Eva Longoria Inspired Horchata

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August 8, 2023

Horchata, a frothy beverage light brown in color, sits in a pitcher next to two glasses, one filled with Horchata, one with just ice. Horchata Recipe

Horchata traces its origins back to the sun-soaked terrains of North Africa, rebranded in Spain as “horchata de chufa,” courtesy of the Moors’ conquest that left an indelible mark on the Iberian palate. Eventually, it crossed oceans, landing in Mexico, unleashing its irresistible charm.

Enter Eva Longoria, whose CNN program Searching for Mexico is a love letter to the nation’s diverse culinary and cultural landscape; it is a deep dive into the heart and soul of a country as complex as a finely crafted mole. Inspired by her show, we developed this horchata recipe — our love language for Mexican culture and all its flavors.

Eva Longoria Inspired Horchata Recipe

INGREDIENTS

1 cup of white rice
1 cup of sugar
2 cinnamon sticks
1 cup of sliced almonds
1 can of evaporated milk
2 cups of almond milk
1 tablespoon of vanilla extract

DIRECTIONS

In a bowl, combine the white rice, cinnamon sticks, and sliced almonds. Cover with water and let it soak overnight.
After soaking, strain the water and add the mixture to a blender. Add evaporated milk and blend until smooth.
With a fine strainer, strain the liquid into a pitcher to remove any remaining solids.
Add the sugar, vanilla extract, and almond milk to the pitcher. Stir well until all the ingredients are thoroughly combined.
Add a liter of water to the pitcher and stir. Serve over ice.

Recipe by Gabe Gomez / Photography by Dave Bryce / Food and Styling by Anna Calabrese

Check out our other Eva Longoria inspired recipes:

Michelada
Sangria
Mojito
Huachinango a la Veracruzana
Tacos de Lengua

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Eva Longoria Inspired Tacos de Lengua

By

Jordan Snowden

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August 8, 2023

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Three Tacos de Lengua sit on a plate. Red tomatoes, onion, and cilantro are seen on top. Tacos de Lengua Recipe

Tacos de lengua, or beef tongue tacos, are a popular dish in Mexican cuisine. The tender, flavorful meat is slow-cooked with spices and served with fresh toppings on warm tortillas. While some may be hesitant to try tongue, it’s a delicacy in many cultures and is a sustainable way of using the entire animal. Our Eva Longoria inspired tacos de lengua recipe is a delicious and adventurous way to explore new flavors and expand your culinary skills.

The actress’s 2023 CNN show Searching for Mexico showcased the food and culture of six diverse regions in the southern country, with the aim to illustrate Mexico’s multifaceted offerings beyond the cliche tacos and tequila. She inspired us to dive deeper into classic Mexican cuisine.

Eva Longoria Inspired Tacos de Lengua Recipe

INGREDIENTS

1 beef tongue, approximately 3-4 pounds
3 large white onions, chopped
4 garlic cloves, finely chopped
1 bay leaf
A pinch of salt
A pinch of whole peppercorns
2 tbsp of olive oil

INSTRUCTIONS

In a stock pot, fill two-thirds of it with water. Add the beef tongue, two chopped onions, garlic cloves, bay leaf, peppercorns, and salt. Simmer over medium-low heat for 5-6 hours.
Remove the beef tongue from the pot and allow it to cool to room temperature. Peel off the skin and shred the meat.
Heat olive oil in a cast iron skillet. Add the remaining chopped onion and the shredded beef tongue. Sauté until the meat is slightly crispy.
Serve the sautéed tongue on warm corn tortillas, topped with fresh pico de gallo.

Recipe by Gabe Gomez / Photography by Dave Bryce / Food and Styling by Anna Franklin

Check out our other Eva Longoria inspired recipes:

Michelada
Sangria
Mojito
Huachinango a la Veracruzana
Horchata

Subscribe to TABLE Magazine‘s print edition.

Milkshake Factory Goes National

By

Jordan Snowden

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August 8, 2023

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The Milkshake Factory, a family-owned and operated ice cream and chocolate shop in the South Side since 2003, began as a single storefront before growing to 11 locations around the Greater Pittsburgh area. They are now on the precipice of franchising but want to do so in a way that only adds to what their family — Greek immigrants who settled in Lawrenceville in 1913 — started more than a century ago.

The virtues of Pittsburgh (hard work, attention to all the details, and a keen but humble eye on the future) make it easy to understand why so many major, long-lived brands originated here. Think Heinz, Isaly’s, PPG Industries, and Duolingo, just to name a few. Pittsburgh embraces — and rewards — the fearless entrepreneur. And there’s always room for one more.

