Eat & Drink is Pop City's roundup of local epic nomz.
Casa Reyna opens taco stand
Here’s a new game to play with your friends: how far down any one stretch of Penn Avenue do you need to travel before finding a place to buy a great taco?
Whatever the answer was, the distance just got shorter. Casa Reyna
, the restaurant sister of Nic DiCio’s Reyna Market in the Strip District opened up a taco stand outside its 2031 Penn Avenue space. The stand will be open daily from 10 a.m. to about 7 p.m., depending on business, year-round.
First annual Pittsburgh Pierogi Festival
A host of local restaurants will converge at South Shore Riverfront Park this Saturday from noon to 5 p.m. to present the inaugural Pittsburgh Pierogi Festival. Vendors will include Bar Marco, BRGR, Franktuary, Marty’s Market and more. Admission to the event is free and all vendors will be cash-only.
To learn more about the first annual Pittsburgh Pierogi Festival, check it out on Twitter
or visit its Facebook
Pumking at D’s
For those in in the full swing of fall, D’s Six Pax and Dogz
in Regent Square will fill its massive tap room with a vast selection of pumpkin beers starting Friday. In addition to pumpkin beers already on tap, D’s will roll out Southern Tier Pumpking not only from this year, but cellar-aged kegs from the previous three years.
“We’ll also have the Southern Tier Warlock, which is a stout made with Pumking. There’ll be a bunch of other pumpkin beers but it’s really about the Pumking,” says D’s Beer Czar Justin “Hootie” Blakey.
Penn Brewery wins at the Great American Beer Festival
’s Chocolate Meltdown, a chocolate stout which the brewery plans to release this winter, took home a bronze medal at the Great American Beer Festival this month.
“It was an old homebrew recipe of mine. I brought it in and we scaled it up,” says Nick Rosich, one of Penn’s brewers. “We get all our chocolate from Besty Ann over here in West View. We use that in the kettle, and we use quite a bit of lactose to bring out that milky creaminess. It’s a chocolate milk stout.”
Writer: Matthew Wein
Source: Justin Blakey, Nick Rosich