October 5, 2025 • 47 mins
Craving a dining scene that welcomes everyone at the table? We dive into the moves Pittsburgh restaurants and bars are making to create truly inclusive menus—thoughtful vegetarian mains, standout zero-proof cocktails, and the kind of service that makes every guest feel seen.
(00:36) We kick off with an update from author Maria C. Palmer and the story of her father Joseph Costanzo Jr. and the legendary Primadonna Restaurant. From pre-production to first interviews and a set at Rico’s, it’s a family love letter to the city’s culinary grit and ambition.
(09:12) From there, we sit down with hometown journalist and content creator Angie Carducci (AngieLovesPGH) to explore what “welcoming” looks like today. Angie shares the small-business roots of her platform, her lifetime of vegetarian eating, and a recent health shift that led her to embrace the non-alcoholic movement. The insights are practical and personal: why listed NA options matter for inclusion, how Gen Z and wellness are reshaping bar programs, and what real craft looks like when mocktails stand shoulder-to-shoulder with cocktails.
(44:38) Plus, a fall comfort pick from DiAnoia’s is back to delight Karen Hoang and their many pumpkin-loving patrons.
Enjoy the conversation? Follow, share with a friend who loves Pittsburgh food, and leave a rating or review so more curious eaters can find us.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:00):
Welcome to the Pittsburgh Dish.
I'm your host, Doug Heilman.
How can food and beverageestablishments create a more
welcoming menu experience forall?
Angie Carducci of Angie LovesPittsburgh weighs in.
From vegetarian options to thenon-alcoholic movement.
As we move into fall menus,Darren Wong shares a signature
(00:25):
dish at one of her favoritedining spots.
But first up, it's always funto hear a good news update from
a former guest, and that's wherewe're starting on this episode.
Hey everybody, we're joinedtoday with Maria C.
Palmer.
You may recall that she was onthe podcast at the beginning of
season two with her dad, JosephCostanzo.
(00:46):
Maria is the co-author of thebook On the Rocks, which
chronicles her dad'sextraordinary journey in the
restaurant world with hisrestaurant, The Pri madonna,
which was located in McKee'sRocks.
Maria, thanks so much fortaking the time to uh jump on a
call for the Pittsburgh Dish.
Maria (01:02):
Thank you, Doug.
It's always great to talk toyou.
Doug (01:05):
Maria, I understand that since we talked with you and
your dad at the beginning ofthis year, some things are
happening.
Maria (01:13):
Yeah, some big things are happening.
So you never know what's gonnahappen, right?
When you write a book and putyour story out there to the
world.
And um, we are very fortunateand very excited to announce
that uh October the 5th, weofficially go from the
(01:34):
pre-production stage of ourdocumentary to the active
production stage of ourdocumentary.
Doug (01:43):
Um I just want to say, wow, congratulations.
So what we're saying.
What you're saying to us isthat someone has taken the book,
and this is this is going to bea feature.
This is gonna be an actualdocumentary that people are
gonna be able to seize.
Maria (01:58):
Yeah, 100%.
So um I'm I know that this isthe Pittsburgh dish, and this is
um certainly uh the story of Onthe Rocks is a Pittsburgh story
of the rise and fall of myfather, Joseph Costanzo Jr.
in the Pri Madonna restaurant.
The documentary is also aPittsburgh story.
So um the documentary, Iactually met the director, Ryan
(02:22):
Russ from Venture RoadProductions.
Whenever I was out promoting Onthe Rocks before it came out,
he was promoting his firstdocumentary called Hive about uh
his uncle, who is a veryinteresting beekeeper.
And Ryan and I connected um onthe set uh for a radio show at
(02:48):
the time and you know, alwaysloosely stayed in contact and
supported each other on socialmedia.
And, you know, I was trying tofind other avenues to sort of
keep the steam of the bookgoing, other than I know, some
of our events uh that we'restill doing the cooking books
and the pop-up restaurants.
Angie (03:08):
Yes.
Maria (03:08):
And initially just looked for some advice uh from Ryan
about, you know, if we werelooking to translate this either
onto a stage or onto film orTV, like what are the steps that
we'd have to take and what isthe language that we'd have to
speak, right?
It's all the same things that Idid for the book.
(03:28):
Ryan was incredibly insightfuland helpful.
And the wonderful piece of itis by the end of that
conversation, we realized thatthere was a lot of synergy
between the two of us, um, bothin what our greater vision um
would be for the production aswell as kind of where we would
want to see it go ultimately.
(03:50):
And we decided at that momentthat we were gonna partner
together and try to make thishappen.
And now six months later, ummaybe a little bit more than six
months, um, eight months later,somewhere around there, we are
actively in production, which isis wild.
Um you know, there's a wholecrew behind this and um a set
(04:16):
tomorrow, and we are starting uhwith you know the backbone of
three key interviews, which willbe my father, my mother, and
our cousin chef, you know,Costanza was who was the former
head chef at the Primadonna.
Doug (04:32):
Yes.
Maria (04:33):
And that's going to lay the foundation for the next next
round of filming as well.
Um, so this is just sort of thevery infancy stages of
production here, but you know,it's happening.
And for most books, um, youknow, there's there's always a
lot of aspirations that it goesto a different level or a
(04:56):
different medium, but not manythings actually get made.
So that's really cool.
And and hopefully it'll uhcreate a nice foundation for
others to join, or you know,possibly maybe a streaming
agency coming in and andscooping it up after they see
some of the footage fromtomorrow.
Doug (05:16):
You know, as we talked on our first interview and were
wrapping up, you were sharingall of those ideas, a stage play
or actors to play your dad.
I think he had a couple peoplein mind, but I think a
documentary is so good becauseit's that storytelling that
you've already done in just thatmore visual medium.
And to your point, it's such aPittsburgh story.
So to revive that and to hearfrom your dad and your mom and
(05:40):
everyone else involved, I'm veryexcited for everything that's
going on for you and yourfamily.
Maria (05:46):
You know, with anything, the primadonna as an example,
you had to have all of thecomponents.
You had to have the good food,but you had to have the great
service, you had to have theambiance, you had to create that
experience, um, you had to haveexcellent customer service.
All of the elements to sort ofelevate it to the next level.
(06:06):
And one of the things that Ireally admire about Ryan and
Venture Road Productions isthey're really looking at this
not as um, you know, smallfamily history piece that's you
know gonna just premiere onYouTube.
They're really looking at thisas, you know, how do we get this
(06:26):
to mainstream audiences allover the world?
So um I like that becausethat's certainly how my dad and
I think too.
Think big.
Absolutely.
Absolutely.
Doug (06:38):
Well, I wish you all the best.
I know that uh our recording isgonna air after you've done the
initial recordings, which ishappening uh at Rico's, correct?
In is that the North Hills?
Yeah.
Maria (06:50):
Yes, it's it's in the North Hills, and um, you know,
we're very gracious uh that Ricowas able to offer his space.
Um for those of you who aren'tfamiliar with Rico's, Rico's has
been in business probably foras long or longer than the
primadonna was in business.
Rico still cooks in the back,um, and he's a great
(07:12):
entrepreneur.
It's really wonderful food.
And um, you know, we're we'revery gracious that he was able
to offer his space on his dayoff because as you know, if
you've worked in the foodservice industry, you normally
get one day off, and that's thetime where you're fixing the
heating and air conditioning andprepping for the week and
getting deliveries.
So, you know, the fact that hewas able to modify all of that
(07:38):
knowing that we were having thisproduction, um, you know, we're
we're very grateful and we hopethat uh Pittsburgh people will
will support him because he's agreat guy and a great
entrepreneur, and we're verygracious and thank him for and
his entire staff for all oftheir hospitality in this in
this process as well.
Doug (07:56):
Well, I can't think of a better sort of collaborative
place to have these initialinterviews.
So hats off to Rico.
And Maria, I just want to sayI'm so excited again for your
family and for the next stepsafter you do these initial
interviews and market thedocumentary.
I hope you keep us posted onthe process and uh we'll be
(08:18):
rooting you on.
Maria (08:19):
Oh, thank you.
Absolutely.
Doug, you get a front row seatat the premiere, no matter where
it is.
We'll walk the carpet together.
Doug (08:29):
Maria, I just want to thank you again for keeping us
updated on all of the funthings.
And thank you for spending sometime with us on the Pittsburgh
Dish.
Maria (08:39):
Thank you, Doug.
And you know, we're alwaysexcited with everything that you
come up with and all the coolcollabs and how you truly
support the food um world, notonly just in Pittsburgh, but far
beyond.
So thank you for all of your uminsightful ways that you sort
of spread the good message aboutfood and hospitality and just
(09:03):
the overall industry.
We we need more advocates umlike you out there for sure.
Doug (09:09):
Thanks so much for the kind words.
Up next, we talked to a localcontent creator who doesn't want
to limit her dining and drinkspots to ensure everyone has a
good time.
Let's learn a little bit morefrom Angie Carducci.
Thank you so much for comingover and for being on the show.
Angie (09:27):
Thanks so much for having me.
Doug (09:29):
Would you introduce yourself to our listeners and
what you have going on in theworld of food?
Angie (09:35):
Yeah, sure.
Um, so my name is AngieCarducci.
I go by Angie LovesPGH onInstagram.
Um World of Food.
Uh certainly never envisioned Iwould be doing a food-based
Instagram.
Uh really?
Yeah, I just never uh neverreally thought I would be doing
all of this.
But um about five years agoduring the pandemic, I I my my
(10:00):
parents had a small business.
Speaker 05 (10:02):
Okay.
Angie (10:02):
And I started thinking about how many small businesses
were going to be in realtrouble.
And uh just had the idea thatwhat if I go out and get some
takeout?
What if I post about that?
Maybe I drive one or two peopleto that business, maybe I just
make a little difference.
Yeah.
So really liked that idea,started doing it, and was really
(10:26):
surprised at the community thatyou start building that way.
There are a lot of people thatreally care about small
businesses in this city andreally care about buying local,
supporting local.
And you know, from there itjust really grew.
Um, doing that organically,things in places that I go to.
Um, I'm very involved in Yelpand a Yelp elite.
(10:49):
So um go places through thatand love to discover new places
and just love to get the wordout.
You start to get invited toplaces and learn about places
that way, which is really a lotof fun.
Doug (11:02):
I think you and I met now several years ago.
We've been to a couple eventswhere it's like a foodie meetup.
Um, how do you describeyourself?
Do you say content creator?
Angie (11:12):
Yeah, I think I like content creator.
I certainly don't really loveinfluencer, it just feels like a
little different of a thing.
Doug (11:18):
It sounds manipulative sometimes too.
And I'm like, I'm not trying todo that, but I am trying to
promote small business orbusinesses I love here in the
region.
Angie (11:27):
That that is what I care about is helping to, you know,
really helping to support thesebusinesses that are putting
their heart and souls into whatthey do.
And I always think about thefact that these small businesses
are somebody's dream andsomebody's livelihood.
This is how they're, you know,I just think of my own family.
This is how they're puttingtheir kids through school.
It's how they're putting foodon the table.
(11:48):
And it's just it meanseverything.
So when you're supporting thosebusinesses over a chain, that's
what you're doing.
Right.
So I I care about it a greatdeal.
Doug (11:58):
Angie, I don't want to also just chew you into the box
of food creator.
