Hal B. Klein
Senior Food Writer and Dining Critic at Pittsburgh Post-Gazette
@pittsburghpg Senior Food Writer and Dining Critic. Gardener. Cook. pizza enthusiast.
Articles
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5 days ago |
post-gazette.com | Hal B. Klein
Hamburgers, medium-thick pub-style with a bit of a backyard grill energy, lean classic at Nick’s on Hilltop. The builds, such as the beautiful bacon cheeseburger with barbecue sauce, offer the right balance of toppings and are sandwiched in a squishy, toasted bun. The rest of the menu at the restaurant and bar, opened in early May, plays the hits, too.
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1 week ago |
mahoningmatters.com | Hal B. Klein
May 29-Plan on eating offsite while enjoying the U.S. Open? Near Oakmont, close to the Hartwood Acres shuttle stop or Downtown, we've got you covered. In OakmontPittsburgh Taco BoysYou'll find the tastiest scratch-made bites in Oakmont at this charming taqueria run by a crew of Pittsburgh hospitality industry vets. Tacos, prepared with house-made tortillas, come generously stuffed with a variety of fillings such as braised pork shoulder and chicken thigh.
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1 week ago |
post-gazette.com | Hal B. Klein
Looking for a watering hole during your U.S. Open visit? We have you covered. The Warren Bar & Burrow: Few bars in Pittsburgh — or the country — blend high-volume atmosphere with craft cocktail service as well as The Warren. The Downtown bar is open nightly until 2 a.m., which makes it a perfect destination for a nightcap after dinner, especially if you’re staying in a hotel in the Golden Triangle.
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1 week ago |
post-gazette.com | Hal B. Klein
Plan on eating offsite while enjoying the U.S. Open? Near Oakmont, close to the Hartwood Acres shuttle stop or Downtown, we’ve got you covered. In OakmontPittsburgh Taco BoysYou’ll find the tastiest scratch-made bites in Oakmont at this charming taqueria run by a crew of Pittsburgh hospitality industry vets. Tacos, prepared with house-made tortillas, come generously stuffed with a variety of fillings such as braised pork shoulder and chicken thigh.
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1 week ago |
post-gazette.com | Hal B. Klein
My spirit relished the transformation of pecorino Romano, black pepper and pasta water into luscious, luxurious sauce as my friends and I gleefully noodle-pulled house-made spaghetti from a bowl of cacio e pepe at Bar Marco last week.
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