| Follow Us: Facebook Twitter RSS Feed

Development News

2114 Articles | Page: | Show All

Eat + Drink: Beard award nominees, the local mac & cheese scene and more

Eat + Drink is Pop City’s weekly look at epic local nommz.

Pittsburgh has two Beard nominees
For the fourth year in a row, Pittsburgh will have some skin in the game when the James Beard Awards are announced on March 19th.

Downtown’s Butcher and the Rye is one of 25 semifinalists for “Outstanding Bar Program,” and Justin Severino, the chef and owner of Cure in Lawrenceville, is one of 20 semifinalists for “Best Chef: Mid-Atlantic.”

More than 600 culinary professionals vote annually on the awards, which recognize excellence in cuisine, culinary education and culinary writing in the United States.

Previous Pittsburgh semifinalists in the “Best Chef: Mid-Atlantic” category include Legume’s Trevett Hooper in 2013 and Kevin Sousa, then of Salt of the Earth, in 2012. Salt was a semifinalist in 2011 for “Best New Restaurant.”

Pittsburgh’s Best Mac & Cheese
It used to be so easy. When asked where to get the best in the ultimate comfort food, Pittsburghers could quickly respond “Kelly’s.”

While the East Liberty lounge is still very much on the list, now there’s a conversation to be had.

Meat & Potatoes
offers a mac & cheese made with chorizo and pulled pork. Its sister restaurant, Butcher and the Rye, one-ups it with a sophisticated combination of taleggio, fontina, chevre, cheddar and parmesan.

SMOKE, the popular Homestead (soon-to-be Lawrenceville) taco joint, takes a consistently delicious yet experimental position and has served up everything from a Caprese-style mac with buffalo mozzarella, grape tomatoes and basil to a version with chorizo, swiss and gorgonzola.

Newest to the scene is Independent Brewing Company, which touts East End Brewing’s Smoked Porter to go along with cheddar, gouda and fontina cheeses.

Do any of these knock Kelly’s out of the top spot? Are there any we missed? Let us know what you think.

March Dishcrawl
The next edition of Pittsburgh’s Dishcrawl will take place on Tuesday, March 25 and will feature four locations in Pittsburgh’s most famous-for-its-food neighborhood, the Strip District. February’s sold-out Dishcrawl took diners around Downtown last week, stopping at Sharp Edge Bistro, Six Penn Kitchen, La Cucina Flegrea and Perle.

Writer: Matthew Wein


Oxford looking to break ground on Hot Metal Flats this spring

The Hot Metal Street corridor, which over the last five years has seen a cadre of large buildings constructed in and around the South Side Works, — including two hotels — is getting new residential space.

Oxford Development will break ground this spring on the Hot Metal Flats, a 115-unit apartment building on the lot between the SpringHill Suites Southside Works and IBEW Local No. 5. Hot Metal Flats will offer a mix of studio, one-bedroom and two-bedroom apartments ranging from 570 to 1,200 square-feet, and averaging about 700 square feet.

“Most of the units will have some kind of view of the city, the river or the South Side Slopes,” says Megan Stearman, Oxford’s marketing coordinator, adding that most units will have either balconies or Juliet balconies.

Humphreys & Partners, a Dallas-based firm, is handling the architecture while local contractor PJ Dick will do the construction. Walnut Capital will manage the property and handle leasing. Among its amenities, Hot Metal Flats will include off-street parking for tenants’ cars and bicycles, a fitness center and common areas for outdoor recreation and grilling.

“All of the access it will provide, from the trails and the riverfront to all of the South Side’s restaurants and shops, is itself a main amenity,” Stearman says.

Hot Metal Flats will be Oxford’s second project on the South Side. It completed and opened the HYATT house, just across Hot Metal Street, last year.

Writer: Matthew Wein
Source: Megan Stearman

52nd Street Market will open Saturday

The 52nd Street Market, a joint effort of Deirdre Kane and Dora Walmsley to bring a locally sourced corner grocery store to Lawrenceville, will open its doors on Saturday.

