To Understand Pittsburgh, You Have to Understand Greens and Beans | Bon Appétit
"A longtime Allentown hilltop restaurant that has grown into a 250-seat space with tableside cooking and higher-end offerings; its greens-and-beans have been on the menu since the 1990s and combine escarole and spinach with navy pea beans for a firmer mouthfeel, use a reduced chicken stock to build a viscous, starchy sauce, and include a generous portion of house-made sausage—an intentional meaty departure from the dish’s cucina povera roots." - ByMelissa McCart
