We are currently take-out only. Same day pre-orders for Friday & Saturday take-out begin at 11a, pickup 4p-8p. Bottle shop open for in-store pickup 12p-8p Wed & Thurs, online ordering available all the time, for pickup Tues-Sat.

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Pigwa z musem z manny. . Pigwa w syropie + mus z m Pigwa z musem z manny. . Pigwa w syropie + mus z manny na mleku migdałowym z anyżem + olej z orzechów laskowych + nalewka z wiciokrzewu. . // Quince with semolina pudding . Poached quince + semolina & almond milk pudding with anise+ hazelnut oil + honeysuckle cordial. . My mom regards the early years of her life, when she had to eat semolina pudding, as some of her worst. My grandmother, who was a doctor, prescribed it as an easy aid to gastric intestinal problems. I only ever ate strawberry semolina pudding at milk bars, and it was something I settled on for lack of better dessert options rather than sought out. . But this shit is good:) . Preorders are open! We are happy to do curbside pickup- just provide your vehicle description, phone, and call when you arrive!
Open today till 8p! All drinks + sorbet:) . Domain Open today till 8p! All drinks + sorbet:) . Domaine Thillardon is Paul-Henri and Charles Thillardon, who together produce some of the most captivating, distinct, and detailed wines of the Beaujolais. The Domaine is a patchwork of land- some rented, some owned, and some lived on, in the sleeper hit cru of the Beaujolais, Chénas. The neighboring cru, Moulin-a-Vent, tends to steal the spotlight from Chénas, but sleeping on this spot would be a mistake. It’s a small and striking place, deserving of the dedicated work put in by Paul-Henri and Charles. . They come from a wine background - their father is a part of a cooperative in Frontenas, in the south Beaujolais - but Paul Henri’s determination to dig into the natural wine world is what has set Domaine Thillardon apart. Paul-Henri got his start in 2008 with 3 ha of vines, fresh out of oenology school and hungry for more knowledge. He immersed himself in the natural winemaking scene in nearby Fleurie thanks to Jean-Louis Dutraive, a standard-setter for organic, natural, terroir-driven Beaujolais wine, and a master of carbonic maceration. Paul-Henri took note, and his winemaking evolved. He abandoned the traditional Burgundian style winemaking in Chénas, instead embracing whole cluster, cool carbonic maceration, the method he’s maintained since 2015. Thillardon uses only native yeasts, and minimal sulfur at bottling. Farming is organic and heading towards fully biodynamic. . It’s admirable and inspiring work by Domaine Thillardon, creating this patchwork of land, and they represent Chénas well. Thillardon clearly takes pride in their quiet cru, and these bottles taking their names from their respective parcels demands attention. From one cuvee to another, the bottles are subtle, nuanced, enchanting to look at in the glass and even nicer to drink. Of the several parcels of Chénas that Thillardon works, Chassignol produces this lithe and dynamic bottle. From the quartz and granite soils and steep slopes of a parcel of 80 to 100 year old biodynamically farmed vines behind the Domaine, it’s the star of the Thillardon show.
Bottled some cool babies:): 1) autumn olive + gin Bottled some cool babies:): 1) autumn olive + gin + apricot cordial+ rosehip & cedar berry tinctures 2) dark tart cordial+ akwawit+ fennel cordial+ charcoal tincture 3) carbonated elderberry cordial & syrup+ elderflower cordial+ cherry wood & black pepper & red juniper tinctures. . All cordials and tinctures are made in house, and it’s worth noting that we picked most of the fruit & weird stuff:) . 2 drinks in each of these pop & pour bottles. (~13 oz) . On the site with a few other faves:) . Wine shop open 12-8pm today- c u soon!
