We are currently take-out only. Takeout from 4-8 Fri/Sat, pre-orders begin Thursdays at noon. Bottle shop open for in-store pickup 12p-8p Wed & Thurs, online ordering available all the time, for pickup Tues-Sat.

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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:):)
Pascal Henriot makes wine of a bygone era. He is t Pascal Henriot makes wine of a bygone era. He is the only independent producer in Champlitte, in the region of Franche-Comté in Northeast France. Once a region of significant production, totaling about 20,000ha, 600ha of which were located in Champlittle, the land was utterly crushed by disease and war. Phylloxera, a pest responsible for completely changing the landscape of vines, decimated the region, destroying most of the vineyard land, and what was left was swept away by the first World War. However, the spirit of winemaking in the community never left- the Chanitois hold a festival for St. Vincent, the patron saint of winegrowers, annually. Vineyard replanting began in 1970, with the local co-op established in 1974. Pascal attended viticulture school in Beaune, and returned to Champlitte in 1985. He farms 6ha of vines spread out over three plots, the Folains, the Monts Clairs, and the Vergers Carel- home to Pinot Noir, Gamay, Auxerrois, Pinot Gris, Chardonnay, and Gewurztraminer. All work is certified organic. His vineyards are abundant with grass and plant life, including wild orchids and tulips- he has surrounded them with native hedges and walls from limestone soil. All vineyard work is done by hand, Pascal then meticulously de-stems and sorts, and in the cellar he uses only native yeasts and uses very minimal sulfur. Fermentation takes place either in stainless steel or enamel to preserve the minerality and freshness from the limestone soils. Pascal has a deft touch for producing lovely, idyllic bottles- his Auxerrois (a sibling of Chardonnay, primarily grown in Northern France) and Pinot Gris/Gewurztraminer are standby bottles for us. The former is crisp and zippy- meyer lemon, stone fruit- refreshing and soft-spoken. The Pinot Gris is rounded, full and detailed- the gewurztraminer adding elegant floral notes, a touch of apricot and lime- these belong with you on the couch with bowls of pasta and a marathon of Gardeners’ World. 📷- @mfwwineco & Pascal’s page on Biocoopvesoul.com
We're running a simple three-course prix fixe menu We're running a simple three-course prix fixe menu for this and next week to pair with the Pittsburgh Symphony Orchestra's Front Row concert series that will feature Béla Bartók's Romanian Folk Dances along with some Dvorák + Kovács + Mozart Carpathian mountain vibes for this grey start to the year. Pictured is course three: MUCENIC. Yeasted danish with dried marigold & chrysanthemum, walnut, and poppyseed served with dried plum + slivovitz preserves. Brew a big pot of black tea. Turn off the lights, light a candle, eat and dig into some Bartók. The concert premiers online this Saturday through the PSO's website (tickets are just 15 bucks:) and it runs through next Friday, so you'll have to blast some Carpathian folk jammers on your own if you order for tomorrow or next Saturday.
There aren’t many producers nearer and dearer to There aren’t many producers nearer and dearer to our hearts than Kim Engle and Debra Bermingham, the fiercely individualistic and jovial duo behind Bloomer Creek in the Finger Lakes. This isn’t a region known for organic, natural winemaking to say the least- when they started out, they were met with skepticism- told it couldn’t be done. What they have achieved is a singular gift to the cold-weather dwellers on the east coast- they are a gem of the region. Bloomer Creek Vineyard started when Kim and Debra purchased the house and land, planting vines in 1999, but the inspiration came much earlier. In 1978, Kim, then a student at Cornell, worked at a vineyard near Cayuga Lake, and fell in love with vineyard life. Before completing his studies at Cornell, he studied viticulture and enology in California, and got to work buying land and planting vines upon his return. He met Debra through a mutual friend- she is an accomplished artist, showing work nationally and internationally since the 70s. It’s no surprise that Bloomer Creek possesses the identity they do, one of committed and detailed work paired with sensitivity and artistry - the result of two insightful souls pursuing a dream together. They have a few different distinct parcels: Morehouse Road and Auten Vineyard, planted in 1999, with Barrow Vineyard added in 2012. They take care to bottle the wines from each vineyard separately, highlighting each site’s unique terroir. We love Bloomer Creek’s wine and will pull out many of them for recommendations, but their skin-contact pet nats are a special treat- we opened their Riesling pet nat to toast our first evening as a bottle shop. Kim and Debra’s Gewürztraminer pet nat, from Morehouse Road and Auten Vineyard, is the kind of bottle worth writing home about- as enchanting to look at as it is to drink. It’s layered and rustic, at once juicy, acidic, and earthy, full of dried citrus, body backed by tannins, and bubbles for days. 📷: @bloomercreek + @nytimes :)
Pieczona Cykoria A nice cooked salad until greens Pieczona Cykoria A nice cooked salad until greens come back. Roast endive brushed with black currant & sherry + our black currant post-cordial raisins + hazelnuts tossed with dried king boletes from summers past. Looks happier on our chipped enamel plates than in brown paper takeout boxes- but it tastes the same. Orders for tonight are open, everything is available:) aptekapgh.com // 412-251-0189