Milkshake Factory Goes National

“Our family started as chocolatiers,” said Chris Edwards, co-founder of The Milkshake Factory. “We lived above the original shop on 52nd and Butler Street. When my mom brought me home from the hospital, she took me straight to the chocolate factory. Everyone who worked with us was like family.”

His mother, Dona, was the driving force behind the shop. She would eventually take over the day-to-day operations of what is now The Milkshake Factory. While the chocolate shop had been a staple in the community since the 1970s, it wasn’t until they began their milkshake happy hours in 2003 that things started to shift.

Dana Edwards, co-founder and CEO of The Milkshake Factory, had this old family photo of a giant milkshake with their grandfather and great-uncle. It was behind the counter in the original shop. “I started thinking about this. Chocolate, as a business, is seasonal,” he said. “Why don’t we do ice cream in the summer when it’s slow and see what happens?”

I Scream, You Scream…

The photo became a jumping-off point of inspiration. If they were going to make ice cream, it was going to be special. Unique. “We went from a chocolate shop that served milkshakes to a milkshake shop that had chocolate,” said Chris. What started with spinning a few milkshakes eventually exploded into 55 different flavors at one point. “We thought milkshakes were sort of this novelty and it just grew from there,” added Dana. “We loved to see people smile when they left here.”

And it was those smiles that kept them motivated to innovate with new and exciting flavors. “Growing up in a Greek family and in the food business, everything was about flavors,” said Dana. “Our family is all about the food.” She lfeels inspired in her own kitchen as she cooks and has countless conversations with Chris about when and how to push the envelope on flavors. “The science behind this is complex,” she said. “We understand balance and quality. That is at the heart of what we do.”

The Perfect Sip of Milkshake

With thousands of shakes developed or tried, and adding vegan options into the mix, some could say Dana is obsessed with perfecting the milkshake. But she says she’s just invested in her family’s legacy and product. “The goal is always to take a dessert that people love and find out how we can accomplish it as a milkshake. The quality level, and the bar, are high,” she said. Sourcing from local farms, aerating their own ice cream, and creating community through food has always been something near and dear to their hearts, as well. It’s that attention to detail that drives their business.

Naturally, it was only a matter of time before celebrities like Katie Holmes and Tom Cruise made it a stop along their way one fateful day when they were in town. “That was our first time experiencing the power of the celebrity,” said Dana. “Knowing that everyone wanted to try what Katie Holmes had eaten that day put us on the map,” she said.

Spreading Milkshake Factory Nationwide

Since that first South Side location more than two decades ago, the family has ramped up their efforts and has now decided to take a leap into the world of franchising. This decision wasn’t made lightly, and it was actually their mother Dona’s last business decision prior to her death in late 2022.

“She set the foundation, and now we are taking it to new heights because of her dedication,” said Chris. “To be able to showcase Pittsburgh in this way around the country is truly exciting.” The Milkshake Factory is partnering with Franworth, one of the top franchisers in the country. “They said they have never seen a company more poised to take this on,” added Chris.

“We didn’t set out to build a franchise,” said Dana. “Our team went out to build a successful business and be a part of our neighborhoods and communities. We just realized that this is our next phase,” she said.

They are still going to be operating all of the locations in Pittsburgh and futures franchise will be utilizing the product that Dana’s and Chris’s teams develop. The headquarters will remain in Pittsburgh and their goal is to see the smiles stretch across the country with each new location. “We are a family business and that is what we will stay.”

Story by Natalie Bencivenga / Photos courtesy of Chris and Dana Edwards

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Bucatini with Squash Blossoms and Guanciale

By

Gabe Gomez

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August 7, 2023

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A plate of bucatini with squash blossom on top of it

We understand the urge to stuff and deep fry your squash blossoms or add them to a quesadilla. Consider for a moment, however, a delightful pasta dish that combines the flavors of tender squash blossoms, salty guanciale (Italian cured pork jowl), and al dente bucatini pasta. We love our Farmer’s Markets in New Mexico and celebrate this week with recipes like the following: Bucatini with Squash Blossoms and Guanciale that will liven up any weekly menu.

What Are Squash Blossoms?

The squash blossom is an edible flower that comes from the Cucurbita plant, which grows in New Mexico and many other regions of the Southwest. If you don’t live in New Mexico, you can order it online, or swap it out with another kind of edible flower, as there are many different kinds. This bucatini recipe is great on its own, but you can also enhance it by adding a red sauce, as bucatini is one of the major sauce players in the pasta world. It soaks up sauce flavor like no other, and combined with the mouthwatering guanciale and little herbaceous bite from the squash blossom, this dish is a winner.

Print

Bucatini with Squash Blossoms and Guanciale

Author: Gabe Gomez

Print Recipe

Description

An unconventional twist on bucatini.

