We did a pasta-making with chef Alekka, and we had so much fun! She was insightful and engaging…read more She taught and entertained. We ate well and went home with fresh pasta!! Her kitchen is a cozy place in Carrick. The charm matches the energy of the chef. Her Sous chef Katrina was phenomenal, as well. Definitely recommend checking out for a date night!

Chef Alekka was INCREDIBLE! She was a wealth of knowledge, so much fun, and the food was absolutely…read moreincredible. We booked a group cooking class for pasta making, and had such a great time. We cannot wait to do something with her again!

For Valentine's Day this year, because we're stuck at home with this Pandemic, we ordered a special…read moreTO GO meal through the Allegheny Wine Mixer that included food prepared by Kate Romane's BRK. The meal kit came with super fun and easy to follow instructions for reheating everything. For $75, we got an antipasto snack box with cured meats and olives/pepperoncini and a small focaccia loaf with gorgonzola spread that was out of this world. I could literally eat a tub of that spread. We opened the Chianti bottle that came with the meal too and it was great with the appetizers. The box also came with these incredible garlic sage smashed beans that ate more like a fabulous over the top bean soup. Wish we had some more of that focaccia loaf to sop that up. The mixed green salad came with a light flavorful lemon dressing and I have to say I was super impressed with how FRESH the lettuce and radicchio was - it was like a bite of summer in the middle of this harsh Pittsburgh Winter we find ourselves in. The main entrée was a tray of sublime ricotta ravioli in pecorino rosemary cream sauce that, after reheating, created some crispy top layer raviolis and simmered, tender, bottom layer raviolis. It was so unbelievably good and filling! But wait, there's more! We also got a huge tub of Italian Sunday Sauce and six large meatballs that we heated in a pan. The sauce came with pieces of pepperoni and huge chunks of whole garlic floating in it. The sauce is a little on the sweeter side but it really paired so well with this savory ravioli. Dessert was this perfectly sized piece of cheesecake with fresh raspberries and blackberries. Absolutely delicious! We just loved this whole meal. It was such a welcome treat and we appreciated the finer details of the preparation and the courses. We will definitely be keeping an eye out for future offerings from BRK.

Many know of Kate Romane's catering genius. And you may know she consulted on the new Tryp Hotel's…read moreOver Eden and Brick House. But I want to highlight her amazing event space in Homewood. It's a hip, post industrial large room that serves for elegant dining. She has a cadre of loyal employees that have worked with her for many years, some go back at least as far as her celebrated E2 restaurant in Highland Park. They are well trained and graciously welcoming. The food is wonderful, and the formula is always locally sourced fresh ingredients. Great salads, stunning entrees, and lots of great accompaniments, such as olives, fresh veggies, and breads. Italian/Mediterranean Cuisine is her go-to style of cooking, but I feel she does everything well. So don't forget about her event space, it's for groups of 25 or more. I forgot to mention her stunning desserts. Last night she served a delicious Pot de Creme that was both gourmet and very satisfying. It doesn't get any better than this.

We had a catered hot breakfast today at work and it was outstanding!!!! The bacon was A M A Z I N…read moreG !!!!!!!!!!!!!!!!!! Everyone is still talking about it. Thank you to All the Best Catering!!! !

We used All the Best Catering for our welcome party at Kingfly Distillery. Judee, I was in contact…read morewith is just amazing. She always had the time to answer emails or phone calls from me. I changed the menu several times and I never felt like I was bothering her. Our guests couldn't stop talking about how good the food was. The night of the event , Vicki, Judee and two servers bent over backwards to make sure everything was perfect. There is no way this could have turned out as wonderful as it did without this incredible crew and company. Please give them a chance to come up with that special menu for you . You will not be disappointed!

