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Bocktown prides itself on the use of local vendors for their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Prestogeorge Coffee Roasters, Mediterra Bakehouse, Weiss Meats, Polish Pierogi, and Turner Dairy.

Allegro Hearth Bakery mixes only enough dough for the next day. The loaves are baked on a stone hearth, imparting a distinct flavor. Also serving pastries, pies, and cakes, the bakery sources local products from vendors including Turner Dairy, and supplies bread and pastries to more than 35 Pittsburgh businesses.

This husband-and-wife-owned bakery offers a true taste of France in the heart of Pittsburgh. Fabien and Lisanne Moreau bring their French roots to the handcrafted pastries and breads that are prepared onsite daily. A second location is set to open in Mt. Lebanon in late summer.

Executive chef and partner Jessica Bauer offers guests an elevated dining experience, featuring American cuisine that’s refined and modern. The ingredient-driven menu is complemented by modern surroundings and an organic, sustainable wine menu.

A contemporary steak and fresh seafood restaurant that offers an exclusive wine list.

For 75 years, this family-run business, owned by Michael Passalacqua, has put its heart into serving traditional, delicious Italian food. Homemade gelato, handmade flatbreads, and a plethora of pastas fill the menu. Catering services are also available.

The Bar Marco staff cultivates perfect flavors with all things local, organic, and natural. With ingredients from Clarion River Organics, Who Cooks for You Farms, Clarion Farms, Penn’s Corner Alliance, and more, the restaurant focuses on simple, yet hearty dishes. Bar Marco fans will also enjoy its creators’ newest establishment, The Livermore, which serves up small plates and unique libations.

Bella Sera Catering, Venue, Bistro, and BBQ strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, Bella Sera’s staff feels a responsibility to set a good example within the community it serves.

Seasonal farm-to-table cuisine makes up the unique menu at Hyatt Regency Pittsburgh International Airport’s restaurant. Located in the main lobby, it’s a gourmet choice for travelers on the go and regular patrons alike. 

The eclectic and sophisticated menu at Bistro 19 is filled with local and seasonal ingredients. Executive Chef Jessica Bauer creates fresh dishes while supporting the community by working with Wooden Nickel Farms, Jameson Farms, Penn’s Corner Farm Alliance, Emerald Valley Farms, and Uptown Coffee.

Braddock’s Pittsburgh Brasserie’s Executive Chef Jason Shaffer’s diverse experience has made him the master of many types of cuisine, from burgers to traditional French foods. But it is his love of his hometown, Pittsburgh, and passion for local cuisine that define his creations. 

BRGR offers a variety of handcrafted burgers, made with a specialty blend of Angus chuck, sirloin, New York strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from Natrona Bottling Company.

Chef Jeff Iovino attempts to utilize local food vendors as much as possible. He relies on Penn’s Corner Farm Alliance for food items and encourages other Pittsburgh vendors to go local.

Specializing in Mediterranean-inspired cuisine, many of the ingredients used in Casbah’s menu items are from local vendors, including greens from Grow Pittsburgh, lamb meat from Elysian Fields Farms, and berries and peaches from McConnell’s Farm. Chef Eli Wahl prefers local ingredients from farmers he can get to know on a personal level.

Opened in October 2013 as a response to the overwhelming popularity of the company’s flagship fresh pasta wholesale store, Fede Pasta, customers can enjoy delicious dishes made from scratch at this Italian restaurant. There’s always a seat for family and friends at the cozy Cenacolo.

Treat yourself to an array of options on the fresh seafood and chophouse menu, comprised of local ingredients, then venture over to the separate, onsite Cigar Bar to sip one of over 250 whiskeys available. All guests can enjoy complimentary valet parking after 5 p.m. daily and live music everyThursday-Saturday within the Bar Lounge Area, too!

Coca Café is now serving small plates for weekend dinner, in addition to its always-impressive breakfast, lunch, and signature Sunday brunch, which features a selection of seasonal specials as well as featured items from the expansive breakfast menu. Coca Café is also the exclusive provider for The Mattress Factory Museum Café.

This extra local, urban, Mediterranean restaurant is run by Chef Justin Severino, who is dedicated to ethical farming practices, sustainability, and traditional cooking techniques. His vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms.

