Click here to purchase tickets to Wigilia »

Apteka Logo
  • Menu
  • Wine Shop
  • Gallery
  • Reservations
  • Gift Cards
  • Holiday Pierogi Orders
  • Location
  • About
  • FAQ
Order

Gallery

UPDATE: sold out for both nights! Email reservatio UPDATE: sold out for both nights! Email reservations@aptekapgh.com if you’d like to be on the waitlist. We’re now accepting holiday pierogi orders and offering tickets for our two Wigilia dinners on our site. We don’t make a big fuss about it publicly because compared to most of the stuff we do, these are pretty small and intimate dinners with relatively few tickets. Wigilia is special. It’s Christmas Eve which, for Poles, is the big family dinner of the year. It’s interesting in that traditionally it straddles both being a big feast but also a fast—decadent but pumping the brakes. It’s festive but reverent and reflective. It’s a dinner where we start by breaking bread. We are once again hosting two nights of Wigilia dinners on December 20th and 21st starting at 6:30pm. Tickets are available on our website: aptekapgh.com and click the Wigilia link at the top of the page. If you are planning to attend with a group and are purchasing tickets separately, just let us know in the notes or send us an email with your names so we can seat you together. Email or call with any questions. We will update when the event sells out but will have a waitlist for cancellations.
Surówki = mostly raw veg based side salads. Us Surówki = mostly raw veg based side salads. Usually a handful of ingredients thrown together quickly for a fresh bite alongside a main. Especially this past year we’ve been taking those quick sides and fleshing them out into more stand alone dishes. Stumbled upon a new-to-us surówka at a milk bar in Wrocław this past October. Behind the glass at the counter, we had the good fortune of having Pani Krysia - casually in slippers - give context to her salad. Her mom made it, her mom’s mom made it, and she suspected it went back further- cauliflower+ fermented cucumber+ onion + mayonnaise. Looked awesome. Surówka z kalafiorów tarkowany kalafior, kiszony ogórek, jabłko, i cebula + fasola perłowa+ majonez i śmietana + olej parzony z liściem laurowym, suszoną bazylią i pokrzywą + słonecznik i koperek // Cauliflower salad Grated: cauliflower/ apple/ fermented cucs/ onion+ navy beans+ sunflower mayo & double fat+ bay leaf/ nettle/ dry basil oil+ dill+ spent seeds. Comes with some of our thin cut dry sour and seeded dark rye bread- styled after Pumpernikiel Adam’a that stuffs our suitcases alongside Colgate herbal when we travel back. > swipe for surówka mood board.
So to recap the last months in stuffed veg: summer So to recap the last months in stuffed veg: summer stuffed cabbage cigars with carrot broth-> stuffed tomatoes-> stuffed peppers-> stuffed late fall/early winter cabbage. >>> Gołąbki z grzybami gołąbki nadziewane kaszą/ grzybami/ cebulą podsmażoną z pomidorem/ świeżą i kiszoną kapustą + sos grzybowy + śmietana orzechowa z koperkiem. Gołąbki with mushrooms Stuffed with buckwheat/roast mushroom/ onions fried in tomato/ fresh cab and sauerkraut + mushroom sauce + dill doublefat. 💏
Wine shop open tomorrow, Wednesday, Nov 22 10a - 7 Wine shop open tomorrow, Wednesday, Nov 22 10a - 7p. Lots of cool bottles:) We are closed Thursday and Friday, Nov 23 + 24 for thanksgiving. Regular service resumes Saturday + Sunday, Nov 25 + 26. C u soon:* @strekov1075
Jabłka w cieście Crimson crisp jabłka od Franka Jabłka w cieście Crimson crisp jabłka od Franka z masłem jabłkowym i dżemem z róży i słodką posypką z aksamitek:) : Battered rings of Frank’s crimson crisp apples with rose hip jam and a sort of apple butter with a sweet marigold petal sprinkle:) I’d say 2 more weeks:)? 🤙🎶🍁🎵🤙
