Pittsburgh

[lsanderson]

Kevin Sousa, chef and owner of Salt of the Earth in Pittsburgh, finishes a plate of local legumes and farm-raised rabbit.
By KATHRYN MATTHEWS
Published: February 25, 2011

PITTSBURGH has long had an appetite for hearty Old World fare introduced by Eastern European immigrants: pirogi, cabbage rolls, kielbasa. Tourists still flock to Primanti Brothers, a landmark restaurant famous for its outsized meat-and-cheese sandwiches stuffed with French fries and coleslaw. Recently, however, Pittsburgh’s value-driven food and restaurant culture has been undergoing a transformation, with a new emphasis on what’s fresh and local. More