A family-run restaurant serving Turkish, Mediterranean, and Middle Eastern cuisine, including homemade paninis, gyros, shish kabob, and hummus.

Chef Kate Romane keeps local ingredients at the heart of her small but ever-changing menu of rustic Mediterranean dishes. She sources from Churchview Farm, Braddock Farm, Garfield Farm, River View Dairy, and Pennsylvania Macaroni Company, and a Saturday and Sunday brunch also showcases Churchview Farm eggs and real maple syrup.

Located in an elegant, renovated warehouse, Eleven Contemporary Kitchen reflects the city’s history with an industrial backbone and polished interior. Executive Chef Derek Stevens provides a variety of vibrant seasonal ingredients on a constantly changing menu. Each visit is a custom-tailored experience.

Located in Pittsburgh’s historic Strip District, Gaucho Parrilla Argentina offers high-quality cuts of meats, poultry, seafood, and vegetables, all prepared over a wood-fired grill. Sourcing wood locally, the parrilla only burns USDA-certified, mixed hardwoods. Carnivores expected. Vegan and vegetarian friendly. BYOB.

Opened in 1996 by Pittsburgh native Ron Molinaro, Il Pizzaiolo operates under this creed: create Neapolitan-style pizza using old-world technique and the highest-quality ingredients. Everything on its menu is either housemade or sourced from the world’s best artisans — the burrata is imported weekly from Naples!

To make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner Farmers Alliance, McConnell’s farm (especially for their famous peaches), Heritage Farms, and Harvest Valley Farms. Kaya also receives produce from Amish farmer Mose Miller.

Legume sources from a community of growers, presenting a new menu daily based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s Daughters, Kistaco Farms, Greenawalt Farms, Kennedy’s Meats, McConnell’s Farm, So’ Journey Farm, Jamison Farm, Heilman’s Hogwash Farm, Ron Gargasz’s organic grass-fed beef, Mushrooms for Life, and Hidden Hills Dairy.

Lidia’s Italy Pittsburgh offers classical and regional Italian cuisine that embraces the use of fresh, seasonal ingredients. Executive Chef Jeremy Voytish incorporates local produce and meats from Janoski’s Farms, Heritage Farms, Yarnick Farms, and Millers Amish Farms. Experience the signature pasta tasting trio, an unlimited tableside serving of fresh pasta. Not to be missed are the house-made mozzarella and burrata, and Pork Osso Buco.

Executive Chef Eric Von Hansen loves using local ingredients. His fresh and delicious salad greens come from Spring Valley Farms, and he uses local lamb from Elysian Fields Farms.

For the freshest seafood selections, dive in to Luke Wholey’s Wild Alaskan Grille. The popular Strip District spot serves up delicious lunch and dinner dishes, and even offers catering options for your next big event.

Experience the funky, fresh tastes of Mad Mex that blend West Coast foods with a mashup of Mexican, Southeast Asian, and Spanish flavors. The vibe is exhilarating at the restaurant’s seven locations, and the burritos and margaritas always make for a good time.

Mallorca brings the cuisine and spirit of the Mediterranean to those in search of something out of the ordinary — award-winning wines, eclectic décor, and authentic Spanish and Portuguese regional classics. Where else can you find wild boar osso buco, traditional seafood dishes, or the best paella this side of the Atlantic? Mallorca is like a trip to Spain without the airfare.

The nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience.

Cioppino’s sister restaurant, Osteria 2350, offers a casual dining concept with full bar options. All of the house-made, seasonal Italian fare is created with fresh ingredients sourced within 100 miles of Pittsburgh. Guests can also enjoy complimentary validated parking every day in the 24th Street Parking Garage.

Perched overlooking the Laurel Highlands mountain ridge, Out of the Fire Café offers New American cuisine in a rustic and casual atmosphere. Freshness and quality take precedence, while the service is unpretentious and attentive. Proud to use local produce from Ridgeview Acres Farm of Stahlstown, and Yarnick’s Farm of Indiana, Out of the Fire Café was founded on a passion for flavor, freshness, and family.

Owner Matt Bournias is a proud member of Penn’s Corner Farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used in his dishes are sourced from Wild Purveyors, and the meats come from Park Farm and Kennedy Farm. Pastitsio also enjoys weekly deliveries from local food provider Paragon Foods.

