We are currently take-out only. Same day pre-orders for Friday & Saturday take-out begin at 11a. Bottle shop open 2p-7p Wed & Thurs.

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Wine shop is open 2-7p today. Food Fri+Sat 4-8pm, Wine shop is open 2-7p today. Food Fri+Sat 4-8pm, with day of preorders open at 11a. . With cold weather we got ready and we've moved pickup inside. Still a small space, so asking for a limit of 3 people at a time. Pickups are still coordinated by text:) . Natural wine is human wine, says Arianna Occhipinti. It has a birthplace, a story, an identity, and deserves respect. . Arianna had the good fortune of growing up with an intimate experience with natural winemaking- her uncle is Giusto Occhipinti, of Azienda Agricola COS. She worked with Giusto at age 16, falling in love with winemaking enough to head to oenology school, where, while learning technical skills, she became convinced that natural winemaking was her calling. Giusto had surrounded her with hand harvested, native yeast fermentation, minimal intervention winemaking- things that were not commonplace in large scale winemaking in Italy, and not what she was learning in school. . She began with just 1 ha of abandoned vines, and now tends 25 ha of certified organic, and practicing biodynamic, vines in Sicily. She works exclusively with native Sicilian varietals: frappato, nero d’avola, albanello, and zibibbo. These are emphatically terroir-driven wines. . Arianna’s view of natural winemaking really gets to the core of what attracts us to these inspiring and hardworking individuals- she wants to make good wine that reflects where she comes from. Arianna says it best herself: “Mine is certainly a natural wine, but even before that it is a local wine. Born from the constant love of those who made it. Born from respect for the land and the vineyard. From a respected soil a respectful wine is born: respectful of its uniqueness and of those who will drink it because it is a healthy, sincere wine that does not hurt. But also a good wine. Born from the constant love of its producer.” . Il Frappato is elegant and light, and with patience, reveals tremendous depth and character. Think juicy raspberry, rose petals, white pepper, with lively acidity and gentle tannins. It’s serious but not too serious. A friendly face at the dinner table.
In a week we'll start seeing the results of this e In a week we'll start seeing the results of this election - and hopefully Trump loses. But like a lot of you, we're scared, and reasonably so. Almost 4 years ago we were learning Trump won, although so many around us were devastated, we were surprised to find out that many people we knew hadn't voted. . A few months ago Poland also had an election, and despite being pretty close, the Christian conservatives were re-elected. Last week in a PiS lead Poland, courts decided to elevate already incredibly tight restrictions on abortion making almost any abortion illegal. Poland stands alone in the entire EU with such restrictions. Demonstrations have been blowing up in response across Poland and it’s encouraging to see the widespread pushback. But these demonstrations are taking place in a country where the parliament, presidency, and constitutional court are all controlled by the same party- they run the show. Politicians aren't all the same. Jebać PiS. Some will read this post and say that we shouldn’t be making food political, it’s 'the great unifier'. Let’s not forget that we are a vegan restaurant focused on immigrant roots, highlighting and promoting farmed and foraged food that relies on the sanctity of forests and nature - even just that is political. This, along with EVERYTHING, is on the ballot. . We've been driving around PA a lot more this year than we ever had before. It's not all Trump signs out there, but they're definitely the majority. PA is a real decider this election. Like many of you, we get 2-6 texts a day asking if we have a plan to vote, and this election is already on every bus, street corner, and youtube video, but it's really important. Please make it a priority, check in with people. . Voting isn't a right in this country, it's a privilege. So many can't vote, or won't have their vote counted. This is a close election, if you are able to vote, do so- we need people in power who will fight for social justice and environmental protection, and be brave enough to push us further. . This world is so much more new and fragile than it often seems, this democracy needs us, and Pennsylvanians need to show up and keep pushing to right the ship.