We’re back! Happy to report that - after allowin We’re back! Happy to report that - after allowing for proper incubation time - we all tested negative (at least once). Back this week, starting today, for regular hours. . After an employee on our prep crew had tested positive (though showing no symptoms), we decided to close up and all get tested. Our whole crew takes this pandemic super seriously at work and at home. We’re taking every precaution to keep this workspace and restaurant safe for everyone who comes inside. . Really grateful to be back, missed you all and excited to live in this new winter world! ❤️
ATTENTION We just learned today, November 25th, th ATTENTION We just learned today, November 25th, that one of our BOH employees tested positive for Covid-19. The restaurant & shop are closed until further notice while everyone on staff gets tested and we disinfect the entire space. Things you should know: -The staff person who tested positive had no contact with customers. -The staff person is displaying no symptoms, which we are thankful for given the serious effects of this virus. -We have and will continue to take the pandemic with incredible seriousness at every stage. Please know that we hold the safety of our staff and customers of the utmost importance. We will do everything within our power to ensure that it is safe to reopen when we do. As a reminder, cases are peaking every week. Please be safe out there and make sure that you are protecting yourself, your family, and your community. Sending a lot of love out there during a really tough year❤️
The Baba Jaga is back. . From the bottom:) Our li The Baba Jaga is back. . From the bottom:) Our light rye sourdough. Our Horcica mustard. Marinated turnips. Veg pâté. Pickled beets & pickled cucs. Shaved onions with dill. Smoked onion remoulade with spun toast sunflower oil mayo & whiskey. . (Flour+ veg= organic @whocooksforyoufarm & @frankferdfarms & @clarionriverorganics) . Preorders are live- pickup 4-8pm- c u soon:)
ZNACHOR . This drink is a lot of things, but mostl ZNACHOR . This drink is a lot of things, but mostly it’s things from the PA wild & PA farms that we picked and preserved over time. It’s an herb & nut & fruit tincture based drink- carbonated with an ABV that makes one 12.5 oz bottle a single serving cocktail. For fans of amaro sodas & Ricola cough drops :))) : Made of: Teaberry (📸3) Magnolia fruit (📸4) Honeysuckle flowers (📸5) Black walnut Anise Hyssop Calendula Chamomile Linden flower Plum pit Nettle Dandelion leaf Mint Sage Wormwood (Górki List) Crabapple . We’re sure it fixes something, just don’t know what. . Special to us, hope it’s special for u 2.
The Gotsadze Family is making resilient wine of ri The Gotsadze Family is making resilient wine of rich tradition. It goes back 4 generations, to Konstantin Gotsadze, in the village of Tskhratskharo in Western Georgia. At the beginning of the 20th century, they were forced to relocate to the outskirts of Tbilisi as the Soviet Union broke up family estates in favor of collective farms. Now, they are in the Asureti Valley in Kakheti, on land that has been farmed organically from the start, and biodynamic certified since 2018. The Black Sea provides an ideal climate for cultivating the grapes: a warm climate, and moist air. Their vines are down in the hills, and the cellar is 10km away and 1300m above sea level, where the temperature is cooler and fermentation/aging is easier to control. Gotsa has 22,000 vines, including 14 indigenous grapes, buried in kvevri. . At the reins these days is Konstantin’s great grandson, former architect Beka Gotsadze. While his winemaking is rooted in tradition, Beka is a clever and energetic guy, and he doesn’t miss an opportunity to improve the family wine, implementing a gravity flow system between fermentation kvevri and aging kvevri, combined with tubing attached to a cold water spring, in order to help guide the temperature of fermentation. . It’s important to dig into the kvevri a bit here- wine has been made in Georgia using kvevri since ancient times, and shows no signs of slowing down as the rest of the world begins to understand it. The egg shaped vessels provide stability in a natural way, the shape promotes circulation, and the ceramic material does not influence the flavor of the grape. The grapes- seeds, stems, and skins- are left to ferment for months at a time, but it’s more than that for Beka- he’s including the generations of winemakers, past and future, the sun and clouds of the vineyard, everything, in these wines. . The Gotsa Chinuri pet nat stands apart. It’s a bit wild: crushed apple, high acid, intense aromatics, dry complexity, grippy tannins, and a beautiful amber hue. This is a compelling, enchanting wine- cloudy, lovely, and brimming with history. Gotsa isn’t chasing orange wine trends- they’ve been at it the whole time.