I I know that you do a lot ofother lifestyle and things for
Pittsburgh.
I I, in fact, I think thelatest post I just saw was for
the Pittsburgh Zoo.
Yeah.
So it's really Angie does lovePittsburgh.
There's a lot of Pittsburghthings in there.
Angie (12:16):
It really is.
And I hope to keep branchingout to talk more about things to
do and see and and love here inPittsburgh.
There is so much.
I have um posted a lot aboutthings with, you know, for
example, uh River Life is anorganization I love.
And they've done this reallycool thing on the river this
summer, uh, shore thing, theycall it.
It's like a floating barge.
(12:37):
And I went to highlight that,which I thought was just such a
great example of um helping tomake great use out of our
rivers.
I think that's something thatwe haven't always done is really
utilize the river space that wehave here.
It's one of our bestattributes.
They've also done this chalkfest that's one of the really
neat things our city has now.
(12:58):
Um so really cool organizationthat I love.
I love theater and um, youknow, I I I actually have a um,
you know, through my own, I'mI'm not invited, but through my
own money, have a uh asubscription to the local
Broadway series and go to all ofthose shows and love
highlighting stuff like that.
So um just really there is somuch wonderful culture and
(13:21):
things to do here.
And I I just love talking aboutit all.
Doug (13:25):
I love it.
And I don't want to go too faraway from food, but I do want to
ask you one more non-foodrelated question.
Can we talk about your love ofPittsburgh in terms of your
professional career and what youdo?
Angie (13:37):
Absolutely.
So I went to school to be ajournalist.
That is my um my background.
I I went to DuquesneUniversity, so also local.
You're like a hometown girl.
I am a hometown girl.
Spent some time in New YorkCity, so uh there was that for
work.
I love New York City, uh, bigBroadway girl.
Uh-huh.
But um, yeah, really lovedPittsburgh, uh loved my Duquesne
(14:01):
experience.
And I had um two internships atDuquesne.
I had an internship in sportsjournalism and had an internship
in corporate communications,and learned that corporate
communications was really goingto be the lifestyle that fit me
better in terms of the pay andthe sort of nine to five as
opposed to the schedule ofsports journalism, but really
(14:24):
wanted to keep my foot in sportsjournalism too.
So today my full-time job iscorporate communications for a
local bank, and I love doingthat.
I I cover um corporatephilanthropy and community and
just feel like that's awonderful job for me.
And then my um sort of side gigfor actually 20 years ending
(14:47):
last year.
I've got gotten uh a foot outof that now, which feels very
unusual because I spent uh about20 years very, very close to
the Pittsburgh sports world as acredentialed uh sports writer.
Doug (15:00):
This is what I know about from you is this side of the
professional Angie.
Angie (15:05):
Yep.
Uh spent 20 years uh coveringthe Pittsburgh Penguins for a
variety of publications.
Doug (15:10):
Wow.
Angie (15:11):
And um a variety of broadcast outlets, did a lot of
radio, did a lot of podcasts,just a lot of fun.
Doug (15:18):
Thanks so much for telling us a little bit more about
that.
I knew about the hockey side ofthings too, and I just find it
so intriguing.
If we bring it back to food, Iwould love to ask, since you are
this hometown girl, are there acouple of spots that are just
really near and dear to you whenyou visit and when you post for
them?
Angie (15:38):
Oh that might be tough.
That is, it is.
It is super tough.
So I I think about the placesthat I go to time and time again
when I can choose, you know,where where I'm gonna go.
Like um, my birthday's nextweek.
And I think about, you know,like, oh, where would I like to
go out for my birthday?
I feel like I'm always pickingDianoias as a place I like to go
(15:59):
for my birthday.
It's just it's an easy pick.
Everything is consistentlydelicious.
One of our favorites.
Love that bread.
Love that bread in the uhwhipper cottage.
That's just an easy pick everytime.
Um love uh Pussid's Garden.
Oh, yes, is such an easy picktoo.
Uh the garden atmosphere, ifthe weather is nice enough.
Doug (16:21):
Uh Pussadies comes up often on this show.
Angie (16:24):
I have no doubt.
It's it's just a shining gem inthe Pittsburgh dining room,
right?
Like you feel like you're not Inot to disparage Pittsburgh,
because obviously I adorePittsburgh, but don't you just
feel like you're not inPittsburgh?
Doug (16:36):
Well, you're transported.
You really do.
Yeah, the garden and theinside, you're like, wait, where
did I just go?
Angie (16:41):
Yeah, yeah.
It feels like like anotherworld entirely.
And I love to take visitorsfrom out of town there and show
them, like, hey, you know, youmight think Pittsburgh is the
you know, sandwich with friescity, but we also have this, you
know.
Doug (16:55):
These other hidden gems, exactly.
Angie (16:57):
We have some beautiful things.
And and aside from that, Iobviously um I obviously love
Italian food.
So after that, I feel like someof my other picks would be in
the Italian food world.
Like I love um Alta Via.
Speaker 05 (17:11):
Oh yeah.
Angie (17:12):
Um just went to a family dinner last week at um alla
Familia.
Oh yes.
Love those kind of places.
Doug (17:19):
Up on Allentown.
Angie (17:20):
Yes, the uh the cheese wheel.
Doug (17:22):
You know, there is one thing, if you don't mind me
mentioning it.
Angie (17:24):
Yeah, you're a vegetarian.
Yes.
Doug (17:27):
So although you pick some phenomenal spots that would have
anything on the menu, this isalso important to you to go to a
place where you can order andyour friends and family can
order, and everyone's having agood time.
Angie (17:37):
It's huge, you know, and none nobody else in my family is
a vegetarian.
So when I I started this at agefive.
unknown (17:44):
Oh wow.
Angie (17:46):
I learned um in kindergarten where meat came
from.
And I just came home and toldmy parents I don't understand
the difference between thefamily pet and the animals that
we would eat.
I I don't I I have a disconnecthere and I just don't want to
eat that.
Wow.
Doug (18:06):
Yeah, it's just I'm such a formative age.
Angie (18:08):
Yeah, it just was a philosophical thing for me, and
I didn't get it.
And I said, I I just don't wantto eat it.
And my parents were reallyfreaked out, you know.
They they really were, and sothey tried lying to me for a
little bit.
Doug (18:21):
Oh and uh the best intentions for sure.
Angie (18:25):
They they just were scared, they were like, our
young daughter, uh what's gonnahappen?
You know, is she gonna behealthy?
Is she going to be deprived ofprotein?
Doug (18:33):
Right.
Angie (18:34):
And then they realized I was not kidding, and they took
me to children's hospital to adietitian and helped me learn
where protein sources would comefrom.
Which was really progressiveand amazing.
Doug (18:46):
That is amazing.
How old were you at that point?
Angie (18:48):
I was like six, seven years old at my.
Yeah.
Wow.
Yeah.
They wanted me to learn, theywanted to learn, and I really
appreciated that.
Doug (18:57):
I'm so glad that you had the even those resources and
that forethought to go tochildren's to find out.
Angie (19:02):
It's incredible.
Yeah.
So yeah.
Um, so I definitely grew upfeeling supported in that, but
the local dining scene was notas supportive.
Um you would go places and justsee menu option after menu
option that was meat-based.
Yes, meat heavy.
Yeah, maybe and and this citygrowing up was not great for it.
(19:23):
It really wasn't.
You know, you had a salad.
Maybe you could spot two orthree things on the menu that
you could ask to be made withoutmeat.
But most of the things, youknow, just not great options.
Doug (19:34):
Oh my gosh.
Tell me a little bit more aboutlike some top dishes then.
Like, do you have a few recipesyou make at home all the time
or places that when you gothere, you know you're gonna go
to get that particular dish?
Angie (19:46):
Yeah.
So at home I'm very heavy onum, I think I used to be much
more carb heavy.
I I love carbs, I love pasta.
Oh, me too.
Yeah, I mean, you know, I Istill love them.
Um a few years ago, I droppedabout 70 pounds.
I did that primarily um gettingrid of white carbs.
(20:06):
I switched to a lot of wheatcarbs.
Okay.
Doug (20:09):
Intentionally going to a more whole grain or less
processed diet.
Angie (20:14):
Exactly.
Okay.
I do a lot of sheep pan meals.
That's a big thing for me.
Um, a lot of veggies.
I subscribe to a CSA over thesummer.
That is an absolute joy.
Um, all the fresh vegetables,and maybe it isn't something I
usually work with.
Um, this week I had a couple ofbutternut squash in there.
Um, next week I have an acornsquash coming.
(20:35):
So you just think about what amI gonna create?
Doug (20:38):
And for any of our listeners who don't know, CSA
Community Supported Agriculture,you're usually prepaying a
subscription to a farm that'sgonna provide you a box every
week or some time.
Uh who is your CSA through?
Angie (20:53):
Yeah, mine is called Kristoff Farms.
They are located inBridgeville.
Okay.
And uh I've been subscribing tothem for a few years now.
They offer, I believe, quarter,half, and full baskets, I
guess, half.
Um, it feeds two to threepeople every week.
Doug (21:08):
Perfect.
Angie (21:09):
And just a ton of food.
It's a challenge to use it allevery week.
Um, but it it's a lot, and it'sjust um everything that's
abundant in in season at thatpoint.
Right now, yeah.
Doug (21:22):
So you're getting great nutrition, local produce.
And this is the challenge thatI I wish more people would go
for, which is thethink-for-yourself cooking.
Like you mentioned, a sheet panmeal where you're putting, you
know, sort of many items on justa baking sheet in the oven and
it goes, or you do a stir fry,or you do some kind of stew or
(21:43):
soup.
All of those things can kind ofuse up all that stuff, but you
gotta be flexible and notthinking that I have to stick to
a recipe.
Angie (21:52):
Absolutely.
And I think the best things arethe things that you come up
with.
Um, for a few years, I wassubscribing to something like a
hello fresh or blue apron blueapron.
And I think those were veryhelpful to me in helping to
teach myself to cook better.
Yes.
Um, I learned a lot from therecipes, and then those give you
ideas.
Right.
And then you learn, okay, whenI get these ingredients, here's
(22:15):
what I'm gonna make for myself,and here's how I'm going to riff
on that recipe to do somethingthat I like.
Doug (22:20):
Yes.
I so love that you have sort oftaken that on, and it's so much
more than just going out to eatall the time as well.
Angie (22:26):
Yes.
I mean, I certainly love to goout to eat, but I also really
love the satisfaction of makingyourself a really great meal.
Doug (22:33):
Me too.
Angie (22:33):
Yeah.
This is Angie of Angie LovesPGH, and you're listening to the
Pittsburgh Dish.
Doug (22:41):
Well, I do want to transition a little bit because
when we were talking before uhcoming together for this
interview, I knew you throughthe food world.
And we were at an event thathappened to be at a brewery, and
we both started talking abouthow we don't or no longer drink
alcohol.
And that brought up like awhole new conversation about
(23:04):
mocktails or the NA movement,the non-alcoholic movement.
And on this show, I think theonly folks that we've had on, I
haven't really had breweries on,but I did have Jack Worth
ginger beer because Iappreciated that they were
brewing a non-alcoholic gingerbeer as well as their hard
ginger beer.
And you could go and sort ofhave either in any drink and you
(23:26):
didn't feel left out.
And you've been doing someresearch on all of these things
as well, is that right?
