We are currently take-out only. Bottle shop open for in-store pickup 12p-8p Wed & Thurs, 4p-8p Fri & Sat, online ordering available all the time, for pickup Tues-Sat.

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Jonas and Daniel, together, the Brand brothers, ma Jonas and Daniel, together, the Brand brothers, make wine in the village of Bockenheim, in the limestone-rich soils of the cool climate northern Pfalz. The brothers are fifth generation winemakers in the village, their commitment to organic work initially influenced by their father, Jürgen, who focused on environmentally conscious work in the mid-90’s. Brand became certified organic in 2018, and include some biodynamic treatments. . Jonas and Daniel are committed to maining a thriving, polycultural vineyard- clover, herbs, trees, vegetables, and helpful insects are all abundant, the vineyard as alive and energetic as the wines it produces. In total, they have 18ha of vines, all hand-harvested, and some treated with tea, herbal extracts, soaps, and oils. Care of their soil is fundamental to their work- careful, attentive treatment of organic work to produce the best quality grapes. They are conveniently protected from inclement weather by the Donnersberg mountain, the windswept valleys protecting their vines from mildew. . In a country dominated by Riesling (nothing wrong with Riesling) the brothers like to go against the grain, opting for wild blends and spirited pet-nats. None of their wines better represent their unique spirit and energy as the Wilder Satz Pur, a zero-sulfur blend of Kerner, Silvaner, Müller-Thurgau, Chardonnay, Weissburgunder, Riesling, and Grauburguner, inspired by Jonas’s time in Austria. It’s a vital, vivacious bottle of tropical fruit and lemon- punchy and good times. Fun and weird. As a nice finishing touch, their grandmother Oma Helga illustrates the labels for their bottles.
Crapteka salads == the sleeper hit of January. 1. Crapteka salads == the sleeper hit of January. 1. PGH SALAD Joddo's greens + pickled beet + onion + pickled jalapeno + fresh cucumber + dill vin + fries (triple blanched in sunflower oil). 2. STONER SALAD Grilled romaine + spiced tahini dressing + stalk celery + fresh onion + cucumber pickles + fresh jalapeno + nori + toast sesame seeds. *SALADS NOT TO SCALE You get twice what you see. Just looked nice on a tiny plate:) Sold out of most of Friday stuff but can still feed u on Saturday😛 Thanks for the luv -- luv u right back
Massimiliano Croci is the third generation winemak Massimiliano Croci is the third generation winemaker of Tenuta Croci, in Emilia-Romagna, and he makes some of our very favorite everyday sparkling wine: super fun and really approachable. In 1935, his grandfather Giuseppe built the polycultural farm, 16 ha today, with 8.5 dedicated to wine production. Winemaking wasn’t really the focus- like many small farmers of the time, wine was produced primarily for personal consumption. Agricultural production gave way to wine production for Massimiliano’s father in the 1970’s, however, as the small estate struggled to keep pace with industrial farming, but Croci ran into a familiar problem- clean, commercial wines made more traditional wines irrelevant and unpopular, and Croci had to adapt. Charmat became the method of choice, filtering aplenty, too. In 1999, when Massimiliano took over, he did away with all that- the modern tools of winemaking blurred the image, hiding the identity of his wines. . Massimiliano is focused on tradition, not trends- acknowledging that sparkling wine is a way to market maybe some newer, trendier wines, he is undeterred and uninterested, focused solely on making wines as his family always made them. The work is slow and deliberate- the effervescence is achieved naturally over time, it takes about a year from start to finish. Fermentation halts in the winter, beginning again in the spring. In the steep slope parcels of the vineyard, all the work is done organically and by hand, the vines planted in fossilized seabed, a mix of loose sand and clay. . Croci makes a few bottles we come back to time and time again- the cidery, peppery, and refreshing Lubigo, the dry, aromatic, beautiful skin-contact crusher full of apricots & orange peel- Campedello, and our go-to, Gutturnio- a mix of Bonarda and Barbera. It’s killer- deep, dry, and acidic, full of dark ripe cherry and earth. Bold and untamed but really friendly- it’s an ideal companion for any activity- doing the laundry, yard work, walking the dog, and definitely a pal in the remaining couple weeks of Crapteka. . Made a short list of some wines we think go perfectly with Crapteka- they're already next to the food when you're ordering tomorrow:)