Open arms for this autumnal cold & rainy when you Open arms for this autumnal cold & rainy when you got friends like these:) . Grzybowianka . A) Sour cabbage bun. B) Mashed CRO gold potatoes. C) Roast button mushrooms. D) @joddoends stewed spigarello. E) Lemon & coriander pickled @whocooksforyoufarm turnips. F) Dried PA stinging nettles & smoked garlic & charred oil. . Up the stakes for the moment by splurging on pairing it with a 500ml of the Radikon Oslavje👹👹👹 . Preorders are live now- open 4-8pm today. 🐜c u soon.🐜
We're back and preorders are live:) . Hearty salad We're back and preorders are live:) . Hearty salad post to ring the alarm on a few new menu items up for the weekend. . Dobra Sałatka + @joddoends salad mix & roast sprouting cauliflower + @claironriverorganics gold potatoes confit and dressed with fermented @whocooksforyou fermented yellow beets + crispy brussels + all the herbs vin w smoked oil . Something nice for some standard weekend wallowing. ❤️❤️❤️
Deb Bermingham and Kim Engle are Bloomer Creek, wi Deb Bermingham and Kim Engle are Bloomer Creek, winemakers with vineyards along both Seneca and Cayuga in the Finger Lakes. For over 30 years they've been farming grapes organically, relying on native yeasts and making experimental, minimal intervention wine. . We drove up to BC last week. BC wines stand out- they are distinct and their own. They make many different wines, and we sell a lot of them- their funky skin contact pet-nats, chiseled dry rieslings, punchy reds, and we wanted to see and learn more. . Despite deep in harvest, BC was kind enough to welcome us to stop by. They're a small operation, their press deck is behind their (currently closed) tasting room, and when we drove up, Deb, Kim, and their assistant vigneron Tim were sorting + crushing Cab Franc. When you spend so much time thinking about someone's wines- the grapes/stems/fermentation vessels/projects just beginning/projects wrapping up- this is all the stuff that we wanted to soak up. Although we were prepared to just fly on the wall for the rest of the evening, Deb handed us a bottle of late-harvest Riesling and insisted we seize the moment- go up to their Barrow Vineyard to watch the sunset and be "romantic". So we went up into the Riesling rows the night before the morning they were to be picked, and sat on the hillside, drank the liquid year, snacked on botrytized grapes, and took it all in. . Their vineyards sit pretty lonely in the Finger Lakes, few people there grow organically or approach winemaking like they do. The neighboring vineyard exemplified that regularly sprayed, manicured & fenced off, nothing but tidy vines popping out of bare soil-farming. A field in such contrast to BC's vineyard of vines supported but growing on their own, no irrigation, no spraying, in a field of flowering weeds, bugs, birds, and balance. Bloomer Creek's wines stand out in a lineup of even just natural producers in taste and presence, but visiting them underlined why we focus on the wines we do. There's a real balance with the natural world, struck by people who work hard to produce food and drink that feeds us but doesn't rob the place it's from to do it. Wonderful humans doing beautiful work.
Hej, Apteka is featured in the doldrums beat- how Hej, Apteka is featured in the doldrums beat- how restaurants are making it through Covid. Tough times in the industry, but a lot of people figuring out how to get through it. Thanks for repping us, @aes___w @bonappetitmag. . Thanks @ross_man_tle for the lovely pics of Apteka feat. A+ customer @davisgalvin 🍂🌾🍁
Just a reminder- we're closed this week. Making th Just a reminder- we're closed this week. Making the time to get some fresh air and catch up on a few projects at the space. We'll be posting about it next week, but thank you Les Bloomers🌼🐛🐞🍃🍄🐜🍁🐝🌼- one of our favorite producers- for letting us stop by and see some of this year's harvest and production. It's a messy world, but there's a lot of really beautiful parts. Always wiser after we take time to take them in:) . See you Wednesday, Oct 21. . ^^Bloomer Creek's Barrow Vineyard along Seneca, amidst the Riesling and bagpipes.