Ingredients

Scale

12 squash blossoms, de-stemmed and chopped
4 ounces guanciale, diced
2 cloves garlic, minced
1 package of dry bucatini pasta
1/4 cup grated Pecorino Romano cheese
Pinch of salt and pepper
Olive oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the squash blossoms by removing the stems from the blossoms and rinse. Fine chop the blossoms to integrate with other ingredients and set aside.
Bring a large pot of salted water to a boil. Once boiling, add the bucatini pasta and cook until al dente. Reserve about 1 cup of pasta cooking water before draining.
Heat a drizzle of olive oil over medium heat in a large skillet. Add the diced guanciale and cook until it becomes crispy and browned, about 4-5 minutes. Use a slotted spoon to transfer the guanciale to a paper towel-lined plate, leaving the rendered fat in the skillet.
Add the minced garlic to the same skillet with the rendered guanciale fat. Sauté for about 1 minute until fragrant.
Add the squash blossoms to the skillet and sauté for another 2-3 minutes.
Toss in the cooked bucatini pasta and crispy guanciale. Stir everything together to combine. Add some reserved cooking water.
Remove the skillet from the heat and sprinkle grated Pecorino Romano cheese over the pasta. Toss again to combine to create a silky sauce. Hit with a bit of salt and freshly ground black pepper.

Story by Gabe Gomez
Photo by Sebastian Coman

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Pittsburgh Chef Cory Hughes is a Man in Full

By

Jordan Snowden

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August 7, 2023

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Chef Cory Hughes, wearing a black chefs outfit, its bent over a counter in Fig and Ash's kitchen cutting veggies.

TABLE contributor Dan Gigler meets Fig & Ash founder Cory Hughes. In spite of (or because of) the demands of his second restaurant, Fat Cat, and the soon-to-open Deutschtown Deli, a full conversation about life and food ensues.

Sitting in a North Side coffee shop in a green hoodie, palming a warm chai latte on a damp April day, with a scruffy smile on his face, it’d be hard not to characterize chef Cory Hughes as a man in full.

Consider the evidence in favor: Despite opening during the peak-pandemic time of fall 2020, his restaurant, Fig & Ash, was met with immediate acclaim and has quickly become indispensable in the Pittsburgh dining scene and a keystone in the renaissance of the East Ohio Street business district.

He gushes with pride over his 22-year-old son, Brandon, a Marine Corps corporal, stationed at Camp Lejeune. He and his wife Kate, a nurse specializing in electrophysiology at AGH, have celebrated their successes with epic eating tours in some of the country’s most elite restaurants in New York and California–Eleven Madison Park, The French Laundry, and Atelier Crenn, among them. They have a gorgeous new home in Ben Avon.

He’ll concede he’s a little tired — “I feel like I’m passing myself going in both directions,” he said — but that’s only because of his second East Ohio Street restaurant, Fat Cat, and a third, Deutschtown Deli, in the works. This is a guy who is clearly living his best life.

A Troubled Past

Yet, by his own admission, this is also a guy who is probably lucky to be alive. “Twelve years ago, I walked out of the ACJ [Allegheny County Jail] with no possessions, no money, and a 450-credit score.” It was January 22, 2011. The Steelers were playing the Jets at Heinz Field with a trip to the Super Bowl in the balance. Mr. Hughes was blotto in a jail cell, drying out. “I only knew we won because I remember hearing the other inmates stomp their feet, and cheer,” he said.

He’d been picked up by police, the culmination of a prolonged bender that included losing his job at one of Pittsburgh’s top restaurants.

“I was a total garbage head–it was always a mixture of booze and pain pills and uppers,” he said.

“Right before that, everyone was trying to help get me sober. Brian Pekarcik fired me from Spoon. I love this man with all my heart. And I talk about this with love. He fired me from Spoon as his sous-chef. And during the firing, he had a speakerphone going with his sister and some other people that were trying to do an intervention right there in the office, so that I would leave Spoon that day and go right to treatment. Wasn’t ready. It wasn’t until a couple of weeks later that it just came to be my last day out drinking and using was that AFC Championship game.

“At that point, I was getting divorced. I was asked not to come home anymore. And I was just slowly secluding everyone out of my life. I was sitting in ACJ. And like, how did this happen? Three years prior, I was having Grub Street write articles about me in New York City. And here I am with like nowhere to go.”

An End.. Or Beginning?

That could’ve been the beginning of the end of his story: instead, it was the end of the beginning. “That’s kind of where I had my moment of clarity,” he said. In his own words, he went to work. Not to a job, but on himself. “I just dug in,” he said, and faced painful truths with the help of a 12-step program.

