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11 Father’s Day Cocktails

By
Emma Riva
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0
Two cocktails brown in color in square rocks glasses

What makes a dad? The aesthetic of Father’s Day is usually whiskey, cigars, dad hats, new shaving razors…but there are all kinds of dads out there. We suggest these Father’s Day cocktails to make with your dad, for your dad, or if you’re a dad, maybe treat yourself.

Father’s Day Cocktails to Mix Up for Dad

Sazerac

Two cocktails brown in color in square rocks glasses

The Sazerac is a classy bartender’s favorite that blends the smoky sharpness of rye whiskey with an Absinthe-rinsed glass. Absinthe’s unique flavor features hints of anise that elevate a Sazerac above other whiskey-based cocktails. This is a perfect Father’s Day Cocktail for a dad who likes the finer things in life or adventurous new liquors and bitters.

Apple Wood-Smoked Manhattan

A glass filled with smoke sits beside a glass filled with an Apple Wood-Smoked Manhattan inside topped with an orange.

This take on the Manhattan from mixologist Alex Aguayo (The Compound, Santa Fe) is a “grown up version of a candy apple.” It uses sweet vermouth and a slice of crême brulée to offset the smokiness of the Kentucky straight bourbon in the mix. For an outdoorsy dad or the dad with a sweet tooth?

Smoked Bourbon Old-Fashioned

A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Can’t go wrong with an old-fashioned. Our recipe used Kinsey Year 4 Bourbon, but you can swap in for your dad’s favorite bourbon, since we know how particular some people can get about bourbon. Has a nice, warm flavor to it without sacrificing complexity. For the curmudgeonly dad who always wants to do things his way, but it comes from the warmth of his heart.

Appetite for Destruction Inspired by Guns N’ Roses

Two light purple cocktails with smoke and skull ice cubes on a black background

This drink is inspired by Guns N’ Roses with gin, lime juice, and a cherry smoke for a little bit of that glam rock, metal feel. Since not everyone just carries around a cocktail smoker, if you want to make this, here are a few. This is for the dad who rocks out in the car to “Paradise City” a little too hard, but we love him for it.

Banana Walnut Old-Fashioned 

An orange in color old fashioned cocktail sits in a old fashioned glass, garnished with banana bread.

A sweeter take on an old-fashioned from Chef Jessica Lewis. She uses whiskey or an aged rum like Papa Pilar 7-Year and then banane de Brésil to create a banana bread flavor. Use this cocktail to bring back memories of a childhood meal with your dad, if he’s a banana bread guy.

Espresso Whiskey Martini

Two Espresso Whiskey Martini fills one purple and one blue martini glasses, adorned with gold accents.

Being a dad is tiring. This whiskey espresso martini gives a little caffeine pick-me-up and a dessert-y decadence to the drink menu.

Coffee and Bourbon Cocktail, The Revolver

The Revolver is a bold and sophisticated whiskey cocktail with a balanced blend of rich bourbon, aromatic coffee liqueur, and a touch of zesty orange bitters, garnished with an orange twist.

Another pick-me-up, this Coffee and Bourbon Cocktail uses coffee liqueur so you know you’ve got a glass full of liquor to start your day. Let dad slip into a relaxing mood with this simple mix up.

Antipasto Virgin Bloody Mary (Non-Alcoholic)

An antipasto virgin non-alcoholic bloody mary with various antipasto garnishes like cocktail onions, olives, cheese slices, and salami.

A cocktail does not have to have alcohol in it to be delicious. In case dad is taking a break from the booze, have an Antipasto Virgin Bloody Mary ready for him instead. It carries the same robust flavors of tomato and spices without the burn. Plus, you can really get creative with the garnish.

Garden-Fresh Caprese Bloody Mary

Three tall glasses filled with a vibrant red tomato-based drink, likely Bloody Marys, each garnished with skewers featuring colorful cherry tomatoes, mozzarella balls, green olives, basil leaves, and lemon zest spirals.

But, just in case dad does crave a classic Bloody Mary, this recipe builds it from scratch. Rather than rely on store-bought mix, James Bear Award-winning author Cheryl Alters Jamison starts with fresh tomatoes and ends up with a perfectly bended, tangy cocktail. Dad will love it. Finish the your tall glass off with more herbs and veggies from your garden for a drink dad won’t soon forget.

Dark and Handsome (Rum Moscow Mule)

Two Dark and Handsome Rum Moscow Mules sit in front of a painted brown background with Tajin rims and a lime and orange sitting next to the glasses.

Every father out there is Dark and Handsome in our eyes! This take on a Dark and Stormy becomes a Rum Moscow Mule featuring Vara Anejo Rum, lime juice, ginger beer, and a Tajin seasoning rim that delivers a bit of spice.

Strawberry Negroni Bianco

A Strawberry Negroni Bianco sits in a rocks glass, garnished with a strawberry and twist of a peel of lemon. A hand holds the glass on the right.

Ok, let’s face it, not all dads are drinking whiskey and bourbon. Some dads do want to drink the fruity, sugary drinks sometimes called “girly.” So, that’s why we’re throwing in a suggestion for a Strawberry Negroni Bianco. At the end of the day, it’s just a drink. As long as you’re sharing it with people you love, who cares what’s in it?

Story by Emma Riva

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11 Easy, Classic, and Craft Whiskey Cocktail Recipes

By
Emma Riva
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Three dark blue-purple cocktails in rocks glasses garnished with lemon twists. Blueberry Whiskey Sour Recipe
Photo by Lauren Volo

From smooth, sophisticated sips to spirited, crowd-pleasing mixes, these easy, classic, and craft whiskey cocktail recipes will elevate your home bartending game with ease. We’ve selected 11 of our best whiskey cocktail recipes that celebrate both its classic history and its versatility. Whether in a smash, a sour, or an Old Fashioned, whiskey is one of the best types of liquor to experiment with in home cocktail making.

