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Best Restaurants 2013

Presenting 34 of the finest, freshest and most forward-thinking restaurants in Pittsburgh. Bon appetit!



(page 7 of 8)

 

South Side: 2104 E. Carson St.
412/586-4738, stagionipgh.com
ITALIAN  |  $$  |  CHEF/CO-OWNER STEPHEN FELDER

 

Stagioni’s food is reminiscent of what you might’ve eaten as a child — if you had an Italian grandmother who could really cook. Housemade pastas are the stars, as well as the made-to-order Mozzarella plated with a drizzle of balsamic vinegar. If you’re craving a meaty dish, try the braised wild boar served over creamy polenta. The seasonal menu is short, and the fare is straightforward — perfectly in line with chef/co-owner Stephen Felder’s mission to bring good food to Pittsburgh. Felder, our 2012 Rising Star Chef, is committed to using high-quality local ingredients. The atmosphere is similar to a neighborhood bistro with friendly, attentive service and a nice Italian wine list.

 

Warrendale: 701 Warrendale Village Drive
724/933-3155, tamaripgh.com
ASIAN & LATIN-FUSION  |  $-$$$  |  CHEF ROGER LI

 

Foodies in the North Hills could barely contain their excitement when Lawrenceville’s Tamari opened a second location in Warrendale. Despite the strip-mall location, the new Tamari’s interior and tabletops are beautifully designed in tones of brown and blue. The large bar area is a packed after-work spot. The main dining room attracts the business crowd during lunchtime and a pleasant mix of diners for dinner. A lunchtime favorite is the bento box, which includes selected items in four compartments. The dinner menu features many interesting sushi creations, such as the “angry lobster” tempura and the “tamari”: white tuna with seared scallops and sriracha aïoli.

 

Shadyside: 5102 Baum Blvd.
412/224-2579, toastpittsburgh.com
AMERICAN  |  $$-$$$  |  OWNERS CHEF CHET GARLAND & WINE DIRECTOR PAUL TEBBETS

 

Toast! is welcoming and has an understated look. The bar is a good spot for conversation. Appetizers include the very popular shrimp and grits; entrées span from skate wing to vegetarian risotto to duck breast. The menu is small but diverse enough to please every diner, and it includes a wine-pairing suggestion for each dish. In addition, all Champagnes and wines are available in 2-ounce, 4-ounce and 6-ounce pours, allowing you to taste as many as you wish. Toast! also has three private dining rooms, available for special events.

 

South Side: 51 S. 12th St.
412/381-9600, truthlounge.com
AMERICAN  |  $$-$$$  |  EXECUTIVE CHEF DUSTIN GREGG

 

A complete renovation of the former Café Allegro space resulted in Truth, a dark, clean contemporary restaurant with high ceilings, which is perfect for the weekly live-music performances. Because the owners are of Greek descent, the menu features American food with a Mediterranean twist. The best displays of the owners’ origins include the excellent flaming Greek saganaki cheese and the lambsicles. Many people order lots of little plates and share with friends instead of trying entrées. Dishes such as squid ink pasta with mussels and shrimp, and stuffed Virginia quail keep locals coming back for more. The bar has an extensive menu of cocktails and scotch and bourbons, in addition to the wine and beer lists.

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Best Restaurants 2013

Chef of the Year Award: 2013

Chef of the Year Award: 2013

Mr. Shu, executive chef of Umi, is honored for his consistent perfection.
Best Restaurants 2013

Best Restaurants 2013

Presenting 34 of the finest, freshest and most forward-thinking restaurants in Pittsburgh. Bon appetit!
2013 Best Restaurants: Readers' Poll Winners

2013 Best Restaurants: Readers' Poll Winners

Your favorite eateries in the 'Burgh in 48 categories — from comfort food to sushi to small plates.
Delicious Design Award: 2013

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Vallozzi’s new downtown location is a stunning combination of old-world Tuscany with classy modern touches.
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Best Restaurants 2013: Editors' Picks

Best Restaurants 2013: Editors' Picks

We shine the light on some of our favorite new restaurants that are giving the local foodie scene a boost of energy.
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