Located at 601 52nd Street in the space which years ago housed the Bloomfield Market, the 800-square-foot store will bring fresh, organic produce and other locally produced items to Lawrenceville. Its owners hope it will become hub in the community.

“Right in the very beginning, we’re just going to be a grocer,” says Kane, who first met Walmsley while volunteering in Lawrenceville’s community gardens. “We won’t be selling made-to-order sandwiches or coffee just yet, but we’ll have some pre-packaged items.”

Kane says she hopes the market will have its coffee and on-site kitchen services functioning for customers within the next month. The market passed its health inspection on Monday and will get its first inventory tomorrow. Much of its produce will come from Saxonburg-based Frankferd Farms, but Kane and Walmsley are also using other local vendors, such as Turner Dairy Farms, Zeke’s Coffee and the North Side’s Mueller’s Hardware for dry goods such as laundry detergent and cat food. Additionally, Kane and Walmsley have reached out to Greenfield Gardens, which both say makes some of Pittsburgh’s best local pickles.

“We’re going to do a really soft opening first. Once the weather clears, we’re going to have a big party,” Kane says. “It’s sort of amazing how it’s all coming together.”

Follow the 52nd Street Market on Facebook and Twitter for updates.

Writer: Matthew Wein
Source: Deidre Kane

Eat + Drink: Independent Brewing Company, Quiet Storm's menu at Ava, Pittsburgh Beerfest

Eat + Drink is Pop City's weekly look at epic local nommz.

Independent Brewing Company opens today
The Independent Brewing Company, the new venture from brothers Matt and Peter Kurzweg that specializes in serving up local brews and spirits held a successful soft opening over the weekend and will open full-time today.

Don’t be mistaken, Independent doesn’t brew its own beer — but neither did its namesake. The tavern takes its name from a conglomerate of about 15 small breweries which formed in Pittsburgh in 1905. Until Prohibition, the Independent Brewing Company held the second-largest piece of western Pennsylvania’s beer market behind only the still-extant Pittsburgh Brewing Company. Independent went bust in 1933, its name, logo and trademarks all abandoned.

The Kurzwegs claimed and revived them, and Independent’s “IBC” bottle stamp lies set in a stately, old-fashioned mosaic tile backsplash above the bar, installed just last week. All beers served at the tavern will come from within a 100-mile radius of Pittsburgh.

For its opening, Independent will tap selections from Pittsburgh-based East End, Hop Farm and CoStar breweries, as well as offerings from Elk Creek in Millheim, Four Seasons in Latrobe, Sprague Farm in Venango and North Country in Slippery Rock.

“Wednesday and Thursday, we’re going to have a super-limited menu consisting mainly of bar snacks,” says Peter Kurzweg. “Monique [Ruvolo] is starting up on Friday with a full menu.”

Ruvolo, formerly the chef at Club Café, has created a menu divided into small and large bites. The appetizers include Mo’ Fries — French fries topped with feta, parsley, garlic and cumin. An initial selection of four bigger plates is highlighted by a house mac & cheese made with smoked gouda, Fontina, cheddar and East End Brewery’s Smoked Porter, sandwiches of bacon or tofu and tacos made with chicken cooked in a local stout.

The tavern’s music, Kurzweg says, will be very carefully curated to match with the beers. Independent’s first customers on Saturday were treated to a steady dose of James Brown while Four Seasons Brewing’s Get Down Brown Ale was on special.

Independent Brewing Company is at 1704 Shady Avenue in Squirrel Hill and is open Wednesday through from 5 to 11 p.m., Saturday noon to midnight and Sunday from 11 a.m. to 6 p.m.

Ava/Quiet Storm open today!
Though the sight of Justin Strong going rogue and slinging coffee outside of Ava Café & Lounge’s new Oakland location would have been pretty hilarious, it’s not going to come to that.

Ava got its green and white sticker yesterday and will open its first-floor café — a joint-venture with former Quiet Storm owner Jill MacDowell — today from 8 a.m. to 3 p.m.  The café had been scheduled to open Monday, but the opening was pushed back two days until a health inspection could be completed.

Strong tweeted the menu yesterday.