Tasting Notes to Look for in Whiskey

Just like wine, whiskey has its own tasting notes and flavor profiles. Since whiskey is often aged in barrels, many whiskeys have an oak taste to them. That oak then evolves on the palate to vanilla, caramel, or spice, depending on the whiskey and the type of barrel it was aged in. In Scotch whiskeys, smoke and peat are some of the strongest notes to look for. If you like smokiness, Scotch is the way to go, but bourbon and rye bring a fuller bodied grain flavor. There’s something for everyone in the different types of whiskey out there.

Easy, Classic, and Craft Whiskey Cocktail Recipes

Craft Bourbon Smash with Peach and Blackberry

A craft bourbon smash cocktail on a black background

Fresh fruit and tangy flavor take center stage in this delicious craft bourbon smash recipe. The bourbon smash is a perfect cocktail for the changing seasons, refreshing and delicious but classy and high quality, too.

Easy Bourbon Slush

A pair of bourbon slush cocktails on a grey background

For a dessert cocktail, the bourbon slush can’t be beat among whiskey recipes. A little bit of well-steeped black tea and frozen lemon concentrate make this one of the most refreshing bourbon drinks out there.

Classic Whiskey Sour

A whiskey sour on a white background

It’s a classic for a reason. The sour goes back as far as the nineteenth century and is now enjoyed at bars around the world. The cherry adds a fruity tang to whiskey’s smokiness, while the frothy egg white sweetens the whole mixture.

Blueberry Whiskey Sour

Three dark blue-purple cocktails in rocks glasses garnished with lemon twists. Blueberry Whiskey Sour Recipe

What does blue taste like? Calming, but confident, able to whisk you away to a blue sea. To savor a bit of blue’s wonderful qualities, try The Taste Curators‘ Blueberry Whiskey Sour recipe. Perhaps you’ll enjoy a bit of synesthesia!

Smoked Bourbon Old Fashioned

A orange with half its peel off sits to the right of a smoked bourbon old fashioned in rocks glass. curls of smoke waft off the glass.

Warm and complex on the palate, this Smoked Bourbon Old Fashioned whiskey recipe offers an undeniably delicious and robust flavor. An old fashioned can become new every time with the complexity of its flavors!

The Bene Gesserit, a Dune: Prophecy Cocktail

A tall glass sits on a bar with an orange and red hue to represent the Bene Gesserit in Dune Prophecy.

This cocktail inspired by the strong, mysterious witches who headline the Dune prequel makes a bold, boozy choice in combining red absinthe with bourbon. Maybe don’t make this before driving. But it’s delicious!

Sunny Days Ahead, a Whiskey and Amaretto Cocktail 

A glass of amber-colored bourbon cocktail garnished with dehydrated orange slices resting on cocktail picks against a dark background with a bottle of bourbon in the background.

This easy amaretto cocktail by Team Nemacolin at our inaugural cocktail shake-off embodies the perfect blend of tradition and innovation. The balanced flavorful classic won over the crowd.

Espresso Whiskey Martini

Two Espresso Whiskey Martini fills one purple and one blue martini glasses, adorned with gold accents.

You’ve heard of the Espresso Martini but what happens when you substitute the vodka for whiskey instead? The decadence of this dessert cocktail gets taken to a new level with the notes of ingredients like caramel, vanilla, and oak in the whiskey of your choice. Plus, we use Frangelico for new hints of nuttiness.

Low Calorie Honey Whiskey Cocktail

A rocks glass with a large ice cube, honey whiskey cocktail, and wedge of lime sits on a blue table with a small bowl of lime wedges to the left of the glass.

Low calorie cocktails are a way for all to enjoy the relaxation of a cocktail without the guilt after. Simply take a can of Green Bee Ginger Buzz Honey Soda and add it to a combination of whiskey and lime juice. It’s subtly sweet with a slight bite from the ginger in the soda.

19th Century Cocktail

A 19th century cocktail with bourbon and lillet rouge.

The 19th century saw the rise of bourbon as it became associated with a style of whiskey. In honor of this period, our 19th Century Cocktail uses Marie Brizard white crème de cacao, Woodford Reserve bourbon, lillet rouge, and lemon juice. The result is ruby-toned brillance.

Cherry Bomb (Low Calorie Whiskey Cocktail)

In a tall glass sits a cherry diet coke cocktail with two cherries on a tooth pick laying on top of the glass as well as ice and orange bitters to the right.

If you just can’t stay away from Diet Coke then we have some good news, it’s the center of this cocktail recipe. This low calorie cocktail features tart maraschino cherry juice, whiskey, and orange bitters to offset the sweet soda.

Story by Emma Riva 

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11 Easy, Classic, and Craft Gin Cocktails

By
Emma Riva
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0
An Italian gin and tonic with an orange slice on a white background

Looking to elevate your gin cocktail game beyond a gin and tonic? TABLE has curated eleven essential gin cocktails that are both simple to make and guaranteed to impress. From refreshing classics to beloved favorites, these gin cocktails are your ticket to home bartending success. Plus, if you’re looking to learn all about gin, we have your complete guide to this clear liquor here.

Tasting Notes in Gin

The first thing to know is that all gin contains juniper berries. It’s a law: a neutral distilled spirit must be infused with juniper to be considered gin. The next thing to look for is the list of herbs, roots, spices, flowers, berries and other botanicals used by the distiller. Angelica root, coriander, and citrus peel are traditional. Modern distillers, however, wax poetic in their additions of pink peppercorns, cardamon seeds, exotic citrus, lavender, rosemary, and other flavorings.  The goal is to create a subtle symphony on the palate which is sippapble on its own, or serves as a base for deliciously nuanced cocktails.

