Best Restaurants 2018
(page 10 of 10)
Classic Pittsburgh (cont.)
Familiarity of service and go-to menu favorites make these long-standing restaurants important destinations for Pittsburghers.
LAWRENCEVILLE: 3801 Butler St.
[Italian] In 2005, long before Lawrenceville became a booming hotspot, third-generation Pittsburgh restaurateur Domenic Branduzzi started serving pizza, pasta and more at Piccolo Forno. The focus here is on Tuscan cuisine. Branduzzi’s mother, Carla, still hand-makes all of the pasta for the restaurant, just like she did at her former restaurant in the Strip. Go for gnocchetti di Castagne (ricotta and chestnut flour gnocchi with braised beef short rib, fig and marsala ragu, ricotta salata and hazelnuts) and pappardelle con coniglio e funghi (braised rabbit with pappardelle pasta, roasted tomatoes and wild mushrooms).
MOON TOWNSHIP: 1516 Coraopolis Heights Road
[American] Diners looking for an elegant meal packed full of history that can’t be found anywhere else in the region should look to Hyeholde, where meals have been served in the faux-Tudor manor house for 80 years. Brent Peyton currently is the establishment’s executive chef and his menu leans toward classic dishes such as rosemary-cranberry crusted elk and braised beef short ribs but also includes lentil stew with Wagyu beef cheek and winter vegetable flan. Business casual attire is suggested, unless you’re enjoying a picnic basket on Hyeholde’s gorgeous grounds.
ALLENTOWN: 804 E. Warrington Ave.
Jonathan C. Vlasic
[Italian] Alla Famiglia remains a favorite among members of the independent Restaurant Review Panel for its bountiful portions, crisp service and white-tablecloth dining that suggests a dressed-up evening. Jonathan C. Vlasic expanded his 13-year-old restaurant this year into the adjacent building, adding an upscale dining room and bar. The house specialty is a double-cut veal chop, and that’s exactly what you should get. It comes in a variety of permutations such as grilled Florentine style with lemon and rosemary jus and pizzaiola, a braised preparation with marinara, hot and sweet peppers, sausage, onions and fontina, caramelized on the outside and tender within.