Proposed cuts in service have many Pittsburgh Regional Transit riders wondering what they’re going to do. 

PRT says it doesn’t have the money it needs to operate at the level it is right now, but many transit advocates and passengers say the cuts proposed will be catastrophic.

Nearly half of PRT bus routes are on the chopping block, fares would go up and routes that do survive will face significant service cuts. 

“The amount of damage this would do to our community is incalculable,” said Laura Chu Wiens, the executive director of Pittsburghers for Public Transit.

“For riders, that’s access to jobs, access to grocery stores, to hospitals, to child care, and for kids going to school,” she explained. 

The proposed cuts could also impact the individuals using special PRT services like the paratransit service. Without it, they might be homebound. 

Money problems for the PRT are nothing new. 

“We’ve lost 20% of service in Allegheny County in the last five years of the pandemic,” Chu Wiens said.

PRT cuts also include T service with the Silver Line to Library coming to an end. The Silver Line has seen trolley service for over 100 years.

Bill Wimer says he uses the Silver Line about five or six times a week. 

“It’s not good. There’s a lot of people that need it. A lot of people ride that in the morning. You look at 5 o’clock in the morning, it’s packed,” Wimer said. 

Advocates hope that somehow Harrisburg will find a way to fund PRT to avoid the cuts, but if past is precedent, that’s not likely to happen.

“I don’t know what I’m going to do. I have no idea. I guess I’m gonna have to buy a car,” Wimer said.

Spring is maybe here. Hard to tell when one day, you’re in a T-shirt, the next, you’re contemplating hibernation. But at least the food scene is delivering. For the chilly, dreary days, there’s nothing better than melting your face with steaming-hot soup dumplings from Nan Xiang in the South Side.

There’s also perfectly crispy fried chicken (Kung Fu Chicken 2 is now in Shadyside), and late-night pistachio lattes (Hello, Shibam Coffee). Whatever the weather is doing, at least your stomach’s winning … .

New openings

There’s nothing I love more than a good dumpling, especially one that’s worth burning your tongue for. Nan Xiang Soup Dumplings (yes, the Michelin-recommended spot from New York) set up shop in SouthSide Works earlier this month, bringing its expertly pleated, piping-hot xiao long bao to the Burgh. 

“Crafting the perfect soup dumpling is an art that requires dedication, skill and extensive training, ” says Eddie Zheng, CEO of Nan Xiang Soup Dumplings. 

“Our dumplings have earned acclaim for the impossibly thin wrappers and rich, flavorful broth — a combination that has kept food lovers coming back for more. We are excited to bring this level of craftsmanship to the Pittsburgh food scene and share the tradition and expertise behind every bite.”

If you’re new to soup dumplings, start with the Lucky Six, a little sampler of different flavors, including truffle, crab and classic pork. Feeling indulgent? The Truffle & Pork Soup Dumplings are tiny umami bombs. And if soup dumplings aren’t enough, their Pan Fried Pork Buns and Braised Beef Noodle Soup will keep you happily in carb heaven.

Bonus: Nan Xiang’s new digs also come with a front-row seat to the dumpling-making process. Watching the pros pleat these beauties through the kitchen window is almost as satisfying as eating them. Almost.

In a city where bagel purists often lament the lack of a proper chew, Balena Bagels has arrived to set the record straight. Tucked into a modest storefront, the shop has quickly become a destination, selling up to 1,000 bagels a day (and often running out before closing).

Owner Audrey Brown started making bagels during the pandemic, practicing a lot. With her kids at home, she found comfort in the rhythm of kneading, boiling and baking. But it wasn’t until life settled back into routine that she decided to take the leap. 

“Kids went back to school, and I took that time to think about what I wanted to do with myself,” Brown says. “I was able to be open to the idea of a little shop.”

The name Balena, Italian for “whale,” reflects Brown’s Italian-Jewish heritage, a theme that subtly informs the shop’s offerings. Inside, a playful mural of whales and bagels, painted by Mt. Lebanon High School alum Chloe Kittredge, adds to the charm.

For Brown, bagels have always been a family tradition. “I raised my kids eating bagels. Sundays, we’d go to bagel shops, take a dozen home,” she says. The family would go to the temple and a bagel shop at Squirrel Hill, the city’s bagel epicenter, because “the South Side didn’t really have that.”

Balena aims to fill that gap. Their bagels are slow-fermented over three days and baked fresh every morning. Brown’s early recipes were tested on an eager audience: her friends. “They were my guinea pigs,” she says. “Every batch got better each time.” The result? A crisp, golden crust giving way to a soft, flavorful interior.

The menu remains intentionally simple — 11 bagel varieties, three cream cheeses and La Prima drip coffee. But new offerings are rolling out, including a turkey bacon, egg and cheddar sandwich and a classic lox.