Easy, Classic, and Craft Gin Cocktails

Easy Gin and Jam Cocktail

A gin and jam cocktail on a white background

A colorful, cheerful drink whose seductive charm comes from the bit of orange marmalade mixed into it. Garnish with edible flowers for an extra bit of style and aroma in the presentation.

Craft Gin and Tonic with Gin Mare

An Italian gin and tonic with an orange slice on a white background
Photo by Dave Bryce

A Mediterranean twist on a bar favorite among gin cocktails, this Gin Mare concoction is sure to transport you to la dolce vita with its herbaceous flavor profile and citrus notes.

Gin Fizz with Rizz

A tall, thin highball glass with a cocktail topped with champagne on a black background with a gold cocktail shaker, lemon, and the bottle cork as styling elements.
Photo by Star Laliberte

Is rizz over? Maybe this slang term has had a moment that’s come and gone. But this decadent gin fizz certainly will make you feel charismatic and cool while drinking it.

Extra-Botanical Gin and Tonic, A Cocktail for Taurus

A gin and tonic cocktail for Taurus sits on a black table in a tall glass topped with different citruses and surrounded by geodes.
Photo by Laura Petrilla

Earthy and grounded, just like the sign of Taurus. G&Ts are brimming with the lush botanicals the Earth sign will find comforting, and a well-crafted tonic is, like them, just the right amount of bitter.

Easy Blueberry French 75

Two glasses of a red French 75 on a white background
Photo by Dave Bryce

Ok, it’s not actually blue, but it’s got blueberry simple syrup in it, and it’s an easy, classy drink. This French 75 will transport you, Emily in Paris-style, to a Paris vacation.

Gin Martini, A Cocktail For Virgo

A gin Martini cocktail for Virgo on a tabletop with a star topper in the glass and purple amethyst on the table.
Photo by Laura Petrilla

A very, very Virgo pro tip: make a large batch of martinis ahead of time. Because a good Virgo plans way ahead, there is very likely a batch bottled up in their freezer, ready to pull out at a moment’s notice.

Orange Soda Gin Spritz

A bright and refreshing orange soda and gin cocktail.
Photo by Jeff Swensen

This citrus forward cocktail is incredibly refreshing with a beautiful balance of bitter and sweet. Toast to the end of summer or liven up your palate in the fall with an orange spritz.

Tarragon Gin and Yellow Chartreuse Cocktail

A tarragon gin and yellow chartreuse cocktail sits on a white marble table with edible flowers garnishing the glass and around the table.

Infusing your gin can take your cocktail game to new heights. A tarragon infusion leaves this cocktail with a depth that introduces new herbal layers. The brightening yellow chartreuse adds a sophisticated touch of sunny weather.

So Fresh, So Green Gin Spritz

Citrusy, herbal, and refreshing: Pittsburgh Mixologist Kait Fellers walks us through two cocktails,The Green Beast and So Fresh, So Green

The fruitiness of a pineapple syrup and crispness of cucumber mingle with the botanics of Jaggerbush American Gin. But don’t worry about the sweet side of this cocktail, we top it off with a few dashes of bitters to offset the natural sugars and build out a larger flavor profile.

Rhubarb Gimlet

A cocktail glass with an orange rhubarb gimlet featuring a rhubarb ribbon garnish all on a black picnic table.

The simplicity of gin and lime juice in a gimlet is one we can’t deny tasting. The balance between these two ingredients gets an upgrade with the addition of a rhubarb simple syrup. It’s springtime in a glass that can truly be enjoyed anytime, especially if you freeze some seasonal rhubarb ahead of time.

Gypsy Eyes, a Green Chartreuse Cocktail

Two Gypsy Eyes Green Chartreuse and gin cocktails sit on a dark marble block beside a slice of grapefruit.

Green chartreuse mixes with grapefruit juice, Aperol, lime juice, gin, and a simple syrup in an easy craft cocktail you can make right at home. It’s a bit tangy and a bit herby with the refreshing chase of fresh juices. Plus, the Gin Foundry Europa we use counts grapefruit among its ten botanicals.

Story by Emma Riva

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Antipasto Virgin Bloody Mary (Non-Alcoholic)

By
Kylie Thomas
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0
An antipasto virgin non-alcoholic bloody mary with various antipasto garnishes like cocktail onions, olives, cheese slices, and salami.

We’re an Italian household; open up our refrigerator at any given time and you’re bound to find at least one kind of sausage and plenty of cured meats, cheeses and pickled peppers. So it’s a no brainer to use our favorite foods to up the ante on Dad’s go-to brunch cocktail, an Antipasto Virgin Bloody Mary. After all, what better way is there to spend Father’s Day than waking up to a freshly made Bloody Mary for breakfast? Dad tested, Dad approved. 

Are All Bloody Mary Mixes Non-Alcoholic?

No, not all Bloody Mary mixes are non-alcoholic. But, most stores will have exactly what you’re looking for in the case of a non-alcoholic recipe. The majority of commercially available Bloody Mary mixes are non-alcoholic, just waiting for you to add in vodka (or other spirits). They are essentially pre-made bases containing tomato juice as well as a blend of spices like Worcestershire sauce, horseradish, hot sauce, celery salt, and black pepper. However, it is still possible to find some pre-mixed, bottled Bloody Mary cocktails that already contain alcohol. To be safe, it’s best to always check the label to confirm.

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An antipasto virgin non-alcoholic bloody mary with various antipasto garnishes like cocktail onions, olives, cheese slices, and salami.