The Mieszanka Owocowa- our ‘tutti frutti’ - h The Mieszanka Owocowa- our ‘tutti frutti’ - has been a landing spot for almost all the types of fruit we’ve been getting at the restaurant from the end of summer until now. Parts switched out when they ran out- new fruits subbed as new fruits came. Last weekend for it:) Mieszanka owocowa: Gałka sorbetu z moreli + gałka sorbetu z rabarbaru + sos z truskawek + kisiele : od zewnątrz do wewnątrz- A) kisiel z jabłek i pigwowca B) kisiel z gruszki i wiśni C) kisiel ze śliwki // Scoop of apricot sorbet+ scoop of rhubarb sorbet + sitting on strawberry sauce+ kisiels/gelees (outside -> inside) A) Kisiel from apples and quince B) Kisiel from pears and cherry C) Kisiel from damson plums Jim’s plums, cherries, and apricots; Amish David’s pear; Who Cooks for You strawberry; Three Rivers Grown rhubarb; Stanton Heights quince picked by A Few Bad Apples; Frank’s apples:) :p Swipe for this week’s menu:)
Pittsburgh’s Polish film festival starts today. Pittsburgh’s Polish film festival starts today. Skolimowski’s 1978 horror - The Shout is at Harris downtown tonight. Last year Jerzy Skolimowski’s film ‘Eo’ (the donkey one) made big waves at the Oscar’s and Cannes- this year the festival is doing a retrospective on the director’s films. A bunch of killer deep cuts. In addition to Skolimowski- the festival is screening a bunch of recent Polish films making a splash- including Holland’s Green Border. Lineup looks dope. Polishculturalcouncil.org for the full schedule. Maria, my mom, will be the stressed out one in glasses running around- show some love. ❤️
Back from vacation and back for regular service th Back from vacation and back for regular service this weekend:) Bottle shop open today 12-7p>> See you for dinner service Friday, Saturday, and Sunday 5-10p🤍
Apteka is on a fall break! We said it’s coming Apteka is on a fall break! We said it’s coming and now it’s here! We will be back to normal the week of Oct 9th! If you smell us cooking stuff- that’s because a small handful of us are hanging back and chipping away at 1000# of damson and blue plums we picked up last week.. But most of us are away! To the woods! To New York! To Michigan! to California! To Japan! To Poland and Slovakia! See you soon-ish! Like in 2 weeks😉
Open today for dinner service then closed for 2 we Open today for dinner service then closed for 2 weeks:):) Kotlet ziemniaczany Fried potato + buckwheat patty stuffed with sautéed zucchini + scallion surrounded by spiced mustard greens dressed up in roast mushrooms and some smoked pepper/horseradish sauce hanging on the side.
Menu for this week- the last weekend before we go Menu for this week- the last weekend before we go on break (written from the airport:p). Literally the first thing and most regular thing I remember making in the kitchen. A surówka - a fresh veg ‘salad’ as a side with lunch/dinner- is a standard. In my house growing up, sweet bell peppers cut moments before being put on the table- mixed with a little sour cream, sugar, lemon, s&p- was a favorite, and one of the earliest tasks my mom assigned to me as my contribution to the meal. Sweet, sour, juicy - with a terrific snap and crunch- hard to beat. Spruced ours up unnecessarily because we’re a restaurant and not a family kitchen side room dinner table:p Surówka z papryki Pasta ze słonecznika i naszej śmietany i oleju o aromacie węgla drzewnego+ rozmaite papryki (jimmy/ corno/bell) + cebula + świeży chrzan + jus z papryki/ czosnku+ kromka naszego ciemnego żytniego. Pepper salad Sunflower seed/ double fat/ charcoal paste + corno/ jimmy nardello/bell peppers+ fresh horse radish+ pepper/garlic jus+ slice of our dark rye. 👨‍🎨