***update (@12:49pm- Friday is all sold out but Sa ***update (@12:49pm- Friday is all sold out but Saturday still has stuff! If you want it, don’t wait too long:)! . ORDERING FOR THE WEEKEND OPEN AT NOON ON THURSDAY (1/21)! Week 3 of Crapteka -- menu is the same: burgers + yuba+ salads + fries + shakes! Same pickup windows of Friday & Saturday 4pm-8pm. . Ordering has been a bit crazy- we know- we're trying our best with the system that we're stuck with:/ . The problem we have is that we're getting 120 orders at once for almost all the food we're making the moment we open up ordering, and our system oversells food and can't limit time slots. But, we have to make sure that we can make the food in time for your pickup, and that we don't overcrowd time slots for COVID safety. . What we're doing is asking for your flexibility and select hour time slots, rather than specific times. With your order, please select your preferred time range of pickup, and we will follow up with a specific pickup time via email. The most popular times are between 6-7pm, so please consider selecting a time outside this range if you're able. For those of you who are real cool cats with a lot of flexibility, we have a button- 'FLEXIBLE/ASSIGN ME A PICKUP TIME'- and we'll be getting back to you with a day and time. We really appreciate all your flexibility up to this point with moving around pickups to less crowded slots, and plan to keep adjusting the pickup schedule to keep things high quality on our end and safe for you dudes. . PICTURED: FREAKO BURGER - raisin/ wine/ black pepper sweet and sour goop. - our beet/ buckwheat/ shroom/ etc. patty. - pickled fennel. - roast sweet onion. - pumpkin seed oil slaw. - saffron/ charcoal mayo. - our sesame seed bun:))))))) / it's dope. . We really appreciate all the enthusiasm- you guys are really tops. . C U SOON- CALL WITH ANY QUESTIONS! (412)251-0189.
We’re always on the lookout for cool, central Eu We’re always on the lookout for cool, central European winemakers doing things the way we like to see them done- unique grapes, dedicated, serious farming, insightful, curious personalities making wines of character. This leads us to Aleš Svatoš from Velké Žernoseky, a small village in northern Bohemia. Svatoš, along with his wife Simona, an art teacher, and son Jona, an employee of the Czech National Film Archive, run Porta Bohemica. The winery takes its name, meaning Czech Gate, from the stunning valley split by the Elbe river, surrounded by the hills and volcanic soils of the Bohemian highlands, all of which is visible from their vineyard. . The terroir of Velké Žernoseky is magnificent- the grapes are grown in a mixture of volcanic/marl subsoil and it exists in a microclimatic environment above the Elbe river. The village has a rich history of winemaking and wraps it up in its identity, as evidenced by a robust cluster of grapes featured prominently on their coat of arms. It’s a winemaking village through and through, Svatoš and his family carrying on the good work. . A career chemist, currently at the Max Planck Institute for Chemical Ecology in Germany, Svatoš founded the winery in 2010. Svatoš had no winemaking background, no firsthand experience, but he was armed with the knowledge obtained as a chemist, believing in his understanding of the scientific process behind winemaking and its cultivation. After years of planning and preparation, he dove in. The winery is a family affair, duties and interest shared between Svatoš, Simona, and Jonas. The work is all done by hand and made with minimal intervention in the cellar. . Porta Bohemica’s goal is producing wines representative of the village’s style- "harmonious wines with juicy acid" describes Svatoš. Their Pinot Noir is cool- light, earthy, stone fruit. Their Charpin- chardonnay/ pinot noir blend is a crazy little punchy, fun, racey white. Right now though, we're really digging Müller-Thurgau. From 40 year old vines and 2 days of skin contact, it’s dry with nice minerality and pronounced tropical fruit (briney pineapple), lime, a touch wild and weird. Honestly, perfect pairing with fries.
