Openings, expansions, and new products: there’s no denying that the Pittsburgh food industry is doing well. See just how well with the following local industry happenings…
Spooky season just got spookier — local small-batch craft whiskey makers, Wigle Whiskey, recently announced the release of a new adult beverage. Their Vampire Bourbon, which is crafted with yellow corn and malted barley, is said to have notes of butterscotch, brown sugar, and leather (yes, leather). We’re already thinking of Halloween cocktail creations…
Several years after debuting in Mars, Tepache Mexican Kitchen & Bar is now bringing its authentic cuisine to the other side of the city. Owners and brothers Jesus and Jovanny Segoviano opened a second location in Fox Chapel last week at the former Atria’s location to great fanfare — the Pittsburgh Tribune-Review cited guests started arriving long before the 5 p.m. opening time, with the bar pretty much full a half hour later.
Speaking of expansions, Allegheny City Brewing is set to open a new tap room and beer garden on the North Side’s East Ohio Street. The local craft brewery has already broken ground on site and previously used the location as a live music space and temporary beer garden over the summer. The project should be finished by the spring of next year.
If you’ve ever craved Raising Cane’s Southern fast-food chicken, the Baton Rouge, Louisiana chain just opened its first Western Pennsylvania location right here in Pittsburgh. WTAE reported that on the day of the launch in Oakland on October 10, customers stood in line for hours before the 8:30 a.m. open time. Maybe early-morning chicken just tastes better!
Solera Wine Co.
Coming early next year to 4839 Butler Street is wine shop and restaurant Solera Wine Co. Lead by Tyler Borne and Aaron Gottesman, former Meat & Potatoes general manager and executive chef, respectively, the duo plans to offer wine dinners and education alongside their selections of wine that can be purchased by the bottle or glass. The food menu aims to be a complement to the wine, with offerings like sandwiches, veggies, small plates, and charcuterie.
Subscribe to TABLE Magazine‘s print edition.