Angie (23:31):
I have.
Um, I love Jack Worth so much,by the way.
They're great.
They are really great.
I love their space, I lovetheir ginger beer.
Um, so yeah, so I've been doingresearch um because I have sort
of been um forced into it.
Um so that kind of happened tome.
Doug (23:48):
That was sort of a health thing.
Yeah.
It's not that I really want to,and every once in a while I
might still have a beer.
Angie (23:53):
Yeah.
Doug (23:54):
But it's not something I can do all the time every day.
Angie (23:57):
It makes sense.
You know, I I used to lovewine.
I still have a basement full ofwine that I have to figure out
what am I gonna do with at thispoint.
So about a year ago, I had abad accident.
Um, fell down a very uh steepflight of concrete stairs, had a
bad head injury.
Um so the the great thing isI'm still here.
(24:18):
You are it could have endedvery differently.
I am super grateful.
Uh the not so great thing is Ihave lingering effects from this
uh this brain injury.
So one thing I started noticingis every time I would have
alcohol, I would start to getthese migraine symptoms
triggering for me.
And I I was trying kind ofdifferent things, like, well,
(24:42):
what if I have wine?
Does it happen?
What if I have beer?
Does it happen?
And then as it consistentlykept happening, I realized what
am I doing here?
Like this isn't worth it.
I I think I'm done.
So I stopped.
Doug (24:56):
And stopped drinking alcohol.
Angie (24:58):
Stopped it drinking alcohol altogether.
So that really was at the endof last year, beginning of this
year.
So I'm pretty new to this.
Doug (25:06):
And did it stop the triggering of the migraines?
Angie (25:09):
It really did.
So I still have occasionalissues with the migraines, but
I'm not noticing a direct causeand effect relationship from
something like that.
Doug (25:19):
Yeah.
But you do you were reallyfinding that from alcohol?
Angie (25:22):
It was a very direct trigger.
I would be I I sometimeswouldn't be, I would order a
glass of wine and I wouldn'teven be through the glass of
wine.
Doug (25:30):
Oh.
Angie (25:31):
And I would start feeling the those effects.
Yeah, just kind of the oncomingof the effects.
And I would realize it wasgoing to happen, and it was just
not worth it, worth it,unfortunately.
So um, so I realized, okay, I'mdone.
I'm getting away from alcoholnow.
Doug (25:47):
But you're such a social person.
Angie (25:48):
Well, and that's the problem is, you know, I go to a
lot of these food-relatedevents, yeah, and I I felt like
it was really sad that you go toa social event, you're with
friends, and they're orderingthese lovely drinks.
A lot of times they're thesebeautifully crafted cocktails,
and they're having thesebeautiful drinks, and you're
(26:10):
ordering what, a coke product.
You know, it's just sad.
It doesn't make you feelincluded, it doesn't make you
feel thought of.
It just makes you feel sad,frankly, and left out of sort of
of the occasion.
So I started asking everywhereI would go, what do you have
that's non-alcoholic?
(26:31):
What can you make that'snon-alcoholic?
And in a lot of cases, you dohave to ask.
They're not actually on themenu.
Um you're starting to see nowthat more places are putting
them on the menu.
More places are thinking thisthrough.
They are thinking through theoptions, they're putting them on
the menu.
And I think there's severalreasons for this.
There is a lot of research outthere about how Gen Z is driving
(26:56):
a lot of this change.
They are not drinking as much.
Um, a lot of this is a wellnessthing.
And uh, you know, with with awhole generation um changing
their habits, restaurants andbars, they have to start
thinking about this more.
Doug (27:12):
They have to recognize it now so they can still get those
new consumers.
Angie (27:16):
Exactly.
So that's happening.
Um, there are people, there areso many reasons why people
choose not to drink.
And I have to say, I'm I'm alittle embarrassed that I didn't
really think about all of thesereasons until I was one of
them.
But there's medical reasons,like you know, you and I spoke
about.
You know, someone could bepregnant, they could be the
designated driver.
Doug (27:37):
Just want to be responsible.
Right?
Angie (27:38):
Like you're in a group of your friends and you're the
designated driver and you likesomething nice, but in addition
to being responsible, likewouldn't it be nice if you felt
like you were included and youweren't just having something
that felt like an afterthought?
Doug (27:52):
That's right.
Angie (27:52):
So I really think for and then there's people that are in
recovery, which is reallyimportant.
Like a lot of these people endup feeling social isolation.
Speaker 05 (28:01):
Yes.
Angie (28:02):
And making them feel included in an outing is so
important and so valuable.
I've gone to a couple of eventsrecently with this wonderful
Pittsburgh organization calledthe Teetotal Initiative.
They are a group focused on umsupporting people in recovery,
people who are committed tobeing sober.
And they've educated me aboutthose reasons for people
(28:25):
relapsing, which largely areloneliness and isolation-related
reasons, and how nice it wouldbe for these people to feel that
there was an option for them ifthey went out with their
friends.
Doug (28:35):
It's not so much that they're going to a place where
there's alcohol and they'relike, oh, I'm gonna go have the
alcohol.
They're just they don't want tobe left out.
Right.
And if they can make the rightdecisions and you see things on
the menu, I I would echo to yourpoint.
I'm seeing more and more uhmenus where they're offering at
least two or three non-alcoholicoptions, clearly stated.
(28:56):
Exactly.
And they'll usually make evenother things if you ask.
Angie (29:00):
Exactly.
It it's just so nice.
Like, I I don't mind askingwhat they have, but it's really
nice to see it.
It's really nice that you don'thave to feel like initially
when I started asking for this,I felt like, okay, I'm a
problem.
You know, I'm I'm the personwho has to be different, who has
to raise my hand and say, Ican't have what you have here.
(29:20):
Can you make something for me?
And um, I was reading thisbook.
Um, there's a woman, Katrina.
She goes by the NortheastGinger on Instagram.
She owns loaded.
Doug (29:31):
Yeah, she's a local food person.
Angie (29:33):
She's amazing.
Doug (29:33):
Yeah.
Angie (29:34):
Um, she's really cool.
Um, and she wrote a book aboutbeing a non-drinker herself and
how she has navigated that inher life.
And I was speaking to her aboutthis and saying, you know, I
always feel like I'm a problem.
And she said, You are not.
You know, restaurants and barsare leaving customers on the
(29:54):
table.
They're leaving business on thetable if they don't think about
this.
Doug (29:57):
They really are.
Angie (29:58):
And, you know, as a restaurant owner.
Herself hearing that reallymade me feel empowered.
And when I go in somewhere now,I feel like you should have
something like this on the menu.
You should have thought aboutthis population because it's not
a small population and it'sgrowing.
So I I really feel like I'vebecome a bit of an advocate for
(30:19):
this movement, and I willcontinue to advocate for it.
Um, my friend Sarah and I, shegoes by uh Yin's Love Local on
Instagram.
Yes.
Um, we are doing a series ofposts.
We're calling it Zero Proof,and we're finding the places
that are doing a good job ofthis, and we're posting about
them.
Doug (30:39):
I'm so excited for this.
And I know we already justmentioned Jack Worth.
So can you give us a little bitof a preview of some of these
posts?
Like what are just a couple ofthe places that are doing it
right right now?
Angie (30:53):
Absolutely.
So I'll tell you the placeswe've highlighted so far.
The first place that invited meout to try a few of their
mocktails was Cosign, Speakeasy.
What a cool place.
I don't know if you've beenthere.
It's in Homestead.
Doug (31:07):
Okay.
Angie (31:08):
Yeah.
Um, really cool.
Um, you it's very uh you enterthrough like super secret
entrance.
There's a couple little um Itfeels like a speakeasy, right?
It really does.
Like a couple little tests youhave to go through to kind of
satisfy the ghosts to like getin.
It's really cool.
Um, but they have reallythought through their mocktail
menu, had some really deliciousmocktails, very talented
(31:30):
bartender, just did a beautifuljob.
Doug (31:32):
What was one of the drinks that you tried there?
Angie (31:35):
Oh, I I think the one that stands out the most is they
had um I asked the bartender, Itried a couple that appealed to
me.
And then for the last one, Ilike to try like three at each
place to make a for a good post.
Yes.
And I said, What which wouldyou recommend out of these last
couple?
And he said, Oh, the lemonade.
Try the lemonade.
And it was a blueberry lemonadetype of cocktail.
Doug (31:56):
Interesting.
Angie (31:57):
It was so delicious, really, really well done.
So yeah, that that one standsout there.
And then uh Sarah went toOlives and Peppers.
Yes, very popular restaurantout in Greensburg.
And they have a location, Ibelieve, in Trafford as well.
Very popular.
I I went there last yearactually for my birthday in
(32:17):
October.
Just a really great spot.
They have done a seasonal fallmocktail menu, which is amazing.
Doug (32:25):
And we're in fall right now as we record, so this is
perfect.
Angie (32:28):
Right.
To do a seasonal mocktail menu.
Like not only to think aboutdoing a mocktail menu, but to do
a seasonal specific.
How cool is that?
Doug (32:37):
That's right.
Angie (32:38):
Then I went to uh just last week for a family dinner.
I went to a la familia, wasshocked uh when I asked, because
I I know a la familia for, youknow, when I previously went
there, you get a great glass orbottle of wine.
Speaker 05 (32:52):
Yes.
Angie (32:53):
And I thought, well, what are you gonna have for me?
And I asked, and she gave methe cocktail menu and opened it
to the mocktail page, and thereis literally a mocktail page.
Doug (33:02):
How wonderful.
I mean, this is reallythoughtful of them.
Angie (33:04):
They're thinking honestly about their customers, but also
it's a great business decision.
You're thinking about who'scoming through your doors, and
there are gonna be people whoaren't drinking, and you're
giving them a beautiful optionto go with their dinner.
Then the other thing is betweenSarah and I, we've been to two
different places um that aredoing these.
(33:25):
You see on Instagram, these bigtowers of drinks when you go
out places, you know.
So two places I've been torecently.
Um, one was Siena Mercado.
Doug (33:36):
Okay.
Angie (33:37):
And one was uh the Urban Tap.
And both of them had thesebeautiful towers.
Uh Siena was for uh brunch andyeah, Urban Tap actually was
brunch as well.
And both of them were able tomake them non-alcoholic.
Doug (33:53):
Non-alcoholic.
Angie (33:54):
And how cool.
Again, you feel super included.
Doug (33:57):
Yes.
And you know, also if it is forbrunch, it's a daytime thing.
Maybe people just don't want todrink like full bore.
The whole party's like, we'dlove to have that, but we're
we're not into this at this timeof day.
Angie (34:08):
Exactly.
Yeah.
And I that's a really goodpoint, is I have friends that
aren't non-alcoholics strictly,but they will go out and for
whatever reason that night, theymight like to order a
non-alcoholic drink.
So you never know who you'reappealing to by putting this on.
Doug (34:24):
Before we get away from a la familia, what was the
cocktail you picked at a lafamilia?
If they had that whole they hadthe whole page.
Angie (34:31):
Yes, they had that whole page.
Um, it was a combination ofpineapple and coconut flavors.
And uh my nephew who was withme got a cherry limey that I
kind of regretted not gettingbecause it just looked so, so
delicious.
Yeah.
Just just really delicious.
(34:51):
Um, so those were some examplesof ones that are doing more
with like juices and lavender,lemon, those types of flavors.