***update***we sold out of almost everything for b ***update***we sold out of almost everything for both days immediately. We paused ordering for a moment- and now it’s back for the last few things we still have. Dope salads available Friday and Saturday, and some BBQ yuba sammies somehow dodged the first fight and are still available for Friday //// Just a reminder- ordering for Crapteka opens today at noon! Menu on the website+ ordering linked through the website. Pickup days are Friday or Saturday 4-8pm. . Our counts are pretty tight, so once you put in your order and pick your pickup time, we won’t be able to change your pickup day. . Tasty food though, worth the hassle.🙃 . (Pictured: BBQ Yuba- pineapple adobo+ smoked garlic slaw+ our b&b pickles+ our toast sesame bun:)
The wines of OIivier Lemasson, aka Les Vins Conté The wines of OIivier Lemasson, aka Les Vins Contés, can be taken for granted at times- the ubiquitous labels (Olivier's wife Cecille draws them) a fixture in the natural wine world for years. Lemasson’s wines are everywhere for a reason- they’re the perfect intersection of serious farming, exuberance, and skill. . Lemasson knows the wine world in and out, first a caviste, then a sommelier, eventually landing with the laudable Beaujolais fixture Marcel Lapierre prior to founding his own négociant project. Under Lapierre, about as significant a guide one could ask for, he worked as a grape picker for several harvests before moving onto cellar and vine work, and from this experience was born his commitment to organic production. If that wasn’t enough, he worked alongside Thierry & Jean-Marie Puzelat of Clos du Tue-Bouef and Hervé Villemade, the latter of which was the partner of Vins Contés in the early years. With a project grounded in the tutelage of such talented vignerons, Lemasson’s success was virtually guaranteed. . The early years of Les Vins Contés featured grapes from two sources: a few hectares farmed by Lemasson himself, the majority carefully selected old parcels owned by farmers from whom he would purchase grapes. These were plots of mostly old vines, some 80-100 years, and Lemasson nurtured the relationships for years- a bedrock of loyalty and trust. As of 2016, he was able to purchase much of this land, and now owns 9ha. . These are zippy, buoyant bottles, vin de soif to the max, but not lacking in character and detail- real 5 tool players. The reds are hand-picked and undergo whole cluster carbonic maceration. Lemasson has a unique skill- in his hands, grapes that may otherwise be interpreted as stuffy or austere, like Malbec, or esoteric and obtuse, like Pineau d’Aunis, pop and leap from the bottle. Every year, we turn our eyes to his “R” series, in particular- currently R19- a red table wine blend that changes its makeup each vintage, this time settling on 60/40 cab franc/grolleau- earthy and rustic, high-acid and lively, both deep and energetic, with cherry, mint, and cinnamon. . Every vintage, these wines are our favorite go-tos😙🍷.
ORDERING UPDATE! EAGER PEOPLE- TALKING TO YOU!! WE ORDERING UPDATE! EAGER PEOPLE- TALKING TO YOU!! WE’RE STILL ROCKING CRAPTEKA THROUGH JANUARY-BUT OPENING PREORDERS ON THURSDAY. . Last week we sold out lightening fast. We actually oversold on some items because our POS is a POS and scrambled to make extra food. This week we’re trying to make it easier on all of us and opening ordering for both days tomorrow- Thursday at noon. Ordering will be open 12-8pm unless we sell out early. If we still have anything, it’ll be available the following days starting at 11a. . Food is still only available for pickup on Fridays & Saturdays. Ordering is still linked through our website. . Call us if you have any issues- (412)251-0189 🙂 AGAIN, CRAPTEKA PREORDERS FOR THE WEEKEND ARE OPEN TOMORROW, THURSDAY AT NOON ✌️🐸✌️✌️🐸🤞✌️😐🤞
CRAPTEKA MENU + ORDERING FOR TODAY IS LIVE ! . Ord CRAPTEKA MENU + ORDERING FOR TODAY IS LIVE ! . Order through our website + pick a pick up time between 4-8p. Stuff’s gonna sell out, but we’re running this for a month so don’t freak 🙂 Call w any questions // c u sooooon 👽👽👽👽👽👽👽
We've really wanted to highlight certain Polish pr We've really wanted to highlight certain Polish producers, but it's been very difficult. Getting wine into PA is tough- the PLCB and the added layers of distribution this state requires make wines really expensive, and certain wines without US representation are almost impossible to bring in out of the cold. This is the closest we've gotten, a collaboration wine between Jan Klein and the first Polish winemaker in Mosel, Andrzej Greszta- Weingut Greszta. Poles have made up a crucial part of the workforce in Mosel, especially at harvest, for a long time. But Greszta, who himself first came to Mosel to pick grapes in 1996 from Lublin, procured land and now lives and tends to his own grapes in Kröv, in the neighborhood with Clemens-Busch, to