Chefs Domenic and Carla Branduzzi recreate traditional Tuscan recipes with their wood-fired pizzas and handmade pastas, as well as an enormous array of tempting appetizers. The Branduzzi family has a long history of supplying great food to the Pittsburgh community, and Piccolo Forno delivers, plain and simple.

Andys, Fairmont Pittsburgh’s “art- and industry-inspired” bar, is one of the most captivating spots in the city, serving classic cocktails and eclectic menus. Enjoy live music from local musicians every Thursday through Saturday, and every second Sunday, at Jazz at Andys. Through September, breakfast, lunch and dinner service is available inside and on the outdoor patio as are specialty coffees, housemade pastries and grab-and-go breakfast items at Andys Coffee Bar in the luxury hotel’s lobby. The hotel will unveil its new dining experience replacing its second-floor restaurant, Habitat, this fall. 510 Market St., Downtown.  412.773.8848. andyswinebar.com.

Asiatique is owned and operated by Chef Ling Robinson, a native of Thailand, who came to the U.S. in 1991. Serving delicious and simple dishes, Robinson believes in using only fresh and healthy ingredients to provide her customers authentic Thai cuisine.

Café Zinho Chef Toni Pais has been one of Pittsburgh’s premier restaurateurs since he opened the restaurant in 1997. Though Café Zinho is now the only restaurant he operates, it continues to dazzle with its inspired array of Portuguese dishes. Pais was recently honored by the Art Institute of Pittsburgh for his contributions to the city’s food scene.

Cocothé began as a shop specializing in chocolates, confections, and pastries, but has evolved into a delicious brunch, lunch, and dinner spot. The culinary team sources its ingredients locally, adding to the artisanal, seasonal dishes to the menu.

Travel to Paris through the tastes, aromas, and atmosphere of this lovely French bistro. Simple in its authenticity, Paris 66 offers the warm, rich staples of French cuisine in the trendy East Liberty neighborhood. Paris 66 is also the 2015 WHIRL Magazine Chef’s Best Dish winner for “Best Presentation!” 

Travel to Paris through the tastes, aromas, and atmosphere of this lovely French bistro. Simple in its authenticity, Paris 66 offers the warm, rich staples of French cuisine in the trendy East Liberty neighborhood. Paris 66 is also the 2015 WHIRL Magazine Chef’s Best Dish winner for “Best Presentation!”

A family-owned restaurant that’s been in business for more than 20 years, Bee’z Bistro & Pub started out as a small pizza shop and has grown into a full-service restaurant and bar. The “Chef’s Selection Menu” utilizes products sourced from the surrounding area, including a selection of local craft beers served in the Pub.

For American bar food that’s finger-licking-good, go to Benjamin’s. Its standout burger menu combines unique ingredients and hearty meats to achieve delicious results.

Fresh and local, the dinner, lunch, and Sunday brunch offerings at Eighty Acres Kitchen & Bar are packed with seasonal flavors. Veteran Chef Don Winkie and his wife, Amy, own the new restaurant — “a refined, modern approach to contemporary American cuisine.” 

Named after the famous Balearic Island off the southeastern coast of Spain, this inspired South Side eatery offers a selection of small, delicious appetizers and snacks meant to be shared with friends. Executive Chef Larry LaFont leads the kitchen, serving tapas frias y calientas, platos fuertes, and postres.

Named for its vintage, industrial-style setting, Industry Public House offers American comfort cuisine and lively libations. The Lawrenceville locale’s skilled bartenders can recommend the perfect local craft beer to pair with each meal, or craft a beautiful and delicious speciality cocktail.

A Pittsburgh staple, Breadworks delivers bread daily to local restaurants, grocery stores, and specialty markets. The artisan bread offerings are also sold at the retail location on Pittsburgh’s North Side. At the end of each day, all unsold bread is donated to local shelters and food kitchens.

Chop, WOK, & Talk! started a eleven ago as the only Southeast Asian Cooking School in the Pittsburgh area! Since then, due to its success and popular demand, the class offerings have mushroomed into a variety of ethnic cooking classes.  Owner and instructor Dorothy Tague has taught and taken cooking lessons for years.  Her classes are easy to follow, hands-on and fast-paced.  Dorothy and her co-workers Martha and Marianne give individual attention to all students according to his or her cooking skills.  In the same lesson, a well-seasoned cooking student will feel challenged, and a novice cook will feel well looked after.  Ask any of her students!