Open today and tomorrow, then off for a week. . P Open today and tomorrow, then off for a week. . Preorders open at 11am:) . Through wine, Zsolt Sütó hopes to achieve self-awareness. A return to what he considers long forgotten values- understanding nature and oneself, the ability to accept something different, and that cheapness, comfort, and conformity are not and should not be guiding principles. Sütó strives to return to the ancient roots of winemaking; to create wines that require an open mind to enjoy. In his own words, wine "to which nothing has been added, and nothing has been taken away." If you have preconceived notions of what a glass of wine should be, his wine will challenge them. Strekov 1075, founded in 2002, focuses on terroir wines, expressive of the Strekov village, located in south-west Slovakia. All of the vineyard work is done by hand, and indigenous grapes of Central Europe are preferred. The wines are fermented spontaneously without any intervention, with no sulfur added, and are macerated on skins. Sütó has gone as far removing wire rods and poles from 5 ha of his 12 ha vineyard, training grapes to grow closer to the soil, believing they will express terroir more clearly with the proximity to the earth. These wines have a lot of depth and complexity- they’re bold and unique. . We have a deep love for Zsolt Sütó's winemaking spirit, which is evident in a couple faves: Fred #5 and Heion. Fred #5 is a blend of two grapes, Alibernet (cross between Alicante Henri Bouschet + Cabernet Sauvignon) and Dunaj (cross between Blauer Portugieser + Sankt Laurent) across three vintages- 2017-2019. It's an adventurous, reflective table wine, brimming with stemmy cherry and spice. Heion is an aromatic and balanced Rizling rýnsky with 2 weeks of skin fermentation. It's vivid, lively, expressive, and balanced- big citrus marmalade, dried apricot, ginger, black tea+ a lil campfire on the breeze:) . It’s awesome when your favorite wines are made by a favorite winemaker. Dude is awesome- he’s an example. Watch the @theterroirsquad video on him (they also took the portrait we posted). . C u soon.
🌊🌊🌊still working through our NY plum haul 🌊🌊🌊still working through our NY plum haul🌊🌊🌊 . mostly long term projects, but here's something special with some fresh boizzz. . KNEDLE Damson plums in a potato dough dumpling. Rolled in our sweet rye breadcrumbs. Roast damson jam and yogurt on the side. 4 in an order. . 🤯This is sweet, but this is dinner🤯 . When you get them- eat them- like in the car or while walking into the house. They want to be warm, so don't sleep on em:) . Final menu up tomorrow morning- preorders open at 11a.
Hej hej, Closing next week to go camping and play Hej hej, Closing next week to go camping and play catch up on a few things:) Stock up on natural wine and freeze a few sandwiches this week cuz you won’t see us next! Open normally this week, closed 10/14-17, open again after that on oct 21st:)
Richard Stávek is experimental and insightful, p Richard Stávek is experimental and insightful, producing wine in the South Moravia region of the Czech Republic since the 1990's. Stávek has 15 hectares of land in South Moravia, 4.5 of which are dedicated to his vineyard. The rest is home to animal life, sea buckthorn bushes, berries for brandy, and more. His vineyard is home to mostly indigenous grape varieties, many of which are field blended in his wines. . He is a co-founder of Autentisté, a group of natural winemakers in the Czech Republic rooted in Central European tradition and focused on producing terroir-driven wines. In a region primarily known in the beverage world for beer, Stávek and his fellow winemakers take pride in producing wines truly representative of their land. Autentisté insists on low-yield production using hand-picked grapes, with organic farming practices and, in the cellar, natural fermentation with no added yeasts, low sulfur, and no genetically modified organisms or additives. . Mladý Boček is the perfect expression of Stávek's (and Autentisté's) principles- it is a wine truly of its place. In 2012, Stávek planted the vines for Boček, the name of this plot, as an attempt to gauge the performance of local grape varieties Rubinet and Sevar. The result is a wine of vivid color and rousing acidity- black currant and elderberry fruitiness along with wild herbs and churned earth on the nose and palate. . Its fun and upbeat- it’s a wine that has you over for dinner and not the other way around. . Normal hours this week: Wine shop today + Thursday 2-7p Food and booze : Friday + Saturday 4-8 (preorders open at 11a) . Just a reminder that Wednesdays and Thursdays are the best days to come to chat with Kolin about your best wine date- things are a bit chiller without food in the mix:) . C u through Saturday 🙂 . (📷 #4 is from Nowhere Native:)
Ciasto Marzeny is back:) I'm lucky enough to have Ciasto Marzeny is back:) I'm lucky enough to have an Aunt Marzena who always manages to bake this awesome plum cake before I show up- it's a feat, because it really is every time, and you have to bake it at least the day before, not to mention canning enough plums to always have for just such an occasion. So, a) killer cake, b) amazing time management. We just went up to Lake Ontario for our 800# of plum & quince pickup, so now we get to make this again. . Semolina and Hungarian plum cake + with a scoop of sunflower milk ice cream. . Take the extra minute and steep some nice black tea to go with it. . Pre-orders open at 11a. ✌️🌝✌️
Pre-orders start at 11a:) . Pirozhki with @burlapa Pre-orders start at 11a:) . Pirozhki with @burlapandbarrel King Caraway cabbage and potato on the menu + a few swap outs and newbies. Menu updated on the website. . FYI: Swapping some of the cocktails out soon, so if you've got faves, make sure you grab them for last call. . 👁👃👁