Since this year demands small Thanksgivings, we pi Since this year demands small Thanksgivings, we picked out some wines for just such an occasion. We were first inclined to just pull a bunch of friendly, food wines, and we have that, but we also wanted to make sure the wines we recommend can stand on their own since more one-on-one time will fall on their shoulders. These bottles should be good company while you’re still cooking, all the way through rewatching Total Recall on the couch hours later. Check the site- there’s a section for Thanksgiving wines- reach out by email, call, or stop in, if you need any advice in planning something out:) . Also- swipe right for next week’s hours! Notably we’ll be open 12-8p on Tuesday if you’d like to stop in and figure things out, and Kate & I will be here for a few hours on Thanksgiving if you’re trying to pull off a last minute purchase. . 🍂Stay warm- c u soon!🍂
Still living off our dark tart cherry harvest. Cia Still living off our dark tart cherry harvest. Ciasto z wiśniami i lodami . Sour cherry crumb cake with sunflower milk ice cream. . Picked the cherries in July and preserved them in reduced cherry juice from the same harvest. Sunflower milk ice cream spun this morning, per usual. Dessert for dinner style portion. . Reminder that the wine shop is open for curbside pick up 12- 4p, and 4-8p order online or stop by the shop to pick up bottles in house. Food preorders open now . C u soooooon 👋👽👋👽👋👽👋
Pre-orders are open! Featuring this guy we’ve be Pre-orders are open! Featuring this guy we’ve been rocking for a sec. . Krem z Ziemniaków. Wędzone ziemniaki+ liscie musztardy+ pieczone ziemniaki+ smażona na chrupko gryczana. . Cream of potato Smoked potato+ mustard greens+ roast tater in the bottom+ crispy fried buckwheat on top:) . Comes with our get-to-work nat. leavened light rye. . A real filler-upper. . C ya soon:)
The Mosel, in Germany, is an extraordinary place. The Mosel, in Germany, is an extraordinary place. It is known for its Riesling, which accounts for over 60% of vineyard grapes, and for its dizzying steep slopes that are breathtaking to admire, and incredibly difficult to work, particularly in the Middle and Lower Mosel, where you will find Pünderich and the Marienburg vineyard belonging to resolute winemakers Clemens & Rita Busch. Understanding the geography of the region is key- sun exposure is what you’re looking for, and if you’ve got steep, southern-facing slopes, you’ve got some of the best land in the Mosel, maybe in the world. . The Marienburg vineyard, in the Busch family for 5 generations, is inseparable from Clemens-Busch- they are loving stewards of their vineyard. Clemens has dedicated his life to shining a light on unique parcels of the Marienburg by vinifying all the wines from the different parcels separately. Knowing they each produce distinct wines, he labels the bottles with the proper historic names of their original parcels, and caps the bottles with the corresponding color of the slate. . Within 2 years of working in the family winery, Clemens was on the path towards organic production, first by eliminating herbicides, then converting to full organic farming, and founding the German organic grower association. Noticing the positive impact on his wines, he went one step further, and is now certified biodynamic. . Clemens seized on opportunities to expand within the Marienburg as other winemakers left. The Busches now own over half the area, a total of 16 hectares. The vineyard is just across the Mosel River outside their home- they can sip a bottle of their own Riesling, gazing at the vines from their kitchen window. . The tremendous care, devotion, and love for this challenging terroir radiates from each glass of Clemens-Busch wine. Their work is measured and precise- so transcendent as to be magical. The riesling alter- (native) comes from the grey slates of the Marienburg, and sees extra time on the skins, ~60 hours, resulting in a dry riesling that’s got subtle tannic grip texture, with yellow apple, peach, and white flowers, maintaining a careful balance of fruit and high acidity:)