Voted a top-10 venue in America to drink a draft beer by USA Today in 2011.

The George DeLallo Company was founded with the ideals of offering true authentic Italian foods with integrity and consistency. In the mid-1940s, Mr. George DeLallo began selling Italian grocery items door-to-door in the immigrant neighborhoods of Western Pennsylvania. In 1954, he and his wife Madeline established a grocery store in Jeannette, Pennsylvania, which specialized in authentic Italian foods. Soon after, they began to develop and sell traditional Italian products under the DeLallo name.

As the years progressed, the retail and wholesale businesses grew. In the 1980s, DeLallo pioneered the olive and antipasti bar concept, which has become a staple of grocery stores around the U.S. and has revolutionized the American consumer’s experience of table olives and antipasti.

Today, DeLallo’s original Jeannette retail store remains a vibrant and beloved part of the community and DeLallo products are distributed throughout the country. Whether it is found on traditional Italian grocery items such as olive oil, pasta, vinegars and tomatoes, or on our complete line of cured olives and antipasti, the DeLallo label guarantees consumers authenticity, integrity, and consistency.

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Our Story

I have vivid memories of my childhood and waking up to mom asking my brother and I what we would like to have for breakfast. The unique thing about our experience however was, when it came to juice, it wouldn’t be out of a can, box, concentrate, or frozen. It was always fresh.

The juice would literally be made with only fresh fruits and vegetables. Many of them local, and always organic. She used 2 juicers to make these out of, one electrical cold-pressed, one manually cold-pressed. Every day, including school days, we would drink and enjoy a variety of freshly squeezed juices (sometimes several times a day).  

My father was also very keen on us having the freshest produce for our juices, and would plant what he could in our not so spacious garden. We would enjoy seasonal varieties of fresh juice with much of the produce picked right from our backyard. Some of the produce we grew in our garden, which I now also use, included spinach, kale, beet, peppers, carrot, herbs (cilantro and parsley were a must).

The notion of juice not freshly squeezed was a completely foreign concept to us. We actually thought what we were doing was completely normal.

And in this way, with forever gratitude to my loving family, I humbly try to carry this tradition of fresh juicing for others to enjoy. Every bottle of juice we make is cold-pressed, made with as many fresh and local ingredients as possible, and 100% organic.

Ankit Goyal

Locations in Robinson, Shadyside, South Hills, Wexford.

All the beer, food, and fun of the famous Munich Bier Hall, located in the SouthSide Works. Enjoy the traditions of Germany that made the Hofbrauhaus famous.

This Pennsylvania Certified Organic coffee roaster and café strives to be a valuable member of the local and global communities through its green and Fair Trade coffee selection. The wholesale roasting location is now located on the North Side.

A community-minded specialty food market and café that celebrates Pittsburgh’s rich cultural and agricultural diversity through food.

Dedicated to using a stone-hearth, steam-injected oven and a time-honored process, Mediterra Bakehouse rises to the occasion with delicious and fresh loaves of bread baked daily. Its newest development, Mediterra Cakehouse, sits next door and offers dozens of sweet treats made in-house.

You can rest assured that any product carried by Nature's Way is the best that nature can make and that it will fit well into your healthy lifestyle. We are promoting the best of the truly natural, minimally processed products and avoiding "natural" junk food. All of the produce we sell is organically grown, and when available we choose localc produce. We know that everyone has individual dietary needs so we try to stock as many specialized products as possible and we will special order anything that is not found on our shelves. If you suffer from food allergies, or need to follow a specific diet, we will do our best to keep you supplied with the purest foods available. We believe that what you put on your body is just as important as what you put in it so we also have the finest natural body care products. The supplements that we carry are made by the industry's most reputable companies and we stand behind the quality of every one of them.

Pitaland has been owned and operated by the Chahine family since 1969. The grocery specializes in a wide variety of Mediterranean and Middle Eastern products, and offers delivery service to wholesale customers. Stop in to peruse the all-new Pitaland Café! The café is open Monday through Saturday from 8 a.m. to 7 p.m., and the store is open Monday through Saturday from 8 a.m. to 7 p.m. and Sunday, 10 a.m. to 4 p.m.