Laurence and Remi Dufaitre mostly make wine out of Laurence and Remi Dufaitre mostly make wine out of gamay in Beaujolais- they work their own grapes in Brouilly, Côte de Brouilly, and they make a Beaujolais-Villages. . Remi Dufaitre had the good fortune of growing up in a community of early converts and prophets of natural wine- all learning from the philosophy of Jules Chauvet- a/the pioneer of natural wine. Sidenote, re history of natural wine, the changes to winemaking Chauvet and his first famous 'gang of four' disciples/partners were promoting, was a foundational moment for today's natural wine movement- a deliberate effort to move away from the standard industrial approach towards winemaking, and towards a more balanced and natural way of production. Jean Foillard was one the original 4 disciples of Chauvet, and when he came across Dufaitre's wines, he recognized the talent and took Remi under his wing, pulling Dufaitre into the extended family of this original group. -> This was a tight knit wine community that was convinced by and embraced the outline and spirit of holistic, responsible, chemical free work in the field, along with only natural yeasts and minimal use of any inputs in the cellar, all towards the singular goal of producing delicious wines. These people were gourmands more so than hippies, adjusting the way they got towards a more pure and beautiful wine. Dufaitre wines are a direct continuation of this tradition, and their wines are wonderful. The gamays are all kept whole cluster, sorted precisely, and undergo carbonic maceration in concrete tanks, relying only on native yeasts and only adding a minimal (2mg) amount of sulfur at bottling. . The Côte de Brouilly- the southern Beaujolais cru that centers around slopes of Mont Brouilly- is highly regarded for its tendency in producing low yielding vineyards and concentrated grapes, a result of the cru's well drained soils and sun exposure. Our favorite of the Dufaitre wines is their gamay from some ideally situated vines in Côte de Brouilly. Although such a pleasure to drink, this isn't just some crushable red- this wine gives- crafted with real finesse and depth. . Pouring sips of some Dufaitre at the door- see you soon:)
The Horse & Pepper is here for a visit. The same s The Horse & Pepper is here for a visit. The same sandwich we opened with, with a tiny face lift, just fill-in work, really. . A) Nat. leavened spent seed. B) Black garlic schmear. C) Veg Pate- our homage to the fantastic Quebec Veg Pate- buckwheat + leeks + carrots + onions + wine + etc. D) Cabbage/ onion squeezed slaw dressed with horseradish/ toast sunflower oil mayo + our yogurt. E) Roast and marinated Jimmy Nardellos. F) Extra dose of horseradish sauce. . (Bulk of veg from @whocooksforyoufarm @clarionriverorganics) . Preorders are live. Open today for pickup 4-8pm. C ya when we c ya. ✌️🌶✌️
Barszcz Ukrainski on the menu. . End of summer was Barszcz Ukrainski on the menu. . End of summer was a bunch of big family dinners one after the other because everyone seemed to have a birthday, or a name day, or both, and this soup was always first course. For me, this is some chairs squeezed together, pull in your elbows, unsuccessfully try not to dribble on your nice clothes, fresh cut gladiolas in the corner, balcony open and the evening breeze of the dry end of summer fanning the room- year after year after year- kinda vibes. We love this soup. . Beets + celeriac + potatoes + tomatoes + cabbage + onion + dill/parsley + mushroom stock + soured with beet kvass + double fat + light rye bread:) . Preorders are open now. Open for window pickup of food and drinks today and tomorrow 4-8pm. C ya when we do:)
Jutta Ambrositsch makes wines in Vienna. They are Jutta Ambrositsch makes wines in Vienna. They are our go to everyday wines. Her wines are awesome -elegant, clean, balanced, confident, refreshing- wines that match most any occasion like a black sweater. Viennese winemaking goes back hundreds of years, and today wine and vineyards (650 hectares in the city limits- 30% of which are cultivated organically/ or biodynamically) remain integral to the culture and layout of the city. Jutta tends her own vineyards- some choice plots on the Northern limits of the city she's collected since 2004, just up the hills from the Danube. Jutta focuses her winemaking on the traditional favorites of the city- gemischter satz wines from both white and red grapes. Gemischter Satz (literally 'mixed set') are wines made from a blend of grapes, traditionally, and the case in most Ambrositch wines, co-planted varieties in a single vineyard, all harvested and fermented together. . Most of her wines are white wines, which we love and have been our bread & butter wines at Apteka for a while, but we've held a special place in our heart for the roter (red) gemischter satz - Rakete. The wine is made from just 5 rows of grapes (planted in the 80s): zweigelt+ sankt laurent+ blauburger+ merlot+ some white grapes, all planted together, picked together, and fermented together. . Bottled with fine lees, and with instructions to chill slightly (imho- very slightly) and shake well before opening, this crunchy light ruby wine is full of bright cranberry and cherry, unripe green gooseberry tartness, with a little earthiness that cuts through the fruit. [More of her wines and info on the site- check out the link to the great article by @valkatnyc ] . Pouring sips at the door- wine shop is open today and tomorrow 2-7pm. Adding food to the mix for Friday & Saturday 4-8pm. . C U ALL WEEKEND.