But you're also finding a lotthese days that are doing the
non-alcoholic spirits.
Doug (35:06):
Yeah, spiritless spirits.
I was going to ask you, I justrecently stopped into the open
road in Garfield.
Angie (35:12):
They're so awesome.
Doug (35:13):
They are Mel and her team, and they used to be in
Allentown.
They moved over to Garfield,they have a bigger space, and
we're talking about a bottleshop that has zero-proof
spirits.
So if you want a bourbon or aKempari, they have all those
things.
So you can actually make thedrink the way you always make
it, but it's going to be azero-proof drink.
Angie (35:34):
It's incredible.
And I have been to places thatare involving those in their
mocktails.
Um, so I think sometimes I'veI've had friends say, Oh, I I
don't want to pay, you know, thesame price for a mocktail that
I would pay for a cocktail.
And I think that's kind ofoutdated thinking.
I think sometimes now we'regoing to see mocktails that are
(35:57):
going to be the same price as amocktail a regular cocktail,
possibly even a little bit more,because those zero-proof
spirits are not really cheap.
Um, they're very carefullycrafted and they're going
through this process in somecases to, you know,
de-alcoholize them.
Doug (36:12):
Right.
They're distilling, like, say,a gin, and then they're taking
it even further to remove thealcohol component.
Angie (36:18):
Exactly.
So um, I'm really thankful thatthese options exist.
And I was just thinking aboutwith the holidays coming up, you
know, hey, I might be able toget a bottle of, you know,
something bubbly that will makeme, you know, it feel
celebratory.
And it's just really nice toknow these options are out
there.
Doug (36:36):
I I agree.
And I love what you and Sarahare both doing, promoting what's
going on and also sort ofnudging other places that maybe
aren't doing the best job yet oraren't thinking about it and
getting places to think about itand get some of those options
out in front and on the menus.
Angie (36:54):
That is actually my goal by doing the series.
I would love for businesses toreach out to us and ask us, you
know, hey, we're doing a goodjob.
Please come and feature us.
That would be great.
But also I would lovebusinesses to notice it and
think, wow, we don't haveanything on our menu, and maybe
that's a miss.
The the posts that we've donehave done fairly well on
(37:17):
Instagram in terms of theengagement.
And I'm surprised at how manypeople have reached out to me
either through their publiccomments on Instagram or
privately and said, hey, I don'tdrink either.
This is great.
Doug (37:30):
Yeah.
Angie (37:31):
So it's hitting a nerve.
It's time.
Doug (37:34):
Well, you are striking at such a good moment because I
think there's enough momentum toreally get that exponential
acceleration in all of our localplaces that we love to go out
to anyway.
Angie (37:46):
I love that.
You've really hit it by sayingthe places we love to go anyway,
because just like being avegetarian, I don't need to go,
although there are some reallyfantastic vegetarian-focused
restaurants in the city now,which is incredible.
And actually, EYV, where I wentrecently, had a stunning um
mocktail selection as well.
Doug (38:06):
EYV over on the north side.
Angie (38:08):
I went to their chef's table experience, which was
incredible, and um, and hadseveral mocktails there.
So they're doing a great job.
But I don't need a restaurantto be solely vegetarian.
I can have it be inclusive ofeveryone.
That goes for me as avegetarian, that goes for my
friends I go out with who aregluten-free, and that goes for
(38:29):
people that are non-drinkers.
It's just really nice to bethoughtful of the variety of
different needs people coming toyour space may have.
Doug (38:36):
Angie, I love what you're doing, and I love that you're
kind of spreading thatthoughtfulness.
It's keeping it positive, andyet it's still making some
business owners think.
So thank you.
Angie (38:48):
Thank you.
That's that's who I try to beas a person, Doug.
Doug (38:51):
So I know.
That's why we love you, Angie.
Angie (38:53):
Thank you.
Doug (38:54):
So before I let you go, there's so many more things I
want to talk about.
But you know, we've alreadyestablished you're a hometown
girl.
Can I ask a couple more familyquestions?
Sure.
Uh number one, I'm justcurious, what was the family
business?
Angie (39:08):
So my family's business was actually an entertainment
agency.
Um so yeah, not a retailbusiness.
Um, it was an agency who at thetime, if you wanted a if you
wanted a clown at your party, ifyou wanted a DJ at your, you
know, event, things like that.
Doug (39:26):
They would find that talent.
Angie (39:28):
Exactly.
They would find the talent andbook them for your event and be,
you know, the agency inbetween.
So then the internet camealong.
Yes.
And suddenly the talent booksthemselves.
Right.
And there's no need for thatagency anymore.
Um, so at at that time, my mydad had passed away by that
point, and my mom was runningthe agency, and she uh she went
(39:51):
back to school and um actuallyuh a call out to the Goodwill
Training Center.
Goodwill actually has yes, anemployment training center.
I had no idea until my momsomehow found this and went back
to school through them, got aninternship at UPMC.
You're talking at the timeshe's probably 50 years old.
(40:13):
Um, got an internship at UPMCand um forged her second career
in the medical field, um, doinglike medical records.
So here she is, still doing it.
Doug (40:24):
What a good news story.
Angie (40:25):
Amazing.
Doug (40:26):
I did have one more family question.
Angie (40:28):
Please.
Doug (40:28):
I know that you went vegetarian, but what was food
life like at home?
Like, did you guys cook at homea lot?
I mean, you go out so much now.
Angie (40:35):
We really never went out.
We did not go out a lot as afamily.
Yeah, that's that's a greatquestion.
And I've never thought about ittoo much.
We were not a going out to eatfamily.
We were um when my parents wereboth alive, my my mom was a
homemaker and she she cooked.
She cooked for the family, andit was a lot of very sort of
(40:57):
comfort food type of dishes.
And I feel she was verywonderful and accommodating at
making two versions of things tofor you, because at such a
young age, you had it you hadmade the announcement.
Doug (41:11):
You're like, I'm gonna be vegetarian.
Angie (41:13):
So I was the special case, yeah.
So you had um uh my mom, mybrother, and my dad, who were
all meat eaters, and then youhad me.
So yeah, she would try veryhard to make you know things
that here's a version of it foryou, and here's the version the
rest of the family's gonna eat.
Yeah, we were very much aneating at home family.
Doug (41:34):
Did that spark you to help cook as you started to get
older to cook your version ofthe meal?
Angie (41:40):
Well, um, my dad passed away early.
And so I was uh I was 16.
So I took over a fair amount ofof home duties at that point.
So so yeah, so I think I was Iwas well prepared through
through watching at that point.
Um, but yeah, as I as I gotolder and have relationships in
(42:01):
my own life, I I was very goodat the concept of I can prepare
meals that have a version thatis a vegetarian one and a
version that is not.
I'm never going to forcesomeone to be a vegetarian for
me.
Um you can eat the way youwant, and that's fine with me,
but this is what I'm gonna do.
Doug (42:22):
It sounds like you could host the ultimate dinner party
that caters for everybody.
Angie (42:26):
I probably could, but I would hate it because I hate the
cleanup before a dinner party.
Doug (42:31):
That's right.
That's right.
It's the impending doom.
Angie (42:33):
I know.
I just hate it.
I'm like, please don't make mehost that.
Oh, I have dogs.
We have to figure out whatwe're gonna do with them.
No, thank you.
Doug (42:42):
Well, I like that you go out to eat and go out to explore
vegetarian options and the NAor mocktail options in the city.
I think we should bring itback.
You mentioned it earlier thatfolks can reach out to you.
Can you remind our listeners ofyour social media handle?
You're mostly on Instagram, isthat right?
Angie (43:01):
Yeah, primarily on Instagram.
I am kind of starting to dip atoe into TikTok, which I can see
is getting a lot of engagementwhen we do post there.
But um largely Instagram andit's Angie LovesPGH.
Doug (43:15):
Angie LovesPGH.
And can you remind us again,since Sarah is helping you, what
Sarah's handle is?
Angie (43:20):
Absolutely.
Sarah is Yin's Love Local.
Doug (43:23):
Yin's Love Local.
Angie (43:25):
Yep.
Doug (43:26):
I love it all.
All right, Angie.
I have one more customaryquestion for you.
The name of the show is thePittsburgh Dish.
What's the best dish you've hadto eat this past week?
Angie (43:39):
Well, we talked about um that I went to a la familia this
past week, and it has to be theCaccio Pepe in that cheese
wheel.
Doug (43:49):
Oh, yes.
They, if someone has not beento alla Familia, you're talking
about like a traditional roundof cheese, like the huge wheel
from Italy.
Is it the Loccatelli?
Angie (44:00):
Locatelli cheese wheel.
Doug (44:02):
Yeah, that's right.
It's a Romano cheese.
Angie (44:04):
Yes.
Doug (44:04):
Yes.
And so they're preparing theCaccio Pepe in that, they're
finishing in that big wheel.
Angie (44:10):
Yes.
Doug (44:10):
So delicious.
Angie (44:11):
They bring a table side, they prepare it right there in
front of you.
It's just so rich.
Amazing.
Doug (44:19):
Well, I I can agree.
That would be my best bite thisweek.
Angie (44:22):
Yep, definitely.
Doug (44:23):
Angie Carducci, thank you so much for your time.
Thanks for what you're doingfor the city, promoting small
business, promoting the NAmovement.
Thanks for being on thePittsburgh Dish.
Angie (44:34):
It has been such a pleasure.
Thank you so much, Doug.
Doug (44:38):
Since Angie mentioned this place earlier, and we're in the
throes of fall, let's hearabout a favorite dish of the
season from Karen Huang.
Hey everyone, we're back withour friend Karen Huang.
She's a content creator andself-professed foodie on
Instagram.
Karen, it's been a little bitsince we talked.
Uh when we spoke last, it wasthe dead of summer.
It was super hot, but we're nowmoving into some chillier
(45:01):
months.
As we move into cooler weather,is there a spot that you're
like, yes, I am so ready tovisit this place again because
you love that food at that timeof year?
Karen (45:10):
Doug, I've been waiting for this question.
You understand I've beenstalking this place's
reservations for months inanticipation of when I can make
a reservation again.
And I know everyone lovesDianoias, but what you need to
know that at Dianoias, duringthe fall, they have a pumpkin
gnocchi bowl.
Doug (45:26):
Oh, yes, that pumpkin bowl.
Karen (45:29):
It is, it is beautiful.
But even more importantly, itis delicious.
It is delightful.
It's creamy, it's perfect.
The gnocchi is so soft andpillowy.
Oh my gosh.
Um, I've been thinking about itfor months and months and
months.
And um, yeah, the last time wehad it, it was beautiful.
And then I foolishly thought Icould eat the whole thing in one
sitting and I was like, I don'tneed a to-go box.
(45:49):
Lamais.
Lumise for told because um oncewas all said and done, I was
like, no, no, I I can't finishthis.
Oh, number one leftovers.
So I put it in my to-go box,and it was packed to the brim
because you have all thisbeautiful cooked pumpkin inside
the pumpkin too.
Which you can eat.
Yes, it's not just exactly.
It's so good.
It is your quintessential falldish.
(46:11):
And there's just something socomforting about pasta when it
gets cold out.
Doug (46:15):
I don't know if they'll bring this one back, but the
other thing that they've had inthe past that I love is a pasta
dish that will have sausage andsquash in it.