Looking ahead, Brown is already dreaming up future specials. Expect some Italian-inspired offerings, and maybe even a shakshuka bagel down the line. 

Pittsburgh has its very first Yemeni café. Shibam Coffee, the Michigan franchise that opened here in late February, offers something the city has been missing: a place to sip, snack and stay out late.

Owner Alwaleed Aldalali, who has Yemeni heritage, noticed this. 

“There were no Yemeni coffee shops here, and yet so many students, UPMC workers and late-night wanderers who would love a place like this,” he says. At Shibam, the doors stay open until 11 p.m. —  a godsend for anyone who doesn’t want their only late-night option to be a bar.

Yemen, by the way, is the OG of coffee culture. “Coffee as we know it started in Yemen. It’s deep in our tradition,” Aldalali adds. 

Shibam leans into that tradition with Adeni Tea, a creamy, slow-brewed spiced milk tea, and the Shibam Latte, infused with cardamom and cinnamon. The Pistachio Latte is very popular, but the real star is the Dubai Chocolate, a viral dessert, thickly stuffed with knafeh and pistachio. Instagram loves it. TikTok loves it. You’ll love it.

Taking over the former NatuRoll Creamery space, PGH Green & Grains Co. is Lawrenceville’s newest grab-and-go spot, offering fast, flavorful and plant-based meals without the fuss.

The menu is all about build-your-own bowls, wraps and salads. But if decisions aren’t your thing, go for the Halloumi Salad, the Egyptian Koshary or the layered Makloba with eggplant and zucchini. Even the comfort food gets a plant-based upgrade, with options like the Steak Fajita Bowl and Meatball Bowl made from meat alternatives. 

I love taking my fried chicken to the park in warmer weather, and this spot makes it dangerously easy. Kung Fu Chicken 2, the popular fried chicken kitchen you might know from Novo Asian Food Hall, is now open in Shadyside, just a stone’s throw from both Schenley Park and Mellon Park — aka prime picnic territory.

The menu focuses on crispy, saucy and spice-kicked chicken. Think classic fried, sticky-glazed or extra-crunchy variations, plus plenty of bold flavors.

If your burger doesn’t require at least three napkins, is it even worth it? Pitts-Burgers doesn’t think so. This Bethel Park spot is all about big, drippy, cheese-smothered classics, the kind that demand both hands and zero shame.

The lineup covers all the bases: the Dahn Tahn Patty Melt with caramelized onions on grilled bread, the Yinzer BBQ Burger stacked with bacon, BBQ sauce and onion rings, and, for the truly ambitious, the Mighty Mickey Burger: six patties, a pound of fries and a free T-shirt if you somehow finish it. There’s also hot dogs, onion rings and custom milkshakes for when you need something sweet to wash it all down.

Re-openings

Downtown’s Cafe Momentum, the nonprofit, youth-training restaurant, has relaunched with a new management team, a refreshed menu and expanded hours following a short closure.

 For the first time since opening in 2023, the restaurant is adding lunch service. Chef Robert “RC” Carter (formerly of Cioppino) now leads the kitchen. 

After a two-month closure due to extensive flood damage, Soju, the beloved Korean American restaurant in Garfield reopened on March 11. Chef and owner Simon Chough expressed deep gratitude for the community’s support during this challenging period, stating, “Soju has acted as my community for the last seven years of my life and I never want that to go away.” ​

The restaurant resumed dinner service, offering both dine-in and takeout options. Guests can once again enjoy menu favorites such as Nori French Fries, Chicken Katsu Curry, Bulgogi and Tteokbokki.

Closings

Etna Slice House, the popular pizzeria on Butler Street in Etna, has closed its doors indefinitely following the departure of head chef and manager, Massimo Vozza.

In an Instagram post to the account @nomoreslicehouse, Vozza announced, “I, Massimo, am writing to inform you that I will no longer be with Etna Slice House. While the establishment has always been owned by ‘Rear End LLC,’ my team and I have dedicated ourselves to bringing passion and care to the recipes and pizzas that many have come to enjoy. Unfortunately, I can no longer guarantee the quality, care and respect for the craft that we have always strived to deliver.” 

The ownership group, Rear End LLC, is exploring options to reopen the establishment.

After a promising run, Blue Sky in East Liberty has closed. 

The restaurant, which opened in 2022 after almost two years of development, quickly became a local favorite for its elevated American classics and spacious outdoor patio. The website seems to be shut down too, with no updates or posts about the closure.

After three great years of serving up delicious Mexican food, Stoney’s Tacos and Burritos in Munhall has closed its doors. 

The owners shared a heartfelt post on Facebook: “My family and I have made the difficult decision to close our restaurant. We are extremely grateful to the Munhall community and our customers for allowing us to cook for you the past three years. It has been a privilege to serve you, celebrate special moments and be part of this community.”