Open this weekend then we’re closed for two week Open this weekend then we’re closed for two weeks for vacation:):) Lot of last laps for our late summer stuff. The beet chłodnik that got us through peak summer was tapped out for our summer pickle soup a month ago. It’s not a ‘got lemons->make lemonade’ situation per se, but like, we did process hundreds and hundreds of pounds of kirbies from @coldcofarm - and although they will be essential in the dark months ahead- we got plenty- and we could use some more fridge space currently occupied by buckets of soured cukes 🙂 So a summer edit on our pickle soup dresses this snowman into a fun khaki shorts and sandals with socks kind of thing. Letnia Ogórkowa A) Bogaty wywar z warzyw + cebula/czosnek + pieprz/ kurkuma/kminek/ostra papryka (więcej wszystkich przypraw niż zwykle)+ sok z kiszonych ogórków+ świeży sok z pomidorów (czyli tak zwana woda pomidorowa a nie przecier) + nasza śmietana z orzechów + koperek/pietruszka B) przypalony świeży ogórek+ przypalona świeża rzepa + ziemniaki z koperkiem + lekko przysmażone kiszone ogórki. Celowo podane w temperaturze letniej:p // Summer pickle soup A) rich veg stock+ onion/garlic+ bp/turmeric/cumin/caraway/ hot peppers+ sour pickle brine+ tomato water+ double fat+ dill/parsley. B) burnt fresh cucumber+ burnt fresh turnip+ dilly potatoes+ lightly fried sour pickle. Intentionally 🤙room temp🤙
A reminder! Apteka will be closed September 26- O A reminder! Apteka will be closed September 26- Oct 8th:) Despite the dry dry summer- we've been coming upon some chanterelles and chicken mushrooms. Not enough to store, but at least enough to run this dish for the past month:) Smażonka Krążek z ziemniaków z naszą kwaśną śmietaną i cząbrem + smażonka z kaszy gryczanej i bakłażanu i pomidora i żółciaka siarkowego+ sos ze świeżych i zakwaszonych pomidorów i majeranku i taki miły okrągły chleb na zakwasie z sezamem. A puck of potatoes and our double fat and savory+ a crumble or buckwheat and eggplant and tomato and chicken mushroom + an herby sauce made from fresh and soured tomatoes and a little round friendly sour bread with sesame. ✌️🌞✌️
We're going to start telling you in this post, rep We're going to start telling you in this post, repeat it every time we post until we leave- but Apteka is going on vacation. We'll be closed for 2 weekends of service. We will be closed Sept 25- October 8th. We'll be open back for normal service the week of Oct. 9th:):) But until we go: Rwaki z Kapustą A little plate we like-> rwaki are these cool tapered potato dough noodles that are chewy and slippery and we appropriately describe as slugs at the register + gently cooked cabbage spilled out into a broth made from rich stock & juiced cabbage and ginger gold apples + dill. See you for three more weeks then not for two and then for ♾️ after that:):)
Been a busy, busy summer. Wildlife photography at Been a busy, busy summer. Wildlife photography at dusk when you don’t have your camera ready- ya know?:p Lots of dishes came and went- strawberries, cherries, apricots, cucumbers….. all processed for the future or left dusty in the past. You can still catch middle aged men in tired work suits at the bar ignoring responsibilities at home, nursing their pints, musing over the good old days of jagodzianki, pierogi z wiśniami, early summer herb salads with squigglers, gołąbki in carrot, green ikra with onion bread…but now that’s just all stories, to be filed away with tales of athletic feats in high school, the size of fishes caught with the boys, and loves lost. Meanwhile, these sad saps are missing all the life around em, and what’s coming ahead! The plums that have come so far are just small fish compared with the damsons on the horizon. Pull yourself together. We’re all just flowers- got to make the most of the bloom. Not for much longer, but naleśniki are still hanging out for one more week. Still eating through the last of the apricots we picked at Jim’s orchard in upstate on our annual July pilgrimage. Naleśnik z morelami- Pieczone połówki + długo gotowany dżem z moreli + nasz jogurt + nasz miodzik z jabłek/ kwiatów lipy/ rumianku + posypka z świeżych aksamitek. ——-> Roast apricot halves+ low and slow apricot jam + our sweetened yogurt + our honee made from apples/ autumn olive/ linden flowers/ chamomile + marigold sugar. 🙂 :)
