that went into where Rose Tea Cafe used to be on Forbes Avenue in Squirrel Hill. According to one of the owners, they'd been open a few months, but the speed and quality of the dishes off of a huge and expansive menu showed the promise and polish of an established restaurant. The place was almost full, which warmed my heart (especially for a Tuesday) and I cannot wait to return.

Gotta shout out my new favorite BBQ place in the Burgh, @bigrigsbbq out in Monroeville. The former chef at Cenacolo (#ifykyk) left and started this tiny joint in a strip mall down from Miracle Mile/Jonnet Plaza and they are churning out the best BBQ I've had in a long, long time.

Finally starting to go back out again and enjoy the best of what Pittsburgh has to offer. Stopped on Saturday for some lunch from Rudy's Original House of Subs in Swissvale. The OG Italian on their fresh, chewy crusty bread is just a symphony of salamis and capacolla, sharp provolone, and of course I've gotta get the works of lettuce, tomato, onion, and light on the dressing when you go cold. A classic hoagie and a flavor that defines the east coast sub for me.

Hey everyone! Sending out a missive to my Italian (and Italian-loving) Pittsburghers. Every Italian bakery seems to have their own sweet Easter bread, but I'm looking for some meaty/cheesy Easter bread, sometimes known as Pizza Gain/Pizzagaina or Pizza Chiena or Pizza Rustica Napoletana. Obviously with Pittsburgh being so rich in pizza and Italian tradition, it's been quite difficult to Google. Any guidance you could provide would be greatly appreciated! Thank you in advance!

@thekitsby and @mikexingchen hot pot night. We fought the hotpot and I think it won... Incredibly easy to put together and eat, this was like an all you can food buffet of pork belly, silken tofu, frozen tofu, noodles on noodles on mushrooms on mushrooms. Tried to survive with a few dumplings split between us, and it was all super delicious, but there was just too much food. Next time just one hot pot, probably a modified tomato and chicken stock base with garlic, ginger, star anise, bay leaf, and Szechuan chiles with hot chili oil dipping sauce on the side to adjust our spice to taste.

I'm a huge fan of #supportlocalbusiness but this time it was local to Door County, Wisconsin! Huge thanks to @renardscheese for shipping this huge gift box across the country for us to enjoy for New Years! Got the works from curds to smoked to combination aged cheddar and parmesan and red wine blended and a 10 year (!!) aged cheddar. So excited to chop up and vacuum seal the pieces so nothing goes bad before it can be enjoyed all year long.

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