Open Thursday 12-8 for wine sales only, Friday-Sunday for dinner, starting at 5p.

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Zsolt Sütó hopes to achieve self-awareness throu Zsolt Sütó hopes to achieve self-awareness through wine. A return to what he considers long forgotten values- understanding nature and oneself, the ability to accept something different, and that cheapness, comfort, and conformism 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, of Južnoslovenská 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 are honest wines- stern but not intimidating, determined but not austere. They are sure of themselves and walk with their head held high, knowing that while all is not well, they are doing their part. It was a vision made real to finally stock a substantial amount of Strekov wine. Viola, 50% Alibernet, 25% St. Laurent, and 25% Blauer Portugieser- is a beauty. Ripe plum juice with a little bit of under ripe red currant to accent the rich body. A bit of tannin and a delicate amount of VA round our and season the fruit bowl. Always and forever Zsolt Sütó. His are consistently the most fantastic bottles. Bottle shop open 12-8pm today:)
Week 2 of easing into dine-in. This week we’re o Week 2 of easing into dine-in. This week we’re open Thursday (12-8p) for just the bottle shop, with dinner Friday-Sunday(5-10p). Patisony - patisony smażone w cieście piwnym ze szczypiorem + kiszonymi ogórkami + majonezem z oleju przypalanego węglem drzewnym, chrzanem, i koperkiem. = Patty pan squash fried in Polish lager batter with green onions+ fresh sour pickles + mayonnaise from charcoal oil with horseradish and dill. C u soon 🦔🦔🦔
Opening for dine-in tomorrow, Saturday July 24th, Opening for dine-in tomorrow, Saturday July 24th, for the first time since March 2020. You must be vaccinated to dine with us. A number of us on staff have lost close family to COVID and with a predicted spike in cases, we have to stay safe. For the first few weeks of being open, we are going to focus on dine-in, but we do have plans to resume take out after we get back in fighting shape. *ALSO* Yes, reservations through the site ~But~ As always with Apteka- walk-ins are still our bread and butter:) Most tables are reserved for walk-ins including the garden (which got a fucking awesome upgrade for the rain). Going to be a busy couple weeks, let us sink back into it because it’s been a while- but we’re here to stay, so no rush. See you soon!
Hello. We’re re-opening next weekend for dine-in Hello. We’re re-opening next weekend for dine-in. We’ve opened a few tables up for reservations on our website for the next two months, although we have plenty of tables for walk-ins every day we’ll be open. Reservations are for parties of 4-10ppl, smaller parties are invited to just walk up like before. Notable changes are a lighter food menu on our ‘Cafe Days’ on Wednesdays & Thursdays, so if you’d like the full menu- weekends are your jam. The bottle shop will remain but in a different format- simply because of space constraints. We’ll have over a hundred bottles to pick from at the restaurant and over a hundred more that will need a 48 hour order notice. As in, browse the site, pick what you want, and check the note on the bottle to see if you can do same day or 48-hour notice pick up. Plenty of on site options though, so no worries if you can’t plan ahead. Bottle shop will open alongside restaurant hours. It’s been a long diy renovation, and we’re stoked to finally be wrapping it up. Missed you. 🌻
Hello from the renovation. Things are moving along Hello from the renovation. Things are moving along well, we aim to get back to food and dine-in service at the beginning of July. . While we’re staining wood, Kolin & Kelsey are still slinging wine at the door, and kitchen has been on field trips stockpiling spring goodies for the rest of the year. We’re talking a frog green Kia Soul packed to the brim with stinging nettles twice over. 12 gallons of autumn olive flowers. And too many and not enough at all violets. Wheels in motion my friends. Will update:)