Pittsburgh Beerfest
The Pittsburgh Beerfest, a two-night festival at the David L. Lawrence Convention Center in Downtown, will take place next Friday and Saturday.

The winter sibling of the Pittsburgh Summer Beerfest held at Stage AE promises a selection of at least 300 craft beers on hand. VIP and general admission tickets remain, but Connoisseur’s Level tickets are already sold out.

Writer: Matthew Wein
Sources: Peter Kurzweg, Monique Ruvolo, Justin Strong

Grist House Brewing coming to Millvale this spring

If there’s one lesson Pittsburgh has taught the world, it’s that you can turn nearly anything into a brewery.

Expanding on that concept and adding to the resurgence in Millvale, Brian Eaton and Kyle Mientkiewicz, childhood friends who grew up in Erie, are working to open Grist House Brewing. But it’s not in an old church, nor is it in a garage.

Their space, located at 10 Sherman Street in Millvale, was built as a slaughterhouse in the mid-1950s and was functional through the 1970s. The old meat hook-and-trolley system still hangs from the ceiling above the space that will be the pub, and a large room off to the side lined with insulated glass block was used for refrigeration.

“We’re trying to keep it kind of rustic and industrial,” Eaton says, adding that some of the walls in the pub and part of the bar are made from wood taken from a 100-year-old barn on Mientkiewicz’s family farm in Sarver.

Grist House’s brewing system, which is due to arrive from Wisconsin next week, will include a 15-barrel capacity and four fermenters. Once they begin brewing, Grist House won’t just fill growlers and pint glasses in its on-site brewpub, they’ll also be distributing to local restaurants and bars. Eaton and Mientkiewicz are planning three year-round flagship beers: a hoppy American red ale, a brown ale and a light session pale ale called Gristful Thinking.

“We’ll have ten taps in the pub which will carry the year-rounds, and we’ll be doing seasonals and one-offs — whatever we feel like brewing, we’ll put on tap,” Eaton says.

The pub will seat about 45 people indoors with an additional 20 to 30 seats available on an adjacent outdoor deck.
“What we’re going for is a big open concept. If you’re sitting in the pub, you’re really going to feel like you’re inside the brewery,” Eaton says.

Eaton and Mientkiewicz have been working on the building for about nine months, and it’s impressively close to done, especially considering they’ve handled all the renovations — from electrical and plumbing to gas and heating — entirely themselves. Grist House tentatively plans to open in late April or early May.

You can follow Grist House’s progress on Facebook and Twitter.

Writer: Matthew Wein
Sources: Brian Eaton, Kyle Mientkiewicz

Downtown Pittsburgh CDC 'hatching' new crowdfunding resource

It’s a debate as old as Mineo’s versus Aiello’s, North Hills versus South Hills or Penguins versus Flyers: Are you a Kickstarter person or an Indiegogo person?

Okay, so maybe it’s just not quite on par with those rivalries. But thanks to a new program launched by the Pittsburgh Downtown Community Development Corporation you can crowd-fund your next big idea with a resource right here in Pittsburgh.

The PDCDC has launched Hatch — a civic crowd-funding program especially for creative improvement projects in and around Allegheny County.

“Initially, we’d envisioned this as a Downtown-only program, but it really doesn’t take that much to widen the geographic scope so other communities can benefit from it,” says the PDCDC Communications Director Hadley Pratt. “We’ll work with you to craft a good plan on any sort of project that can benefit the community in some way.”

Like the other crowd-funding sites, Hatch recoups a small percentage of the project’s total funding — in this case, 6 percent. But if the project is referred to Hatch through another community organization, Hatch will split its share evenly with the referring organization.

Hatch, which launched in January after nearly a year in development, is already working to help fund a handful of projects including a theater space, an off-leash dog park, a street lighting project and a lecture series.

At the same time, Pratt says she thinks the program spread the word about crowd-funding to people who might not normally use it.

“We really want to see complete, well-thought-out project proposals and we’ll work with people every step of the way to make sure they have things they can use to engage an audience,” Pratt says. “We want to see things that have a great chance of succeeding and making a difference in the area. We’re open to a lot.”

