Gallery | Apteka

We are currently take-out only. Same day pre-orders for Friday and Saturday begin at 11a. Bottle shop only (no food) Wednesday and Thursday.

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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.
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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.
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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 ]
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Pouring sips at the door- wine shop is open today and tomorrow 2-7pm.
Adding food to the mix for Friday & Saturday 4-8pm.
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C U ALL WEEKEND.

Pirozhki set = 🙂 . @whocooksforyoufarm zucchini +

Pirozhki set = 🙂
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@whocooksforyoufarm zucchini + potato stuffed & fried dough pocket with smoked carrot cooked with fresh yeast, double fat, and classic cabbage slaw.
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Please refer to our March 28th post for accompanying sentimental anecdote re: pirozhki:)
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Preorders open at 11a. Our online ordering provider crashed yesterday- feel free to call in your order if you experience difficulty : 412/251-0189.
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Sending good vibes out there during pretty trying times. Luv u guys❤️

Fall reds // skin contact // new variety pack up o

Fall reds // skin contact // new variety pack up on the site. ++ bottle shop is open today from 2-7p so you can come talk to Kolin about how your day is going so far or put an order in online:)
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Just bottles today, food + bottles tomorrow and Saturday. For those new to the drill, we post our food menu in the morning, preorders open at 11a, and pickups are from 4-8p. Swing by today and see what we have for a door side sip.
<3

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.
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Restocked some Loire reds this week.
Some of you might be more excited than others.
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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)
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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.
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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.
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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.
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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.
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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.
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*ALMOST* finished, but you need to help.
because this version is:
kluski for two-ski but some of the work is on you-ski!
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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.
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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.
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Pretty simple work, but important.
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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.
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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.
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Pictured are 4 all organic producers, all employing many biodynamic practices in the field:
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Pittnauer- Pittnauski (Blaufrankisch+Zweigelt++)
Koppitsch- Ret (Zweigelt + Sankt Laurent)
Hareter- Naturschonheit (Zweigelt + Sankt Laurent)
Altenburger- Blaufrankisch vom Kalk (Blaufrankisch)
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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.
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Wine shop is open today 2-7pm.
Friday & Saturday 4-8pm alongside food (preorders open day of at 11am).
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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.
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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:)
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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.
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Grateful for the time we've had out in the Pennsylvania woods this year.

Przekąski (na piknik) . Think of it as a deli sp

Przekąski (na piknik)
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Think of it as a deli spread for two for a picnic (aka nothing hot) where all the veg comes from our earth angels @whocooksforyoufarmpa.
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Ya got:
(A) Marinated Jimmy Nardello peppers with onions.
(B) Pickled wax beans.
(C) The classic carrot paté.
(D) Marinated Fairytale eggplants in tomato and herbs.
(E) Smoked fennel potato salad.
(F) Baked buckwheat pate.
(G) Our nat. leavened light rye + nat. leavened onion/cracked rye & double fat & our horcica.
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(Optional H) ICE COLD BEER.
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Last day for Chłodnik! (Real good batch)
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Preorders r open.
C u 2nite!

Faszerowane Pomidory -> Roast oxheart tomatoes stu

Faszerowane Pomidory ->
Roast oxheart tomatoes stuffed with long rice, zucchini, onion, fermented tomato, and served with naturally leavened onion rye & double fat cream.
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On for take out this weekend featuring @noworms perfect oxheart tomatoes, @whocooksforyoufarmpa veggg, and some just plain ol nice organic rice.
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Already mourning the end of tomato season. Blow Joddo a kiss when you see him so we’ll have this on for next week, too.
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Preorders at 11a✌️

Thanks @lettie.teague and @wsj for including our l

Thanks @lettie.teague and @wsj for including our little bottle shop in a feature about how restaurants are adapting during the pandemic. We’re really stoked to offer this special thing to Pittsburgh.
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We’ve been open as an all natural wine bottle shop Wednesday - Saturday, but Wednesday and Thursday -when we aren’t offering food -are especially great days to come up to the door and chat wine with our FOH manager, Kolin. We often have some things open to taste safely, and we’re here to talk wine, answer questions, and help you pick out the right dance partner for the night.
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If ya haven’t yet, check out what we got on our website🕵️
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Open for preorders:)
C u soon!