Miha and Marijan occupy the highest elevated farm Miha and Marijan occupy the highest elevated farm in Vrhovnica in the Bizeljsko region of eastern Slovenia, barely two miles from Croatia. The Kelhar family has deep roots in the area- they’ve been farming it for over 240 years. They built their first cellar from local oak trees in 1776, and their second, a part of the current family home, in 1834. The family always made wine, but without the commercial aspect. When Marijan took over in the 80s, he bottled and sold their wine for the first time, establishing the Keltis name at the same time. These days, he is joined by his spirited and creative son Miha. Miha credits Marijan for guiding him to the proper way of winemaking. Marijan, when he pushed the family farm firmly towards viticulture, wanted to make wine in tune with nature, and Mihan pushed this to its logical conclusion, which is organic farming. Miha participated in a wide variety of tasting from local and regional winemakers, coming away with the unmistakable impression that organic practices produced the best wine, by far. In 2009, Miha and Marijan experimented farming organically on a few of their plots, proving his intuition correct. Within a few years, the estate became fully organic. Keltis has 24ha of land in total, with 5ha dedicated to viticulture. Their vines are, on average, 17 years old, on a variety of soils- marl, sandstone/quartz, limestone, and clay- all contributing to a rich and diverse production. The vineyard benefits from western winds from their neighbor Orlica, offering natural protection against disease and moderating temperature in their high altitude locale. All together, they grow rumeni plavec, cabernet sauvignon, chardonnay, merlot, pinot noir, ottonel muscat, riesling, yellow muscat, pinot gris, and traminer. Rdeči Kelt, a blend of cabernet sauvignon & merlot. A big dry tannic red- aromas of weathered wood and raspberry lambic -> dry grains, currants, cherry, leather, herbs on the palate. If dinner isn't mashed potatoes & gravy & mushrooms & stews & charcoal grilled whatever, then it can be the after dinner Got this very bottle open at the door for tasting. 📷 Keltis, Discover Brezice, O Vinu, Zev Rovine
In southern Austria, near the Slovenian border, is In southern Austria, near the Slovenian border, is the biodynamic estate Weingut Muster, in the caring and patient hands of Maria and Sepp Muster. In 2000, Maria and Stepp inherited the winery and its steep slope vineyards from Sepp’s parents, Theresa and Rudolf. After a life-changing trip to India and Australia that introduced them to biodynamic farming, they endeavored to convert the entirety of the winery to biodynamics. While herbicides and pesticides had never been used on the 10ha of land, Maria and Sepp ventured into uncharted territory, met with skepticism and doubt from their neighbors. They were inspired, but they were on their own. The conversion was challenging in the beginning as they established their footing, confirming the beliefs of their doubters. They resisted the temptation to return to the ease and convenience of conventional farming, and stuck to the goal they had in mind and the dream of the wine they knew they could make. Maria and Sepp founded the winegrowers’ association Schmeck das Leben-Taste of Life- together with fellow like-minded producers, exchanging experiences and ideas, motivating and supporting each other. When they so fundamentally changed the winemaking at Muster by converting to biodynamics, they lost most of their customers and were left alone- this group helped push them on. They don’t strive to make wine you can predict- wine, as with life, is full of changes. Maria and Sepp’s 2015 Rosé vom Opok- “Opok” the local name for the clay silt soil of the region- let it breathe for an hour- nose of dry rose petal/ rhubarb/ slight strawberry jam - wild strawberry, lime, balanced with a little kefir lime leaf on the palate. Lay in the shade wine. Still have a few sips at the door:) Wine shop is open today until 8p- pouring sips of this until the bottle dries up. Otherwise c u next week We-Sa 12-8p:)@8
Martin & Anna Arndorfer reside in Straß im Straß Martin & Anna Arndorfer reside in Straß im Straßertale, Austria- Kamptal - and approach winemaking with a palpable sense of joie de vivre. They’re fortunate to have outstanding land - Martin is the 3rd generation there- and they take great care to respect the land and steward the soil. Both Martin & Anna hail from serious winemaking backgrounds. Martin worked his first harvest at the age of 16, but his enthusiasm for the family business long preceded that- as a kid, he’d attempt to find a way out of having to go to school, faking sick and the like, so that he could stay home to be at the vineyard. While attending wine school, he also worked in Friuli & Piedmont. Anna is from another