DOPE SORBET TRIO :D! . Choices, choices, choices, DOPE SORBET TRIO :D! . Choices, choices, choices, but not here! All 3 2gether 4ever. . Joddo's extra anisey fennel. Jim's quince. Roast Frank's pears. . Sorbets now available whenever we're open- including just wine days:)
Rien sans peine. Nothing without pain, printed on Rien sans peine. Nothing without pain, printed on every bottle (and cork) produced by Sven Enderle and Florian Moll, who together make up Enderle & Moll. Sven and Florian work in the foothills of the Black Forest in Baden, Germany- more specifically, the tiny village of Münchweier, just 20 minutes East of the Rhine. Although they showed little concern for mainstream trends and acceptance, E&M have produced what are widely regarded as some of the best pinot noir and white wines in Germany, earning them a serious cult following. . Friends from wine school in 2003, they went on to work for other producers before coming back together to make their first vintage in 2007. They were, and continue to be, a small operation. Starting out of a former potato cellar and using an old basket press, they remain very low-tech and produce their wines from just 7 ha (2.5 of which they own, the rest rented), farming everything organically and following biodynamic principles. Everything is done by hand and all wine is bottled unfined & unfiltered. . In a country that is one of the largest Pinot producers, E&M are regarded as having some of the best - light but deep, structured & beautiful. And their whites, all macerated on skins at least for some time, are also magical. Their Weissburgunder & Grauburgunder are awesome, but we find ourselves consistently drawn to their Müller-Thurgau- whether it’s their entry level “Müller”, “Pur”, or the pictured “Buntsandstein” (red sandstone). In Central Europe, Müller-Thurgau, a high-yielding and early ripening cross of Riesling and Madeleine Royale, was often overlooked because of its regional popularity in making simple commercial wine, but in the hands of E&M, it sings. This is exactly the type of bottle we love, striking the perfect mixture of elegance and eccentricity. Bracing acidity, a vigorous floral bouquet, with a density aided by 2-3 weeks on skins. Balanced and approachable, its gulpability hides how unusual their wine really is. . This is a small operation bucking regional trends for larger commercial production, making some extremely refined and unique wines- dudes are cool as hell:)
~~~~EXPANDED WINE SHOP HOURS~~~~ Expanded hours in ~~~~EXPANDED WINE SHOP HOURS~~~~ Expanded hours in every way for your wine needs: - Our online wine shop is now open 24/7 -> browse/buy whenever, and just select a pick up time when you check out! - Hours for curbside and in-shop pickup are extended. New hours -----> TUES CURBSIDE PICKUP ONLY 11a-4p WED + THURS OPEN SHOP 12p-8p (best days for coming in for a long wine chat) FRI + SAT CURBSIDE PICKUP 12p-4p OPEN SHOP 4p-8p . Food is still limited to Fri - Sat 4-8p with preorders opening at 11a. . Thanksgiving hours also posted. Will offer special hours that week for the bottle shop: Tues, Nov 24th 12p-8p Wed, Nov 25th 12p-8p **Thurs, Nov 26th 11a-3p** Fri + Sat Nov 27th + 28th Normal hours: Curbside wine pick-up 12p-4p Food + bottles 4p-8p . We will not have food take out on Thanksgiving day. . Open right now ++ pouring some sips of a fave pinot -- Koehler Ruprecht's Spatburgunder -- at the counter:) . #butenkobaby #nastraganie
Fucking Allegheny county clinches it!!!! . 🌈🌈🌈🌈🌈🌈🌈🌈🌈⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️🔥🔥🔥🔥🔥🌟🔥🔥🔥💫🪐🌟✨⚡️☄️✨🌟⚡️⚡️⚡️⚡️⚡️⚡️⚡️☀️🌈☀️☀️☀️☀️💥🌤⚡️☄️☁️☄️⚡️⚡️⚡️⚡️⚡️🪐⚡️⚡️🪐☄️☄️🌞🌝🌝🌞🌞🌞🌞🌞🌞🌞🌝🌞🌞🌞🌞🌝✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨💫💫💫💫👼👼👼👼👼👼👼👼👼👼👼👼👼👼👼👼
Just a reminder, we sell quite a few special spark Just a reminder, we sell quite a few special sparkling wines in case you end up having a reason to celebrate sometime soon . 🤞👹👹👹👹👹👹👹👹🤞 . Wine shop is open- go on the site and call if you have any questions- curbside pickup available now:) . Food preorders or this evening live at 11am.