make wine under his own name since 2006. . The collaboration wine is a release from Jan Matthias Klein, a 7th generation winemaker currently at the helm of Weingut Staffelter Hof in Kröv of the Middle Mosel existing since 862. Klein works hard to both preserve the past of wine and forge ahead. Not only does Klein lead Staffelter but also works hard in Der Klitzekleine Ring- an 11 member crew of growers who together work to maintain and preserve steep slope vineyards with ailing vines in the Mosel that would otherwise be forgotten and abandoned in favor of land that is easier to work. As of 2018, Klein also bottles some purely minimal interventionist wines- completely without sulfur and always unfined and unfiltered- under his own name. The Klein wines we have are experimental, but successful- complex, fun, and weird. . Papa Panda’s Rising is the shared project of Klein and Greszta. Hunky but soft spoken Greszta spends a few days a week working at Immich-Batterieberg, and the rest of his time working on his own grapes- mostly Riesling. Greszta is incredibly devoted to tending his vines, his focus is on organic and high quality cultivation. Each of the winemakers produced a foudre of wine from Greszta's riesling and they blended the two together. The result is a Riesling to please any skeptics- buttery and funky nose with a balanced, orange peel and melon body and mellow, pleasant acidity. 🌻Proud to have this bottle🌻
Outside Piacenza, in the Emilia-Romagna region of Outside Piacenza, in the Emilia-Romagna region of Northeast Italy is La Stoppa and its two key figures: Elena Pantaleoni and winemaker Giulio Armani, the latter a curious and open-minded wine-making fixture there since the 1980’s, the former the wise and humble leader behind the entirety of the project. Together they operate an estate of meticulous work and commitment. . Essential to La Stoppa is producing genuine wine of its place. Under the 19th century founder Giancarlo Ageno, this wasn’t exactly the case- native grapes were secondary to French varietals. Raffaele Pantaleoni bought the winery in 1973, eventually giving way to Elena in 1991. Determining that the existing early ripening grapes weren’t suited for the hot climate, she replanted the vineyards with native varietals. Farming the 30 ha of vines organically was a natural choice, as was spontaneous fermentation, and minimal sulfur- anything to avoid obscuring pure expression. These are wines of patience- most are aged at least 5 years before their release, and vintages are not necessarily released in chronological order. . Elena Pantaleoni is the steward of her land. The guiding principle of her work is that La Stoppa existed before her, and will exist long after her- it is her responsibility to express the identity of La Stoppa in the bottle. We love all of the wines from La Stoppa, but two stand out for us- their flagship Macchiona, a robust, commanding, bonarda/barbera of big black currant and beautifully structured tannins- easily one of our very favorite red wines. Ageno, mostly Malvasia with some Trebbiano and Ortrugo, possesses layers of aromatic complexity, thanks to the 4 months of skin contact, with smoke, apricot, and honey- it’s contemplative, artistic, a testament to the determination and detail of its winemakers. . As a young adult, Pantaleoni worked in a small record shop and spent much of her time there trying to turn people onto the real interesting stuff- not just background music. Her love of the curious and dense has been a guiding force in her work, and La Stoppa has the talent to pull it off. These wines are real front-to-backers. . Vintage pics from @agricolalastoppa ig:)
👹CRAPTEKA RETURNS👹 Year 4// Vol. 4 The norma 👹CRAPTEKA RETURNS👹 Year 4// Vol. 4 The normal APTEKA food menu is taking a break for the time being, the new menu is all CRAPTEKA: vegburgers + other sandos + fries + salads + shakes?!? Still us, painstakingly all scratch and best sourced- down to the buns, mayos, milks, etc. etc. etc., just with some burger + fry shop flair. . Running CRAPTEKA through January, with some menu adds as we go. Expect some fun stuff:) . The final menu will be posted no later than Friday morning, ordering will open for day-of food at 11am. Food pickup is Fridays & Saturdays 4-8pm. Ordering will open on our website or via phone. . All vegan as always and forever. . 👁eyes open for updates👁 . #wildride
TODAY IS THE LAST DAY FOR NORMAL APTEKA GRUB TILL TODAY IS THE LAST DAY FOR NORMAL APTEKA GRUB TILL FEB. TALKING TO YOU PIEROGI FREAKOS. ✌️🐸✌️ CRAPTEKA MENU STARTING NEXT WEEK. ORDERING IS OPEN NOW- pickup 4p-8p. . Menu includes this beauty: . Cykorianka🥀 . our horcica + roast celeriac + fennel & onion + mix of seared Joddo chicories dressed in summer's blush dark tart cherries & vinegar we made a few years ago out of dark tart cherries + raisin & black pepper sos + on our light rye bunz. . C YA SOON!
