Was wonderful. Was there today for lunch. Pizza and cupcakes were awesome.
GREAT PEOPLE! GREAT FOOD!
Mike Mills is a buddy of mine, but here's my attempt at an objective review; Eat and Drink at Butcher and the Rye. We'd eat there more, but they don't deliver to Brooklyn.
great story hope it works out well,i remember when that part of n.s. was always busy.
.29 cents a pound at Giant Eagle. (course you have to spend $25 in groceries - easily done.) If these birds cost $4 a pound then a 20 lb. bird would cost $80. They probably are excellent eating and its awesome that they are treated humanely. But I don't know many people that would - or even could - spend $80 for a turkey. Just sayin.
I think it's great but I have to disagree that there aren't enough quality Pennsylvania wines. We have so many wonderful wineries made by passionate people. Those closest to the "Burgh" that I can think of off hand with great quality are Kavic, Narcisi, Deer Creek, Walnut Hill, even R in the Strip, along with Enricco's own wine, plus so many more. There are also many from Northern and Eastern Pennsylvania that are endless. These wineries make wine comparable, if not better than those in other states. It's my own personal opinion but I think there are others out there that can agree. These places pack people who love their wines.
Jeremy, I own a building in Etna that was a former Isaly's location. It would be a great place for your first brick & mortar location. If interested, please call 631-278-5182
There is/was a Matteo's on Brookline Blvd. Did it move or is this another Matteo's?
way to go Pittsburgh!
Who are you calling homogenous?
I love the new 61B Cafe, but to be fair, Regent Square already HAD a coffee shop...Biddle's Escape.
Mark Thompson, I apologize for the error in the copy. After I visited to shoot the photos, I forgot to send an email to the copy editors to let them know there had been a change in staff. The review had been written prior to my visit and I hadn't read it, so I didn't realize the former chef was named in it at all, but I am still sorry for the misinformation. The food looked spectacular, though, so congratulations on a job excellently done!
So glad to see this wonderful family-run restaurant get some attention. Thank you for this review.
SMH...The owner, she chastised my colleagues and myself about not reading and recognizing that they have their discount and "BYOB" policies outlined on their menus. She told us we "should be glad" she wasn't charging the policy fees. We informed her that her menu's have no such policies printed on them, how were we supposed to know that??..After asking her to show us where the policies were printed, she never returned to our table, ignoring us. We aquired a menu at the front counter where she keeps them and asked our waitress to show us. She replied "well it is printed on our new menus, not these." I told her we were just treated pretty rude and aggressively by the other employee (I didn't know at the time, was the owner) about policies that are non-existent on the menu for us to have known about. What she said was, "well that's our policy so you know next time." But there will be no next time. When the OWNER has no clue that in a public place of business, a policy is not a policy if it is not printed or posted for the customer to see, she also has no clue that she cannot enforce what does not exist. I am amazed at how bold, ignorant and entitled her behavior was toward us. A respectable business woman would have just apologized and recognized her obvious error and being a restaurant owner, having a clear understanding that the most important tool in the restaurant business, is the restaurants menu. The second, is a humble and apologetic attitude when your customers are mistreated in your establishment. But I guess that becomes a little tricky when it's you the owner, who's responsible for mistreating your customers. I have never in my life posted a negative review about any company. But this experience was "JAW DROPPING"!!!! She knows she deserves it. I decided to share our experience because your way of thanking us for spending our money in your restaurant, was to drag your finger across the name "CARMI" on your tea shirt and say to me, "You see this name, I'm the owner - you have a nice night." Well, you see this post review? I'm the customer! And a customer can either contribute to you making money or cost you a great deal of money. And if you plan to stay in business for long you need to learn sound business ethics. You may have some satisfied patrons however, you would do well not to take any of them for granted. It's hard to stay in business these days. FYI. You've got a good thing going and we need more Soul Food restaurants in this city and I hope you are successful. But I am gonna give you a fair review on your performance and the choices you decided to make today. You can't treat even one the way you treated three this evening. You are servicing very important people, whether they are rich or poor. I needed to give you some well deserved feedback on our experience. So hopefully you approach this review with a little vision, learn from it and never mistreat another one of your valued customers again. If this upsets you, read it again; then ask yourself how you would have felt if you or your family, were treated the way we were treated by you. By the way, the meal was good.
Scott Deluca is no longer the Chef at this establishment.
Where can we get these beers? Only from the brewer, or are local restaurants carrying them as well?
I'm dismayed at the tone of the comments regarding Server's recent article on urban chickens. Server is writing a FOOD column--dogs, cats, guinea pigs are not food (in Pittsburgh)--of course she didn't compare the number of chickens given to shelters to the number of dogs. Perhaps her article was simply encouraging responsible, thoughtful and well-researched decisions. Anyone willing to raise a chicken in an unconventional setting is probably well-intentioned, and could benefit from this kind of information being made widely available in a column like this. Server is writing a 300 word piece, not a 3000 word piece. Some of the comments here are actually equal to or longer than the column itself. This is meant to be a snapshot, not the definitive text on urban chickens. I would hate to be stuck in a coop with some of the angry, angry readers here. *cluck-cluck*
Why not just eat the chickens that are not being cared for?
Were those 47 chickens the Animal Rescue League took in all backyard chickens? Or were they from an illegal slaughterhouse or cockfighting operation?
The very title of this article is misleading--what are the "unforeseen probelms"? Only one problem was identified--the appearance of about 30 additional chickens in one area shelter last year. Moreover, that single problem is highly foreseeable--when an animal becomes more popular and numerous in a given area, it is almost inevitable that more of those animals will end up in area shelters. While that is certainly lamentable, I too think that the number should have been compared to the numbers of dogs, cats, rabbits, guinea pigs, parakeets, etc. that show up in shelters each year, in order to put the issue into perspective. Chickens end up in shelters for essentially the same reason as any of these other pets do--either with good justifications or terrible ones or anything in between, their owners cannot or will not care for them anymore. The implication of the article is that urban chicken-keeping is the problem here. This is no more the problem than urban dog-keeping, guinea pig-keeping, or parakeet-keeping.
What would be *more* informative and interesting is if the author were to have spoken with the shelter staff about the circumstances under which the chickens came in. What was their origin (are we just *assuming* these were all urban hipster foodie cast-offs? Remember, correlation is not the same as causation...)? What was the reason given for their owners no longer being able to care for them? What constructive things (other than Barnard's suggestion to talk with the neighbors, which is a fine idea) could chicken owners or prospective chicken owners do to avoid having their birds end up in the shelter? At the very least, the research into chickens' lifespans, laying longevity, and the accuracy of sexing could have been given a little more care. Notably, there are several surefire ways to ensure you are getting a hen rather than a rooster, most chickens will die of natural causes long before 8-15 years, and hens will continue to lay eggs for many years past their peak, although their production will typically taper off over the years. In any event, neither chickens' 8-15 year possible lifespan nor their diminishing egg productivity over the course of multiple years could have much if anything to do with the very recent rise in urban chicken keeping (considering most people get day-old chicks or juvenile fowl, these new urban birds haven't started to face the perils of aging yet).
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