celebrated Kamptal family- Steininger- and had been helping with winemaking since she could walk. Martin returned home with Anna to assume control of the family winery in 2002, employing modern winemaking methods- selected yeasts, fining, but it wasn’t long until they started exploring different techniques. They had worked a harvest in the Adelaide Hills, where they got hands on exposure to native yeast fermentations, little/no sulfur use, and stainless steel tanks. Ever curious, back home they performed side by side experiments with select yeasts v native yeasts for several years- concluding that selected yeasts obscured the pure expression of the wine rather than protect it. They've since continued to be experimental, incorporating more modern techniques to the bedrock of the winemaking legacies they've carried from their families and to an approach and style that remains fused to the region. They create a message from the vineyard in their wine- profound wine that should be equally pleasurable to drink as it is to make. Their Vorgeschmack and their liter format gruner are ideal anytime/anywhere bottles. Vorgeschmack- meaning appetizer- a blend of gruner & riesling- is energetic and deft- a friendly and welcome wine in every sense of the word. The liter gruner is classic- dry, mineral-driven, full of apples and white pepper- a great lunchtime wine- sits just right in a picnic basket or on the patio table. Wine shop open We-Sa 12-8p:) 📷: arndorfer + little wine
A oto ciąg dalszy... Wine shop is still open whi A oto ciąg dalszy... Wine shop is still open while we renovate:) Wednesdays - Saturdays noon-8p ✌️🌻🌻🌻🌻🌻🌻✌️ #baranowscy
Last day of food service for a while🐞🐞 Keep Last day of food service for a while🐞🐞 Keeping the wine shop open but pausing food service so we can put all our efforts into renovations at the space. A few things left for tonight, including: Drożdżówka z maliną: yeasted sweet buns with tart raspberry jam and almond custard. ❤️❤️❤️ Pumped for summer- but here for today, too. C u soon.
The tiny (approx. pop. 3,700) village of Mutěnice The tiny (approx. pop. 3,700) village of Mutěnice, in the South Moravia region of the Czech Republic, is inextricably tied to viticulture- just take one look at their municipal seal, dated 1613, with the grapevine front and center. Jaroslav Tesarik and Pavlína Tesaříková and their family make up Dlúhé Grefty- “long vineyard row”- seeking to discover and express the Mutěnice terroir through experimentation, thoughtfulness, intentionality, and utmost care of their land. Pavlína is the head of the business and assists with vineyard work, while Jaroslav is the winemaker and farmer. Jaroslav purchased the vineyard in 2008 seeking a hobby to dive into in his spare time, and produced his first wine in 2013. Since then they’ve expanded to 1.5ha of land in total, composed of 8 small plots- Zárybnické, Okrouhlické, Vazové I & II, Dubičí, Přední hora, Zadní hora, and Zmrzlák- all farmed organically. They favor beneficial plants in the vineyard in an effort to increase biodiversity and use no herbicides or pesticides. In the cellar they employ spontaneous fermentation, age in oak barrels, and most of the whites see some time on skins. They use some sulfur at bottling, occasionally, and never fine or filter. We didn't find enough articles about Jaroslav, but luckily he offers a window into his life and philosophy through his blog:) Jaroslav takes a poetic and insightful approach to his winemaking. He wants to be useful, as he says- he is inspired by wine’s role as a cultural drink, a drink of joy to bring people together. And he loves to be around his vines- he’ll be sure to stop by on a Sunday stroll and just admire the land, taking pleasure in its existence. He says, “if you really want to farm, you have to love the land.” Jaroslav is an experimental and individualistic winemaker who both understands and relishes the role- a good steward of the land, a creative craftsperson, and a deliverer of enjoyment to the people. Rubra Mixtura- St Laurent, Blauer Portugieser, Pinot Noir- sits squarely in the Burgenland style with some extra juice and a little Slavik twang to it. It’s brambly and dry with a baked fruit/sumac nose- pithy cherry, low alcohol, and fresh. 🌌🌌🌌🌌🌌