Writer: Matthew Wein
Source: Hadley Pratt

State considering changing delivery laws for small distilleries

Imagine a world in which local craft distilleries are thriving and you can buy their products online, rather than only at the distillery because the state stores still don’t carry them.

That’s crazy talk!

Where do you think you are? Pennsylvania?

The Pennsylvania Liquor Control Board and the state’s Independent Regulatory Review Commission are vetting regulation changes which would allow permit-licensed limited distilleries to deliver their products directly to consumers.
If everything goes smoothly, you’ll be able to order that bottle of Wigle Rye or Maggie’s Farm Rum over the internet and have it delivered straight to your door.

According to PLCB spokesperson Stacy Kriedman, there are three stages left in approving the process. The first step will take place next Thursday, when the PLCB and IRRC will hold a public meeting on the regulatory changes.

“If the regulations are approved, the attorney general’s office will have 30 days to approve them. If the attorney general’s office approves, the regulations would be effective once published in the state bulletin,” Kriedman says.

All told, home delivery from permit-license limited distilleries could be a reality in Pennsylvania by late April.

“We’ve been working on this with them for a couple of years and they very readily saw the potential of cultivating local and state economies around this opportunity,” says Wigle co-owner Meredith Grelli. “We’ve built a business on selling directly to consumers, so we see this as a continuation of that, but we’re doing things that you can’t really do if you’re trying to meet volume demands for a big distributor.”

In November of last year, the state relaxed laws on limited distilleries, allowing them to self-distribute to bars and restaurants on a wholesale basis. That makes it easier for restaurants to patronize local liquor makers, but the new regulations would do even more to open up the market.

“Act 113 of 2011 created the limited distillery license and the regulations are really just an update to that, and to make sure that limited distilleries have the same privileges as limited wineries,” Kriedman says.

Craft liquor sales account for .1 percent of Pennsylvania’s alcohol market. That might not sound like much, but availability has always been a mitigating factor.

“It’s an enormous opportunity for growth for us, going from one retail location in Pittsburgh to being available to entire state,” Grelli says. “If we can go from .1 percent of this area to .1 percent of the state, that’s meaningful.”

Writer: Matthew Wein
Sources: Stacy Kriedman, Meredith Grelli

Eat + Drink: Quiet Storm, Ava Lounge returning and more

Eat + Drink is Pop City's weekly look at epic local nommz.

Quiet Storm re-launching at Ava Lounge’s new space
Last year saw three East End institutions — The Quiet Storm in Garfield and Justin Strong’s Ava Lounge and Shadow Lounge in East Liberty close rather suddenly. Now, they’ve joined forces and are storming back onto the scene at Ava’s new space at 304 N. Craig Street in Oakland.

“We are slowly getting the café operation up and running,” says Strong, who added that he expects health and plumbing inspections to be completed this week. “As soon as they give us the go ahead, we’re looking at a Monday opening.”

If not?

“I may have to go rogue and start slinging coffee,” Strong jokes.

Ava’s new incarnation will be called Ava Café + Lounge. The first-floor café will bring Jill MacDowell, who owned one of Pittsburgh’s most popular vegetarian cafes in The Quiet Storm, back onto Pittsburgh’s breakfast and lunch radar.

“She’s put together a really creative café menu. It’s a new element to Ava,” Strong says, adding that the café, which will operate daily from 8 a.m. to 3 p.m., will serve grilled sandwiches, vegetarian and vegan fare. He also spoke glowingly of a turkey panini and a shake MacDowell has concocted with oats, bananas and almond milk.

There’s still work to be done on Ava’s lounge portion, which will be located on the building’s second floor. It will include its own kitchen and an entirely different menu for the bar. Between construction, acquiring permits and transferring Ava’s liquor license to the new location, Strong anticipates the lounge could be firing on all cylinders by April or May.

You can track Ava’s progress through its website and on Twitter.

Pittsburgh Juice Company opens in Lawrenceville
The Pittsburgh Juice Company, in development for the better part of a year, opened its doors Monday at 3418 Penn Avenue in Lower Lawrenceville.