Pirozhki set = 🙂 . @whocooksforyoufarm zucchini + Pirozhki set = 🙂 . @whocooksforyoufarm zucchini + potato stuffed & fried dough pocket with smoked carrot cooked with fresh yeast, double fat, and classic cabbage slaw. . Please refer to our March 28th post for accompanying sentimental anecdote re: pirozhki:) . Preorders open at 11a. Our online ordering provider crashed yesterday- feel free to call in your order if you experience difficulty : 412/251-0189. . Sending good vibes out there during pretty trying times. Luv u guys❤️
Thanks, @halbklein , for the lovely words about wh Thanks, @halbklein , for the lovely words about what we’ve been working on since Covid hit ❤️❤️❤️❤️❤️ If you’ve been wondering about what the hell we’ve been doing, what the hell we were doing, and what the hell we will be doing, you’ll get to taste all three in this article:) ✌️🐸✌️ https://www.pittsburghmagazine.com/the-evolution-of-apteka/
Shop is open Wednesday + Thursday 2-7pm Friday + S Shop is open Wednesday + Thursday 2-7pm Friday + Saturday 4-8pm. . Restocked some Loire reds this week. Some of you might be more excited than others. . Grosbois- La Cuisine de ma Mere (cab franc) Chahut et Prodiges- Les Gros Locaux (gamay+cot+grolleau) Tue-Boeuf- La Butte (gamay) D. de la Chevalerie- Diptyque (cab franc) Lemasson- Poivre et Sel (pineau d'aunis+gamay) . Pouring sips of a real vin de soif - Dyptique. 100% a dinner party wine when you definitely shouldn't be having a dinner party :p pleasant tannin, higher acid, balanced with a lighter body. bodega dried chiles+ herbs on the nose- drinking red berries and fruit + cherry wood. 👌 c u when we do:)
The breads we're baking at the moment. . Clockwise The breads we're baking at the moment. . Clockwise from the bun: -cabbage + potato buns for our bakłażanka (eggplant sandwich) - rye with caramelized onion for the faszerowane papryki and przekąski - confit sunflower seed wheat bread with @burlapandbarrel King Caraway and molasses for our botwinianka (fermented beet top sandwich) - classic light rye for przekąski, letnia duszonka, and zupa cukiniowa. . Been rocking a healthy rye starter since we opened that is the leavening agent for all of these loaves with the exception of the cabbage buns that additionally get a dot of commercial yeast for a lil extra pop. . Pre-orders open online at 11a for pick up today between 4p-8p. C u today or not until next week😘
Throwback dish on the menu. . Kluski Slaskie z mar Throwback dish on the menu. . Kluski Slaskie z marchewka i grzybami - silesian potato dumplings in a carrot and mushroom quick broth (king boletes picked last year) + our yogurt + roast oysters (+some of you lucky ones will also get some chicken mushrooms) + dill. . *ALMOST* finished, but you need to help. because this version is: kluski for two-ski but some of the work is on you-ski! . We never sold kluski as a take out item because the dumplings need to be freshly blanched, too much cool down time and they revert to a crumbly starchy problem. But, with a little bit of help from you, we feel comfortable sharing these bad boys again. . It comes with instructions, but basically you'll need to blanch the dumplings in a pot of already boiling water for about 2 minutes. You'll need to warm up the broth in a pan (as soon as it's warm- it's good- no more than 3-5 minutes). You'll need to warm up the mushrooms in a pan- (going for hot to touch- maybe 2-4 minutes depending on your range). Ideally in a pasta bowl, but whatever the sweatpants version of a pasta bowl is(hand me down tupperware), that will work too. . Pretty simple work, but important. . open for pre-orders:) c u when we c u.