Run, don't walk, to this wonderful little hole in the wall lovingly run by a seriously impressive…read morehubby (chef)-wife (killer dessert maker!!) duo. Who cares that it's in the middle of a pretty much deserted area and in an unappealing-looking building (formerly a beer barn/restaurant)?!? You'll forget all of that once inside. Because there are just 2 people preparing all the farm-to-table meals (seriously!), the number of reservations for any given night is pretty limited. Reservations are a must! On our night recently - they would have just 30 diners total - spaced out over several hours. We got there a bit early, so we waited briefly at the bar and chatted up the super friendly, knowledgeable bartender. She's been with the couple since they opened 3 years ago. The main server for the night - beware -- is *intense*, friendly - but intense. She impressively ran through the chalkboard menu in intense detail --- the food, where exactly it's from (they are serious about farm-to-table!), tidbits about the suppliers, how the dishes are prepared -- and then informed us that we would all need to order together so the kitchen wasn't overwhelmed. And she means it. Chop, chop! My BF and I - along with my hubs - were trying to figure out wine first and then what we would share for food, and the server was NOT happy when she came over and found out that we weren't ready (off with their head! That's the look we got.). She first suggested we wait till the next hour (!!) to order -- but then gave in when we assured her we would be ready shortly. Sheesh! She clearly reveres "Chef" -- but this was a lot. She later chilled out, and we relaxed. Thank goodness. Not a super great start - but no matter! There are 2 wine lists -- one that has 'by the glass' & bottle options that are more in line with mainstream prices. Then there's a premium list, if you so choose. Great idea all around! We ordered a really nice bottle of Nebiolo after the excellent bartender allowed us some tastings of various wines. She also helped with menu explanations that were more down to earth than the Sergeant Major Server's explanations. The food!! Oh, the food. Apps: * Kale salad -- bits of white anchovy (but not fishy!), Parmesan, & crunchy bits -- I forget what all was in it, but it was incredibly flavorful. * Homemade rosemary focaccia w/ roasted garlic EVOO (the roasted garlic slathered onto the bread like butter!) -- YUM! Entrees: * Trout cakes: INCREDIBLE. Star of the night. Fresh trout chopped down to resemble crab cakes. Very little filler. The aioli the 2 cakes were on was to die for. Broccolini perfectly roasted. * Pork chop: Next fave of the night. Perfectly cooked, and though we were a bit turned off by the prospect of "vinegar peppers" (sheshito), the roasted confit garlic and in-house smoked pork belly all came together to make a flavorful dish. (Hubs still wasn't totally sold on the vinegar taste, but I loved it). * Ricotta Gnocchi Pomodoro: very plain but flavorful, chewy gnocchi (not typical) with a nice, fresh tomato sauce. Simple but good. Dessert --- omg omg SO good. Quick note first --- Jillian popped out of the kitchen to check on everyone, and she told us she's never had any formal training. WHAT?!? These desserts she made were nothing short of excellent. I'm only sorry we didn't have room for her cheesecake! * Chocolate flan -- holy mackerel, if I could have one thing before I die, it will be this dish (and I'm not a dessert person!!) Velvety, chocolate-moosy masterful pudding/custard topped with a perfect, light, crunchy, caramelly tasting top. Insane. * The Sticky Bun --- I could never eat a whole one of these - a wildly-rich, buttery, cinnamony bun with a slight exterior crunch -- served with 3 scoops of homemade vanilla ice cream "to cut the sweetness," says Jillian (!!!). WOAH. So flavorful. Def a dish to share. A really wonderful night. Seriously. It's a laid back place (no fancy dress needed!) with a very fine focus on simple, good, fresh food. Just our speed. We can't wait to go back (Jillian told us she's pregnant - so we might have to wait till she's back or sneak in a visit before she takes off! ). Gotta try the homemade chips/onion-caviar dip; the duck, the steak frites, and even those $32 (!!) roasted fresh mushrooms (a side item!). Menu items are constantly changing -- sometimes even in the middle of service (!!) --- but here's hoping there are some staples Chef returns to.