The shop offers cold-pressed juices containing fruits and veggies from kale, cucumber and berries to apples, carrots and ginger.

In addition to an array of fresh, unprocessed juices, the brother-sister ownership team of Zeb and Naomi Homison will soon offer juice subscriptions.

Writer: Matthew Wein
Source: Justin Strong

West Elm furniture coming to Bakery Square

West Elm, a retailer of modern, high-end furniture and housewares has signed a lease and will move into Bakery Square this fall.

“They’re going to be front and center as you drive into Bakery Square,” says Greg Perelman, a spokesperson for development owner Walnut Capital. “It complements everything else we’re doing with the new rental properties and other strong retailers. It’s hip and young and we’re very happy it’s coming to Pittsburgh.”

The store will be West Elm’s first in western Pennsylvania. A Brooklyn-based subsidiary of Williams-Sonoma, West Elm will occupy 8,000 square feet on Bakery Square’s eastern side, which has been vacant since the development’s construction. Williams-Sonoma also owns housewares retailer Pottery Barn.

West Elm has been looking to expand into the Pittsburgh market for several years.

“They initially looked at the project five years ago, but then the recession hit and a lot of retailers cut back,” Perelman says. “But the economy has improved and everybody wants to be in the Shadyside-Squirrel Hill-East Liberty area. It’s the hottest place in Pittsburgh to be in.”

West Elm projects to open its doors by mid-September. Its occupation of 8,000 square feet leaves about another 10,000 feet of space Walnut Capital is still looking to fill in Bakery Square. Perelman says that Walnut is “talking to some restaurant people” about that space, but wouldn’t elaborate further.

Writer: Matthew Wein
Source: Greg Perelman

Market Square will debut public art program next week

Don’t you just hate it when it’s that time of year between the holidays and spring and there’s nothing run going on outdoors?

Of course you do. Now, the Market Square Public Art Program is here to fill the void.

Started as a collaboration between the Pittsburgh Downtown Partnership and the city’s office of public art, the Market Square Public Art Program is a pilot program that will place a piece of interactive installation art in Market Square during the winter months of 2014, 2015 and 2016.

“Last March we did a temporary installation for just a weekend. It snowed that weekend, it was cold, but people came out and it was a great event,” says Pittsburgh Downtown Partnership CEO Jeremy Waldrup. “This will serve as a pilot for this initiative for the next couple of years, and it will serve as a model for temporary public art around the city.”

The program’s first installation, called Congregation, will debut next Friday and run through March 16th. An interactive piece involving sound, light and video, Congregation will go on display from Dusk until 10 p.m. Monday through Thursday and from dusk to midnight on Friday and Saturday.

“The great thing about this and the way it’s designed is that it won’t displace any other event,” Waldrup says, adding that’s an important consideration for Market Square, which is already a very heavily programmed part of Downtown. “This is specifically a night time event, so we didn’t want to push things out so much as complement them.”

Writer: Matthew Wein
Source: Jeremy Waldrup

Bar Marco launching The Wine Room in March

“In the service industry, if you’re a server or an owner or a manager and you go to another restaurant, they’ll usually send out a free dish or something like that,” says Bar Marco co-owner Bobby Fry. “But if you’re a chef, they’ll cook for you.”

Making that experience more accessible is the premise behind The Wine Room — a 10-seat, no-menu dining room located in the fully-finished wine cellar at Bar Marco.

A seating in The Wine Room — which includes food and wine pairings — will be the joint work of Chef Jamilka Borges and sommelier Sarah Thomas, who have spent the last several months fine-tuning their senses of each other’s palates.

“We took a trip to Chicago where we ate the same things and drank the same wines and started training to understand each other’s descriptions,” Borges says. “She can’t taste every single thing that I’m sending, so she’s really trusting on my description of aesthetic or salty or warm.”

Beginning in March, The Wine Room will host two seatings a night, Wednesday through Saturday. The first, a 6:15 p.m. pre-dinner seating for $55, will consist of four small courses. The 8 p.m. dinner seating costs $125 and will treat diners to Borges and Thomas teaming up on between eight and 12 courses.

