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Best New Restaurants in Pittsburgh in 2016

Pittsburgh Magazine's Dining Critic Hal B. Klein's list of the six top openings of the year.

(page 3 of 3)

photos by hal B. Klein

DiAnoia’s Eatery

DiAnoia’s Eatery in the Strip District, which owners Dave Anoia and Aimee DiAndrea opened as homage to their favorite Long Island delis and Italian bistros, is a casual yet ambitious all-day spot that delivers on-point food and drink for a variety of cravings. In the morning, a strong, fruity espresso and my favorite egg sandwich in town are the draw. Visit at lunchtime for crushable sandwiches, composed salads and very good gas-oven style pizza. At night, Anoia, the former chef de cuisine of Spoon in East Liberty, serves dishes such as whole-roasted branzino. Don’t skip cocktails such as the Martini Perfecto from Heather Perkins, the service industry veteran who now is general manager of DiAnoia’s. They’re a real treat, as is the bar’s amaro selection.

What I’d like to see next: A bit of refinement in the dishes; more user-friendly flow to ordering food; nicer bathrooms.



Pork & Beans

Pork & Beans is the fourth Downtown restaurant from the Richard DeShantz Restaurant Group (Meat & Potatoes, Butcher and the Rye, täkō). The restaurant is a partnership between DeShantz and Keith Fuller, the popular chef who until July operated Root 174 in Regent Square; longstanding DeShantz Group chef James Ciminello also is a significant contributor to the kitchen’s output. Pork & Beans is a monument to smoked meats that’s inspired by Texas barbeque joints. It’s worth the trip Downtown just for a plate of the spare ribs, which currently is my favorite thing on the menu. In addition to the main meats menu, Fuller, Ciminillo and DeShantz cook daily specials, plus an array of snacks and side dishes. Terrific beer selection ranges from lowbrow 40s to Pittsburgh craft brews to Belgian sours.

What I’d like to see next: A continued honing in on the craft of barbecue; better consistency in the cocktail program.

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