We booked a reservation through Resy for a party of four at 7pm, 2 weeks in advance. Also note this…read moredining experience is a European style dining experience expect to spend 2.5-3 hours dining there. We showed up 10 minutes early to our reservation and they seated us at the bar while we waited for our table. A hostess came up to my wife and stated that they would make the reservation work for our party of 4, because they saw a party of 2 listed. This surprised us because on her Resy app it stated "4 guests". Hostess came back and apologized and said she looked at the wrong reservation - no problem. Bar service was slow, there were 2 other people at the bar and then the 4 of us. We ordered 4 drinks and didn't get them until we were seated, which was around 20 minutes total waiting for 4 drinks, but the drinks were delicious! Now the food menu...there is no physical menu, you have to read it on a chalk board. The staff does take note of your allergies BUT if you want food modifications they do not allow that. My friend wanted the steak tartare without the egg and the waitress stated "we do not allow any modifications to any of the food items on our menu". He decided not to order it after that. Overall table service was excellent! Here is our order and review: Duck Fat Potatoes - amazing, delicious, and a must order! Fried Brie - very good! It looks like a giant fried cheese stick and it was delicious! Morels Mushroom - this was delicious! Dry aged cowboy Ribeye - this was the biggest disappointment of the night. My wife and I decided to split the steak and our friends did the same thing. We ordered two steaks and each steak is $135 but you can only get it medium rare. It's unfortunate that you pay that much and can't even cook it to your liking, which for us is medium. The steak was very underwhelming. Too raw in the middle and very chewy. Jillian did stop by and asked us about our steak and she seemed a little surprised that we weren't too fond of it because it was too rare. Now the desserts were awesome! We decided to split between the 4 of us. Chocolate Creme brûlée- so good and not super sweet! Very enjoyable. Pistachio Cheesecake - I love cheesecake and pistachios are always good Grilled stickies - this was the winner for us! Vanilla ice cream with honey drizzle on top of the grilled sticky. Yes, I will order this all the time. We were happy we got to try this place but for us it was very underwhelming, especially with that dry aged cowboy ribeye.

10/10....Our graduation party food selection was phenomenal! Our guests could not stop talking…read moreabout how delicious all of the selections were. Pat is excellent on suggesting food quantity as well. I'm so pleased with this catering and will definitely use them in the future.

Best place in the world amazing food and beautiful employees! Definitely would recommend!read more

Wonderful local business that specializes in BBQ catering. Chef Andy has a mobile smoker so he can…read moreserve your guests just about anywhere. Andy employs lots of local residents and his kindness to his employees is remarkable. The BBQ is authentic and the price is very reasonable.

Have Smoke Will Travel is a catering company that specializes in barbecue (Chef Andy also does…read morebusiness under the name The Crying Onion, which has a more traditional catering menu, with Pittsburgh buffet staples such as baked ziti, ham, roast beef, and kielbasa with kraut.) I used HSWT as my wedding caterer in Fall 2008. They did a really great job, the jerk chicken was delicious (as was the brisket), the tossed salad was made with really nice greens instead of the all-too-common iceberg lettuce, and they made a special grilled-vegetable entree for my vegetarian friends (which came out so deliciously wonderful that I didn't even get to taste any of it!) They also put together a "care package" for me and my husband, so we got to enjoy a cooking-free week of newlywed bliss. Finally, they are great in a crisis. The week before my wedding, the chef had an accident and was hurt too badly to cater the wedding. (Fortunately, he has recovered and is doing fine.) This could have been a nightmare situation for everyone, but even though Andy was hurt and probably had better things to worry about, he lined up a really great substitute chef, and I didn't even realize anything was amiss until after dinner!

John Marshall Catering knocked it out of the park for my daughter's High School Graduation party!…read moreThey were so helpful and responsive leading up to the event, making menu planning easy. Chef Steve grilled hot dogs and burgers onsite, and I received so many compliments on the food from guests. Casey, Angela, and Brittney were friendly, attentive, and on top of everything all day -- replenishing food, clearing plates, even keeping the cookie and cupcake table stocked. They took so much stress out of having a large party at my home. They handled it all so I could actually relax and enjoy the party. I cannot recommend them enough!!!

They have their annual Lenten menu going on now. I got a fish sandwich recently and it was…read moredelicious. Larger than most other places around. The breading in the fish was excellent. Friendly and organized pick up. Got to give it a try if you are in the area.

Always exceeds expectations! Vic and crew always comes through. Specials are a great treat!read more

Limited seating Mote geared to take out. Food was spot on…read more Will come back to try their lamb "quip dop"