Ordering opens tomorrow (Thursday) at noon for our Ordering opens tomorrow (Thursday) at noon for our last weekend of take out for awhile. The wine shop will remain open, but we’re pausing food service so we can get through some renovations on the space in hopes of returning to some dine in sometime in the summer🤞👽🤞. So this is a big reminder that you should order your last celeriac schnitzel for a few weeks/months until we return—maybe with actual plates🍽🐜🐜🐜
Straight up, despite our stated bias towards Centr Straight up, despite our stated bias towards Central Europe, a lot of our very favorite producers are actually coming out Moravia & Slovakia- making arcane bottles with a mix of modernity and tradition and artistry, experimental and so fucking tasty. Naboso, whose first vintage was released in 2019, is a new face we're stoked to have. 10 minutes from Bratislava is the bucolic town of Sväty Jur. It sits on the slopes of the Little Carpathians mountains and has embedded within it a rich winemaking tradition of over 700 years. Living in a 17th century house, containing with it their two cellars, are Nadja and Andrej- aka NABOSO- who proudly carry on Sväty Jur’s winemaking tradition. Nadja is a ceramicist and lifelong wine enthusiast, who got into wine working at a wine bar in Copenhagen and a winery in Austria prior to meeting Andrej and moving to Slovakia. Andrej is a charismatic and energetic winemaker, and has been quietly making wine for 10+ years. Nadja and Andrej have 5ha of south to south-east facing vineyards on granite and sandy soils. They farm entirely organically and all grapes are hand-picked. Observing their harvest, the sense of pride of joy is palpable- these are ebullient winemakers and farmers who make wine because they love to make wine, and hold themselves to a high standard. They follow a simple philosophy: they want to make wine naturally, but they want it to be excellent. Doma- meaning home- is their Welschriesling, Müller-Thurgau, Grüner Veltliner & Red Sylvaner from 33 year old vines, vinified with 14 days of skin contact and one year of aging in acacia. It’s pleasantly dry, with enough skin contact to give a solid backbone, a mineral foundation that opens up with apricots and hyssop and Ceylon with balanced acidity, and a floral(-> to clover honey) & pithy nose that shares the occasional waft of forest musk. Elephant in the room is the bottle is beautiful, great for impressing vaccinated friends, or just pour a glass, take a look in the mirror and impress yourself.
Eric Texier, nuclear engineer turned winemaker, is Eric Texier, nuclear engineer turned winemaker, is a joyful & intellectual guy- he doesn’t come from a winemaking background, so when he decided on the career change, he immersed himself in studying and spending time with veteran winemakers. He relocated his family to Charnay-en-Beaujolais, north of Lyon, to a house with a cellar and wine press and produced his first vintage in 1995 from purchased grapes. Eric still lives in Beaujolais but now produces wine from the Rhone. The appellations Brézème and Saint Julien en Alban (the former home to 7 producers, and the latter, just 4) are his love- he is attracted to shining a light on these underappreciated spots. He owns and rents the majority of his vines, but purchases grapes from trusted organic farmers, as well- he is humble and deferential, believing them to be better vigerons, better farmers than he, and leaning on them for advice time and again. He is meticulous about his soil, to the extent that he does not use compost from animals, preferring not to introduce any sort of foreign, outside influence into his soil. He forgoes plowing, copper, and sulfur use, opting for experimentation with cover crops that provide permanent vegetal cover of the soil. Texier is a committed winemaker in the traditional sense- he wants to make wine the way it used to be made- pre-industrialisation of food/wine. Eric’s winemaking may be described best by one of his heroes, Jules Chauvet: "Every vigneron should accept his wines as they are in reality, and not how he wants them to be." Eric’s goal is not to create fun wine, but rather clean and precise wine with personality, and “regional identity”- wine that isn’t for the cool kids, but for the grandmas and the farmers. He doesn’t just want to make Syrah- you can make Syrah anywhere- but to make Brézème, for which you have to have the skill and intellect to reflect the place in the bottle. The Brézème - from his own syrah - is full, structured, and elegant, ripe black fruit and earth on the nose and palate. Long, rich - a wine for music and friends. Open and taste, but expect it to benefit from some time to breathe.