Something fun for the last two weekends of March- Something fun for the last two weekends of March- DINNER AND A SHOW 👽👽 The Pittsburgh Symphony Orchestra started an online concert series called Front Row- some recorded concert lemonade since the public can't be there in person, and we're pairing a takeout meal with it:) The program for the concert we're cooking for is Béla Bartók's Romanian Folk Dances + Béla Kovács + Antonin Dvorák + Mozart. For us, rather than focus on the parlor fine dining of Austro -Hungary, Bartok's work in early ethnomusicology and his enthusiasm and championing of the folk musics of Eastern Europe is largely the inspiration for the menu. Plan is for a simple 3 course meal that draws upon some of the winter food traditions of the muse region of the Carpathian Mountains . More details to come before ordering opens next week:) The concert opens March 20th and streams at your convenience through the 26th, so we'll be making the dinner available both weekends. Soak in some good vibes and support the @pittsburgh_symphony_orchestra :)
There's not a ton of natural wine production happe There's not a ton of natural wine production happening on the East Coast yet, but we’re lucky to have some awesome pioneers. One of those is Wild Arc and they're pushing for something profound. In 2016, Todd Cavallo and Crystal Cornish left their life in Brooklyn for the small town of Pine Bush. They purchased a farm house on 9 acres of land, acquired a farm winery license, and set out on what was initially a 5-year plan. Their goal was accessible, non-elitist wine, designed to prove that compelling wine could be produced in the Hudson Valley. Part of the plan, at first, was more vegetable farming, herbs, teas- but the first year of producing wine was so successful that the timeline got bumped up significantly. Todd is the winemaker at Wild Arc, and he’s cut from the DIY cloth. His younger years were spent in the punk scene in Syracuse- as good as it gets for exposure at a young age to being yourself. In his Brooklyn apartment he was well-versed in home fermentation and gardening- Kombucha, cider, beer, and, “growing tomatoes, peppers, herbs, and hops on fire escapes.” His brothers were in the food service industry, providing access to the NYC wine world, laying the groundwork for important connections once Wild Arc took off. Todd and Crystal have planted their own vines, and strive for a fully biodynamic operation, but in the meantime, they purchase their fruit from multiple sources throughout New York state, cobbling together a patchwork of vineyards from which they harvest. When they partner with a vineyard, the first steps focus on moving to organic practices. It’s meaningful, slow work to transform a region to more thoughtful farming practices, step by step, together. Amorici Vineyard is their go-to spot- a fully organic vineyard in Washington County, NY. Here they pick a field blend from a dozen red and white hybrids, co-fermented together, the result a doorway to springtime- tiptoeing the line between rose and red, spicy and peppery with pomegranate and cranberry, but mixed up with some dirt and stems. Thanks to our bud @jorshuabeyer who helped harvest of the Amorici Field last year and snapped some pics. Also, 📷 @wildarcfarm & @chronogram ✌️✌️
Wine shop open today + tomorrow 12-8p- best days f Wine shop open today + tomorrow 12-8p- best days for stopping by inlets on or calling in to chat with Kolin about bottles. Ordering for Friday and Saturday food opens tomorrow (Thursday) at noon. This week’s menu will be figured out by tomorrow, but we’ll definitely still have pączki for at least this week! #butenkobaby
What Nature has given to the vineyard, the grape n What Nature has given to the vineyard, the grape now gives to the wine, says Paolo Vodopivec, who works exclusively with the obscure local grape Vitovska, organically farming 6ha of it on Carso plateau on the border of Italy and Slovenia. He has dedicated his life to the expression of this singular varietal, believing in its intrinsic power to represent the Carso. It’s a challenging grape to grow, between the hard, limestone soil, bitter cold winters, and whipping wind of the Adriatic Sea. Large scale producers don’t even bother attempting to do anything with it, so we owe the efforts of producers like Paolo for allowing us to experience it. Paolo was born in a peasant family and proud of it, he said in our email exchange. His family ran a company that was a variety of things, including vineyard land, stables, and horticulture, and Paolo assisted with the work since childhood. He was most passionate about the vineyards, which led him to oenology school as a young man, assisting his father on the side. Paolo says that he never had any doubts about what he needed to do, allowing him to focus completely on his career as a winemaker. At a certain point, making natural wine wasn’t enough- he needed to make wine that was extremely representative of the land from which it came. Essentially, he wanted to find the best way to preserve the fruit he worked so hard to cultivate. Vodopivec uses Georgian qvevri for fermentation, and he feels he is able to preserve the fruit fully more purely in the neutral ceramic material. The fermentation takes place with the healthy skins, stems, and seeds to provide a natural protection for the wine. All his wines are unfined and unfiltered. He seeks to make wine without ego. By established laser-focused work in the vineyard and cellar, Paolo strives to keep his fingerprints from the bottle- the identity of the wine is its place, not its producer. Paolo’s Vitovska is a profound, contemplative, poetic bottle- dandelion flower and subtle citrus peel/pulp nose, with a graceful body of balanced acidity, wet rocks minerality, & orange oil. Drink it like a red- not chilled much at all- and take your time. It's a beautiful wine.