Antipasto Virgin Bloody Mary (Non-Alcoholic)

  • Author: Katrina Tomacchio
Print Recipe

Description

In the peak of summer tomato season, what could be more refreshing than a Bloody Mary?

Ingredients

Scale

Instructions

  1. Mix together Bloody Mary Mix, Amethyst Botanical Spirit, olive brine, and lemon juice in a mason jar or highball glass.
  2. Garnish with an antipasto skewer of cheese, salami, olives, pepperoncini & Italian sausage, as well as a  sprig of fresh dill.
  3. For the rim – mix garlic powder, onion powder, Italian herbs, black pepper &  Kosher salt.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Katrina Tomacchio of Loaded Food Group  
Styling by Anna Franklin
Photography by Dave Bryce

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Recipes to Make Dad for Father’s Day

By
Kylie Thomas
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Roasted Shrimp, Clams, Asparagus and Leeks on a sheet pan, garnished with lemon wedges. Sheet Pan Roasted Shrimp, Clams, Asparagus and Leeks Recipe

With Father’s Day right around the corner, we asked some of our staff to have their dads pick out recipes for the perfect meal they’d like made. Some put a cocktail at the top of their list while others focused on savoring a sweet element at the end of their meal (in true dad-fashion). Either way, we invite you to take inspiration from our own dads when making your Father’s Day meal. Maybe you’ll choose to add in Bombay-Style Sandwiches for a quick and cooling lunch in the heat. Or, much like our own fathers, you’ll choose to make dessert the star with our Hazelnut Avocado Semi-Freddo.

Father’s Day Recipes to Make Dad for Breakfast, Lunch, and Dinner

Advertising and Editorial Coordinator Ethan Chmura’s Dad’s Picks

Ham, Bacon, and Cheddar Breakfast Pastry Puffs

Six Breakfast Pastry Puffs sit on butcher paper as a bit of blackberry topping peaks in from the right side.

Starting off dad’s morning with a meat-filled breakfast pastry means he starts his day with a smile on his face. These pastry puffs burst with smoky ham, crumbled bacon, and slices of cheddar cheese. It’s a satisfying breakfast all in a handheld form.

Anti-Inflammatory Butternut Squash and Lentil Soup

Two soup bowls filled with orange butternut squash soup topped with shredded leaf garnishes and a spoon.

A hearty soup can be a lunch all on its own. Not only does this Butternut Squash and Lentil Soup have anti-inflammatory properties but it’s also delicious. You can cook this recipe ahead of time in case the holiday is a packed schedule of family events. Just be sure to pick up some crusty bread for dipping.

Paprika Deviled Eggs

A small brown plate holds four deviled eggs topped with paprika as a plate of pea puree triangles sit in the upper left corner.

Something about Europeans and Deviled Eggs just makes sense and for Ethan’s dad, it’s reminiscent of his upbringing. These Paprika Deviled Eggs carry a bit of spice to them, something we know all dads can appreciate. Plus, we have tips at the ready so you can create the smoothest filling possible.

Ricotta Vegetarian Meatballs

A bunch of ricotta vegetarian meatballs sit in a cast iron pan, soaked in re sauce with basil garnish on top.

Even though Ethan’s father is a meat-lover at heart, cheese runs a very close second. Our Ricotta Vegetarian Meatballs are so juicy and delicious you won’t even miss the ground beef. They also come with a homemade tomato sauce that his dad notes they don’t often get a chance to have at home, making this dish a winner all around as part of his dinner choice.

Beef Short Rib Plov

A beef short rib plov for navrus sits in a big dish with rice, beef short rib, and boiled eggs cut in half.

Wrapping up his Father’s Day recipe picks, Ethan’s dad points out Beef Short Rib Plov as a main course. He notes that if all the best foods in the world were combined in one super recipe, the above would be what he goes for first. Imagine slow-cooked beef short rib with savory rice and hearty vegetables. We promise this is a dish that’s worth the wait.

Online Editor Emma Riva’s Dad’s Picks

Great Gourmet Burger

On a wood picnic table sits a wooden board covered in Great Gourmet Burgers with drinks nearby and a bowl of potato salad.

Nothing screams Father’s Day like a burger fresh off the grill! Our Great Gourmet Burger is the ultimate experience made with four-meats and any toppings you desire. Who knew bacon, beef, turkey, and pork could go together so well?

Bombay-Style Sandwiches

A person holds a Bombay Style sandwich with a pink blanket below their hands. A while plate with various food item sits at the top of the photo.

This street-food combines the textures of creamy cheese, juicy tomatoes, and crunchy cucumber for a simple but flavorful lunch. Make your own Peanut Mint Cilantro Chutney to smear between the layers of cheese and vegetables and complete our Bombay-Style Sandwiches. 

Spaghetti alla Nerano

A bowl of Stanley Tucci Inspired Spaghetti alla Nerano sits next to two glasses of white wine.

Classic and Italian, Spaghetti alla Nerano uses thinly sliced zucchini and the addition of provolone which coats the spaghetti in a creamy sauce. Plus, this recipe, inspired by Stanley Tucci’s, brings the dad-vibes fully to life. 

Editor-in-Chief Keith Recker’s Dad’s Picks

Cosmopolitan, A Cocktail for Libra

A cocktail for Libra includes tow glasses filled with a pink cosmopolitan with lemon garnish against a black background.

Who says pink, fruity drinks can’t be for dad too? We wouldn’t blame him for wanting to sip on our version of a Cosmopolitan, flirting with orange liqueur, lime and cranberry juice, simple syrup, and vodka. Bonus points if dad’s a Libra too!