“At some point, you got to hold up the mirror and ask why? Why is this happening? Why am I doing this to myself? Why is this my fault? Instead of blaming everyone else. It’s hard. But I got through that with a fantastic support group. I’m still involved in that 12-step fellowship today. I sponsor people, I have a sponsor. I’ve always said the hardest industries to stay clean in are restaurants and construction.”

A New Start

With a lot of help, he built himself back up. After an extended period away from restaurant kitchens, he dipped his toes back in, slowly at first. He’d go on to work for Parkhurst Dining Services and Six Penn. In an interesting twist, given his personal connection to that 2011 AFC Championship game, he’d regularly be on the catering crew for the Steelers annual training camp in Latrobe. He ultimately landed a coveted position as the executive chef at Google’s Pittsburgh campus.

Then came Fig & Ash, the instant East Ohio Street sensation that was a lifetime in the making. It continues to evolve and improve, which he credits to Chef de Cuisine Jennifer Walsh and Executive Chef Chris Shuplock.

“They’re killing it right now. They’re constantly bringing me dishes to taste,” like a goat cheese schmear with a quinella fig jam, as a recent example.

The Next Chapter

Fat Cat, the next Hughes effort right next door to Fig & Ash, is a laid-back sibling restaurant with live music and a menu of gourmet “stoner-food-meets-kids-food.” To wit: “Like, we’re doing a hot dog mac and cheese, but with house-made gemelli, smoked Calvita and house-made kielbasa instead.”

A block or so away at 401 East Ohio, Chef Chris Kweder will run Deutschtown Deli, where “old-school sandwiches” will be the features. “I’m talking about pastrami on rye, Reubens, and clubs. The only chefly spins we’re going to do over there is our pickling program. We’re gonna be pickling vegetables. We’re gonna be pickling eggs. By the register, I envision one of those giant glass jars full of pickled eggs. Or habanero-cinnamon or turmeric and ginger pickle spears with your sandwich. It’s going to be phenomenal.”

And phenomenal is an apt word to describe the current state of things for Mr. Hughes.

“When I first got sober, if I had put together a list of my wildest dreams and expectations, I would have sold myself short on every single line in that list,” he said. “I could never even possibly have dreamed or imagined the life I have today. What actually happened in my life was far better.”

Story by Dan Gigler / Photography by Dave Bryce

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The Food Trucks of Santa Fe

By

ZAIN

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August 6, 2023

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A black plate holds four tacos topped with green and purple sauce while a pink plate sits in the top left corner holding roasted peppers from a food truck in Santa Fe.

TABLE contributor and revered New Mexico food writer Cheryl Alters Jamison examines the delight-on-wheels of some of Santa Fe’s marvelous food trucks.

Dinner on the Move

Food trucks used to have a reputation as a source of inexpensive fast food, and not much more. You can still find cheap eats at trucks, but the quality has increased wildly over more recent years. Santa Fe was a little late to the food truck revolution, relative to Portland, Austin, and other towns also known for good eating. However, these days, our city is a delight for moveable feasting. You can find everything from Native American to vegan Jamaican. Come along with me on a tour around some of my favorites. To further reinforce the quality of these mobile meals, I took them back to TABLE’s photography studio, where our team gave them the glam turn the dishes deserve.

I think the sense of discovery is part of the fun of food trucks, so be sure to look for your own finds. Good areas for spotting multiple trucks include around Meow Wolf, by Santa Fe Antiques on Marquez Place, across from the State Capitol on Old Santa Fe Trail, and along Airport Road from Cerrillos Road to the Santa Fe Country Club.

El Chile Toreado

If you have any doubts about the quality fare of some food trucks, look no further than my first choice. El Chile Toreado garnered a James Beard Foundation Best Southwest Chef semi-finalist nod earlier this year. Father-daughter team Luis and Berenice Medina shared the honor, but they are quick to credit the rest of their immediate family, as well, for the business’s success. Luis started this granddaddy of Santa Fe food trucks in 2003. Berenice worked in the stand growing up, then went off to Le Cordon Bleu in Los Angeles, and returned. When I asked Berenice whether she changed up any of the dishes after culinary school, she said no, because her dad had already perfected them. She was able to refine their business systems, however.

For many years, the truck sat on Cordova Road near the busy intersection with St. Francis Drive. After an ungainly apartment complex swallowed the lot, the Medina family rebooted and set up shop again in a nearby spot. They’re along Early Street off Cerrillos Road. A second, very recent, outpost sits on Siler Road in the Big Jo Hardware lot. Look for the cute logo of a mustache made of two chiles.