Got an update. We're making time for renovations Got an update. We're making time for renovations around the space as we approach re-opening for dine-in this summer. The future is hazy, we are cautious, but we're getting ready to dust off the old Apteka that we all miss. We have two more weekends of food take-out before we put all our time and effort into plumbing, painting, woodwork, metalwork, and other stuff we don't do professionally. Saturday, April 24th will be our last food service for a while until we return sometime in the summer. The wine shop will remain open through the renovations- back to a table in the doorway- with expanded hours so you can still buy bottles while snooping on the work we're doing. Will keep ya updated on the reno but two more weekends to get your food fix. Ordering for Fri+Sat food opens Thursday at noon<3<3<3
Żurek lekko kiszona i wędzona marchewka + ziemn Żurek lekko kiszona i wędzona marchewka + ziemniaki + seler + kapusta nastawiona w zalewie i pieczona + chrzan + nasza śmietana + z kromką naszego jasnego żytniego. . While we still wait for spring produce, the reign of storage vegetables and pickles continues. Żurek is a broth based soup soured and thickened with a rye kvass. We use both a rye and a wheat kvass in ours, a serious stock built on burnt vegetables, brined and smoked carrots, potatoes, marinated cabbage, celery root, horseradish, some of our double fat cream, out with a piece of our sour light rye. Classically served in a bread bowl, hoping you can re-plate at home with one of your own. 🍞🐜🐜🐜🐜🐜🐜🐜
In a cool microclimate of the Loire, by the Loire In a cool microclimate of the Loire, by the Loire River and the forests in eastern Touraine, the Tessier family has been making wine since Roger Tessier planted his vines in 1960. Initially, the estate was a polycultural farm with some vines- Philippe joined in 1981, focused solely on winemaking and, for the first time, bottling their wine. He eventually expanded the estate to 24 ha between Cheverny and Cour-Cheverny. Philippe reduced his sulfur use steadily from 1998 on, exchanging organic winemaking ideas with nearby winemakers Hervé Villemade, Thierry Puzelat, and Mircher Gendrier. Tessier has been fully organic since 1998, and got certified in 2002. The vineyard relies on land they own and land they rent, split about 50/50 between white and red grapes- Romorantin, Sauvignon, Chardonnay, Menu Pineau, P. Noir, Gamay, Pineau d’Aunis, and Côt. Tessier intends for his wine to be a pure reflection of the place from which it comes- the conditions of the climate for the vintage, healthy soil, along with some of the personality of the winemaker. Philippe’s son Simon joined the winery in 2017 and is in charge these days. Philippe has retired but remains a fixture in the vineyard as they work through the transition from father to son. Simon possesses a unique skillset, having spent considerable time as a caviste and working at a wine shop in Nantes for 8 years. Following that, he studied at the Amboise viticulture school, and trained at François Chidaine, coming back to the family estate for harvest in 2018. Philippe and Simon have played an important role in preserving Romorantin, the local, lovely, and late-ripening Chardonnay-like grape found exclusively in the Cour-Cheverny AOC. Appropriately, it is the grape bottled in their 'Cour-Cheverny': an invigorating, dry bottle- full, nutty, and rounded, a little oxidative, with a soft texture and citrus, almond, and pear- contemplative and shimmering. When Roger Tessier was planting those first grapes in the 60s, he was also cultivating asparagus, and fittingly spring vegetables like asparagus are the perfect match for this wine. Otherwise ideal for standing in the backyard wondering if it’s time to cut the grass.
Kopytka Białe szparagi + boczniaki + jus z przypa Kopytka Białe szparagi + boczniaki + jus z przypalonej kapusty i cebuli + pietruszka + bułka tarta żytnia. // Fundamental Polish potato dumplings. ->in the gnocchi world if you're unfamiliar. with white asparagus + oyster mushrooms + jus from burnt cabbage and onions + parsley + rye bread crumb. White asparagus with breadcrumbs was always a spring staple with my grandmother and her sisters- it’s a lovely pairing. This is that with some other things to chew. Ordering for weekend food opens Thursdays at noon.
