Overview
Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of chefs at the Smallman Galley and indulges in classic Spanish dishes.
Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions. He tries a vegan twist on pierogies, checks out the newest wave of chefs at the Smallman Galley and indulges in classic Spanish dishes.
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