Best Restaurants 2016
Which 33 Pittsburgh-area establishments did our independent Restaurant Review Panel include among its top picks this year? Find them here.
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Downtown: 649 Penn Ave.
Executive Chef/Co-owner Richard DeShantz
[American] Go here to get your grub on, hard. Meat & Potatoes, the original restaurant of the Richard DeShantz Restaurant Group, continues to pack in crowds for dinner, brunch and late-night dining. The gastropub is located in the center of the Cultural District, which makes it a solid spot for a pre- or post-show meal. Go big with “meat and potatoes for two,” a 34-ounce ribeye served with mushroom ragu and bone-marrow gratin, or snack on fried pig’s ears with chili-lime sauce while sipping a perfectly crafted cocktail. $–$$
Lawrenceville: 3519 Butler St.
Executive Chef/Co-owner Justin Severino
[Spanish] Go here to enjoy small and large plates of Spanish cuisine. Morcilla is a stunner. It’s Pittsburgh Magazine’s 2016 Best New Restaurant, and Chef de Cuisine Nate Hobart is our choice for Rising Star Chef of the Year. Diners have two options when visiting Morcilla: they can hang out, snack and drink in the standing-room-only front bar, or they can grab a seat and feast in the 50-seat dining room. Either way, be sure to order a wide variety of plates to satisfy your every craving. If you’re seated in the dining room, don’t miss the suckling pig. $$
Lawrenceville: 3801 Butler St.
Owner Domenic Branduzzi
[Italian] Go here for a roots take on northern Italian classics. Domenic Branduzzi’s restaurant on Butler Street precedes the Lawrenceville real-estate boom, and it’s on the verge of becoming enshrined as a neighborhood classic. Regulars love the wood-fired pizzas. Pasta dishes, such as lasagna toscana and gnocchi di semolina (Roman-style gnocchi with braised short ribs and currants), also are standouts. Be sure to arrive early or plan to stay late so you can enjoy a glass of grappa or amaro at sister space Grapperia. $–$$
Regent Square: 1113 S. Braddock Ave.
Executive Chef/Co-owner Keith Fuller
[Modern American] Go here for a slightly off-centered meal prepared with a chef’s grace. Executive Chef Keith Fuller consistently creates some of the most interesting menus in the city. His dishes, such as chicken stuffed with house-made chorizo or braised lamb neck with pickled cauliflower and baba ganoush, are familiar enough to be comforting but offbeat enough to entice your adventurous side. Chef de Cuisine Kevin Costa now runs the day-to-day operations of the kitchen while Fuller develops the menu at his new venture, Pork and Beans, a collaboration with chef Richard DeShantz. $$