WEBVTT ITH US RIGHT NOW WE MADEYOU A RESERVATION.ON THE BLOOMFIELD SIDE OF PENNAVENUE YOU MAY MISS ABTECA.>> THIS IS THE BEST NEWRESTAURANT IN PITTSBURGH THISYEAR ACCORDING TO THE REVIEWCOMMITTEE.SHANNON: THE MENU HANDWRITTEN ONPAPER JUST INSIDE THE FRONT DOORNOT SO MUCH A LIST OF MENU ITEMSAS INGREDIENTS.FIRST TIMERS GET THE PEROGIE.IT IS ALL ABOUT TASTES ANDTEXTURES YOU KNOW SPRINKLED WITHEXPLOSIVE SURPRISES.>> ESPECIALLY IN PITTSBURGH SOMANY PEOPLE HAVE A CONNECTION TOPOLISH FOOD, EASTERN EUROPEANFOOD AND THERE IS KIND OF THISDARING -- THE VERSION OF IT THATPASSED THROUGH A COUPLEGENERATIONS AND WAS BASED ONWHAT IS AVAILABLE IN PITTSBURGHTHE FOOD WE ARE DOING USESELEMENTS OF THAT ESPECIALLYSMOKING AND PICK LINK TO ADDTHIS REALLY INTERESTING PALLETTO THE DISH.SHANNON: THINK PITTSBURGH POLISHINTERSECTING WITH EVERYTHINGMODERN, INCLUDING VEGAN.SURPRISE 100% VEGAN.>> TO THINK THAT 100% VEGANRESTAURANT WOULD BE THE BEST NEWRESTAURANT IN PITTSBURGH I THINKRALLY SAYS A LOT ABOUT OURDINING SCENE BUT I ALSO THINK ITSAYS A LOT BECAUSE THIS IS ARESTAURANT THAT'S ROOTED INEASTERN AND CENTRAL EUROPEANCUISINE WHICH IS VERYPITTSBURGH.A REALLY AMAZING MIX OF NEWPITTSBURGH AND OLD PITTSBURGH ATTHE SAME TIME.>> THESE ARE THE POTATODUMPLINGS.THEY ARE CALLED AFTER A REGIONIN POLAND.THEY ARE NOODLES FROM THATREGION.SHANNON: AS COOWNER KATE COOKSTHE FRAGRANCE IN THE KITCHENFIND ME.SPICY, SALTY, EARTHY, THIS DISHFEATURES, CARROTS, MUSHROOMSYOGURT AND A TON OF DILL ANDPEPPER.>> THAT IS REALLY GOOD.THAT IS AMAZING.>> SIMPLE, BUT IT'S NICE.SHANNON: THE CARROT IS THE STAROF THE SHOW.KATE AND HER PARTNER TOMAS WHOSEFAMILY HAILS FROM POLANDREVEALED THE BAR THAT REVEALSMORE SURPRISES, SPIRITS INFUSEDFOR YEARS WITH POLAND'S BOUNTY.>> WITH A LITTLE BIT OFSUNFLOWER ORDER WE ENCOURAGE THEKIND OF LIKE GRASSY HAY.SHANNON: THIS COCKTAIL WHICHDOES NOT HAVE A NAME SHOULDTRANSPORT TO YOU A POLISHMEADOW.>> FINISH IT OFF WITH SOMEPETALS WHICH IS KIND OF -- IT'SALSO GOOD FOR YOUR HEALTH IHEAR.SHANNON: SURPRISE, IT DELIVERS.>> I THINK WE ARE TRYING TO DOTHINGS INTERESTING ENOUGH FORTHE SAKE OF BEING INTERESTING.WE WANT TO MAKE SURE THINGSTASTE GOOD AND ARE CURIOUS.THE MUSIC WE PLAY IS A LITTLEUNUSUAL SOMETIMES.SOME THINGS WE DO ARE PRETTYSURPRISING WE RUN THROUGH WITH ABURNING SAGE ARREST SOMETHING.SHANNON: CAUTION WITH BURNINGBUSHES AND UNFAMILIAR FLAVORS,VISIT THIS RESTAURANT AND GETTHE PEROGI.>> IT'S SOMETHING MORE FAMILIAR.I GREW UP IN PITTSBURGH AND IT'SLIKE WHAT I GREW UP EATING, LIKESPECIAL EVENTS WE'D ALWAYS HAVEPEROGI.SHANNON: IT IS OPEN WEDNESDAYTHROUGH SUNDAY, THEIR KITCHEN ISTYPICALLY OPEN UNTIL MIDNIGHTTOO.KATE AND TOMAS ARE NIGHT OWLS.THEY ARE LEE IN THE EVENINGTHERE ARE FAMILIES WITH CHILDRENAND LIVELY LATER ON.REASONABLY PRIZED.