A Burrito for Any Time

Hefty hand-held burritos are a specialty any time of day, from 7:30 a.m. until mid-afternoon. Breakfast burritos stuffed with eggs and other goodies are hustled out the truck’s window by the dozens every morning. My favorites are from the lunch menu, though available all the hours the truck is open. I eat plenty of meat, but I especially like the veggie burrito here. It’s a well-balanced toss-up of sauteed potatoes, pico de gallo, beans, green chile, and more. The accompanying red salsa, fired up by chiles de arbol and Colorado, offers a particularly piquant counterpoint to the rich mixture. All of the fillings can be ordered in soft tacos, too. I switch back and forth most often among the carne asada, ground beef picadillo, pork carnitas, and chicken in adobo.

One of the treats here is the condiment bar. After you order, you’re given a plastic bag to spoon out your choices among a classic pico de gallo, a cabbage-and-cilantro mix, pickled red onions, and the grilled jalapeños that inspired the truck’s fiery name. If you’re a fan of Mexican Coke, it’s available by the bottle here.

Bang Bite Filling Station

You might never find this truck on your own, in spite of it being New Mexico sunset orange in color. It sits behind the Brakeroom — one of Santa Fe Brewing’s tap rooms — totally hidden by the small brick building, which was once the sleeping quarters for the nearby railroad’s brakemen. Owner Enrique Guerrero came to Santa Fe to be executive chef at La Casa Sena many years back. He went on to work for other high-end properties around town before deciding to be his own boss with this food truck. In addition to the Bang Bite on Galisteo, he has other trucks that cater movie sets.

Bang Bite serves one of Santa Fe’s best burgers, an extravaganza of Certified Angus, combining brisket, chuck, and short ribs. It can be topped in myriad ways. I like the classic green chile cheeseburger, which comes with cheddar cheese, shredded lettuce, chopped New Mexican green chile, and more green chile mixed into the mayo. About the most elaborate that I get here, sometimes, is to add a side of the bacon jam, but the burger doesn’t need it for flavor. Top-quality french fries accompany the burger and other sandwiches, like the Cubano or pulled pork. On Fridays, the truck serves first-rate fish and chips, with more of those great fries and seared green beans accompanying a hefty portion of crisply fried fish. Seating is available on the terrace of The Brakeroom or inside the charming space. Of course, you should accompany the meal with one of the Santa Fe Brewing Company beers. I opt for the Nutty Brown Ale. While there, be sure to find the fabulous Frank Zappa quote about beer in the front room.

Fusion Tacos

Multiple Santa Fe trucks, two Albuquerque locations, and expanding! You can find a bright red Fusion truck in almost every part of town now. To me, Fusion’s all about birria, a juicy stewed Mexican meat mixture. I discovered the dish some dozen years ago while eating my way through Tijuana, and was thrilled to have it show up later in Santa Fe. The stew is typically goat on its home turf in Jalisco, cooked down to shreds in an adobo sauce of chiles, vinegar, garlic, and spices. Here though, it’s made with tender beef. When stuffed into tacos, the tortillas are typically dipped into the soupy liquid before frying up crisp. Then the tacos are served with a cup of the consommé for dunking, bite by bite. At Fusion, the tacos — called quesabirria — also have a thick layer of melted cheese inside, to add yet more delectable texture.

True to its name, Fusion creates a world of other dishes with the birria, too. Check out the ramen bowl made with the savory meat, or maybe the quesa pizza. Fusion offers some nice-looking salads and entrées of seared tilapia, chicken, salmon, and more, but honestly, I’ve never gotten to any of those or to the breakfast pancakes or waffles. Yes, it’s all about the birria to me. With a glass of the rice beverage, horchata, I’m totally content.

Jesusushi

Jesus Mendoza’s cleverly named sushi truck sits near bustling Cerrillos Road, but you have to look a little to find it. Jesusushi is tucked into the parking lot surrounding Eclipse Car Wash. Apparently, it’s gotten pretty popular, because someone has painted some of the surrounding parking spots with “car wash” or “sushi.” Jesus used to work at both Kai Sushi and the late Osaka before starting his own business.

His menu is quite sizable for coming out of a mobile kitchen with a single chef. You can get simple pieces of nigiri or opt for elaborate rolls, including the namesake Jesusushi roll. It’s a tour de force, with shrimp tempura, avocado, cream cheese, spicy mayo, eel sauce, and a topping of torched salmon. I often opt for the salmon skin handrolls, which have the signature crispy skin in small crunchy pieces. The chirashi sushi bowl makes a colorful mix with its raw fish, cooked shrimp, seaweed salad, and tiny tobiko fish roe over rice. In some moods, I order the sashimi or the baked scallop roll, which also includes a couple of tempura shrimp in the mix. Jesus makes rice balls, and a variety of salads, and loads of other specialties. After a dozen trips, I still haven’t made it through them all, but I’m sure having fun trying.