Watermelon Salad

Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

Watermelon may not be your first choice of salad topping but we promise this Watermelon Salad will immediately change your mind. We complement the sweet taste of watermelon with chunks of salty feta cheese, the tang of lemon juice, and earthy, farm-picked vegetables.

Sheet Pan Roasted Shrimp, Clams, Asparagus, and Leeks

Roasted Shrimp, Clams, Asparagus and Leeks on a sheet pan, garnished with lemon wedges. Sheet Pan Roasted Shrimp, Clams, Asparagus and Leeks Recipe

A filling bowl of seafood may be just what dad craves, and is so easy for you to make. Just coat shrimp, clams, asparagus, and leeks in butter, white wine, lemon, and parsley before roasting in the oven. 

Director of Operations Star Laliberte’s Dad’s Picks

Halibut and Asparagus in Papillote with Olive and Herb Relish

A plate of fish in papillote with an olive and herb relish.

While this meal looks complicated in the photo, it’s actually as simple as wrapping your Halibut and Asparagus in parchment paper (papillote) accompanied by a brushing of Olive and Herb Relish. It’s then baked in the oven for a tender and elegant result. 

Baby Kale Salad 

Baby Kale Salad with Citrus-Marinated Artichoke Hearts and Lemon Vinaigrette on a white plate with a fork in the salad and a container of dressing to the left.

Salads should be made to leave you satisfied and this Baby Kale Salad hits all the marks. We top it with citrus marinated artichoke hearts and a homemade lemon vinaigrette dressing. It’s fresh, summery, and great for lunch on Father’s Day. 

Hazelnut Avocado Semi-Freddo

Hazelnut Avocado Semi-Freddo served on two different bowls, which are placed on pans

Of course you have to end Father’s Day with a treat as sweet as dad. The use of avocado in this Semi-Freddo adds a touch of unique flavor while also creating a super smooth base for caramelized hazelnuts to be sprinkled over top.

Story by Kylie Thomas

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Easy Summer Activities to Keep Kids Busy

By
Samuel
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0
Two girls hang outside on a blanket during the summer.

School’s out, and summer vacation unfurls in front of parents and children like a ribbon so long no one can quite see its end. Kids love the feeling of infinite free time. Parents perhaps less so. I combined childlike, freewheeling joy with a grown-up sense of purpose by creating a day of family fun. Starting with a handmade game, then moving into creative snack time, and finishing with a craft activity with keepsake-quality results, I made this the best day ever with masterful planning. It was so good, in fact, that we might do it a few more times across the summer.

Easy Activities for Kids During Summer Vacation

Tin Can Toss Game

My kids love nothing more than getting permission to knock something over. This tin can toss game provided a lot of squealing and delight for them, and a sense of satisfaction for me at finally reusing tin cans piling up in our recycling. Wrap the tin cans in patterned paper from used gift bags or have your kids paint on paper. Secure the paper using double-sided tape, or if you’ve got the time and want the cans to hold up to several competitive rounds of toss, decoupage them. Wool dryer balls proved the perfect soft ball to toss around at will. 

Edible Bugs

As the old saying goes, if your kids won’t eat it (celery), make it into a bug and put candy eyes on it. I’ve never seen my girls gobble up celery sticks quicker than they did with this snack. We used peanut butter as the “glue” for the sweet variations like grape, apple, and kiwi and softened cream cheese for the savory grape tomato and cucumber. Using raw cashews as heads proved the biggest challenge for tiny hands, so the kids were in charge of assembling the larger grape and grape tomato versions. 

The chocolate beetles were made using Nutter Butter cookies dipped in dark chocolate. We used mini-pretzel fragments for the legs and antennae. 

Botanical Sun-Printed Napkins  

If you’re looking for an art project that gets everyone outside and results in beautiful keepsakes, look no further than sunprinting. The materials include solar dye (jacquardproducts.com), white unbleached linen napkins, and collected botanicals from around the yard. Have your kids collect branches, leaves, ferns or flora (the larger the better). The dye needs to be applied to the fabric in a dark room (it will begin developing the minute any sun hits), so go to the basement or lower the shades while you dip the fabrics in the dye or brush it on.

Place the fabric on something hard such as cardboard, and place botanicals in the pattern you desire. We put a piece of plexiglass over top of the design and carried it outside to develop for 30 or so minutes in full sun. The kids loved watching the colors change and couldn’t believe the magic of the final result. It is the perfect artwork to wear, hang in a bedroom, or use as a scarf for beloved wall animals. 

A kid plays with an edible bug made of celery and grapes.

Story, Photography, and Styling by Erin Kelly

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Summer Outdoor Dining Guide 2025

By
Star Laliberte
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0
a narrow passage between brick buildings with graffiti set up for outdoor dining with black iron tables and chairs and white cafe umbrellas

Take a look at our Pittsburgh Summer Outdoor Dining Guide for 2025! We have Pittsburgh outdoor dining destinations near and far, whether you want a romantic date night in the city or a day trip with the family. Outdoor dining is one of the best ways to enjoy a day out. So, we hope you get to take advantage of the beauty of summer with these al fresco experiences.

Enjoy Summer Outdoor Dining at these Pittsburgh Area Restaurants

Biergarten

Located on the 9th floor of downtown Pittsburgh’s trendy Kimpton Hotel Monaco is an open-air space perfect for an evening of cocktails and small plates with friends. Their menu offers German-influenced bar bites like the BG Pretzel, a giant soft pretzel served with beer cheese, as well as a smoked & aged cheddar cheese spread, bar nuts flavored with rosemary, cayenne and brown sugar, and a handful of other tasty bites. In addition to refreshing cocktails they offer an exhaustive list of European beer. Sit and enjoy the breeze or play a supersized game of Jenga with a view.

