Best Restaurants 2017
(page 4 of 7)
Pan-seared halibut with cauliflower and orange foam
LAWRENCEVILLE: 3473 Butler St.
Executive Chef Antonio Garcia
[Italian] It’s all class at Senti, a northern Italian restaurant in Lower Lawrenceville. Executive Chef Antonio Garcia delights diners with dishes such as Capesante alla Mela Verde (seared scallops with crispy potatoes and smoked green apple) and Filetto di Maiale (pork tenderloin served with prune and fig compote, fried leeks and lemon-zest mashed potatoes). Owner Franco Braccia runs the front-of-house with an old-world charm that’s hard to find anywhere else in Pittsburgh. The wine list is one of the best you’ll find in town.
NEMACOLIN WOODLANDS RESORT, FARMINGTON, FAYETTE COUNTY: 1001 Lafayette Drive
Executive Chef Kristin A. Butterworth
[Fine Dining] Lautrec, the five-star, five-diamond restaurant at the Nemacolin Woodlands Resort in Farmington, is destination dining for Pittsburghers. Executive Chef Kristin A. Butterworth offers prix-fixe, vegan, vegetarian and dessert menus, plus the extraordinary Chef’s Table tasting-menu experience. Ingredients often are sourced from nearby purveyors such as Footprints Farm. Sure, it’s a 60-mile drive from Downtown to Lautrec, but it’s absolutely worth it.
The Twisted Frenchman
EAST LIBERTY: 128 S. Highland Ave.
Executive Chef/partner Andrew Garbarino
[Modern French] Andrew Garbarino is one of the most ambitious chefs in Pittsburgh. His focus on high-end, hard-to-find ingredients such as Hokkaido scallops, Poulet Rouge, Russian imperial Osetra caviar and highest-grade Japanese Wagyu beef enhances his modern, French-inspired cuisine. Garbarino plans to take The Twisted Frenchman to the next level with a move down the block and a relaunch as a multilevel, dual-concept space (tasting-menu-only upstairs, brasserie downstairs) later in the year.
SEWICKLEY: 545 Beaver St.
Executive Chef Dave DeVoss
[American] Cocothé’s move into the space adjacent to its original location earned Pittsburgh Magazine’s 2017 Delicious Design award for this American restaurant with French influences. It also allowed Executive Chef Dave DeVoss to deepen his exploration of cuisine and offer two- or three-course tasting menus with dishes such as veal sweetbreads with braised red cabbage and cheese ravioli topped with lingonberry sauce and a seafood tartar of osetra caviar, scallop, bluefin tuna and pickled pink peppercorn.
photo by Ann fernandez
Sewickley: 409 Beaver St.
Executive Chef Patrick Kaderka
[French] Members of Pittsburgh Magazine’s independent Restaurant Review Panel were taken with Bruneaux’s ambitious French-inspired menu, noting that Continental cuisine and elegant decor are hard to find in Pittsburgh, particularly in the suburbs. Panel members loved Executive Chef Patrick Kaderka’s beautiful plating, too. The baked Dover sole, served with lemon, capers and blistered tomatoes, is a solid jumping-off point.
Black cod with miso and lemon
umi Japanese Restaurant
SHADYSIDE: 5849 Ellsworth Ave.
Executive Chef Mr. Shu
[Japanese] Seats — especially those at the sushi counter — book quickly at umi. Executive Chef Mr. Shu began running the raw bar at big Burrito Restaurant Group’s high-end sushi restaurant in 1999, drawing diners from all around the region. Make a reservation for omakase, the seven- or 11-course tasting menu, or create your own meal with appetizers such as ebi-stuffed shiitake and tako su (octopus salad) plus an array of sushi and sashimi.