Craft Donuts & Coffee

I’ve gone most of my life without being a big fan of donuts or coffee. The Craft truck, parked across from the State Capitol, helped change all of that. Unlike most traditional donut shops, the donuts are fried fresh for every order before the finishing touches added. You can get a simple cake or raised glazed donut here. I started with those, and then went through a cinnamon roll donut phase. I since have worked up to some of the fancier — and fanciful — combos like cookies and cream with vanilla glaze and chocolate cookie crumbles, and the s’more, with chocolate glaze, graham cracker crumbs, and a torched marshmallow sitting jauntily on top. Sometimes I just get plain silly, with the Homer, topped with strawberry glaze and generous rainbow sprinkles. You can choose to build your own donut extravaganza too, picking from among glazes, drizzles, sprinkles, and more.

Proprietors Craig and Michelle McGregor came to Santa Fe some dozen years ago. They had briefly operated a mini-donut mall franchise in Albuquerque, which wasn’t a great business experience for them. The silver lining, however, was that they became super-proficient at making donuts. Michelle dreams up the many specials they run from month to month. I’m especially partial to the biscochito donut offered in December. Upcoming spring flavors will likely include key lime and strawberry shortcake, among other fun offerings. Red Rock Roasters from Albuquerque supplies the coffee for the truck. I’m always game for the latte. In warmer weather, the many choices of Italian sodas can cool me down. The combination’s a good snack, or a fine finish for any meal.

Story by Cheryl Alters Jamison / Styling by Keith Recker / Photography by Tira Howard

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Pittsburgh’s Hemlock House is Serving up a Punk Rock Fine Dining Experience

By

Jordan Snowden

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August 5, 2023

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On July 11, an open sign quietly clicked on in Regent Square. With the lights illuminated, Rockaway Pizzeria owner Joshua Sickels’s second restaurant, Hemlock House, officially debuted.

Initially, Sickels planned to move his pizza shop from White Oak into the former Map Room space. But after checking out the kitchen, he realized it was much too small for what he needed to make his pizza. Thus, the idea for something completely distinctive was born.

Sickles and his team set to work on Hemlock House last fall, with the plan to open in March. However, permitting and liquor license delays put a hold on the launch. Hemlock House still doesn’t have its liquor license, but Sickles felt they couldn’t wait around for it to open the restaurant. For now, in lieu of the license, Hemlock House is partnering with local beer and liquor places for extended pop-ups inside the establishment.

Even with the soft opening, Hemlock House has been receiving a steady flow of clientele. Sickles believes this is for two reasons: Regent Square residents are excited to have somewhere new to dine — “For a long time, the neighborhood has only had a few places that people have been frequenting,” Sickles tells TABLE Magazine. And, because Hemlock House is different from anything else in the area, “maybe even, I’d argue, Pittsburgh in general,” he says.

Half of the small space is taken up by the vintage-looking bar area, with music and pop culture photos and memorabilia donning the walls. In fact, music has a strong presence in Hemlock House — Sickles is a musician when not in the kitchen — and guests may find the speakers playing tunes that are a bit more obscure, with the volume a bit louder than the average restaurant.

“[Hemlock House] is not just a restaurant,” Sickles explains. “We’re trying to cultivate an atmosphere where if you have a friend coming into town and you want to hang out somewhere that’s a bit dark and fun, a dimly lit room to have some drinks in; you could spend 2-3 hours here and not even realize it’s been that long.”

The food, however, is more elevated than the dive-ish atmosphere would suggest. The menu, featuring the tagline “Irreverent Food & Cocktails,” is home to Farrotto alongside steaks and kielbasa corn dogs. Sickles and his head chef, Michael Allison, crafted the menu the way an album would be created without being “weird for the sake of being weird.”

“At first we wanted to do fun and creative bar food, but when you take a look at the menu, it’s much deeper than that,” Sickles said. “Pittsburgh doesn’t need another sports bar or beer and french fry joint, although there’s nothing wrong with that.”

Instead, Hemlock House is serving the city of Bridges a punk rock fine dining experience.

Story by Jordan Snowden

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New Summer Menu Offerings at 13 Pittsburgh Restaurants

By

Jordan Snowden

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August 5, 2023

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The Commoner Lunch — Photo courtesy of The Commoner

Summer is here, and Pittsburgh restaurants across the city have embraced the season with some exciting new menu items. From refreshing salads to thirst-quenching drinks, see what these eateries are cooking up for the warm-weather period.

EYV

This North Side restaurant, focused on veggie-forward dishes, recently added three new items to its summer menu: potatoes tostones dressed in Dijonnaise; roasted zucchini with romesco sauce, merguez sausage, saffron Calasparra rice, and braised Swiss chard; and charred summer lettuces tossed in Caesar dressing with chicken terrine, green lentils, roasted tomato, and pickled egg.