Because reservations for The Wine Room are pre-paid and include tax and gratuity, Fry says diners need only focus on what’s in front of them.

“It’s the whole idea of making dining a full sensory experience, walking through the dining room and meeting the people you’re going to be dining with, then getting escorted downstairs,” Fry says. “You’re going through our kitchen — our home. There isn’t this weird disconnect between you and the server or you and the chef.”

Writer: Matthew Wein
Sources: Bobby Fry, Jamilka Borges

Eat + Drink: Sousa leaves Salt, meatballs rolling Downtown

Sousa leaves Salt
Kevin Sousa, Salt of the Earth’s executive chef since its launch in the fall of 2010, announced yesterday that he had stepped down and sold his stake in the restaurant in order to devote his time to other projects.

“It was something in the back of my mind when [Braddock Mayor] John Fetterman and I started to really pull together what we thought was a pretty great idea,” Sousa says, referring to his new venture, Superior Motors. “I shelved it for a while, and when the Kickstarter succeeded, it was so moving and inspirational to me that I felt it was a good time to sell my part of Salt.”

Chad Townsend, Salt’s chef de cuisine, takes over as executive chef. Melissa Horst will stay on as the restaurant's general manager.

“Chad is a great friend. As far as I’m concerned, there isn’t a more talented chef in the city,” says Sousa, who hired Townsend nearly three years ago. “Chad had just come off a stint in France and he came to Salt looking for a change. We didn’t have room for him at the time, but he didn’t care and came on as a line cook. That’s just the kind of guy he is.”

Townsend says that he has no major or immediate changes planned for the restaurant, and that he’s eager to carry on.

“It’s a chance to continue what he started,” says Townsend, adding that he’d been receiving congratulatory messages throughout the day from colleagues. “Pittsburgh is great like that. Everybody gets along. Some of the other chefs and I are planning to do something [at Salt] in the spring. We all want to succeed and we all want to have the best restaurant in our own right, but it’s a great community for us.”

Sousa says that he’ll be using his time to make sure that his other restaurants, Union Pig & Chicken (and its second-floor bar, Harvard & Highland) and Station Street Food are running well before he spends the spring and summer working full-time at Braddock Farms in preparation for opening Superior Motors.

“I know a lot about food and the process of farming, but I’m not a farmer,” he says. “To deliver what I want, I need to give it everything I have. I feel like I owe it to everybody to deliver something great in Braddock and do the things I said I was going to do.”

At long last, meatballs
Emporio: A Meatball Joint will open its doors today at 4 p.m., and you're never going to believe what's on the menu.

Actually, you probably have a pretty good idea.

The new venture from Sienna Mercato is a 120-seat  restaurant with a 20-seat bar. In addition to meatballs made from everything from beef to pork to a vegetarian option rolled from mushrooms, white beans and cauliflower, there will be 32 beers on tap, wines, cocktails, cream sodas and Italian ices.

Emporio, on the first floor of Sienna Mercato at 942 Penn Avenue in Downtown, will be open for dinner service the rest of this week and begin its lunch service next week.

Mercato's third-floor restaurant, Il Tetto, is on track to open in the spring and will include substantial rooftop seating.

Writer: Matthew Wein
Sources: Kevin Sousa, Chad Townsend

Google to expand its Pittsburgh presence in Bakery Square 2.0

Google confirmed long-running speculation on Monday when it announced that it will expand its Pittsburgh presence. According to a company-issued statement, Google has signed a lease on 66,000 square feet of additional office space across from its current Penn Avenue location in Bakery Square 2.0, the new residential and commercial development from Walnut Capital.

The California-based tech giant opened its first Pittsburgh office in 2006 and currently occupies 140,000 square feet of space in the former Nabisco factory at Bakery Square.

“Google has expressed their commitment to growth in Pittsburgh. They see Pittsburgh as a market worth expanding in, and it’s a place both they and their employees are happy to be,” says City Councilman Dan Gilman, whose District 8 includes the site of Bakery Square 2.0.

