Best Restaurants 2014

Presenting 33 top-notch eateries that are revolutionizing Pittsburgh's food scene.



(page 2 of 8)


 

SHADYSIDE: 229 S. Highland Ave.
  |  412/661-5656, BIGBURRITO.com/CASBAH
MEDITERRANEAN  |  $$-$$$  |  
Executive Chef ELI WAHL

 

Casbah continues to double as an East End staple and a fine-dining destination, particularly for lunch and Sunday brunch. The food exhibits a Mediterranean influence and spans all preferences, from housemade pastas to rich meat dishes to grilled scallops. Lunchtime favorites range from the jumbo lump crab salad to the roasted turkey sandwich with Manchego, pickled red onion and black-pepper bacon. Great dinner choices include the cioppino, the signature double-cut pork chop and various cuts and preparations of local Elysian Farms lamb. The mosaic-accented bar is a fun place to eat, mingle and drink, with many wines available by the glass. The signature daily bread pudding and housemade sorbets and ice creams remain flawless.


 

SHADYSIDE: 238 Spahr St.  |  
412/363-1500, Facebook
MEDITERRANEAN  |  $-$$  |  
Executive Chef/Owner TONI PAIS

 

Café Zinho is a cozy, tucked-away spot off Ellsworth Avenue that offers a comfy, intimate environment with Bohemian décor. Its European-bistro fare, with a Portuguese emphasis, reflects the background of esteemed Executive Chef/Owner Toni Pais. Top-notch features include the Portuguese mariscada, a seafood stew in a savory tomato broth, and any fish dish, including the white anchovy appetizer and the whole branzino. Appetizers and desserts all reflect a classical European approach to cuisine, with reasonable portion sizes, high-quality ingredients and strong flavor profiles.



 

LAWRENCEVILLE
: 5336 Butler St.  |  412/252-2595, 
CUREPITTSBURGH.com
URBAN MEDITERRANEAN  |  $$-$$$  |  
Executive Chef/Co-owner 
JUSTIN SEVERINO

 

Cure continues to receive praise locally and nationally — as does its Executive Chef/Co-owner Justin Severino, a 2014 James Beard Foundation nominee for Best Chef - Mid-Atlantic. Cure is dedicated to local sourcing and prides itself on maintaining good relationships with farmers. The salumi platter, which consistently receives attention from diners and critics, is a must-have, featuring housemade salami, speck and ciccioli, among other items. Supper includes meat selections, such as the pork rib roast or squab breast. Severino — who has extensive knowledge of animal butchery and prepares each offering with care — says he wants others to know that his restaurant offers more than cured meats. To that end, seasonal salads are refreshing.



 

SOUTH SIDE
: 128 S. 17th St.  |  412/390-2012, 
DISHOSTERIA.com
ITALIAN  |  $$-$$$
  |  Chef/Owner MICHELE SAVOIA

 

Dish is both classic Italian and classic Pittsburgh: Its food has a Sicilian edge, but its historic building, tucked a few blocks off East Carson Street, feels purely of this city. At the lively bar, you can get affordable Italian wines and classic cocktails. Among the appetizers, the carpaccio with arugula, Parmigiano Reggiano, lemon and extra-virgin olive oil is one of the best in town — as is the octopus. The pasta entrées are flavorful — including the classic spaghetti with calamari, shrimp, scallops, mussels and clams in a white-wine garlic sauce. The meaty, old-fashioned roasted pork stuffed with scamorza, speck and sage is served with gnocchi and broccolini.



 

HIGHLAND PARK: 5904 Bryant St.  |  412/441-1200
, E2PGH.com
MEDITERRANEAN  |  $-$$  |  Executive Chef/Owner 
KATE ROMANE

 

E2 is a small neighborhood spot featuring rustic Mediterranean cuisine and farm-sourced ingredients. There’s no doubt that the kitchen staff uses fresh produce — Executive Chef/Owner Kate Romane uses some crops sourced from Churchview Farm, where she lives with her partner. Favorite dishes include the fried polenta with goat cheese, greens and hot sausage and the simple spaghetti aglio e olio, anchovy, broccoli rabe and chilis. Brunch is wildly popular; entrées include frittatas, omelets, salads and French toast. While you wait for your main course, try the housemade doughnuts. Sunday Sauce takes place the last Sunday of each month and involves a “big, fat, family-style dinner.” You also can be the host of your own family-style “Big Table” dinner in the renovated downstairs dining space.

Edit Module

Edit ModuleShow Tags

Hot Reads

Review: Salt of the Earth

Review: Salt of the Earth

Brandon Fisher is the latest chef behind Salt of the Earth’s modern-American dishes.
2014 Pittsburgher of the Year Award: The Fred Rogers Company

2014 Pittsburgher of the Year Award: The Fred Rogers Company

Sharing the DNA of the father of children’s television, the Fred Rogers Company reinvigorates a beloved legacy while creating new hit characters and content that help children to grow, giggle and learn.
Update: The McMutrie Sisters' Mission 5 Years After the Haiti Earthquake

Update: The McMutrie Sisters' Mission 5 Years After the Haiti Earthquake

Jamie and Ali McMutrie were PM's 2010 Pittsburghers of the Year after airlifting 54 youngsters to safety. Now, they have forged a relationship with a major global player to continue their work to prevent struggling Haitian families from surrendering children to orphanages.
PittGirl's New Year's Resolutions for Pittsburghers

PittGirl's New Year's Resolutions for Pittsburghers

Four ways to make the city even better in 2015.
Edit ModuleShow Tags

2014 Best Restaurants

Best Restaurants 2014: Readers' Poll Winners

Best Restaurants 2014: Readers' Poll Winners

See the results in our annual poll dedicated to the region's best food, from hot dogs to pierogies and everything in between.
Best Restaurants 2014

Best Restaurants 2014

Presenting 33 top-notch eateries that are revolutionizing Pittsburgh's food scene.
Best New Restaurant 2014: Grit & Grace

Best New Restaurant 2014: Grit & Grace

It’s a double win for the downtown restaurant, which also takes home our Delicious Design award.
Chefs of the Year 2014

Chefs of the Year 2014

We tip our hats to the city's 13 premier chefs, who consistently create good food and help to position Pittsburgh's dining scene on a national scale.
Edit Module
Edit ModuleShow Tags