Ordering is open for today and tomorrow:) Got a Ordering is open for today and tomorrow:) Got a few Easter treats to go with the weekend. Here's one: Nasza Babka Wielkanocna Easter bundt with currant raisins, orange and rum. ✌️👤✌️
Weingut Jurtschitsch in Langenlois, of Kamptal in Weingut Jurtschitsch in Langenlois, of Kamptal in Austria, dates back to the 17th century- it’s among the oldest wineries in Kamptal. Previously owned and operated by the brothers Edwin, Karl, and Paul, but now under the guidance of Alwin Jurtschitsch and Stefanie Hasselbach. The inspiration for their winemaking comes from the classic styles of the region, like the wines their grandparents made- wines of acidity/ripe fruit. Farming organically is necessary to take proper care of the vines and sustain healthy soil, which would in turn lead to the best possible wine they could make. Ever curious, they turned soil in Austria, studied in Germany, harvested in France, gaining as much knowledge as they could. Alwin and Stefanie prioritize protecting biodiversity in the vineyard, stabilizing the entire system with an abundance of life within it. Among the vines are fruit trees, grass, garlic, insects, and wildflowers. They have a deep understanding of running a family winery - they are the fourth generation, each generation offering something new, the ideal being a mixture of tradition and feeling. Alwin tells a story about tasting his father’s favorite bottle he ever made- a Riesling from 1969- and upon hearing how it was made, naturally- no temperature control, spontaneous fermentation, no intervention- he knew he was on the right path. He’d traveled, studied, learned all he could, ultimately believing, “it’s not about technique- it’s about personality, it’s about feeling.” He stresses learning to be a good farmer, relaxing in the cellar, to see “the silent voice of terroir in the wines.” Jurtschitsch’s Loiserberg is a testament to their commitment to terroir-driven, single-site bottles- their Loiserberg vineyard is one of their highest vineyard sites and enjoys a particular microclimate as a result- cool winds whipping through on warm Summer days. It’s an engaging intersection of controlled acidity, tension, and “cool elegance”- waxy early on, with a little sea breeze juniper, and the delicate herbal astringency of some field yarrow- a beautifully layered Grüner that plays real nice with food and really rewards some patience.
Somehow this will be our first żurek at Apteka. E Somehow this will be our first żurek at Apteka. Essential for Easter season, a soup soured with a kwas made from our rye starter. Big splash coming this weekend:) Ordering for Friday + Saturday opens tomorrow at noon✌️😛✌️
••••••Ordering is open for food tonigh ••••••Ordering is open for food tonight + tomorrow•••••• Food + booze thru the weekend. Pick up food 4-8p + wine pick up pretty much whenever- just call:) ✌️👽✌️
Weingut Hareter is a fourth-generation 15ha family Weingut Hareter is a fourth-generation 15ha family estate on Lake Neusiedl, near the Austria/Hungary border. It’s been a slow and steady progression towards a focused winemaking operation- Elisabeth and Andrea Hareter focused mostly on agriculture and dabbled in winemaking, followed by Matthias and Gerda, who operated with a true combination of both, and now Claudia and Thomas, who are focused solely on winemaking. Thomas attended viticulture school and graduated in 1996, moving the estate’s farming to fully organic a decade later, certified as of 2009, the same year Claudia joined. The primary quality of the family, passed on from generation to generation, is independent thinking, resulting in the shifting focus of the farm. Hareter embodies this ethos, throwing away aspects of his traditional education in favor of natural winemaking. In addition to converting the vineyard to organic, Hareter uses homemade compost and teas for fertilizing and foregoes irrigation- keeping the vineyard green to encourage biodiversity, and limits sulfur and fining in the bottle. Weingut Hareter grows a bunch of grapes. Their entry Blaufrankisch is great, an everyday wine we recommend regularly- lots of fruit, body, grip, acidity, and plenty of fun. Their Chardonnay Ohne - Ohne meaning 'without' in reference to being completely sulfur free- is “where Chardonnay forgets its good manners" says Hareter - it’s a friendly, lively, aromatic springtime orange sipper. Hay, rich ripe apples & pears with deeper notes of calvados and cognac make it lovely for long sipping. Dry and clean, but holding on to that fleshiness of chardonnay, and just grippy enough to balance out its refreshing acidity- it's a wonderful companion for being outside again as the world starts to bloom. 📷- terroirist & hareter’s site/ig
Sound on:) Second and last weekend of our dinner Sound on:) Second and last weekend of our dinner pairing with @pittsburgh_symphony_orchestra feat. Bela Bartok's Romanian Folk Dances +++. Last day to stream the concert is Friday, but we will have the dinner set Saturday as well. First course: Plăcintă A) Yeasted pancake stuffed with potato + smoked cream from cultured nuts + carob B) Ikra- low & slow eggplant and tomato paste C) Raw sauerkraut & apple & king caraway D) Burnt coriander & dill pickled roast mushrooms Ordering for the weekend opens Thursday at noon! <3 Thanks @barbara_broadcast for the tech help:):)
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Thursday
12p-8p bottle shop only
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Kitchen closes at 10p

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Pittsburgh, 15224
(412)251-0189

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