Ordering for Friday and Saturday take-out opens to Ordering for Friday and Saturday take-out opens tomorrow (Thursday) at noon. A fun new add to the menu: Lody marchewkowe i ciasto śmietankowe z karmelizowanymi (prawie przypalonymi) migdałami. Carrot ice cream with crunchy rich cream cake + dark caramelized almonds. Love this ice cream. I guess it's actually a sherbet but in Poland the kingdom of ice cream is a vast territory, a lot of things fall into 'lody' so we'll stick with that. It's our cashew+almond ice cream base cut with rich carrot juice. For people who like dope stuff. Just a reminder, we have no plans of coming back for dine-in service until everyone on staff gets the vaccine and the world looks safer. Nothing wrong with eating pierogi in the woods by yourself, or eating ice cream in the closet of your empty apartment. ✌️🥕✌️
Jérôme François makes wine in the Alsatian v Jérôme François makes wine in the Alsatian village of Ostheim. He doesn’t come from a winemaking background- in fact, he was a carpenter, then a sommelier, prior to committing to his life as a vigneron. His initial plot was just .5ha in Ribeauvillé, inherited from his grandfather. Thanks to his dedication, courage, and tenacity as a young winemaker, he impressed others and was able to obtain more plots in the region. In total, he has 5.5ha in Ammerschwihr, Zellenberg, Kaysersberg and Ribeauville, all farmed organically with biodynamic treatments, his biodynamic education coming from time spent at Domaine Bott-Geyl in Beblenheim. The name, La Grange de L’Oncle Charles, or Uncle Charles’s Barn, comes from Jérôme’s inventive repurposing of said barn- he converted it into a cellar and production area. The work is meticulous in the vineyard and cellar- picking is only from 6a-12p to preserve freshness of the fruit, and then two strict sortings to remove unhealthy grapes are performed before entering a pneumatic press. They hold an “unconditional love for nature and animals'', seeking out synergy between animal and plant. Animals are integral to Jérôme’s work- he was unhappy with the damage done to his soil when he first used a tractor early on, so his two horses, Sirus and Fastoche, do the plowing. Using a tractor, the soil becomes heavily compacted, making it difficult for vines to take root deeply. In between the vines, his flock of sheep graze and provide natural fertilizer, and the farm dogs roam freely and happily. Jérôme’s desire is to express the complexity of his terroir, rather than individual grape varietals, so he favors complantations of grapes- all grapes from one place vinified together. His Alsace Blanc, a blend of- deep breath- Pinot Gris, Pinot Blanc, Pinot Noir, Auxerrois, Riesling, Gewürztraminer, Muscat, Sylvaner, and Chasselas, is a pastoral, wild flower of a wine- we strongly recommend giving it at least 3 hours to open up before serving. It’s got a compelling blend of meadowflower, bitter lemon, and dry grapefruit soda- a cool sipper aside roast veg focaccia, and herby/evoo-heavy pasta. 📷- @lagrangedelonclecharles
Savoring the last of fall’s sweet but spongy app Savoring the last of fall’s sweet but spongy apples. Edging toward the end of Szarlotka- thee Polish apple crumb cake made of the last of Frank’s Gold Rush and Sweet Cheeks. Menu + ordering for tonight + tomorrow is up on the site. ✌️🍎🍏✌️
Louis-Antoine Luyt was born in Burgundy, moved to Louis-Antoine Luyt was born in Burgundy, moved to Chile in 1998 and stuck around for two decades. He made trips home to further his wine education studying oenlogy in Beaune, where he linked up with the Lapierre family, working harvests in Villié-Morgon, where he first encountered natural winemaking. He took the lessons he learned from Lapierre and others and applied them to his Chilean winemaking- everything hand harvested, horses used for plowing, organic farming, dry farming, native yeast, minimal intervention, and low/no sulfur. Unimpressed by the homogenized, industrial South American wine scene, Luyt became interested in local winegrowers. He was convinced that there was beauty to be found among the mostly industrialized land. He was convinced because the land in Chile is sublime- vines untouched by phylloxera, hundreds of years old, blessed with abundant health and sunshine. Luyt was especially focused on País, a grape with history in Chile dating back centuries- it is believed to have been brought over in the colonization of Chile in the 16th century. País’s reputation has been thoroughly tarnished by its use in commercial wine, earning the unfair belief that it’s capable of average wine at best. Luyt, again, was skeptical of this. His Pipeño series, now firmly a négociant project as Luyt has returned to France, have become our go-to bottles- liter format crushers of rustic 200-300 