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The Best New Restaurants in Pittsburgh in 2018

Our dining critic picks the eight top openings of 2018 and suggests one more to keep an eye on.



(page 2 of 2)


photo by hal b. klein
 

Northeastern Kitchen
When Zheng Yuan and Chong Xue Liu decided to open a restaurant that specializes in their native Heilongjiang cuisine, they contacted an old friend, You Shan Pei. The chef, with 17 years experience cooking in Flushing, Queens, moved to Pittsburgh to head Northeastern Kitchen. The subterranean restaurant is a little hard to find — look for the sign on Forbes Avenue and descend to the lower level to weave your way through the hallway to the small dining room — for an array of homestyle dishes which are drawn from Dongbei, as well as Russian, Korean and Shandong culinary influences. Go for sauerkraut dumplings, iron pot stews and vegetable dishes such as shredded potato with celery.
5824 Forbes Ave., Lower Level, Squirrel Hill; 412/422-2888, northeasternkitchen.com
 


 

LeoGreta​
It’s a rare treat for a new restaurant to feel like it’s a longstanding neighborhood classic. Such is the case at LeoGreta, which opened in Carnegie in April. Executive chef/owner Greg Alauzen is a veteran of Pittsburgh dining; when he was 15, he worked at Fatigati’s restaurant while attending Chartiers Valley High School. Alauzen graduated from the Culinary Institute of America in 1987, working in New York and New Jersey before returning home as the executive chef of Steelhead Grill, and later served as the opening executive chef of Eleven Contemporary Kitchen and Cioppino. At LeoGreta, Alauzen offers approachable Italian-American dishes such as beans and greens, cavatelli with sausage, white bean dip and chicken parmesan. Be sure to try the daily specials; Alauzen’s pork ragu with risotto, for example, is outstanding.
301 W. Main St., Carnegie; 412/489-6382, leogreta.com
 


 

Fish nor Fowl
It was a busy year for the owners of the Richard DeShantz Restaurant Group. Following the opening of Poulet Bleu in February, DeShantz and company added a sixth concept, Fish nor Fowl, in August. DeShantz’s eye for design is a highlight at Fish, with a Scandinavian-influenced lower floor featuring a floor-to-ceiling living wall, a glass bar overlooking the main dining room and an ultra-cozy upstairs with fur-lined throw blankets draped over the seats. Executive chef/partner Dan Carlton recently switched his menu format, now organizing his modern American dishes into “Small,” “Sides” and “Large.” Among my favorite dishes were charred broccoli with smoked goat cheese and pan fritto, farfalle with uni and baby corn and grilled halibut collar with chanterelles and succotash. Michael R. Anderson designed a cocktail menu to match the culinary one, with an array of drinks to pair with the dishes; Blue Algae — mezcal, Madeira, blue curacao, amaro, blue algae, pineapple, lime, sea salt foam — is my pick for best new cocktail of the year.
5523 Penn Ave., Garfield; 412/460-4644, fishnorfowlpgh.com
 


photo by erin kelly
 

Mediterra Cafe
I’m a city person at heart, but Mediterra Cafe — the hybrid cafe/sandwich shop/high-end market and cheese counter from Nick Ambeliotis, owner of Mediterra Bakehouse, and his children — makes me a little envious of those who live in Sewickley. Sandwiches all are served on bread baked at Ambeliotis’ Robinson bakehouse; those loaves also are available for takeaway. Breakfast features a selection of toast and feel-good day-starts such as grain porridge and coconut-flour pancakes. Plus, you can pick up a sweet selection of high-end cheese, conservas, charcuterie and other grocery items.
430 Beaver St., Sewickley; 412/740-7064, mediterracafe.com
 


 

Keep an eye on: Seasons
If I wrote this list a few months from now, Seasons in Etna likely would be a strong contender for one of the top spots. Executive chef/co-owner David Bulman opened his 12-seat, tasting-menu-only spot in October; it is the most specifically ambitious opening of 2018. Seasons still is a work-in-progress, but I’m impressed by Bulman’s culinary vision and a hyper-local menu that almost exclusively features ingredients from the region, down to the West Virginia salt and the honey that’s produced a couple blocks from the restaurant. What I like best about Seasons is that Bulman is marrying of-the-moment, modern American culinary philosophy, classical technique (meat roasted on the bone rather than cooked sous vide) and a welcoming sense of hospitality. It is a serious restaurant that mostly forgoes the stuffy pretension that often comes along with that sort of thing, and I’m rather looking forward to seeing where Bulman takes it.
372 Butler St., Etna; 412/781-1371, seasonspgh.com

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