Jasmine Lee and Jeff Medjimorec of Hough’s Taproom & Brewpub talked to me about what it takes to make homemade pierogies for a busy restaurant. They offer seven varieties: Potato & Cheese, Bacon & Jalapeno, Broccoli & Cheddar, Hot Italian Sausage, Pepperoni & Cheese and a rotating Pierogie of the Month.  They also offer a dessert variety: Apple Pie, served with vanilla ice cream, cinnamon sugar and caramel drizzle.

For the full story: Pittsburgh Adds “Foodie City” to its Growing List of Titles