Burgh’ers Brewing

Located in Zelienople and Lawrenceville, Burgh’ers Brewing is bringing back their popular fried goat cheese balls. They also offer a monthly Fast Food But Better Burger special. August’s burger is the Big Mac, but better!

What else is Burgh’ers cooking up? A new location at The Highline in the South Side. They are working to open the third restaurant by the end of the month, and will be debuting a new menu with that opening.

Fish Nor Fowl

Pair patio season with a glass of wine and Fish Nor Fowl’s new Whole Charred Branzino. The dish is made of charred eggplant purée, zesty lemon gremolata, and topped with a crispy fennel salad.

The PA Market

Cool off this summer with The PA Market’s house-made paletas (popsicles) and festive cocktails. The Do You Take Mexican Credit Cards? features high rewards of tequila and mezcal, while the That’s My Juice Popper is crafted with State Side Vodka, Aperol, Combier Pasteque Watermelon Liqueur, house-made melon-mint-cucumber syrup, and fresh lemon juice. Don’t miss the No Worries, It’s not a Soggy Bar, made with banana and mango cordial, pineapple juice, orange juice, and coconut cream.

Tako

Take a trip with Tako’s new Red-eye from Oaxaca cocktail. The beverage features reposado tequila, smokey mezcal, elderberry, honey, and a pop of lime zest.

Bae Bae’s Kitchen

After securing their liquor license in September of last year, Bae Bae’s Kitchen now offers four types of beer on tap — two Japanese brews alongside two local ones — as well as wine, and Asian-inspired cocktails. One of the more popular selections is their Soju Cocktail (a new flavor is offered each week) and the Lychee Martini, made of 3 Bitches Vodka, Lychee Syrup, Lemon Juice, and Chambord.

Check their website each week to see what Bae Bae’s is offering as the current special. Most recently, they featured Korean Fried Drumsticks. Bae Bae’s Facebook page includes insight into the happy hours and joint pop-up events the restaurant holds regularly.

Square Cafe

Colorful and seasonal fresh items pepper Square Cafe’s summer offerings. Try the Tofu Muffuletta, made with zesty seasoned tofu, house-made zucchini, and vegan cheddar cheese on freshly grilled sourdough. Or the Figgy Grilled Cheese, toasted sourdough with melty Brie, fresh mozzarella, cheddar, Swiss, caramelized onions, and fig jam. Crisp salads are also available along with a variety of specialty egg benedict dishes.

Altius

Executive Chef/Partner Jessica Bauer has added some great new summer dishes to Altius’s summer menu, like the Wild Alaskan Halibut entree, a Footprints Farm Pork Belly appetizer, and a Strawberry Pretzel dessert made of a pretzel butter cake, cream cheese mousse, strawberry gelee, strawberry cremeux, pretzel tuile, and strawberry pretzel crumb.

The Commoner

Alongside favorite lunch offerings, discover new favorites at The Commoner. Soup and salad options go beyond the ordinary with their Cauliflower Soup with pumpkin seed oil and roasted Tomato Soup topped with fried garlic and Spanish olive oil. Add a Manchego & Tomato Grilled Cheese or a Manchego & Speck Ham Grilled Cheese. Heartier items include a stacked Grilled BLT made on red fife sourdough with confit tomato, arugula, bacon, and Fontina cheese; the Confit Tuna Tartine made with olive tapenade, caper mayo, mixed herbs, and grilled artichokes; and The Commoner’s Mac and Cheese, made with Point Reyes Tomme and white cheddar and an option to add pork belly or blue crab.

Shorty’s

Sip on something fresh with Shorty’s summer-inspired cocktails. Tequila fans may enjoy the La Flama Blanca made with El Jimador Blanco Tequila, coconut syrup, fresh lime, and Cholula hot sauce, or the Marg Under Pressure, which is batched on draft with Hidden Still Agave Spirit, agave syrup, and fresh lime.

For those seeking frozen cocktails, try Shorty’s Cherry Limeade, crafted with cherry vodka, fresh lime, lemonade, and demerara sugar or the Carmaldazed Apple with Disobedient Apple Brandy, caramel vodka, apple cider, and caramel.

Tako Torta

Now open for Saturday brunch, find this Bakery Square eatery is serving up a Brisket & Egg Bowl. A delectable mix of brisket, crispy potatoes, dippy eggs, roasted carrots, Spanish rice, guacamole, and queso fresco.

Eighty Acres Kitchen & Bar

Utilizing local, farm-to-table products, Eighty Acres Kitchen & Bar’s new expanded menu features new summer items, including grilled jerk shrimp taco with mango salsa and jicama slaw, Logan Family Farm skirt steak gyro, and sesame encrusted tuna with jicama-cabbage slaw, ramen noodles, mandarin oranges, and soy ginger vinaigrette, among others. Don’t miss their seasonal craft cocktails or the upcoming four-course beer dinner with paired brews from Sobel’s Obscure Brewery.