Bigham Tavern

Enjoy Bigham Tavern’s famous wings and elevated pub grub al fresco now in TWO spots this season. Bigham Tavern at Bridgewater, opening this summer, will provide an expansive outdoor dining scene with live music on the banks of the Beaver River. The original Mount Washington location boasts a large covered patio to enjoy those cool, summertime cocktails or a game of corn-hole. They invite you to join them for weekend brunch or their ever-popular Wing Wednesdays and Trivia Thursdays! Contact them for private dining options.  Reservations can be made online.  

Bistro To Go

Bistro to Go offers a delightful selection of made-from-scratch meals, including sandwiches, salads, and classic Southern dishes. While the primary focus is on providing quick and delicious meals for those on the go, the establishment also offers outdoor dining options, allowing patrons to enjoy their meals in the fresh air. This makes it a convenient choice for those looking to savor quality food in a relaxed setting.

Coughlin’s Law

Perfect for summer plans in Mt. Washington or Mt. Nebo, Coughlin’s Law has the patio space for you! Both locations offer outdoor dining and full bar to meet your food or drink needs. We have house brewed beers on tap along with a seasonal cocktail menu featuring a frozen drink flight. This season’s food menu is also filled with great options including appetizers, handhelds and entrees. Hope you can join us this summer!

Dive Bar & Grille

Looking for a great outdoor dining spot this summer? Dive Bar & Grille in Indiana Township offers the perfect outdoor dining space. Known for their exceptional service and vibrant atmosphere, Dive Bar & Grille is dedicated to providing superior customer service. Enjoy great food, signature cocktails, an expansive menu, and a wide selection of beers and wines on their inviting patio. Stop by and make Dive Bar & Grille your new favorite hangout spot. Don’t forget to visit our other locations in North Hills, Lawrenceville, South Side, and Regent Square.

Eighty Acres Kitchen & Bar

At Eighty Acres, patrons will enjoy three-season dining on the restaurant’s newly renovated patio. It’s designed to provide filtered sun rays during the brightest time of day and warmth on colder nights. The exterior of Eighty Acres recently underwent a full facelift; the facade now matches the modern farm-to-table cozy home aesthetic of the inside. If you love fresh food and fresh atmosphere, there is a seat waiting for you!

Elia Mediterranean Grille

Experience the vibrant flavors of Mediterranean fusion at Elia Mediterranean Grille in Warrendale, PA. Step into a bustling atmosphere where the lively ambiance complements the delectable menu offerings. Indulge in dishes like the Lollipop Lamb Chops, Elia Signature Salad, and authentic Greek desserts such as Baklava, all crafted from fresh, high-quality ingredients. Whether you’re dining in or ordering takeout, Elia promises an unforgettable culinary journey.

Fig & Ash

A wood-flamed mash-up of Modern Americas with Classic European influences, guests discover just how delicious home-away-from-home scratch cooking can be at Fig & Ash in the North Side. Enjoy an outdoor dining experience on their fully covered patio that’s comfortable in both rain or shine. On cooler nights, the restaurant turns on several outdoor fire pits and heaters to keep patrons cozy. Reservations are strongly encouraged! 

Girasole

An authentic Pittsburgh Italian restaurant tradition, Girasole is located in the quaint neighborhood of Shadyside. Dine Italian-style surrounded by rustic stone walls as if you are in the wine cellar of a villa. Or, sip and savor delicious offerings on the deck or front walk.

Johnson Estate Winery

What better way to spend an afternoon than sampling delicious award-winning wines paired with a unique cheese and charcuterie board at Johnson Estate Winery in Westfield, NY? Enjoy the rich green vistas of Johnson Estate’s vineyards at FLIGHT, the winery’s outdoor tasting venue.  Open Friday-Mondays (11am-5pm) in July and August – and Wednesdays and Thursdays (5:00-8:30pm) for After Hours Food and Drink. Visit NYS’s oldest estate winery – it’s worth the trip from Pittsburgh!

Pizzaiolo Primo – Market Square

Experience authentic Neapolitan cuisine in the heart of Pittsburgh’s bustling Market Square. Guests can dine amidst the exciting European ambiance of the first floor, or sit back on the relaxing second floor with a glass of their favorite vino. For those who prefer to enjoy their meal in the fresh air, Pizzaiolo Primo offers a charming outdoor patio, perfect for dining while overlooking the lively piazza, all enhanced with traditional Tuscan themes.

Pizzaiolo Primo – South Fayette

Experience authentic Neapolitan cuisine at Pizzaiolo Primo in South Fayette. Guests can enjoy the vibrant atmosphere of the indoor dining area or unwind on the spacious outdoor patio. The patio offers a perfect setting to savor traditional Italian dishes while enjoying the fresh air. Whether dining inside or al fresco, Pizzaiolo Primo provides a delightful culinary experience in a welcoming environment.

Red Fin Blues 

Relax and enjoy the warm breeze as you sit on the deck overlooking the water on Pittsburgh’s only Washington’s Landing waterfront outdoor dining. The menu has many mouthwatering dishes. Plus, when you finish, continue your experience with a stroll along the river, perhaps a drink at the open-air bar. Or just relax where you are as the friendly atmosphere of Red Fin Blues surrounds you. 

Rear End Gastropub & Garage

Built out of a 1940’s era auto garage, Rear End Gastropub & Garage is known for serving familiar regional cuisine with fresh homemade ingredients, seasonal craft cocktails, and a 20-tap locally inspired draft list. Covered patios and an outdoor grass area create a fun relaxed atmosphere complete with an outdoor fireplace and cornhole boards. With live music, taco Tuesday, wing Wednesday, and other exciting events, there is something for everyone to experience and enjoy at Rear End. Family-friendly and dog friendly.