And that's another just reallylike stick to your bones,
delicious dish I love there.
The pumpkin though just rolls.
I mean, on all their Instagram,everybody orders it.
So the pumpkin gnocchi is whatwe're talking about at
Dianoia's, usually shows up onthe fall to winter menu.
(46:38):
Karen, thanks so much.
Karen (46:40):
Yeah, no problem.
Thank you.
Doug (46:43):
You can follow Karen on Instagram at Karen.huang.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description.
And if you want to follow myown food adventures, you can
find me on social media at DougCooking.
That's our show for this week.
(47:05):
Thanks again to all of ourguests and contributors, and to
Kevin Selecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
Welcome to the Pittsburgh Dish.
I'm your host, Doug Heilman.
How can food and beverageestablishments create a more
welcoming menu experience forall?
Angie Carducci of Angie LovesPittsburgh weighs in.
From vegetarian options to thenon-alcoholic movement.
As we move into fall menus,Darren Wong shares a signature
(00:25):
dish at one of her favoritedining spots.
But first up, it's always funto hear a good news update from
a former guest, and that's wherewe're starting on this episode.
Hey everybody, we're joinedtoday with Maria C.
Palmer.
You may recall that she was onthe podcast at the beginning of
season two with her dad, JosephCostanzo.
(00:46):
Maria is the co-author of thebook On the Rocks, which
chronicles her dad'sextraordinary journey in the
restaurant world with hisrestaurant, The Pri madonna,
which was located in McKee'sRocks.
Maria, thanks so much fortaking the time to uh jump on a
call for the Pittsburgh Dish.
Maria (01:02):
Thank you, Doug.
It's always great to talk toyou.
Doug (01:05):
Maria, I understand that since we talked with you and
your dad at the beginning ofthis year, some things are
happening.
Maria (01:13):
Yeah, some big things are happening.
So you never know what's gonnahappen, right?
When you write a book and putyour story out there to the
world.
And um, we are very fortunateand very excited to announce
that uh October the 5th, weofficially go from the
(01:34):
pre-production stage of ourdocumentary to the active
production stage of ourdocumentary.
Doug (01:43):
Um I just want to say, wow, congratulations.
So what we're saying.
What you're saying to us isthat someone has taken the book,
and this is this is going to bea feature.
This is gonna be an actualdocumentary that people are
gonna be able to seize.
Maria (01:58):
Yeah, 100%.
So um I'm I know that this isthe Pittsburgh dish, and this is
um certainly uh the story of Onthe Rocks is a Pittsburgh story
of the rise and fall of myfather, Joseph Costanzo Jr.
in the Pri Madonna restaurant.
The documentary is also aPittsburgh story.
So um the documentary, Iactually met the director, Ryan
(02:22):
Russ from Venture RoadProductions.
Whenever I was out promoting Onthe Rocks before it came out,
he was promoting his firstdocumentary called Hive about uh
his uncle, who is a veryinteresting beekeeper.
And Ryan and I connected um onthe set uh for a radio show at
(02:48):
the time and you know, alwaysloosely stayed in contact and
supported each other on socialmedia.
And, you know, I was trying tofind other avenues to sort of
keep the steam of the bookgoing, other than I know, some
of our events uh that we'restill doing the cooking books
and the pop-up restaurants.
Angie (03:08):
Yes.
Maria (03:08):
And initially just looked for some advice uh from Ryan
about, you know, if we werelooking to translate this either
onto a stage or onto film orTV, like what are the steps that
we'd have to take and what isthe language that we'd have to
speak, right?
It's all the same things that Idid for the book.
(03:28):
Ryan was incredibly insightfuland helpful.
And the wonderful piece of itis by the end of that
conversation, we realized thatthere was a lot of synergy
between the two of us, um, bothin what our greater vision um
would be for the production aswell as kind of where we would
want to see it go ultimately.
(03:50):
And we decided at that momentthat we were gonna partner
together and try to make thishappen.
And now six months later, ummaybe a little bit more than six
months, um, eight months later,somewhere around there, we are
actively in production, which isis wild.
Um you know, there's a wholecrew behind this and um a set
(04:16):
tomorrow, and we are starting uhwith you know the backbone of
three key interviews, which willbe my father, my mother, and
our cousin chef, you know,Costanza was who was the former
head chef at the Primadonna.
Doug (04:32):
Yes.
Maria (04:33):
And that's going to lay the foundation for the next next
round of filming as well.
Um, so this is just sort of thevery infancy stages of
production here, but you know,it's happening.
And for most books, um, youknow, there's there's always a
lot of aspirations that it goesto a different level or a
(04:56):
different medium, but not manythings actually get made.
So that's really cool.
And and hopefully it'll uhcreate a nice foundation for
others to join, or you know,possibly maybe a streaming
agency coming in and andscooping it up after they see
some of the footage fromtomorrow.
Doug (05:16):
You know, as we talked on our first interview and were
wrapping up, you were sharingall of those ideas, a stage play
or actors to play your dad.
I think he had a couple peoplein mind, but I think a
documentary is so good becauseit's that storytelling that
you've already done in just thatmore visual medium.
And to your point, it's such aPittsburgh story.
So to revive that and to hearfrom your dad and your mom and
(05:40):
everyone else involved, I'm veryexcited for everything that's
going on for you and yourfamily.
Maria (05:46):
You know, with anything, the primadonna as an example,
you had to have all of thecomponents.
You had to have the good food,but you had to have the great
service, you had to have theambiance, you had to create that
experience, um, you had to haveexcellent customer service.
All of the elements to sort ofelevate it to the next level.
(06:06):
And one of the things that Ireally admire about Ryan and
Venture Road Productions isthey're really looking at this
not as um, you know, smallfamily history piece that's you
know gonna just premiere onYouTube.
They're really looking at thisas, you know, how do we get this
(06:26):
to mainstream audiences allover the world?
So um I like that becausethat's certainly how my dad and
I think too.
Think big.
Absolutely.
Absolutely.
Doug (06:38):
Well, I wish you all the best.
I know that uh our recording isgonna air after you've done the
initial recordings, which ishappening uh at Rico's, correct?
In is that the North Hills?
Yeah.
Maria (06:50):
Yes, it's it's in the North Hills, and um, you know,
we're very gracious uh that Ricowas able to offer his space.
Um for those of you who aren'tfamiliar with Rico's, Rico's has
been in business probably foras long or longer than the
primadonna was in business.
Rico still cooks in the back,um, and he's a great
(07:12):
entrepreneur.
It's really wonderful food.
And um, you know, we're we'revery gracious that he was able
to offer his space on his dayoff because as you know, if
you've worked in the foodservice industry, you normally
get one day off, and that's thetime where you're fixing the
heating and air conditioning andprepping for the week and
getting deliveries.
So, you know, the fact that hewas able to modify all of that
(07:38):
knowing that we were having thisproduction, um, you know, we're
we're very grateful and we hopethat uh Pittsburgh people will
will support him because he's agreat guy and a great
entrepreneur, and we're verygracious and thank him for and
his entire staff for all oftheir hospitality in this in
this process as well.
Doug (07:56):
Well, I can't think of a better sort of collaborative
place to have these initialinterviews.
So hats off to Rico.
And Maria, I just want to sayI'm so excited again for your
family and for the next stepsafter you do these initial
interviews and market thedocumentary.
I hope you keep us posted onthe process and uh we'll be
(08:18):
rooting you on.
Maria (08:19):
Oh, thank you.
Absolutely.
Doug, you get a front row seatat the premiere, no matter where
it is.
We'll walk the carpet together.
Doug (08:29):
Maria, I just want to thank you again for keeping us
updated on all of the funthings.
And thank you for spending sometime with us on the Pittsburgh
Dish.
Maria (08:39):
Thank you, Doug.
And you know, we're alwaysexcited with everything that you
come up with and all the coolcollabs and how you truly
support the food um world, notonly just in Pittsburgh, but far
beyond.
So thank you for all of your uminsightful ways that you sort
of spread the good message aboutfood and hospitality and just
(09:03):
the overall industry.
We we need more advocates umlike you out there for sure.
Doug (09:09):
Thanks so much for the kind words.
Up next, we talked to a localcontent creator who doesn't want
to limit her dining and drinkspots to ensure everyone has a
good time.
Let's learn a little bit morefrom Angie Carducci.
Thank you so much for comingover and for being on the show.
Angie (09:27):
Thanks so much for having me.
Doug (09:29):
Would you introduce yourself to our listeners and
what you have going on in theworld of food?
Angie (09:35):
Yeah, sure.
Um, so my name is AngieCarducci.
I go by Angie LovesPGH onInstagram.
Um World of Food.
Uh certainly never envisioned Iwould be doing a food-based
Instagram.
Uh really?
Yeah, I just never uh neverreally thought I would be doing
all of this.
But um about five years agoduring the pandemic, I I my my
(10:00):
parents had a small business.
Speaker 05 (10:02):
Okay.
Angie (10:02):
And I started thinking about how many small businesses
were going to be in realtrouble.
And uh just had the idea thatwhat if I go out and get some
takeout?
What if I post about that?
Maybe I drive one or two peopleto that business, maybe I just
make a little difference.
Yeah.
So really liked that idea,started doing it, and was really
(10:26):
surprised at the community thatyou start building that way.
There are a lot of people thatreally care about small
businesses in this city andreally care about buying local,
supporting local.
And you know, from there itjust really grew.
Um, doing that organically,things in places that I go to.
Um, I'm very involved in Yelpand a Yelp elite.
(10:49):
So um go places through thatand love to discover new places
and just love to get the wordout.
You start to get invited toplaces and learn about places
that way, which is really a lotof fun.
Doug (11:02):
I think you and I met now several years ago.
We've been to a couple eventswhere it's like a foodie meetup.
Um, how do you describeyourself?
Do you say content creator?
Angie (11:12):
Yeah, I think I like content creator.
I certainly don't really loveinfluencer, it just feels like a
little different of a thing.
Doug (11:18):
It sounds manipulative sometimes too.
And I'm like, I'm not trying todo that, but I am trying to
promote small business orbusinesses I love here in the
region.
Angie (11:27):
That that is what I care about is helping to, you know,
really helping to support thesebusinesses that are putting
their heart and souls into whatthey do.
And I always think about thefact that these small businesses
are somebody's dream andsomebody's livelihood.
This is how they're, you know,I just think of my own family.
This is how they're puttingtheir kids through school.
It's how they're putting foodon the table.
(11:48):
And it's just it meanseverything.
So when you're supporting thosebusinesses over a chain, that's
what you're doing.
Right.
So I I care about it a greatdeal.
Doug (11:58):
Angie, I don't want to also just chew you into the box
of food creator.
I I know that you do a lot ofother lifestyle and things for
Pittsburgh.
I I, in fact, I think thelatest post I just saw was for
the Pittsburgh Zoo.
Yeah.
So it's really Angie does lovePittsburgh.
There's a lot of Pittsburghthings in there.
Angie (12:16):
It really is.
And I hope to keep branchingout to talk more about things to
do and see and and love here inPittsburgh.
There is so much.
I have um posted a lot aboutthings with, you know, for
example, uh River Life is anorganization I love.
And they've done this reallycool thing on the river this
summer, uh, shore thing, theycall it.
It's like a floating barge.
(12:37):
And I went to highlight that,which I thought was just such a
great example of um helping tomake great use out of our
rivers.