Sally Ann’s

Offering breakfast, brunch, and lunch, Sally Ann’s has paired up with local ice creamery Millie’s for an invigorating summer drink. The Millie’s Cold Brew Affogato is crafted with Cold Brew coffee and Millie’s Chad’s Vanilla ice cream.

Ever-changing menus:

40 North

Guests dining at 40 North this summer can expect something new every day. The restaurant relies heavily on produce coming from PA farms, so the menu changes daily.

Fig & Ash

The menu changes several times a week at scratch kitchen Fig & Ash. Check out what the North Side restaurant is serving ahead of time by checking out their offerings online, or simply stop in for a surprise.

Story by Jordan Snowden

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Pittsburgh Happenings: August 8-14

By

Jordan Snowden

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August 5, 2023

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A blow up dragon lights up a walkway, visitors can walk through this installation. — Photo by Conservation Photographer Paul

There are only a short few weeks before it’s back-to-school time and the perks of summer wind to an end. (Bye-bye summer Fridays…) So, get the most out of these final days by exploring the city to its fullest and checking out one of the following Pittsburgh events.

Hugo Cruz and Caminos

The Highline, August 9

Grab some lawn chairs and settle in for a family-friendly evening against the backdrop of South Side’s riverfront. For the month of August, Chamber Music Pittsburgh presents free, live local music during its Just Summer series. First up is the Latin jazz group Hugo Cruz and Caminos.

Quantum Theatre presents “Hamlet,” August 4 through 27, 2023. Photo by Heather Mull.

Hamlet: Quantum Quaff

Carrie Furnaces, August 10

Quantum Theatre kicks off its latest season with a performance of Shakespeare’s classic, Hamlet. The show runs until the end of the month, with a special pre-show reception on August 10 featuring curated food and wine pairings. Discover more about the performance in this Q&A with Quantum’s Artistic Director Karla Boos.

Asian Lantern Festival

Pittsburgh Zoo & Aquarium, August 11 to October 29

It’s back: the brilliant display of sculptures and lights that take over the Pittsburgh Zoo & Aquarium at summer’s end each year. In honor of the establishment’s 125th anniversary, 2023’s Asian Lantern Festival theme is World of Wonders, with a new option to drive through the event on special nights.

A white hand and a black hand holds a beer sampler together — Photo courtesy of Barrel & Flow’s Facebook

Barrel & Flow Fest

The Stacks at 3 Crossings, August 12

For many, the primary attraction of Barrel & Flow Fest is festival-exclusive beer collaborations with Black breweries, artists, and small businesses from across the country. Local 2023 lineup highlights include Mack Brewing with Kingfly Spirits and Ur Friend Charles, Warcloud Brewing and Burgh’ers Brewing, DOPE Cider House and Threadbare Cider, Black Frog Brewery and East End Brewing, and Goodlander Cocktail and Arie Cole. But these few only scratch the surface of an extensive collaboration list with over 75 one-of-a-kind beverages brewed specifically for Barrel & Flow.

For those who would rather skip the booze, Barrel & Flow also offers over two dozen food vendors, ranging from vegan Jamaican food to barbecue, plus spots for artists to sell their creations, live painting, and multiple festival stages to keep the good vibes flowing with music from both DJs and live musicians.

An aerial view of Pittsburgh's three rivers — Photo by Forsaken Films

The Mighty Monongahela

Gateway Clipper Fleet Docks, August 12

DOORS OPEN Pittsburgh takes guests off-land for a unique edition of its ongoing city tours. During a 90-minute boat cruise on the Monongahela River, DOORS OPEN doesn’t just show parts of Pittsburgh. They detail how the river impacted the growth of the city.

See what other events we’re excited about for the month of August.

Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com

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Tomato Pie

By

Jordan Snowden

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August 4, 2023

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An aerial shot of a colorful tomato pie sitting on a white plate. It's garnished with basil. Tomato Pie Recipe

Tomato pie is a savory and delicious dish that’s a favorite among many. With its simple instructions and easy-to-find ingredients — fresh tomatoes, basil, and a flaky crust — this tomato pie recipe is an easy switch up your usual routine (and is sure to impress)! Hit the farmers market, or your own garden, grab your apron, and in no time you’ll have a mouthwatering pie.

What’s so Special About Cherry Tomatoes?

Cherry tomatoes have a sweetness and juiciness that packs a lot into a small package. Their small size means that even commercially grown varieties can be left on the vine longer, leading to more sugar content than other tomatoes. While most are sweet, varieties like Black Cherry carry a smoky or tangy note and those like Sungold lean heavily into a fruity sweetness.

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