Vivo Kitchen

Casual dining in the heart of the Sewickley village, Vivo Kitchen is nestled among the boutiques, art galleries, and specialty shops that line Beaver Street. A seasonal menu of eclectic American cuisine is presented in a modern, airy venue with a contemporary vibe that flows outside into the charming courtyard. Try new menu items as well as their perennial favorites like the roasted shishito peppers, and their rightly sought-after crispy garlic chicken.

Photography by Laura Petrilla

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Grilled Salmon Steak with Salsa Verde 

By
Kylie Thomas
-
0
On a green plate sits a grilled salmon steak on a bed of salsa verde with a glass of wine to the top left and side tray that matches the plate to the right.

The moist, flaky texture of Grilled Salmon Steak amps up any cookout. Add a zesty Salsa Verde and fresh radish slaw to complete your summer by the sea. Plus, salmon gives you a break from the goodies that normally take over during the summer: burgers, hot dogs, and steaks.

More on Our Grilled Salmon Steak with Salsa Verde

We love shopping at our local fishmonger. We always leave with more than we planned and enjoy a few days of fresh fish and seafood as a result. Chef Kevin’s recipe for Grilled Salmon Steak with Salsa Verde constitutes a trip. The fresh, clean simplicity of the seasoning is perfect for summer eating, as is the side portion of radish and lime slaw. The Salsa Verde, with its gorgeous blend of capers, herbs, lime, as well as spices, elevates the whole plate to a culinary journey to a tropical island. We’ll be keeping some Salsa Verde on hand for those TGIF sort of days when that kind of a trip is very much needed. The first step, though, is local: head to a farmer’s market to gather your produce. Then, find a bottle of Grechetto to put on ice about an hour before you eat.

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On a green plate sits a grilled salmon steak on a bed of salsa verde with a glass of wine to the top left and side tray that matches the plate to the right.

Grilled Salmon Steak with Salsa Verde 

  • Author: Kevin Hermann
  • Yield: Serves 4
Print Recipe

Description

Give the beef a break and try this salmon steak on the grill instead.

Ingredients

Scale
  •  4 salmon steaks, cross cut
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 2 tbsp black pepper
  • 4 limes, cut in half
  • 4 radish, fine julienne
  • 2 tbsp chives, cut fine
  • 1 pint salsa verde

For the salsa verde:

  • 1 cup capers
  • 1 bunch cilantro
  • 1 cup parsley, chopped
  • 1 tbsp garlic, chopped
  • 1 tsp red pepper flake
  • 2 tbsp lime juice
  • 2 shallot, chopped
  • 1 tbsp coriander, toasted
  • 1 cup olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat grill to medium-high.
  2. Season salmon steaks with olive oil, salt and pepper. Set aside while grill heats up.
  3. Combine salsa verde ingredients into a food processor, in smaller batch if you have a smaller unit. Puree the ingredients until small chunks remain, but all the herbs have been cut down.
  4. Add more oil if mixture is too thick for your liking. Season with salt and pepper.
  5. Refrigerate overnight for best results.
  6. In a small mixing bowl, combine radish and chives. Set aside.
  7. Once the grill has reached temperature, grill each salmon steak until desired doneness. Cooking times will vary on thickness of each steak. Bring the internal temperature to 125 degrees for a nice medium salmon steak.
  8. Serve the steaks with a side of the salsa verde, radish slaw and grilled limes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 

Subscribe to TABLE Magazine‘s print edition.

BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes 

By
Kylie Thomas
-
0
A blue plate with BBQ beef ribs covered in shishito peppers as a blue linen sits above the plate and a bowl of shishito peppers sits to the right of the plate.

BBQ Beef Ribs are a best friend of summer barbecues. Tender meat falling off the bone mingles with seasonings and herbs for an unforgettable bite. We pair it with a flavorful caramelized onion purée, blistered shishito peppers, and roasted fingerling potatoes.

Beef raised locally with respect and care for the herd is better for you, the environment, and the local economy. Sources like these offer the chance to support family initiatives … and improve what’s on your table. Chef Kevin’s recipe for BBQ Beef Ribs builds flavor into the beef ribs with caramelized onion purée. Yes, it takes more time than opening a bottle of store-bought sauce.  But the delicious results justify the effort. A chilled bottle of Grenache (yes, that is a red wine, and it can be chilled in summer) will complement the fats and flavors of the beef. You’ll find yourself making this dish more than once this summer.

Should I Use a Charcoal or Gas Grill for These BBQ Beef Ribs?

For our BBQ beef ribs, the choice between a charcoal and a gas grill really comes down to you. Charcoal grills are fantastic for giving that deep, authentic smoky flavor. They can also achieve higher searing temperatures if you want to develop a crispy bark. However, charcoal grills take more time to heat up and maintaining a consistent temperature can be more challenging. Gas grills, on the other hand, are great for convenience and precise temperature control. You get consistent cooking without constant monitoring. The downside is they don’t naturally produce the same intense smoke flavor as charcoal. But you can always use a smoker box with wood chips to achieve that.

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A blue plate with BBQ beef ribs covered in shishito peppers as a blue linen sits above the plate and a bowl of shishito peppers sits to the right of the plate.

BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes 

  • Author: Kevin Hermann
  • Yield: Serves 4-6 1x
Print Recipe

Description

A little bit of spice makes everything more delicious!