Hej, Shop is open:) . Slinging bottles today and

Hej,
Shop is open:)
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Slinging bottles today and have some special sips for doorside samples -- check in on our stories to see what we're pouring.
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We very seriously love chenins:) Plays right into our preference for juicy + acidic wines. Chenin Blanc is native to the Loire Valley, and is the most widely planted grape in South Africa- and we rep a good deal of both regions on our list.
Known for its versatility, this cool grape can make great sparkling wines, elegant off-dry bottles, to sweet fruit forward bottles.
Chenin easily makes excellent food wines, refreshing aperitifs, and good companion wines for lonely soul searching porch sippers. Pictured:
La Grange Tiphaine- nouveau nez &
Domaine du Facteur- extra brut vouvray -> sparkling boys. good for breakfast.
Mother Rock- kweperfontein &
Intellego- elementis -> South African babes- although the one has heavy skin contact, both show off tropical fruit, minerally fun.
Michel Autran - ciel rouge &
Domaine de la Belliviere - confluence -> serious, elegant, high acid, minerally friendly boys.
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To be more exact, today we are pouring sips of the @domaine.de.belliviere Confluence (stop by to taste!), and we're getting:
delicate flowers and precut grocery store pineapple on the nose, and it's a real smacker of a wine. Full minerality, citrusy, great balance and body with a looong finish. Belliviere is known for their chenins, and it's easy to see why.
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See you until 7p today. Food preorders open tomorrow at 11am:)

Wine shop is open today & tomorrow 2-7p. Friday &

Wine shop is open today & tomorrow 2-7p.
Friday & Saturday 4-8p- food + wine.
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Pictured are 2 awesome New York producers- @bloomercreek + @wildarcfarm
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Got some really great, really dry rieslings from Bloomer Creek.
Riesling from the Auten Vineyard Clone 239 2016 is open and we’re pouring sips at the door.
We’re getting: white flowers + coconut on the nose, dry/ acidic by way of lime + drinks a little dry herby + marigolds + white tea.
A riesling you don’t expect, but definitely elegant and lovely.
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Rocking the juicy acid train from Wild Arc with bottles of their Carbonic Marquette & killer Chardonnay.
Marquette- a new interspecies hybrid introduced in 2006, is a North American cold weather grape, light tannins, modeled after lighter red wine grapes from places like Austria and Loire.
Juicy cherry & plum+ focused ballpoint pen tannins+ higher acidity- really love this dude.
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Order online or walk up to the door✌️✌️

The young sunflower head is back. Super finicky to

The young sunflower head is back.
Super finicky to grow- but Todd managed to get us some before the end of summer:)
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Immature sunflower heads- before the seeds develop tough shells- are roast and torched, brushed with a little toast sunflower oil vinaigrette and sprinkled with a dried blend of fermented gold beets, roast mushroom, smoked onions- to be eaten like corn on the cob by pulling out the seeds with your teeth straight from the flower (or with the aid of a fork).
A garlic-yogurt sauce + a chive and dill gremolata for dipping and slathering are along for the ride.
In super limited supply- but we're expecting more over the next few weeks.
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To order- our POS sucks and doesn't count what's in people's shopping carts against pars we set in the system, which results in a headache.
For the sunflower we're taking orders via email: orders@aptekapgh.com
First come first serve, limit of 1 per person.
Send us your phone number, order, and desired pickup time (4:15-8pm).
We'll call or email with a confirmation that you nabbed one✌️
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🌻🌻🌻🌻🌻🌻

Some fave skin contact Central European* wines alo

Some fave skin contact Central European* wines alongside my fave skin contact Central European dad on the Adriatic in the 60s.
Killer vibrations across the board for sure.
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Cool yet very different expressions of orange wines from a bunch of different grapes, but all with something to say without making you work too hard for it.
Aka a lot of juicy on the list.
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🌞🌞🌞
Meinklang- mulatscak
Nestarec- forks & knives muller t.
Tevza- chinuri
Hareter- chardonnay ohne
Clemens Busch- (alter)native riesling
Enderle & Moll- weiss & grau
Gindl- bessi
🌞🌞🌞
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Beautiful end of summer sipping for real.
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* & a Georgian.