As nighttime creeps down into the day, and the tir As nighttime creeps down into the day, and the tired buzz of overworked window AC units dies out, you can feel the season changing. The first day of fall is less than 2 weeks away, and we're pairing this moment with Burgenland reds. . Burgenland hugs the entirety of austria’s Eastern border with Hungary. It's relatively mild climate helps make it a home for big, complex, fruity, often juicy and spicy reds, especially from Blaufrankisch and Zweigelt. Wonderfully food friendly but often with depth that goes great with an arm chair and a window overlooking trees. . Pictured are 4 all organic producers, all employing many biodynamic practices in the field: . Pittnauer- Pittnauski (Blaufrankisch+Zweigelt++) Koppitsch- Ret (Zweigelt + Sankt Laurent) Hareter- Naturschonheit (Zweigelt + Sankt Laurent) Altenburger- Blaufrankisch vom Kalk (Blaufrankisch) . Pouring safe tasting sips of the Pittnauski 2015 at the door. At first we got- an acidic, peppery, grippy wine- really ripe blackberries grown in shade, plum skins, dry cranberries, earthy, decaying leaves. a great pairing for Monk jazz :p With a bit more time- more fruit forward, mellowed acids, still peppery but with more pronounced blueberry notes zweigelt sometimes carries. Really great wine- stoked to have it. . Wine shop is open today 2-7pm. Friday & Saturday 4-8pm alongside food (preorders open day of at 11am). . C U WHEN WE C U.
My family picks mushrooms. Both sides of my famil My family picks mushrooms. Both sides of my family were/are avid mushroom pickers, and every childhood summer meant competing with my mom, grandparents, aunts, uncles, and cousins for the choicest finds in Polish forests. Competition was fierce. I honestly can't think of anything that garnered more respect than a great record of finding the best mushrooms. I find that many who grew up picking mushrooms, continue to pick the ones they were taught to favor. On my mother's side the ace was the unmatched king bolete (borowik szlachetny) mushroom propaganda reinforced this status as fairy tales and cartoons regularly starred King Boletus mushrooms as the royalty of the forest and fly agarics (muchomory) as the villains. My father's mother followed the path less traveled, she held red capped birch boletes (czerwone kozaki) in the same regard as king boletes, and parasol mushrooms (kanie), milk caps (rydze) and yellow knights (gąski) were also on the podium. . I used to think every family in Poland picked mushrooms, wild hazelnuts, bilberries, lingonberries, picked wild rose petals and st. john's wort for tea, dried nettles for breakfast, etc., but they don't. I started learning that when I was at camp along the Baltic and my cousin and I started picking fresh rose hips to snack on, and the counselors had to interrupt us for fear of poisoning ourselves and others. Time in the woods makes up most of the best memories that I have as a kid and in Poland (any doubt, Kate can confirm that my stories are numerous and worth retelling many, many times). I swear, even now, every time I find one of those choice mushrooms- a perfect parasol or an immaculate cep- I feel and smell those memories. I am a cheeseball, yes- undeniable- but it's true, and it's the type of thing that feeds this restaurant, and I thought you should know:) . It's been a dry summer, but recent rain delivered us those choice picks: king boletes, bi-color boletes, bay boletes, birch boletes, black velvet boletes, ornate stalk boletes, field boletes, slippery jacks, and some chicken mushrooms. . Grateful for the time we've had out in the Pennsylvania woods this year.
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dine-in service suspended due to covid

TAKE-OUT FOOD + BOTTLES
FRIDAY & SATURDAY
4p-8p (pre-order online at 11a)

BOTTLE SHOP (NO FOOD)
WEDNESDAY & THURSDAY
2p-7p

4606 Penn Ave
Pittsburgh, 15224
(412)251-0189

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