I think that's something thatwe haven't always done is really
utilize the river space that wehave here.
It's one of our bestattributes.
They've also done this chalkfest that's one of the really
neat things our city has now.
(12:58):
Um so really cool organizationthat I love.
I love theater and um, youknow, I I I actually have a um,
you know, through my own, I'mI'm not invited, but through my
own money, have a uh asubscription to the local
Broadway series and go to all ofthose shows and love
highlighting stuff like that.
So um just really there is somuch wonderful culture and
(13:21):
things to do here.
And I I just love talking aboutit all.
Doug (13:25):
I love it.
And I don't want to go too faraway from food, but I do want to
ask you one more non-foodrelated question.
Can we talk about your love ofPittsburgh in terms of your
professional career and what youdo?
Angie (13:37):
Absolutely.
So I went to school to be ajournalist.
That is my um my background.
I I went to DuquesneUniversity, so also local.
You're like a hometown girl.
I am a hometown girl.
Spent some time in New YorkCity, so uh there was that for
work.
I love New York City, uh, bigBroadway girl.
Uh-huh.
But um, yeah, really lovedPittsburgh, uh loved my Duquesne
(14:01):
experience.
And I had um two internships atDuquesne.
I had an internship in sportsjournalism and had an internship
in corporate communications,and learned that corporate
communications was really goingto be the lifestyle that fit me
better in terms of the pay andthe sort of nine to five as
opposed to the schedule ofsports journalism, but really
(14:24):
wanted to keep my foot in sportsjournalism too.
So today my full-time job iscorporate communications for a
local bank, and I love doingthat.
I I cover um corporatephilanthropy and community and
just feel like that's awonderful job for me.
And then my um sort of side gigfor actually 20 years ending
(14:47):
last year.
I've got gotten uh a foot outof that now, which feels very
unusual because I spent uh about20 years very, very close to
the Pittsburgh sports world as acredentialed uh sports writer.
Doug (15:00):
This is what I know about from you is this side of the
professional Angie.
Angie (15:05):
Yep.
Uh spent 20 years uh coveringthe Pittsburgh Penguins for a
variety of publications.
Doug (15:10):
Wow.
Angie (15:11):
And um a variety of broadcast outlets, did a lot of
radio, did a lot of podcasts,just a lot of fun.
Doug (15:18):
Thanks so much for telling us a little bit more about
that.
I knew about the hockey side ofthings too, and I just find it
so intriguing.
If we bring it back to food, Iwould love to ask, since you are
this hometown girl, are there acouple of spots that are just
really near and dear to you whenyou visit and when you post for
them?
Angie (15:38):
Oh that might be tough.
That is, it is.
It is super tough.
So I I think about the placesthat I go to time and time again
when I can choose, you know,where where I'm gonna go.
Like um, my birthday's nextweek.
And I think about, you know,like, oh, where would I like to
go out for my birthday?
I feel like I'm always pickingDianoias as a place I like to go
(15:59):
for my birthday.
It's just it's an easy pick.
Everything is consistentlydelicious.
One of our favorites.
Love that bread.
Love that bread in the uhwhipper cottage.
That's just an easy pick everytime.
Um love uh Pussid's Garden.
Oh, yes, is such an easy picktoo.
Uh the garden atmosphere, ifthe weather is nice enough.
Doug (16:21):
Uh Pussadies comes up often on this show.
Angie (16:24):
I have no doubt.
It's it's just a shining gem inthe Pittsburgh dining room,
right?
Like you feel like you're not Inot to disparage Pittsburgh,
because obviously I adorePittsburgh, but don't you just
feel like you're not inPittsburgh?
Doug (16:36):
Well, you're transported.
You really do.
Yeah, the garden and theinside, you're like, wait, where
did I just go?
Angie (16:41):
Yeah, yeah.
It feels like like anotherworld entirely.
And I love to take visitorsfrom out of town there and show
them, like, hey, you know, youmight think Pittsburgh is the
you know, sandwich with friescity, but we also have this, you
know.
Doug (16:55):
These other hidden gems, exactly.
Angie (16:57):
We have some beautiful things.
And and aside from that, Iobviously um I obviously love
Italian food.
So after that, I feel like someof my other picks would be in
the Italian food world.
Like I love um Alta Via.
Speaker 05 (17:11):
Oh yeah.
Angie (17:12):
Um just went to a family dinner last week at um alla
Familia.
Oh yes.
Love those kind of places.
Doug (17:19):
Up on Allentown.
Angie (17:20):
Yes, the uh the cheese wheel.
Doug (17:22):
You know, there is one thing, if you don't mind me
mentioning it.
Angie (17:24):
Yeah, you're a vegetarian.
Yes.
Doug (17:27):
So although you pick some phenomenal spots that would have
anything on the menu, this isalso important to you to go to a
place where you can order andyour friends and family can
order, and everyone's having agood time.
Angie (17:37):
It's huge, you know, and none nobody else in my family is
a vegetarian.
So when I I started this at agefive.
unknown (17:44):
Oh wow.
Angie (17:46):
I learned um in kindergarten where meat came
from.
And I just came home and toldmy parents I don't understand
the difference between thefamily pet and the animals that
we would eat.
I I don't I I have a disconnecthere and I just don't want to
eat that.
Wow.
Doug (18:06):
Yeah, it's just I'm such a formative age.
Angie (18:08):
Yeah, it just was a philosophical thing for me, and
I didn't get it.
And I said, I I just don't wantto eat it.
And my parents were reallyfreaked out, you know.
They they really were, and sothey tried lying to me for a
little bit.
Doug (18:21):
Oh and uh the best intentions for sure.
Angie (18:25):
They they just were scared, they were like, our
young daughter, uh what's gonnahappen?
You know, is she gonna behealthy?
Is she going to be deprived ofprotein?
Doug (18:33):
Right.
Angie (18:34):
And then they realized I was not kidding, and they took
me to children's hospital to adietitian and helped me learn
where protein sources would comefrom.
Which was really progressiveand amazing.
Doug (18:46):
That is amazing.
How old were you at that point?
Angie (18:48):
I was like six, seven years old at my.
Yeah.
Wow.
Yeah.
They wanted me to learn, theywanted to learn, and I really
appreciated that.
Doug (18:57):
I'm so glad that you had the even those resources and
that forethought to go tochildren's to find out.
Angie (19:02):
It's incredible.
Yeah.
So yeah.
Um, so I definitely grew upfeeling supported in that, but
the local dining scene was notas supportive.
Um you would go places and justsee menu option after menu
option that was meat-based.
Yes, meat heavy.
Yeah, maybe and and this citygrowing up was not great for it.
(19:23):
It really wasn't.
You know, you had a salad.
Maybe you could spot two orthree things on the menu that
you could ask to be made withoutmeat.
But most of the things, youknow, just not great options.
Doug (19:34):
Oh my gosh.
Tell me a little bit more aboutlike some top dishes then.
Like, do you have a few recipesyou make at home all the time
or places that when you gothere, you know you're gonna go
to get that particular dish?
Angie (19:46):
Yeah.
So at home I'm very heavy onum, I think I used to be much
more carb heavy.
I I love carbs, I love pasta.
Oh, me too.
Yeah, I mean, you know, I Istill love them.
Um a few years ago, I droppedabout 70 pounds.
I did that primarily um gettingrid of white carbs.
(20:06):
I switched to a lot of wheatcarbs.
Okay.
Doug (20:09):
Intentionally going to a more whole grain or less
processed diet.
Angie (20:14):
Exactly.
Okay.
I do a lot of sheep pan meals.
That's a big thing for me.
Um, a lot of veggies.
I subscribe to a CSA over thesummer.
That is an absolute joy.
Um, all the fresh vegetables,and maybe it isn't something I
usually work with.
Um, this week I had a couple ofbutternut squash in there.
Um, next week I have an acornsquash coming.
(20:35):
So you just think about what amI gonna create?
Doug (20:38):
And for any of our listeners who don't know, CSA
Community Supported Agriculture,you're usually prepaying a
subscription to a farm that'sgonna provide you a box every
week or some time.
Uh who is your CSA through?
Angie (20:53):
Yeah, mine is called Kristoff Farms.
They are located inBridgeville.
Okay.
And uh I've been subscribing tothem for a few years now.
They offer, I believe, quarter,half, and full baskets, I
guess, half.
Um, it feeds two to threepeople every week.
Doug (21:08):
Perfect.
Angie (21:09):
And just a ton of food.
It's a challenge to use it allevery week.
Um, but it it's a lot, and it'sjust um everything that's
abundant in in season at thatpoint.
Right now, yeah.
Doug (21:22):
So you're getting great nutrition, local produce.
And this is the challenge thatI I wish more people would go
for, which is thethink-for-yourself cooking.
Like you mentioned, a sheet panmeal where you're putting, you
know, sort of many items on justa baking sheet in the oven and
it goes, or you do a stir fry,or you do some kind of stew or
(21:43):
soup.
All of those things can kind ofuse up all that stuff, but you
gotta be flexible and notthinking that I have to stick to
a recipe.
Angie (21:52):
Absolutely.
And I think the best things arethe things that you come up
with.
Um, for a few years, I wassubscribing to something like a
hello fresh or blue apron blueapron.
And I think those were veryhelpful to me in helping to
teach myself to cook better.
Yes.
Um, I learned a lot from therecipes, and then those give you
ideas.
Right.
And then you learn, okay, whenI get these ingredients, here's
(22:15):
what I'm gonna make for myself,and here's how I'm going to riff
on that recipe to do somethingthat I like.
Doug (22:20):
Yes.
I so love that you have sort oftaken that on, and it's so much
more than just going out to eatall the time as well.
Angie (22:26):
Yes.
I mean, I certainly love to goout to eat, but I also really
love the satisfaction of makingyourself a really great meal.
Doug (22:33):
Me too.
Angie (22:33):
Yeah.
This is Angie of Angie LovesPGH, and you're listening to the
Pittsburgh Dish.
Doug (22:41):
Well, I do want to transition a little bit because
when we were talking before uhcoming together for this
interview, I knew you throughthe food world.
And we were at an event thathappened to be at a brewery, and
we both started talking abouthow we don't or no longer drink
alcohol.
And that brought up like awhole new conversation about
(23:04):
mocktails or the NA movement,the non-alcoholic movement.
And on this show, I think theonly folks that we've had on, I
haven't really had breweries on,but I did have Jack Worth
ginger beer because Iappreciated that they were
brewing a non-alcoholic gingerbeer as well as their hard
ginger beer.
And you could go and sort ofhave either in any drink and you
(23:26):
didn't feel left out.
And you've been doing someresearch on all of these things
as well, is that right?
Angie (23:31):
I have.
Um, I love Jack Worth so much,by the way.
They're great.
They are really great.
I love their space, I lovetheir ginger beer.
Um, so yeah, so I've been doingresearch um because I have sort
of been um forced into it.
Um so that kind of happened tome.
Doug (23:48):
That was sort of a health thing.
Yeah.
It's not that I really want to,and every once in a while I
might still have a beer.
Angie (23:53):
Yeah.
Doug (23:54):
But it's not something I can do all the time every day.
Angie (23:57):
It makes sense.
You know, I I used to lovewine.
I still have a basement full ofwine that I have to figure out
what am I gonna do with at thispoint.
