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01.28.2016 by Michael McAllister
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A new year and a slug of new spots are already gearing up for some exciting openings this winter and early spring.  And these are just the start for 2016… Cafe at the Museum & Third Thursday at CMOA.  One of the more exciting developments ... [more]
FEAST: The Propeller Group @ Carnegie Museum of Art - 02/12/2016 Celebrate art through culinary adventures with Carnegie Museum of Art's new FEAST series. Incredible menus are paired with exhibitions at the museum, taking cues from the work on view for a completely unique, one-night-only immersive cultural experience. Our inaugural FEAST event is inspired by CMOA's current exhibition The Propeller Group: The Living Need Light, The Dead Need Music, a spectacular visual and musical journey through the fantastical funerary traditions of South Vietnam. The lush and colorful video features rituals that resonate with funeral traditions in New Orleans and other parts of the "global south." For this FEAST, CMOA welcomes acclaimed New Orleans–based chef Michael Gulotta to create a meal that fuses Vietnamese and New Orleans cuisine. Dinner includes an open bar cocktail hour with hors d'euorves, a family style meal with wine and beer pairings, and admission to the after-party. Dinner menu highlights include cane syrup-lacquered duckling; black bean gumbo with blue crab, jumbo shrimp, and roasted okra; and coconut milk glazed whole roast hog. (The full menu is subject to change.) Join CMOA after dinner for an after-party with traditional Tết celebrations and Vietnamese street foods by Chef Gulotta and a cash bar. Tết, the Vietnamese Lunar New Year, celebrates the arrival of spring and good wishes for the next year. The after-party is included in the dinner ticket, or you may purchase a ticket for just the after-party. Dinner: 6–9 p.m. After-party: 9 p.m.–midnight TICKETS: Dinner After-party About Chef Michael Gulotta: Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at age 17. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August under Chef John Besh. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening. He was named Chef de Cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian-inspired cuisine utilizing the Louisiana pantry. In its first year, MOPHO was nominated for America’s Best New Restaurant by Bon Appétit magazine and named “Restaurant of the Year” by New Orleans magazine. Michael was also recently named one of the “Top 30 Chefs to Watch” in the nation by Plate magazine.[more]
Title Town Soul & Funk Dance Party @ Ace Hotel - 02/12/2016 That’s right, peoples. After a sold out kickoff party last month, the first TITLE TOWN in ‘THE GYM’ at the Ace Hotel Pittsburgh is almost here - and they have doubled the capacity. Complete with an original wooden dance floor and plenty of space to get down, the gym is reminiscent of the glory days of the England’s northern soul all-nighters, the Wigan Casino, and the packed dance halls of Western PA. Needless to say, it’s one of the most unique dance floors in the city – and they can’t wait to see you let loose. So on Friday night, shake off that winter chill and get your voodoo workin’ – we’re goin’ soul travelin’. It’s a dance floor trip - to New Orleans to Memphis to Philly to Detroit – and right back to the ‘Burgh. Rare and classic soul, deep funk, disco and boogie, vintage R&B, and everything and anything in between, all at 45 RPM. There is nowhere better to get your groove on. It’s going to be epic.[more]
Kaya Vegetarian Dinner @ KAYA - 02/17/2016 On the third Wednesday of each month, Kaya presents a seasonal vegetarian prix fixe dinner. The menus emphasize flavor and variety, presenting familiar foods in exciting ways, and spinning exotic ingredients into unique, enjoyable dishes. Vegetarian menu items are also available a la carte.  See below for a sample menu from a recent meal featuring a selection between vegetarian or vegan options: First Course: Goat Yogurt & Peach Gazpacho: Goat cheese, sunflower seeds, mint, jalapeño Dry Muscat, Terra di Vulcano, IT, 2012 Baby Heirloom Tomatoes & Watermelon Salad: Cucumber, lime, pickled shallot, micro basil, radish Vinho Verde, Cruzeiro, PT, 2012   Second Course: Fried Burrata Garlic Bread: Warm heirloom tomatoes, arugula Soave Classico, Suavia, IT, 2014 Fried Green Tomatoes: Pickled papaya, pickled corn, cilantro, scallions, peanuts Pinot Noir, Jovino, Oregon, 2012   Third Course Roasted Corn Ravioli: Heirloom tomatoes, chanterelle mushrooms, basil, zucchini Pinot Noir, Brown Stone, CA, 2013 Smoked Trumpet Mushrooms: Creamed corn, cornbread, peach barbeque sauce, onion rings Primitivo, Cantele, IT, 2012   Dessert Blueberry Gob: Blueberries, buttercream Late Harvest Gewurztraminer, Robertson Winery, SA, 2014 Blueberry Coconut Cake: Corn sorbet, blueberries, popcorn, peaches Sauterne, Les Mingets, FR, 2011  [more]
Besides our Sports
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Cody Baker, Founder, Creatives Drink
Where did you grow up? Chippewa, about 40 minutes west of downtown. Where else have you called home and what brought you back to PGH/keeps you in PGH? Moved to Pittsburgh for college and immediately fell in love. I always knew I wanted to live in an urban environment, but Pittsburgh turned out to be […] [more]