Elisabetta Foradori is a big deal with a big heart Elisabetta Foradori is a big deal with a big heart. Her wines are the result of not submitting to a world of dull, mass produced, pallid wine. They are the result of a long journey to achieve true biodiversity in the vineyard, genetic diversity of her beloved teroldego grape, and to capture and express the voice of her terroir. She is sincere, dedicated- she sets a standard for winemaking that many aspire to meet. When young winemakers say they look up to Foradori, it is because of the decades of tireless effort she has put into her land and her teroldego. . Grown primarily in Trentino’s Campo Rotaliano region in the northeast of Italy and rarely seen elsewhere, it’s a somewhat obscure grape- a genetic relative of Syrah and perhaps Pinot Noir. It is defined by its strength and structure, combined with plentiful juicy, dark fruit, subtle spice, and soft tannins. . At the age of 19, following the sudden passing of her father, she took over the family winery out of a sense of duty. As a young winemaker, she sought technical perfection, aiming to produce flawless wines. While she was committed to teroldego, she lost her connection to the land. The state of winemaking production in the region at the time was one of quantity over quality, and the teroldego clone of the area, was a prime example of that. It had lost its character. Elisabetta, through massal selection, sought to restore the genetic diversity of this indigenous grape. Through this process, she dove deep into the history of teroldego, and came out the other side a changed person. She needed to watch and listen to the earth. . Elisabetta’s thoughtful and sincere philosophy is evident in the Morei Teroledgo, from her 30 year old vines Morei vineyard near the Dolomites. 8 months of Amphorae élevage is the method of choice for Elisabetta here, resulting in an extremely pure, lively expression of teroldego. It’s confident, poetic, and graceful- alive with vivid acidity, deep and profound color, full of black and blueberries, dark plums, and spice. . 🏔c u soon🏔 . 📸2+3-nytimes
New you-finish-at-home Kluski set. . Kluski Śląskie z Dynią . Pumpkin + burnt onion bisque. Mustard greens + spigarello. Roast celeriac + squash + onion dressed in hi-temp dried onions/ toast sunflower oil. Cracked pumpkin seed + dried roast cabbage + charcoal. . nut free/ gf . Kluski are best fresh blanched, so that's why we need your help. Kit serves 2 people and comes cold with easy-as-butt directions to warm it up. Should take an actual 7-10 minutes (when you have boiling water:) ) . Pre-orders open at 11am. . c u soon:)
Mamy drożdżówki z budyniem orzechowym i powi Mamy drożdżówki z budyniem orzechowym i powidłami z pieca:) . Yeasted buns with almond custard and roast Hungarian plum jam. . Just bottled a new batch of damson plum sparkling kompot. . And this is the last weekend of my Aunt Marzena's semolina plum cake. . We like plums, there's a lot on the menu this weekend. Sue me.
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. ❤️❤️❤️
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BOTTLE SHOP (NO FOOD): 12p-8p Wed & Thu
TAKE-OUT FOOD + BOTTLE SHOP: 4p-8p Fri & Sat, same day pre-orders online at 11a

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Pittsburgh, 15224
(412)251-0189

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