099 Pittsburgh Food Cravings with Caleb

We meet up with Caleb of @cravingswithcaleb to talk about how food and coffee content works, why some recommendations instantly feel trustworthy, and what it’s like building a community around everyday spots you can actually visit. We get into his “coffee since childhood” backstory, his current daily documenting, and why consistency matters more than chasing the perfect viral moment.Then we swap notes on where to eat and drink right now, from daytime sandwich runs to date-night cocktails. Caleb shares why Curbside keeps winning him over, why Bar Botanico’s bartender’s choice is a game-changer, and why Fat Butcher belongs on your short list when you want a fresh, fast lunch. We also talk about neighborhood energy and how places like Bloomfield can become your own mini food tour when you follow the cravings.Later we tackle the subject of gluten free wine. Wine expert Catherine Montest breaks down how gluten can show up through barrel sealing or fining agents, what “under 20 parts per million” really means, and what to do if you’re hypersensitive. Then Al Lombardozzi of Robal's Food Truck shares his day-off comfort move: a rich mac and cheese built from heavy cream, garlic, butter, and grated cheese, studded with shrimp and whatever’s in the fridge that day.Subscribe for more Pittsburgh food stories, share this with a friend who’s always hungry, and leave a review if you want to help the show grow. What Pittsburgh spot are you craving right now?Support the show