Ingredients

Scale

For the main components:

  • 3 beef rib racks
  • 1 pint caramelized onion puree
  • 2 lb fingerling potatoes
  • 1 lb shishito peppers

For the roasted beef ribs:

  • 1 cup sage, chopped
  • 1 cup rosemary, chopped
  • 2 tbsp garlic chopped
  • 3 tbsp black pepper, ground
  • 2 tbsp salt
  • 2 lemons, juiced

For the caramelized onion puree:

  • ½ cup butter
  • 3 vedalia onions
  • ½ cup sugar
  • 2 tbsp sea salt
  • ½ cup water

For the roasted fingerling potatoes:

  • 2 lb fingerling potatoes, cut in half lengthwise
  • 2 rosemary sprigs
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the shishito peppers:

  • 1 lb shishito peppers
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 lemon, cut in half

Instructions

For the roasted beef ribs:

  1. Preheat grill to medium-low (250-275 degrees).
  2. Season beef ribs with rosemary, sage, salt, pepper and lemon juice.
  3. Place on grill bone-side down and close lid to cook for roughly 1 hour.
  4. Remove ribs and wrap in foil or high-quality butcher paper. This will allow the ribs to cook and retain moisture and give you an even cook on the ribs.
  5. Cook for an additional 2 hour. Check for tenderness. Tip: the meat should pull away from the bone easily but not fall off on its own. This will leave the meat with a very slight toothiness.
  6. Once cooked to your desired doneness, remove and keep ribs in their cooking pouch while you increase the temperature of the grill to medium-high.

For the caramelized onion puree:

  1. Combine all ingredients in a medium sauce pot and bring to a simmer.
  2. As the onion mixture cooks it will begin to caramelize. Stir and scrape all the fond back into the onion mixture. This will continue to darken as it cooks. Turn down the cooking temperature and allow to cook until a uniform caramel color.
  3. Remove from heat and puree with food processor or hand blender. Puree as smooth as you can and desire. Chunky is also okay.
  4. Set aside until ready to serve.

For the roasted fingerling potatoes:

  1. Combine all ingredients in a medium mixing bowl and place into a foil pouch.
  2. Place on grill while ribs are cooking. They will cook like a baked potato.
  3. Once fully cooked, open the top of the pouch carefully and allow potatoes to brown.
  4. Remove from grill and set aside until ribs are ready.

For the shishito peppers:

  1. Heat grill to medium-high heat.
  2. Season peppers with olive oil and sea salt.
  3. Place peppers on the grill in an even layer. Char and mark the peppers to desired doneness.  Remove from grill and set aside.

To plate: 

  1. Cut each rib into 2-bone sections. Serve with the onion puree and a small amount of potatoes and several shishito peppers.
  2. Squeeze the lemons over the entire dish and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

Subscribe to TABLE Magazine‘s print edition.

Grilled Panzanella Salad

By
Kylie Thomas
-
0
A white bowl full of a grilled Panzanella Salad with onions, tomatoes, and zucchini inside, all sitting on a blue picnic table with a spoon sitting below the bowl.

Get ready to make this delicious Grilled Panzanella Salad by stopping at a local bakery. This Italian-inflected bread salad fills you up with chunks of sourdough bread, heirloom tomatoes, zucchini, red onion, and dandelion greens. If you already have a favorite source for sourdough, you know what to do. But, if you aren’t sure where to get a loaf of fresh sourdough, look at bakeries in your town. Pick up the rest of the ingredients at a local farmer’s market.

What is Panzanella?

Panzanella is a classic Tuscan bread salad. A lot of people love it for its ingenious use of stale or day-old bread. This refreshing summer dish typically combines chunks of crusty bread with ripe, juicy tomatoes, red onion, cucumber, and fresh herbs. The key to its charm lies in the bread’s ability to soak up the juices from the tomatoes as well as the tangy vinaigrette that you’ll drizzle on top. These juices soften the stale bread to a delightful chew while still retaining some texture. Originally panzanella was a frugal peasant dish to prevent food waste but these days you’ll find Panzanella as a refreshing component of Mediterranean cuisine, perfect for showcasing peak summer produce.

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A white bowl full of a grilled Panzanella Salad with onions, tomatoes, and zucchini inside, all sitting on a blue picnic table with a spoon sitting below the bowl.

Grilled Panzanella Salad

  • Author: Kevin Hermann
  • Yield: Serves 4-6 1x
Print Recipe

Description

A perfect use for that day old sourdough bread you have lying around!

Ingredients

Scale
  • 8–10 sourdough bread slices, thick cut
  • ¼ cup extra virgin olive oil
  • 1 zucchini (cut in half, lengthwise)
  • 1 red onion (cut in half, lengthwise)
  • 4 heirloom tomatoes (cut into bite size chunks)
  • 12 small heirloom tomatoes (cut in half)
  • 1 bunch dandelion greens (washed and bottom ends trimmed)
  • 1 cup balsamic reduction
  • ¼ cup lemon juice, fresh squeezed
  • ½ cup extra virgin olive oil
  • 1 cup fresh herbs (parsley, basil, chive)

Instructions

  1. Preheat grill to medium-high heat.
  2. Brush sourdough with olive oil and season with salt and pepper, grill bread until toasted with grill marks. Remove and cut into smaller chunks.
  3. Season zucchini and red onion with olive oil and salt and pepper
  4. Grill zucchini and red onion evenly on each side. Allow to cook and get grill marks. Set aside to cool.
  5. Cut zucchini and red onion into small bite size pieces.
  6. In a large mixing bowl combine; grilled bread, zucchini, red onion, tomatoes and fresh herbs.
  7. Toss to incorporate all ingredients.
  8. Drizzle lemon juice, olive oil over mixed salad. Toss gently to incorporate the dressing.
  9. Grate pecorino over salad and drizzle with balsamic reduction.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

Subscribe to TABLE Magazine‘s print edition.

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