year old vine Mission wine that is made by the farmers themselves. Each bottle proudly bears the name of the farmer who grew the grapes and made the wine. The wines are made quickly and meant to be drunk young. Luyt’s meritorious work and dedication to shining a light on the underrepresented farmers in an unappreciated region is a gift to the wine world, and we’re into each the three we’ve got- Ernesto Soto’s 100-200 year old vine Carrizal is vibrant, refreshing, and untamed peppery/fruity expression of País, and his Blanco is a grippy, aromatic mix of tropical fruit and flowers. Raoul Pérez’s Coronel de Maule, from 200-300 year old vines, sings its own tune, delivering a smoky, wild, brawny País that finds its balance over time. 📷- @louisdressnerselections +@eddydulue
5 years ago we ran out of money for our build-out 5 years ago we ran out of money for our build-out and decided to start selling food that weekend. February 20, 2016. Thank you so much for all of your love and support for all of this time. Thanks for coming out. Thanks for eating all of these pierogi. Thanks for drinking all the wine. Thanks for making this whole thing so special. The space is just the box. Everything that is good within it has to be brought in from the outside. It's insane how much can be squeezed into 5 years. Renewed our lease, so c u for 5 more.
On the hills of Lake Balaton in Hungary is Szent D On the hills of Lake Balaton in Hungary is Szent Donát and winemaker Tamás Kovács- his family has been there for generations, the estate founded in 1994. His focus is on 3 varietals: olaszrizling, furmint and kékfrankos. In the cellar, they employ spontaneous fermentation, use very minimal sulfur only at bottling, and bottle with little, if any, fining or filtration. The winery has been certified organic since 2015. In total, they have 12 vineyards over 15ha in three regions: Csopak, Tihany and Káli Basin, each with their own unique terroir that shines through in the wine. Tamás takes great care to bottle the wine not just according to grape, but by the type of soil from which it comes. The history of wine in Hungary is one of pride, quality, destruction, and redemption. Receiving the world’s first vineyard classification system in 1730, Hungary was home to some of the most cherished vineyard land on the planet. The rise of communism totally rerouted Hungary’s wine production- their wines became homogenized as industrial production to produce massive quantities of wine was preferred to single-site, high quality wine. Sought-after vineyard sites on challenging land that required working by hand were destroyed rather than maintained. As Hungary emerged from communist rule, proud Hungarian winemakers made an effort to reclaim the country’s tarnished reputation. So, then, it’s no surprise that Tamás, in possession of such special land, was instrumental in the creation of the Codex of Czopak, a trademark protection system designed to maintain rigorous high standards and regulations for production of wine in the region. Under the Codex, wines can only be produced using grapes grown from thirty vineyards in Csopak, Paloznak, Lovas, Alsóörs and Felsőörs. Hygiene in the cellar, detailed vineyard management, vine age, and tasting are all of the utmost importance, and spontaneous fermentation is required. Szent Donát’s Magma, from 3 vineyard sites from the volcanic basalt soils of the Tihány peninsula, is a pure and brilliant Kékfrankos- crushed cherry & dried herb nose, juicy, ripe and vibrant- a nice entry point to a cool grape that often doesn't get enough credit.
Alright, I’m realizing this requires disclaimers Alright, I’m realizing this requires disclaimers for some people. Pickle soup is fundamental scripture in the temple of Polish soups. It’s not just warm pickle brine. Ours is a veg soup soured with brined pickles. It was a staple during winter in my house. It was one of the first dishes my mother had me me prep and cook. It was one of my least favorite soups- and the one I remember staring down at most often and struggling to finish. One of the perks of becoming an adult is learning the truth of things, and the goodness of pickle soup is one of them. . Ogórkowa Mamy+ - kiszone ogórki+ kiszona kalarepa + seler/marchew/ ziemniaki/itd+ pietruszka+ kurkuma+ bogaty wywar z warzyw+ koperek+ trochę naszej śmietanki orzechowej. . Pickle soup Brined pickles+ brined kohlrabi+ potato/celeryroot/carrot/etc.+ parsley/dill+ turmeric+ rich stock+ doublefat. . Haute winter fashion.
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HOURS/NO DINE-IN
4p-8p Fri/Sat (takeout food)
12p-8p Wed/Thu (wine shop only)
Pre-orders for food go live Thursdays at noon

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

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