Happy New Year. Ordering for today is open! Big f Happy New Year. Ordering for today is open! Big fun menu flip for January is coming:) This is your last weekend for anything on the regular Apteka menu- including pierogi- till sometime in February!! . Also, just this weekend, this dude: Bunclok Góralski Kapusta+ ziemniaki + cebula+ marchewka + nasze suszone i lekko wędzone węgierki+ nasz chleb Beskidzki. // Slow stewed and spiced cabbage + potato + carrot+ onion+ killer prunes we made in September+ nat. leavened Beskid bread. . Pickup of food and drinks is 4-8p. Happy to do curbside wine before that from 12-4p. . C ya soon!
Immich-Batterieberg, in Enkirch of the middle Mose Immich-Batterieberg, in Enkirch of the middle Mosel, can be traced back to 911, making it one of the oldest wineries in the Mosel. It consists of 4 distinct sites- Steffensberg, Ellergrub, Zeppwingert, and Batterieberg, the last from which the winery takes its name - literally, “Battered Mountain”, a hill blown out with dynamite to allow for the planting of vines and terraces. . Its formative years were between 1495-89, under the Immich family, who established a reputation for excellent Riesling lasting centuries. In 1989, new owners purchased the winery and nearly undid this reputation for good, radically changing the style to please commercial appeal by producing sweeter, fruiter wines fermented with cultured yeasts. Following the owner’s bankruptcy in 2007, Gernot Kollman (and investors) purchased the winery. He shifted to relying on spontaneous fermentation, long lees contact, and very minimal SO2. He kept the name Immich-Batterieberg despite the shift in style from the previous owner to say, we’re not new, we’re old, we’re doing things the way they’re supposed to be done- the way they used to be done. . It’s no question why Kollman held such regard for the Immich-Batterieberg Crus, consisting of 9ha of old vines, mostly ungrafted and over 60-80 years old depending on the Cru- some of the best land in the Mosel. These are famously difficult vineyards to work- the terraced vineyards are located on slopes that are preposterously steep and impossible to work with a horse or tractor, so all of the work is done by hand. . Jour Fixe, from 3 sites of single post-trained, mostly ungrafted, old-vine Riesling, is pure, unbridled, artistic celebration in a bottle- the warm 2015 vintage produces a riper expression, though not lacking in strong acidity and depth, swimming in apple, apricot, and toasted walnuts. A sparkling that maintains a little bit of sugar to give us what we secretly want from a celebration bottle. We opened this most recently when the networks announced Trump lost- it was delicious. There's plenty to be bummed about, but it's healthy to let in a little bit of light in these gloomy times. Happy New Year! Open till 8 today. C u soon. 👁👁 .👄.
In the hills of the eastern Weinviertel of Austria In the hills of the eastern Weinviertel of Austria, about 30 miles from Vienna, is the village of Hohensrupperdorf, the home of Michael Gindl. He works about 10ha of biodynamic vineyards on polycultural land that has been in his family since 1807. - Michael took over vinification at the family winery at age 17 while in agricultural school. He changed the name to reflect its past- MG vom SOL, named after the first documented vineyard in the village in the 14th centry, SOL. Working conventionally at first, he was disappointed with the wines he was producing- they lacked the energy and excitement of the bottles he loved that were produced by his grandfather many decades before. Back then, the work was traditional, simple, and patient, with minimal intervention. Michael took steps to return to these roots, bottling later, giving up filtration, laying the groundwork for his now Demeter-certified biodynamic vineyard. - Animal life is key to his vineyard work- Scottish highland cattle provide his manure, sheep graze between the vines, and horses help with the mowing and rotating of crops. - Michael does little to intervene with his wines- they remain on lees for a long time, are gently pressed and rarely racked, and go through spontaneous fermentation with native yeasts and without temperature control. Appropriately, he uses barrels made from acacia and oak from his own forests. - Gindl doesn’t just stand out in a region that mostly plays it safe- he dazzles. His skill and energy not only have created a stunning vineyard and cellar, but intrepid, dynamic bottles we can’t live without. For years his sharp And wild whites and oranges have been some of our favorite wines to pair with our food, but this year we’ve been especially digging on Bubbles, his pet nat of Roesler and Blauburgunder. Goofy label, if it bothers ya- pour it in the kitchen:) - Lot of depth- berry and blue fruit/ inky/churned earth, a lil wild, perfect acid balance, firm and delightful carbonation. Total winner. Wine shop is open today + tomorrow // link in prof with our NYE recs:)
