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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East Liberty: 134 S. Highland Ave. 
412/362-6001, spoonpgh.com
Chef/Co-Owner Brian Pekarcik 
[American]  Go here for crisp service and upscale cuisine. Executive Chef/Co-owner Brian Pekarcik redesigned Spoon’s menu this year, adding more shareable plates and globally influenced options. Expect that trend to deepen as new Executive Chef Jamilka Borges — she won acclaim last year with her Wine Room at Bar Marco — adds her voice to the culinary conversation. The service at Spoon remains among the best in Pittsburgh thanks to general manager John Wabeck.  $$
 



 


OLIVE OIL-POACHED OCTOPUS, SMOKED POTATOES, CALABRIAN CHILI AÏOLI AND RAMPS

 


South Side: 2104 E. Carson St. 
412/586-4738, stagionipgh.com
Executive Chef/Co-Owner Stephen Felder 
[Italian]  Go here for honest Italian cuisine and seasonal specialties. Executive Chef Stephen Felder’s seasonal suppers are a treat for the palate. From the Feast of the Seven Fishes in December to a height-of-the-summer celebration in August, these four-course dinners are evocative of the best Italian tradition: Find the best of what’s growing and do as little as you can to highlight the flavors. Stagioni’s lunch menu also is a sleeper treat.  $$
 



 


Miso poached apple with pickled grape, frisée, cashew and cranberry vinagrette

 


Bloomfield: 4744 Liberty Ave.
412/251-0540, station4744.com
Executive Chef Curtis Gamble
[Modern American]  Go here for of-the-moment cuisine in a modern gastropub setting. Executive Chef Curtis Gamble’s menu combines classic and contemporary flavor profiles with a hint of modernist technique, with dishes such as miso-poached apple and lavender pound cake. The two-room restaurant offers bar seating in the casual front room and larger tables in the back room, which is meant to evoke a turn-of-the-century railroad waiting room. Sunday brunch is a fun, tasty time.  $$
 



 


Roasted whole fish with house-made tortillas and salsas

 


Downtown: 214 Sixth St.
412/471-8256; takopgh.com
Executive Chef/Co-owner Richard DeShantz
[Tacos]  Go here for a good time and good grub. Executive Chef Richard DeShantz and Chef de Cuisine David Racicot (formerly of notion) take tacos in a new direction at this hotspot Downtown. Traditional bites such as carnitas and pollo asado will cure your craving for a trip to the Baja peninsula, while adventurous tacos such as tako (octopus) and Korean break the mold in a craveable way. The bar program is one of the best in the city, so don’t miss the margaritas and the delicious drinks on the custom- and classic-cocktail list.  $
 

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