So about a year ago, I had abad accident.
Um, fell down a very uh steepflight of concrete stairs, had a
bad head injury.
Um so the the great thing isI'm still here.
(24:18):
You are it could have endedvery differently.
I am super grateful.
Uh the not so great thing is Ihave lingering effects from this
uh this brain injury.
So one thing I started noticingis every time I would have
alcohol, I would start to getthese migraine symptoms
triggering for me.
And I I was trying kind ofdifferent things, like, well,
(24:42):
what if I have wine?
Does it happen?
What if I have beer?
Does it happen?
And then as it consistentlykept happening, I realized what
am I doing here?
Like this isn't worth it.
I I think I'm done.
So I stopped.
Doug (24:56):
And stopped drinking alcohol.
Angie (24:58):
Stopped it drinking alcohol altogether.
So that really was at the endof last year, beginning of this
year.
So I'm pretty new to this.
Doug (25:06):
And did it stop the triggering of the migraines?
Angie (25:09):
It really did.
So I still have occasionalissues with the migraines, but
I'm not noticing a direct causeand effect relationship from
something like that.
Doug (25:19):
Yeah.
But you do you were reallyfinding that from alcohol?
Angie (25:22):
It was a very direct trigger.
I would be I I sometimeswouldn't be, I would order a
glass of wine and I wouldn'teven be through the glass of
wine.
Doug (25:30):
Oh.
Angie (25:31):
And I would start feeling the those effects.
Yeah, just kind of the oncomingof the effects.
And I would realize it wasgoing to happen, and it was just
not worth it, worth it,unfortunately.
So um, so I realized, okay, I'mdone.
I'm getting away from alcoholnow.
Doug (25:47):
But you're such a social person.
Angie (25:48):
Well, and that's the problem is, you know, I go to a
lot of these food-relatedevents, yeah, and I I felt like
it was really sad that you go toa social event, you're with
friends, and they're orderingthese lovely drinks.
A lot of times they're thesebeautifully crafted cocktails,
and they're having thesebeautiful drinks, and you're
(26:10):
ordering what, a coke product.
You know, it's just sad.
It doesn't make you feelincluded, it doesn't make you
feel thought of.
It just makes you feel sad,frankly, and left out of sort of
of the occasion.
So I started asking everywhereI would go, what do you have
that's non-alcoholic?
(26:31):
What can you make that'snon-alcoholic?
And in a lot of cases, you dohave to ask.
They're not actually on themenu.
Um you're starting to see nowthat more places are putting
them on the menu.
More places are thinking thisthrough.
They are thinking through theoptions, they're putting them on
the menu.
And I think there's severalreasons for this.
There is a lot of research outthere about how Gen Z is driving
(26:56):
a lot of this change.
They are not drinking as much.
Um, a lot of this is a wellnessthing.
And uh, you know, with with awhole generation um changing
their habits, restaurants andbars, they have to start
thinking about this more.
Doug (27:12):
They have to recognize it now so they can still get those
new consumers.
Angie (27:16):
Exactly.
So that's happening.
Um, there are people, there areso many reasons why people
choose not to drink.
And I have to say, I'm I'm alittle embarrassed that I didn't
really think about all of thesereasons until I was one of
them.
But there's medical reasons,like you know, you and I spoke
about.
You know, someone could bepregnant, they could be the
designated driver.
Doug (27:37):
Just want to be responsible.
Right?
Angie (27:38):
Like you're in a group of your friends and you're the
designated driver and you likesomething nice, but in addition
to being responsible, likewouldn't it be nice if you felt
like you were included and youweren't just having something
that felt like an afterthought?
Doug (27:52):
That's right.
Angie (27:52):
So I really think for and then there's people that are in
recovery, which is reallyimportant.
Like a lot of these people endup feeling social isolation.
Speaker 05 (28:01):
Yes.
Angie (28:02):
And making them feel included in an outing is so
important and so valuable.
I've gone to a couple of eventsrecently with this wonderful
Pittsburgh organization calledthe Teetotal Initiative.
They are a group focused on umsupporting people in recovery,
people who are committed tobeing sober.
And they've educated me aboutthose reasons for people
(28:25):
relapsing, which largely areloneliness and isolation-related
reasons, and how nice it wouldbe for these people to feel that
there was an option for them ifthey went out with their
friends.
Doug (28:35):
It's not so much that they're going to a place where
there's alcohol and they'relike, oh, I'm gonna go have the
alcohol.
They're just they don't want tobe left out.
Right.
And if they can make the rightdecisions and you see things on
the menu, I I would echo to yourpoint.
I'm seeing more and more uhmenus where they're offering at
least two or three non-alcoholicoptions, clearly stated.
(28:56):
Exactly.
And they'll usually make evenother things if you ask.
Angie (29:00):
Exactly.
It it's just so nice.
Like, I I don't mind askingwhat they have, but it's really
nice to see it.
It's really nice that you don'thave to feel like initially
when I started asking for this,I felt like, okay, I'm a
problem.
You know, I'm I'm the personwho has to be different, who has
to raise my hand and say, Ican't have what you have here.
(29:20):
Can you make something for me?
And um, I was reading thisbook.
Um, there's a woman, Katrina.
She goes by the NortheastGinger on Instagram.
She owns loaded.
Doug (29:31):
Yeah, she's a local food person.
Angie (29:33):
She's amazing.
Doug (29:33):
Yeah.
Angie (29:34):
Um, she's really cool.
Um, and she wrote a book aboutbeing a non-drinker herself and
how she has navigated that inher life.
And I was speaking to her aboutthis and saying, you know, I
always feel like I'm a problem.
And she said, You are not.
You know, restaurants and barsare leaving customers on the
(29:54):
table.
They're leaving business on thetable if they don't think about
this.
Doug (29:57):
They really are.
Angie (29:58):
And, you know, as a restaurant owner.
Herself hearing that reallymade me feel empowered.
And when I go in somewhere now,I feel like you should have
something like this on the menu.
You should have thought aboutthis population because it's not
a small population and it'sgrowing.
So I I really feel like I'vebecome a bit of an advocate for
(30:19):
this movement, and I willcontinue to advocate for it.
Um, my friend Sarah and I, shegoes by uh Yin's Love Local on
Instagram.
Yes.
Um, we are doing a series ofposts.
We're calling it Zero Proof,and we're finding the places
that are doing a good job ofthis, and we're posting about
them.
Doug (30:39):
I'm so excited for this.
And I know we already justmentioned Jack Worth.
So can you give us a little bitof a preview of some of these
posts?
Like what are just a couple ofthe places that are doing it
right right now?
Angie (30:53):
Absolutely.
So I'll tell you the placeswe've highlighted so far.
The first place that invited meout to try a few of their
mocktails was Cosign, Speakeasy.
What a cool place.
I don't know if you've beenthere.
It's in Homestead.
Doug (31:07):
Okay.
Angie (31:08):
Yeah.
Um, really cool.
Um, you it's very uh you enterthrough like super secret
entrance.
There's a couple little um Itfeels like a speakeasy, right?
It really does.
Like a couple little tests youhave to go through to kind of
satisfy the ghosts to like getin.
It's really cool.
Um, but they have reallythought through their mocktail
menu, had some really deliciousmocktails, very talented
(31:30):
bartender, just did a beautifuljob.
Doug (31:32):
What was one of the drinks that you tried there?
Angie (31:35):
Oh, I I think the one that stands out the most is they
had um I asked the bartender, Itried a couple that appealed to
me.
And then for the last one, Ilike to try like three at each
place to make a for a good post.
Yes.
And I said, What which wouldyou recommend out of these last
couple?
And he said, Oh, the lemonade.
Try the lemonade.
And it was a blueberry lemonadetype of cocktail.
Doug (31:56):
Interesting.
Angie (31:57):
It was so delicious, really, really well done.
So yeah, that that one standsout there.
And then uh Sarah went toOlives and Peppers.
Yes, very popular restaurantout in Greensburg.
And they have a location, Ibelieve, in Trafford as well.
Very popular.
I I went there last yearactually for my birthday in
(32:17):
October.
Just a really great spot.
They have done a seasonal fallmocktail menu, which is amazing.
Doug (32:25):
And we're in fall right now as we record, so this is
perfect.
Angie (32:28):
Right.
To do a seasonal mocktail menu.
Like not only to think aboutdoing a mocktail menu, but to do
a seasonal specific.
How cool is that?
Doug (32:37):
That's right.
Angie (32:38):
Then I went to uh just last week for a family dinner.
I went to a la familia, wasshocked uh when I asked, because
I I know a la familia for, youknow, when I previously went
there, you get a great glass orbottle of wine.
Speaker 05 (32:52):
Yes.
Angie (32:53):
And I thought, well, what are you gonna have for me?
And I asked, and she gave methe cocktail menu and opened it
to the mocktail page, and thereis literally a mocktail page.
Doug (33:02):
How wonderful.
I mean, this is reallythoughtful of them.
Angie (33:04):
They're thinking honestly about their customers, but also
it's a great business decision.
You're thinking about who'scoming through your doors, and
there are gonna be people whoaren't drinking, and you're
giving them a beautiful optionto go with their dinner.
Then the other thing is betweenSarah and I, we've been to two
different places um that aredoing these.
(33:25):
You see on Instagram, these bigtowers of drinks when you go
out places, you know.
So two places I've been torecently.
Um, one was Siena Mercado.
Doug (33:36):
Okay.
Angie (33:37):
And one was uh the Urban Tap.
And both of them had thesebeautiful towers.
Uh Siena was for uh brunch andyeah, Urban Tap actually was
brunch as well.
And both of them were able tomake them non-alcoholic.
Doug (33:53):
Non-alcoholic.
Angie (33:54):
And how cool.
Again, you feel super included.
Doug (33:57):
Yes.
And you know, also if it is forbrunch, it's a daytime thing.
Maybe people just don't want todrink like full bore.
The whole party's like, we'dlove to have that, but we're
we're not into this at this timeof day.
Angie (34:08):
Exactly.
Yeah.
And I that's a really goodpoint, is I have friends that
aren't non-alcoholics strictly,but they will go out and for
whatever reason that night, theymight like to order a
non-alcoholic drink.
So you never know who you'reappealing to by putting this on.
Doug (34:24):
Before we get away from a la familia, what was the
cocktail you picked at a lafamilia?
If they had that whole they hadthe whole page.
Angie (34:31):
Yes, they had that whole page.
Um, it was a combination ofpineapple and coconut flavors.
And uh my nephew who was withme got a cherry limey that I
kind of regretted not gettingbecause it just looked so, so
delicious.
Yeah.
Just just really delicious.
(34:51):
Um, so those were some examplesof ones that are doing more
with like juices and lavender,lemon, those types of flavors.
But you're also finding a lotthese days that are doing the
non-alcoholic spirits.
Doug (35:06):
Yeah, spiritless spirits.
I was going to ask you, I justrecently stopped into the open
road in Garfield.
Angie (35:12):
They're so awesome.
Doug (35:13):
They are Mel and her team, and they used to be in
Allentown.
They moved over to Garfield,they have a bigger space, and
we're talking about a bottleshop that has zero-proof
spirits.
So if you want a bourbon or aKempari, they have all those
things.
So you can actually make thedrink the way you always make
it, but it's going to be azero-proof drink.
Angie (35:34):
It's incredible.