Pre-orders open for today’s take out menu. . Cur Pre-orders open for today’s take out menu. . Curb side bottle pick-up noon-4p; food and bottle pick up inside or curbside 4p-8p. . Regular hours next week! . C u soooooon🦔🦔🦔🦔
Hours for this week and next:) tu12/22 + we12/23 Hours for this week and next:) tu12/22 + we12/23 12-8p ^wine shop + holiday preorder pick-up th12/24 9a-1p ^wine shop + holiday preorder pickup fr12/25 ^closed sa12/26 ^reg hours (4-8p food + bottles with preorders open at 11a, and curbside bottle pickup 12-4p) week of 12/29-1/2 ^regular hours (bottles only tu-th // food + bottles fr-sa) We’re sold out for holiday orders, but catch us for take out 12/26 if you missed out. Still have shirts/gift certificates/wine for online ordering open every day. ✌️🎄✌️
Kotlet Selerowy. Snuck back on the menu last week. Kotlet Selerowy. Snuck back on the menu last week. . A meal that fuels nations: A- roast beets B- cabbage slaw C- leek & apple D- carrot & horseradish E- celeriac schnitzel F- dilly confit potatoes . Open for takeout till 8p:) 👹C u soon👹
If you're looking at Chablis, you should be lookin If you're looking at Chablis, you should be looking at de Moor. Tucked away in Courgis (southwest Chablis),among the cherry trees once prominent throughout, Alice and Olivier de Moors organically farm 7.1ha of vines. Olivier’s family had land in the area that allowed them to get their start- he planted vines there in 1989. . The de Moor's are a true partnership- Alice tends to the cellar and administrative work, Olivier to the vines, and they communicate with the public together. Both are oenologists- they met at school. They began bottling in ‘95, and started taking serious steps towards proper organic winemaking in ‘97 along with the elimination of selected yeasts. At first, without experience and funds, organic winemaking was just a dream, but Alice and Olivier put an emphasis on rigorous work, high standards, and working cleanly. They believe that by not intervening, you are allowing the grapes more freedom, and with that freedom, they are more expressive. . The de Moors are artists, and these bottles their art, and there is no mistaking that in the Bourgogne Chitry, from the Kimmeridgian and limestone soils of two parcels: a 2.5 ha plot planted in 1995, and a 1.2ha plot planted in 1998. This is a detailed bottle that rewards patience- it’s textured and full, at the same time swift, and stony, with tremendous length, focus and character. . A wonderful chardonnay for skeptics who've been stuck with glasses at gallery openings and have stayed clear since- this is real grape royalty.
Some people throw a cinnamon stick in a mug of hot Some people throw a cinnamon stick in a mug of hot wine and call it a day. This is not that. Grzaniec/ mulled wine- by the bottle today, and starting tomorrow at noon, by the to-go cup. Cherries+ prunes+ cranberries +port + sherry + magic of the holidays+ apples+ Tomasz’s birthday+ citttrus+ holiday secrets+ spice spice spice+++ 🎄✌️☠️✌️🎄 Drink a bottle=>become Santa. . Duke Pearson- Merry ole Soul to help with the transition.
Classic Sweatyman Apteka shirts are back!!! It’s Classic Sweatyman Apteka shirts are back!!! It’s our warmest batch yet!! Available in the online store in black or white/ pick one up in person or we can ship it🤡. Great for people who love shirts.
*update- sold out of everything* In exactly one we *update- sold out of everything* In exactly one week today, people will start picking up their holiday preorders up until the morning of the 24th! Full menu is up on the order page, but we got ready-to-fry pierogi, barszcz with uszka, breads, patés, cakes, and mulled wine. Order deadline is this Saturday, December 19th. Stuff is selling out- don’t sleep on it if ya want some grub because we are dealing with some fixed quantities! 👀 👅 📷: @elizabeth.cecil ❤️
Hej- at this moment this evenings preorders are op Hej- at this moment this evenings preorders are open, as is curbside wine pickup. Stop by for any drink purchases or to pickup food tonight 4-8p. . Piernik is back - dark gingerbread + prune jam + hazelnut cream. . ☝️🤡👌 . Almost sold out for tonight, but available by the slice for dinner service for the rest of the month, and for holiday preorders. . C u soon!
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Open Wed-Sat.
TAKEOUT ONLY food:
4p-8p Fri&Sat
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4606 Penn Ave
Pittsburgh, 15224
(412)251-0189

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