Tarta z jabłek:) . Apple tart from Frank's ginger

Tarta z jabłek:)
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Apple tart from Frank's ginger golds with some blush dark sour cherries to tag along because we picked too many this year and they are also just damn tasty. On the menu this weekend with a bunch of other nice things.
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Preorders are open now for pickup between 4-8p. C u today + tomorrow for food + bev🦚🦚🦚

Bottle shop open today + tomorrow 2-7p! . (Food n

Bottle shop open today + tomorrow 2-7p!
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(Food n bottles Friday + Saturday 4-8p with pre-orders opening day-of online at 11a.)
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All of our wines are on our web shop, and this line-up pulls some new and existing faves from the sparkling section. Mostly pet nats, all summer gluggers. Order online or walk up to our window to chat up Kolin about what ya like and what you really want out of life. He is a really good listener.
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In line:
Hoch - Kalkspitz
Wildman - Piggy Pop
Konpira Maru - Mt Midoriyama
Gotsa - Chinuri
Swick - City Pop
Clos Lentiscus - Brut Rosé
Maloof - L'Eau Épicée
Nouveau Nez - La Grange Tiphaine
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C u all week😙

2 new pop&pour cocktails in the mix for the moment

2 new pop&pour cocktails in the mix for the moment.
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Full lineup:
(1) our plum cordial + becherovka + akwawit + roast damson plum
(2) 'szarlotka'- our crab apple cordial + zubrowka + apple cider + hay + mint & king boletus tinctures
(3) our quince & cornelian cherry cordial + cynar + nettle & mint tincture + a lil co2.
(4) our black currant cordial + spruce syrup + sweet & dry vermouths + cedarberry & juniper tinctures.
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'our' 'our' 'our' cordials cuz we planned ahead a few years and put in a bunch of work to make a lot of some special stuff that really worked out and we get to pour out now:)

Cukiniowa Mamy z ziemniakami i fasolą.
-My mom’s young zucchini soup with roast confit potatoes and big limas.
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Preorders are open.
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Food and drink today- then see you next week:)

Really like this pierogi set:) . Sauerkraut + mush

Really like this pierogi set:)
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Sauerkraut + mushroom pierogi forever, and spinach + potato + herb pierogi in a black pepper dough. Charred kohlrabi salad, ćwikła - (roast beet/fresh horseradish), double fat.
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Food today and tomorrow. Order through our website or call us 412/251-0189🐌🐌🐌

Bottle shop is open today + tomorrow 2-7p:) (Food

Bottle shop is open today + tomorrow 2-7p:)
(Food + bottles Friday and Saturday this week.)
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We make and bottle our own kwas chlebowy - bread kvass - from our naturally leavened organic dark rye bread, fermented with yeast and carbonated. Had it for the first time off a truck at a Mongolian market.
For Tomek- it was what cool Polish 10 year olds drank because it smelled like beer.
In any case, we learned to depend on it during a heat wave in Ukraine- it’s a real treat.
We have it as a non-alcoholic option everyday we’re open:)
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C u soon.

🐜Restocked Enderle and Moll and Domaine de Bell

🐜Restocked Enderle and Moll and Domaine de Belliviere🐌
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🐞We’re only selling organic/biodynamic wines, but these two producers have been setting an example with organic farming and biodynamic practices since their start. 🌿
Their wines are thoughtful and successful, but are left rough enough to show off some really intriguing character that keeps us digging in the same spot. 🌿🌿🌿
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E&M with:
our favorite muller-thurgau.
Skin contact Pinot Blanc & Gris
Deeeep Pinot noirs
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Belliviere:
Chenin Blanc
Gamay
Grenache/ carignan
Pineau d’aunis
Pineau d’aunis + Cabernet franc
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🌻Pouring some Pollux for outsideinside masks on siiips.🌱🦗
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Sundays 2-7p.👥

Ciasto śmietankowe z morelą i lodami słonecznik

Ciasto śmietankowe z morelą i lodami słonecznikowymi.
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My grandma’s rich cream cake baked with apricot, sitting next to our sunflower milk gelato and apricot pit sugar. On menu for a sec:)
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Preorders are open on our website.
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C u v soon
🦔🦔🦔🦔

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