And I have been to places thatare involving those in their
mocktails.
Um, so I think sometimes I'veI've had friends say, Oh, I I
don't want to pay, you know, thesame price for a mocktail that
I would pay for a cocktail.
And I think that's kind ofoutdated thinking.
I think sometimes now we'regoing to see mocktails that are
(35:57):
going to be the same price as amocktail a regular cocktail,
possibly even a little bit more,because those zero-proof
spirits are not really cheap.
Um, they're very carefullycrafted and they're going
through this process in somecases to, you know,
de-alcoholize them.
Doug (36:12):
Right.
They're distilling, like, say,a gin, and then they're taking
it even further to remove thealcohol component.
Angie (36:18):
Exactly.
So um, I'm really thankful thatthese options exist.
And I was just thinking aboutwith the holidays coming up, you
know, hey, I might be able toget a bottle of, you know,
something bubbly that will makeme, you know, it feel
celebratory.
And it's just really nice toknow these options are out
there.
Doug (36:36):
I I agree.
And I love what you and Sarahare both doing, promoting what's
going on and also sort ofnudging other places that maybe
aren't doing the best job yet oraren't thinking about it and
getting places to think about itand get some of those options
out in front and on the menus.
Angie (36:54):
That is actually my goal by doing the series.
I would love for businesses toreach out to us and ask us, you
know, hey, we're doing a goodjob.
Please come and feature us.
That would be great.
But also I would lovebusinesses to notice it and
think, wow, we don't haveanything on our menu, and maybe
that's a miss.
The the posts that we've donehave done fairly well on
(37:17):
Instagram in terms of theengagement.
And I'm surprised at how manypeople have reached out to me
either through their publiccomments on Instagram or
privately and said, hey, I don'tdrink either.
This is great.
Doug (37:30):
Yeah.
Angie (37:31):
So it's hitting a nerve.
It's time.
Doug (37:34):
Well, you are striking at such a good moment because I
think there's enough momentum toreally get that exponential
acceleration in all of our localplaces that we love to go out
to anyway.
Angie (37:46):
I love that.
You've really hit it by sayingthe places we love to go anyway,
because just like being avegetarian, I don't need to go,
although there are some reallyfantastic vegetarian-focused
restaurants in the city now,which is incredible.
And actually, EYV, where I wentrecently, had a stunning um
mocktail selection as well.
Doug (38:06):
EYV over on the north side.
Angie (38:08):
I went to their chef's table experience, which was
incredible, and um, and hadseveral mocktails there.
So they're doing a great job.
But I don't need a restaurantto be solely vegetarian.
I can have it be inclusive ofeveryone.
That goes for me as avegetarian, that goes for my
friends I go out with who aregluten-free, and that goes for
(38:29):
people that are non-drinkers.
It's just really nice to bethoughtful of the variety of
different needs people coming toyour space may have.
Doug (38:36):
Angie, I love what you're doing, and I love that you're
kind of spreading thatthoughtfulness.
It's keeping it positive, andyet it's still making some
business owners think.
So thank you.
Angie (38:48):
Thank you.
That's that's who I try to beas a person, Doug.
Doug (38:51):
So I know.
That's why we love you, Angie.
Angie (38:53):
Thank you.
Doug (38:54):
So before I let you go, there's so many more things I
want to talk about.
But you know, we've alreadyestablished you're a hometown
girl.
Can I ask a couple more familyquestions?
Sure.
Uh number one, I'm justcurious, what was the family
business?
Angie (39:08):
So my family's business was actually an entertainment
agency.
Um so yeah, not a retailbusiness.
Um, it was an agency who at thetime, if you wanted a if you
wanted a clown at your party, ifyou wanted a DJ at your, you
know, event, things like that.
Doug (39:26):
They would find that talent.
Angie (39:28):
Exactly.
They would find the talent andbook them for your event and be,
you know, the agency inbetween.
So then the internet camealong.
Yes.
And suddenly the talent booksthemselves.
Right.
And there's no need for thatagency anymore.
Um, so at at that time, my mydad had passed away by that
point, and my mom was runningthe agency, and she uh she went
(39:51):
back to school and um actuallyuh a call out to the Goodwill
Training Center.
Goodwill actually has yes, anemployment training center.
I had no idea until my momsomehow found this and went back
to school through them, got aninternship at UPMC.
You're talking at the timeshe's probably 50 years old.
(40:13):
Um, got an internship at UPMCand um forged her second career
in the medical field, um, doinglike medical records.
So here she is, still doing it.
Doug (40:24):
What a good news story.
Angie (40:25):
Amazing.
Doug (40:26):
I did have one more family question.
Angie (40:28):
Please.
Doug (40:28):
I know that you went vegetarian, but what was food
life like at home?
Like, did you guys cook at homea lot?
I mean, you go out so much now.
Angie (40:35):
We really never went out.
We did not go out a lot as afamily.
Yeah, that's that's a greatquestion.
And I've never thought about ittoo much.
We were not a going out to eatfamily.
We were um when my parents wereboth alive, my my mom was a
homemaker and she she cooked.
She cooked for the family, andit was a lot of very sort of
(40:57):
comfort food type of dishes.
And I feel she was verywonderful and accommodating at
making two versions of things tofor you, because at such a
young age, you had it you hadmade the announcement.
Doug (41:11):
You're like, I'm gonna be vegetarian.
Angie (41:13):
So I was the special case, yeah.
So you had um uh my mom, mybrother, and my dad, who were
all meat eaters, and then youhad me.
So yeah, she would try veryhard to make you know things
that here's a version of it foryou, and here's the version the
rest of the family's gonna eat.
Yeah, we were very much aneating at home family.
Doug (41:34):
Did that spark you to help cook as you started to get
older to cook your version ofthe meal?
Angie (41:40):
Well, um, my dad passed away early.
And so I was uh I was 16.
So I took over a fair amount ofof home duties at that point.
So so yeah, so I think I was Iwas well prepared through
through watching at that point.
Um, but yeah, as I as I gotolder and have relationships in
(42:01):
my own life, I I was very goodat the concept of I can prepare
meals that have a version thatis a vegetarian one and a
version that is not.
I'm never going to forcesomeone to be a vegetarian for
me.
Um you can eat the way youwant, and that's fine with me,
but this is what I'm gonna do.
Doug (42:22):
It sounds like you could host the ultimate dinner party
that caters for everybody.
Angie (42:26):
I probably could, but I would hate it because I hate the
cleanup before a dinner party.
Doug (42:31):
That's right.
That's right.
It's the impending doom.
Angie (42:33):
I know.
I just hate it.
I'm like, please don't make mehost that.
Oh, I have dogs.
We have to figure out whatwe're gonna do with them.
No, thank you.
Doug (42:42):
Well, I like that you go out to eat and go out to explore
vegetarian options and the NAor mocktail options in the city.
I think we should bring itback.
You mentioned it earlier thatfolks can reach out to you.
Can you remind our listeners ofyour social media handle?
You're mostly on Instagram, isthat right?
Angie (43:01):
Yeah, primarily on Instagram.
I am kind of starting to dip atoe into TikTok, which I can see
is getting a lot of engagementwhen we do post there.
But um largely Instagram andit's Angie LovesPGH.
Doug (43:15):
Angie LovesPGH.
And can you remind us again,since Sarah is helping you, what
Sarah's handle is?
Angie (43:20):
Absolutely.
Sarah is Yin's Love Local.
Doug (43:23):
Yin's Love Local.
Angie (43:25):
Yep.
Doug (43:26):
I love it all.
All right, Angie.
I have one more customaryquestion for you.
The name of the show is thePittsburgh Dish.
What's the best dish you've hadto eat this past week?
Angie (43:39):
Well, we talked about um that I went to a la familia this
past week, and it has to be theCaccio Pepe in that cheese
wheel.
Doug (43:49):
Oh, yes.
They, if someone has not beento alla Familia, you're talking
about like a traditional roundof cheese, like the huge wheel
from Italy.
Is it the Loccatelli?
Angie (44:00):
Locatelli cheese wheel.
Doug (44:02):
Yeah, that's right.
It's a Romano cheese.
Angie (44:04):
Yes.
Doug (44:04):
Yes.
And so they're preparing theCaccio Pepe in that, they're
finishing in that big wheel.
Angie (44:10):
Yes.
Doug (44:10):
So delicious.
Angie (44:11):
They bring a table side, they prepare it right there in
front of you.
It's just so rich.
Amazing.
Doug (44:19):
Well, I I can agree.
That would be my best bite thisweek.
Angie (44:22):
Yep, definitely.
Doug (44:23):
Angie Carducci, thank you so much for your time.
Thanks for what you're doingfor the city, promoting small
business, promoting the NAmovement.
Thanks for being on thePittsburgh Dish.
Angie (44:34):
It has been such a pleasure.
Thank you so much, Doug.
Doug (44:38):
Since Angie mentioned this place earlier, and we're in the
throes of fall, let's hearabout a favorite dish of the
season from Karen Huang.
Hey everyone, we're back withour friend Karen Huang.
She's a content creator andself-professed foodie on
Instagram.
Karen, it's been a little bitsince we talked.
Uh when we spoke last, it wasthe dead of summer.
It was super hot, but we're nowmoving into some chillier
(45:01):
months.
As we move into cooler weather,is there a spot that you're
like, yes, I am so ready tovisit this place again because
you love that food at that timeof year?
Karen (45:10):
Doug, I've been waiting for this question.
You understand I've beenstalking this place's
reservations for months inanticipation of when I can make
a reservation again.
And I know everyone lovesDianoias, but what you need to
know that at Dianoias, duringthe fall, they have a pumpkin
gnocchi bowl.
Doug (45:26):
Oh, yes, that pumpkin bowl.
Karen (45:29):
It is, it is beautiful.
But even more importantly, itis delicious.
It is delightful.
It's creamy, it's perfect.
The gnocchi is so soft andpillowy.
Oh my gosh.
Um, I've been thinking about itfor months and months and
months.
And um, yeah, the last time wehad it, it was beautiful.
And then I foolishly thought Icould eat the whole thing in one
sitting and I was like, I don'tneed a to-go box.
(45:49):
Lamais.
Lumise for told because um oncewas all said and done, I was
like, no, no, I I can't finishthis.
Oh, number one leftovers.
So I put it in my to-go box,and it was packed to the brim
because you have all thisbeautiful cooked pumpkin inside
the pumpkin too.
Which you can eat.
Yes, it's not just exactly.
It's so good.
It is your quintessential falldish.
(46:11):
And there's just something socomforting about pasta when it
gets cold out.
Doug (46:15):
I don't know if they'll bring this one back, but the
other thing that they've had inthe past that I love is a pasta
dish that will have sausage andsquash in it.
And that's another just reallylike stick to your bones,
delicious dish I love there.
The pumpkin though just rolls.
I mean, on all their Instagram,everybody orders it.
So the pumpkin gnocchi is whatwe're talking about at
Dianoia's, usually shows up onthe fall to winter menu.
(46:38):
Karen, thanks so much.
Karen (46:40):
Yeah, no problem.
Thank you.
Doug (46:43):
You can follow Karen on Instagram at Karen.huang.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description.
And if you want to follow myown food adventures, you can
find me on social media at DougCooking.
That's our show for this week.
(47:05):
Thanks again to all of ourguests and contributors, and to
Kevin Selecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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