The new offices will include a skywalk across Penn Avenue, linking Google’s new offices to its existing ones. While there has been no indication of the number of jobs Google’s Pittsburgh expansion could potentially create, the addition will push Google’s Pittsburgh operations over 200,000 square feet. According to the company, Google’s local offices work on its search functions, ads, shopping and core engineering infrastructure.

“It’s clear that this corridor is becoming a high-tech industry corridor with retail there to support it,” Gilman says. “It’s going to continue to grow into Larimer and Lemington and Homewood. This is a fine location looking for any company looking to grow in Pittsburgh. What Google has consistently said is that as long as they continue to find the talent, they’re going to continue to grow in Pittsburgh.”

Writer: Matthew Wein
Source: Dan Gilman

Developer building houses, preserving history on Mt. Washington

Developer Jeff Paul has already built more than 40 homes on Mt. Washington, but his new project includes an especially historic touch.

Tentatively called the Bradley Street Redoubt, Paul’s plan to construct 26 housing units and a park includes the preservation of Pittsburgh’s last known Civil War fortification.

“The cool thing about it now is that nobody really knows it’s there. It’s private property in heavily wooded land you can’t even get to,” Paul says.

When Robert E. Lee led the Army of Northern Virginia toward Pennsylvania in the summer of 1863, there was local concern he’d try to invade Pittsburgh. Working at a frenetic pace, the city constructed 19 earthen fortifications on high ground around the area. Called redoubts, Mt. Washington’s is the last standing Civil War fortification in Pittsburgh.

“The cool thing about it is that we’re going to be able to create another park for Mt. Washington and a cool space for people to live,” Paul says, adding that eventually, the park and fort will be connected to Emerald View Park through its Greenleaf Street trailhead.

“I think it’s a really interesting case study about how development and preservation can go hand-in-hand,” says Ilyssa Manspeizer, the Mt. Washington Community Development Corporation’s director of park development.

Paul says his company, Pomo Development, will work with local historians and archaeologists to preserve and refurbish the redoubt, and that the housing won’t interfere.

“We’re giving them free reign to preserve and recreate it,” he said, adding that Pomo will be happily footing the bill.

Paul has enlisted the services of architect Ed Pope, with whom he worked on Sweetbriar Village, to design the new homes, each of which will have garages and front porches to create a city-type feel.

“We’re trying to create something like Summerset at Frick here in Mt. Washington,” Paul says.

Writer: Matthew Wein
Sources: Jeff Paul, Ilyssa Manspeizer

Aspinwall Riverfront Park debuts free skating rink

The first sections of Aspinwall Riverfront Park aren’t scheduled to open until later this year, but the community is still making the most of the land in the meantime.

The park’s development team and more than 150 volunteers have worked together to construct an ice rink on the former brownfield while construction on the first phases of the park is ongoing. The rink is 108 feet by 88 feet and free to the public.

“It’s going to be open as long as the weather is cold enough to accommodate us,” says park developer Susan Crookston. “If you have your own skates, you can skate beginning at 9 a.m. We’ll have food and skates available after 3:30 p.m.”

In addition to the rink, the park has a hut — staffed by Aspinwall Everyday Gourmet — offering snacks and hot cocoa during after-school hours and on weekends, and about 50 pairs of skates in both child and adult sizes which visitors can borrow for free.

Though they haven’t been able to spring for a Zamboni, park caretakers do have a device they’re using to smooth out the surface of the ice on a daily basis, and the maintenance of the rink has been something of a shared responsibility.

“The people who are using the rink help keep it clear,” Crookston says. “We bought a device to smooth the ice, but kids have had a lot of fun shoveling snow off the ice to keep it clean.

In addition to free ice skating and hot cocoa, the park’s winter facilities include a fire pit over which visitors can roast marshmallows. While visitors bringing their own skates are free to begin using the rink at 9 a.m. daily, free skate rental and snacks are available from 4 to 7 p.m. on weekdays and 12 to 7:30 p.m. on weekends.

Writer: Matthew Wein
Source: Susan Crookston
2114 Articles | Page: | Show All
Signup for Email Alerts