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Dining News: Feast on Il Pizzaiolo's special 6-course dinner

| Tuesday, Sept. 26, 2017, 9:00 p.m.

Guests can feast on fresh, homestyle Italian fare paired with Italian wines at Il Pizzaiolo Hampton's special six-course dinner at 6:30 p.m. Oct. 9.

Menu includes maple-glazed pork belly with butternut squash risotto and honey-glazed sesame carrots; slow-poached lemon sole roulade with gnocchi con gli orapi and asparagus; smoked duck breast with wild mushrooms, fresh spinach linguine and white truffle oil; braised boneless beef short rib with celery root and whipped potatoes; ribeye filet with sauce marchand de vin and roasted cippolini onions; and traditional pannacotta with fresh berry coulis.

Cost is $135. Reservations required.

The restaurant is located at 3405 Harts Run Road.

Details: 412-767-0700 or


Houlihan's, with multiple area locations, is hopping on the pumpkin spice craze by adding two new pumpkin-themed menu items: Pumpkin Spice Crème Brûlée and the #SoBasic Pumpkin Spice Martini.

The seasonal offerings are available through Nov. 23.

Pumpkin Spice Crème Brûlée is French-style custard and pumpkin purée with cinnamon, ginger, nutmeg, clove and caramelized sugar. The #SoBasic Martini is made of Absolut vanilla, pumpkin purée with cinnamon, ginger, nutmeg, clove, cinnamon simple syrup and cream.


Celebrate with Lidia

On Oct. 24, Lidia Bastianich welcomes guests to join her at Lidia's Pittsburgh, 1400 Smallman St. in Pittsburgh's Strip District, for the launch of her newest cookbook, “Celebrate Like An Italian.”

Bastianich will be signing books from 4:30 to 10 p.m., and an exclusive four-course dinner will be served.

Reservations are $55 per person. Optional wine pairing is available for an additional $40. Reservations required.

Details: 412-552-0150 or

Wine party

The Priory Hotel, 614 Pressley St. on Pittsburgh's North Side, will host a wine party 6:30 to 8:30 p.m. Oct. 26.

The theme is biodynamic wines, which are made with homeopathic techniquess pre-dating organic farming by 20 years. Wines will be paired with small plates from Priory chefs Pete Phillipy and Mike Henney.

Cost is $60.

Entertainment will be provided by Jocelyn Ghanznavi.

Details: 412-224-6303 or

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