Chaz = new dad Chaz. 4 months ago he asked us not Chaz = new dad Chaz. 4 months ago he asked us not to tell anyone, to keep it a secret- so this past Saturday, the rest of our staff found out that after 4 years, when Chaz left for the day, it was him leaving for good. About 12 hours later, Chaz and his wife Kari were proud new parents of twin boys- Nico & Tavo. Chaz has been with us through thick and thin, and for a year and a half has been critical in us having something to feed people every service as a Sous responsible for lots of pastry, most breads, creams, sorbets, Saturday staff meals, noodles, and so many peeled potatoes and onions:p Chaz is stepping back and devoting himself completely to these two boys. If anyone in the world is meant to have twin boys, it’s this dude. Soooooo excited for him, sooo grateful for his grind and devotion and what he’s helped us pull off for so many years- so excited to see him again, hopefully at a boss Peruvian pop-up around town. ❤️❤️keep an eye on him, so much love and luck for this guy @zechaz ❤️❤️
Hitting the season of constant menu changes as pro Hitting the season of constant menu changes as produce rolls in and out. As always, busy making food rather than posting it:p Last weekend for a couple late spring/early summer things like this cutie: Paszteciki Drożdzowe Farsz z kiszonej kapusty+ przypalonej marchewki+prażone siemię lniane, pasta z naszego masła z nasion słonecznika + marchwi, pikantne marynowane szparagi. -> yeasted pastries filled with sauerkraut+burnt carrot+ popped flaxseed, our sunflower butter cut with carrot+ sharp pickled asparagus. Swipe for this week’s menu. Always updated on the site by Friday at noon. ❤️✌️❤️
Last week for our spring kluski set as summer offi Last week for our spring kluski set as summer officially starts. The prof has been out picking wild greens through the spring for this set -- first it was young nettles and dame's rocket, then wild lettuce and dandelion greens, and most recently an annual favorite: milkweed:) The set has evolved over the past few months, but this iteration is milkweed seared and tossed in a dill + mint oil vin, on charred lacinato& parsley + turnip + radish leaves + walnut+ dried nettle paste, and raw hakurei turnip. Here for one more weekend✌️🐰✌️
Doing a lot of stuff- but making time to post thes Doing a lot of stuff- but making time to post these little dudki making a 2 weekend? appearance- don’t want those of you who need them not to know. Czerwiedzianki- czarnych jagód jeszcze nie ma- ale mamy jagodzianki nadziewane świdośliwkami lamarckimi:p Fresh bilberry buns are short hand for summer in Poland, not there just yet- but juneberries make a fine sub-in. -> team effort picking juneberries- thanks for the extra lbs @afewbadapplescider @_troutfishinginamerica :)!
We are going to be closed this Sunday because a bu We are going to be closed this Sunday because a bunch of us are heading to Chicago with a ton of pierogi for the JBF awards. It's a crazy honor to be nominees and to be included in a short list of restaurants cooking at the afterparty. Unexpected and super special. . We (Kate & Tomek) work our butts off- have the whole time. But truly -- truly -- Apteka only comes together because we have a team that really really cares, really works hard, and shows up every day with a positive attitude and a desire to make this place the special thing it is. Onwards and upwards- this crew is awesome- thank you for making each day better and better. Thank you Zach, Yola, Sophia, Sofia, Olga, Lionel, Kolin, Julia, Jon, Johanna, Holly, Garett, Ethan, Emilio, Emily, Corey, Chaz, Caroline, Brendan, Bredin, Bowen, Ben, Anna, Alex. Someday we'll get a photo with everyone, but for now, here's a lot of us:)
Spring soup swap Barszcz z Marchewki (fig. 2) got Spring soup swap Barszcz z Marchewki (fig. 2) got us through the first half of spring --> Broth built with a soured carrot zakwas from Amish winter stock of sweet carrots, those same winter stock carrots juiced and all brought up with rich veg stock. Celeriac, potato, onions, more carrot and dill in the bowl for some body. Soured soup cream from our yogurt mixed in and some spent seed toast on the side. Zupa Szczawiowa ----> (fig. 1) has been on the menu starting this week to pull all of the greens of spring into one place. Veg stock pushed into place with lovage + white pepper + nutmeg with sauteed sorrel, dandelion, chard, young kale, potato, celeriac, and fresh chervil. Cute lil potato pirozhok on the side:) C u today:*
