To Understand Pittsburgh, You Have to Understand Greens and Beans | Bon Appétit
"A small North Side spot run by a chef who adopted the recipe through family ties; the wife’s version mixes cannellini beans with spinach, romaine, and escarole, is sautéed and typically served with a split link of house sausage and roasted red peppers, finished thick with bean liquid, olive oil, and grated Parmesan. The intimate, cheery yellow dining room seats fewer than 50 and hosts regulars, with a plaque commemorating the Rooney family table by a stained-glass window." - ByMelissa McCart
