Restaurant Opportunities Centers United is a national organization that advocates on behalf of restaurant workers, and Pittsburgh is home to one of its chapters. In this episode of On The House, Larkin Page-Jacobs talks to organizer Jordan Romanus and server Heather Freeman about the change they hope to see in the industry.

At a restaurant or bar, details make up a diner’s experience. Lighting, décor , music -- Brooke Annibale’s embraces each to enhance the experience of eating out. She’s a Pittsburgh singer and songwriter, and works for the Big Burrito restaurant group as a music programmer. In this episode of On The House , the work of the behind-the-scenes DJ to countless meals at Mad Mex , Casbah , Eleven and Kaya .

One burger joint in Pittsburgh has repeatedly kept raw hamburger meat, lettuce and coleslaw at temperatures that allow bacteria to flourish. A chain restaurant’s worst violations in the past three years were a missing floor tile and a dirty floor drain. Both restaurants have maintained their approved-to-operate green stickers from the Allegheny County Health Department, but one would’ve earned a ‘C’ and the other an ‘A’ if the county’s attempts to institute a restaurant grading system had passed

Pittsburgh's evolving food scene has been gaining national attention. Is it enough to make the city the country's next great food destination? This week contributor Rebecca Harris looks at the business of food in Pittsburgh.

From vegetable garden bounties to sliced and diced ingredients to plated meals, pictures of food are ubiquitous on social media. Anyone with a smartphone can make beautiful photographs of food.

You’ve decided to open a restaurant: the lease has been signed, renovations completed, equipment purchased and staff hired. All you have to do is buy a liquor license to get things rolling. Not so fast, says attorney Mark Flaherty. He and his firm specialize in all things liquor licensing and in this episode of On the House, Larkin Page-Jacobs talks to Flaherty about what you’ll have to do to legally pour wine, beer and spirits in your restaurant.

The golden French fries and basket of wings ordered at the bar or restaurant are made delicious through the frying process. But the oil used in restaurants and commercial kitchens can’t go down the drain, so it’s set aside for pickup. Companies big and small specialize in the collection and recycling of the grease. In Pittsburgh, Fossil Free Fuel is one business that reuses the residual oil. In this segment of On The House, Larkin Page-Jacobs looks at where the grease goes.

Pittsburgh Post-Gazette dining critic Melissa McCart took a roundabout path on her way to Pittsburgh. She’s worked in restaurants since she was a teenager and first started writing about the dining scene in Washington D.C. in the early 2000s. She moved to south Florida to become a critic in the Ft. Lauderdale area and made the leap to the Post-Gazette three years ago. In this segment of On The House, Larkin Page­-Jacobs asks McCart about her role as a critic and what makes Pittsburgh's dining

Salt of the Earth opened in Pittsburgh’s Garfield neighborhood in 2010, and it was unlike any restaurant the city had seen before. The menu was adventurous and ever-changing, the minimalist design was warm and the high-end food belied its location in one of the city’s poorer communities. Recently the architect-owners announced Salt would close Aug. 1 so they could focus solely on their architectural practice.

In "Oliver!" the musical adaptation of Charles Dicken’s "Oliver Twist," orphan boys at a workhouse sing “food glorious food” as they fantasize about a bountiful spread. That vision is realized in the small, eponymous bakery in Pittsburgh’s Highland Park neighborhood. In this segment of On The House, Larkin Page-Jacobs talks to owner and baker Tom Hambor about the tricks and tips he’s learned over a lifetime of baking.