Desserts we’ve been rocking (pictured first->las Desserts we’ve been rocking (pictured first->last): 1. Tarta z rabarbarem A) tart with gold crème pat + rhubarb compote + topped with crumble B) rhubarb sorbet on honeysuckle crumble. 2. Ciasto żytnie z sezamem A) rye cake piped with a sesame praline + dusted with sesame sugar B) sits on a carrot jam C) sesame cream D) prune jam 3. Lody Malaga A) chocolate sorbet B) sunflower seed milk ice cream C) candied sunflower seeds + dry fruit 4. Ciasto śmietankowe z wiśniami A) cream cake + almond sugar B) almond crème pat C) post-cordial roast dark tart cherries ✌️👹✌️
Current crunchy vegetable small plates:) A) Szpar Current crunchy vegetable small plates:) A) Szparagi z pomidorem: -> cut asparagus brought up with onions and dill over a small ladle of rich tomato sauce from the last gasp of last year's preserved tomatoes + an onion bun brushed with our soured sunflower butter. B) Wiosenna surówka: A grated salad mostly of: charred sunchoke+ radishes+ turnips+ apples+ leeks+ lovage -> dressed in 2x fat & an onion mayo, with black salt potatoes+ mushroom cream paste+ thin cut dark rye bread shovel. C) Sałatka ziołowa: Leafy early mustard greens+ marinated spiced carrots+ fried carrot squigglers+ smoked pumpkin seed+ fried buckwheat+ flax + onion + chive/parsley/mint+ roast pumpkin seed/pumpkin seed miso paste ->>> dressed in a marjoram/chili/thyme vin. D) Rzepa naciowa z chrzanem: Seared rabe + turnip greens + dressed in the pan with smoked onion/ white pepper lemon vin+ escabeche radishes+ horseradish double fat+ grated horseradish. 🌱
A little more than a year before we opened, we enc A little more than a year before we opened, we encountered végé-pâté in Quebec. It's a staple in many grocery stores there- it's a veggie loaf, often sold by the shrink wrapped slice- a baked mix usually made with seeds, different grated vegetables, flour and/or other grains. Two vegans on the road were in love. It had snuck in the back door of tradition, was popularized further with vegetarian cookbooks, and had somehow endeared itself to Quebec enough to appear in at least a few versions at every store we went to. We came back and developed a recipe that relied heavily on buckwheat, sunflower seeds, oats, carrots, leeks, onions and flour, etc. - baked in a hotel pan- we cut and seared it for sandwiches at Apteka for years from day 1. Forever love the stuff. Skip to a couple years ago when we learn about Pirog Bilgorajski- a classic buckwheat loaf from SW Poland with the same 'everyone does it a little differently' variety of recipes looking quite similar to the veggie loaf we fell in love with almost a decade ago. Didn't know how we missed it- it's been around us the entire time. So we took our végé-pâté, added some things, took some things away- and for a few weeks now Piróg Biłgorajski has been plopped on the bottom of the menu. Centered on the marriage of buckwheat, mushroom, and seeds, our Piróg is cut into a square and served with mashed potatoes & rutabaga from our Amish buds' winter stocks, stewed spiced red cabbage kraut, and lives in a swamp of a burnt onion/ roast mushroom. Piróg Biłgorajski Z tłuczonymi ziemniakami i brukwią, gotowaną, kiszoną czerwoną kapustą , w wywarze z mocno przypalonej cebuli i grzybów.
Load More... Follow on Instagram

DINE-IN HOURS:
5p-10p Fri
5p-10p Sat
5p-10p Sun

BOTTLE SHOP HOURS:
12p-7p Wed
12p-7p Thu
5p-10p Fri
5p-10p Sat
5p-10p Sun

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

Reservation Request
Other inquiries: Email Us
  • Menu
  • Wine Shop
  • Gallery
  • Reservations
  • Gift Cards
  • Holiday Pierogi Orders
  • Location
  • About
  • FAQ

© 2023 Apteka. All rights reserved.