Brent Young's Pittsburgh Travel Guide

“This started out 
as a vegan pop-up in the Strip District, and has become 
an unconventional counter-service spot offering creative takes on western Pennsylvania cuisine (a mash-up of Eastern European dishes). My go-to 
is the pierogi of the day, from standard sauerkraut and mushroom to parsnip and turnip greens.” 4606 
Penn Ave.; aptekapgh.com. 


“You can’t go wrong with sitting at the bar and ordering a lot of snacks, like little toasts with blood sausage, or oysters, at chef Justin Severino’s pintxos joint. I’m not big on sangria, but they’re all absolutely fantastic here.” 3519 Butler St.; morcillapittsburgh.com.


“Pittsburgh pizza isn’t really 
a thing, but no trip is complete without a slice from this family-owned joint. It has about an inch of cheese 
and is the biggest, chewiest 
pizza you’ll ever eat.” 2128 Murray Ave.; mineospizza.com.


“This is my favorite market because it has all these preserves and pickles that 
are such a part of the Eastern European culture here. You 
see young and old people, chefs and home cooks, all coming together to shop.”pittsburghpa
.gov/citiparks.


“Derek Stevens’s Eleven has been the best restaurant in the city for the past 10 years, and so many chefs have worked under him at some point. His new spot, which just opened, is going to make a big splash.” 501 Grant St.; unionstandardpgh.com.


“This tasting room serves 
some of the most interesting sparkling ciders being made 
in the country right now. It’s 
at the very top of my list.” 
300 39th St.; arsenalcider
house.com.

“Love the 
great cocktail list and interesting housemade pastas. And 
thanks to pastry chef Dianne DeStefano, they also have an amazing brunch. Her incredible banana-walnut bread and monkey bread layered with marshmallows and almonds help you get back on your feet after a long night.” 2216 Penn Ave.; barmarcopgh.com.