Edit ModuleShow Tags
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Best Restaurants 2018

(page 4 of 10)

Killer Casual (cont.)

A solid combination of excellent food and casual-yet-attentive service draws diners to these restaurants. These are the types of places where you quickly can become a regular.


DiAnoia’s Eatery

STRIP DISTRICT: 2549 Penn Ave.
412/918-1875, dianoiaseatery.com
Executive Chef/Co-Owner
Dave Anoia
DiAnoia’s Eatery appeals to our cravings morning, noon and night. Stop by in the morning for a breakfast sandwich reminiscent of New York City bodegas and an espresso. Visit in the afternoon for a deli sandwich, salad and glass of house wine. In the evening, put it all together with a multicourse meal of antipasti, homemade pasta and delectable mains such as roasted whole branzino and porchetta with its drippings. Breads and desserts are prepared in-house by the restaurant’s top-tier pasty team. Thirsty? DiAnoia’s cocktail menu mirrors the food menu, with well-balanced, perfectly prepared drinks that get stronger as the day gets longer. 


The Cafe Carnegie

Critic's Selection
OAKLAND: 4400 Forbes Ave.
412/622-3225, thecafecarnegie.com
Consulting Chef
Sonja J Finn
Cafe Carnegie is one of my favorite lunch destinations in Pittsburgh. The upscale yet casual restaurant is nestled in the lobby of The Carnegie Museums of Art and Natural History, which means a quick cultural escape is footsteps away. One of the things I love best about Consulting Chef Sonja J Finn’s menu is that a meal will leave you feeling stronger and more energetic than when you came in. Go for peppy, satisfying salads such as the Zuni Cafe-influenced pulled chicken salad or salad chevre chaud, or a heartier dish such as Jamison Farm lamb pot pie. 


Taiwanese Bistro Cafe 33 

SQUIRREL HILL: 1711 Shady Ave.
412/421-2717, twcafe33.com
Executive Chef/Co-Owner
Asan Tao
Regionally specific Chinese cuisine is on the rise in Pittsburgh, and there perhaps is no better demonstration of this trend than Taiwanese Bistro Cafe 33. Executive Chef/Co-Owner Asan Tao forgoes generic “Chinese food” in favor of a menu of Taiwanese specialties such as cold jellyfish, three-cup chicken and pork with mustard greens soup. Certain dishes, such as pork-blood “tofu” with garlic-chive soup, intestines in garlic sauce and book-tripe with vegetables, might be unfamiliar to Western palettes but absolutely are worth ordering. Co-Owner Jenny Tao oversees a genial front-of-house staff who are eager to guide guests to assemble a perfect meal.


Superior Motors

BRADDOCK: 1211 Braddock Ave.
412/271-1022, superiormotors15104.com
Executive Chef/Co-Owner
Kevin Sousa
[New American]
 Executive Chef/Co-Owner Kevin Sousa serves New American cuisine influenced by modernist technique at his Braddock establishment, which the independent Restaurant Review Panel selected as this year’s Best New Restaurant. Sousa’s artfully composed dishes such as carrot or tuna tartare with nori, kimchi, miso and katsuobushi and sturgeon with spaetzle, cauliflower, cabbage and mustard are a draw to the restaurant, as is Superior Motors’ forward-thinking cocktail program. 



412/224-2354, umamipgh.com
Executive Chef/Co-Owner
Roger Li
Pittsburgh is a city starving for late-night dining options. One of the reasons we love Umami, a third-floor izakaya from Roger Li (Ki Ramen, Ki Pollo) and Derek Brunell (Round Corner Cantina) is that the establishment serves crushable Japanese pub food such as chawanmushi, karaage and okonomiyaki until midnight during the week and 2 a.m. on weekends. Li and his team also serve some of the best sushi in Pittsburgh — pay particular attention to the daily specials. We’re smitten with items such as whole fish, King Trumpet mushroom and bacon-quail eggs cooked on the charcoal-fired robata grill. The izakaya’s intricate design and DJ-curated playlists are transportive.

Edit ModuleShow Tags
Edit Module

Edit ModuleShow TagsEdit ModuleShow Tags

What Suits Your Mood?

Read Our Local Food Guide
Cover to Cover

Download Your Own Copy Here

Edit Module
Edit ModuleShow Tags

Food & Drink Features

Your Chance to Taste 250+ Premium Whiskeys & Fine Spirits

Pittsburgh Magazine's 2019 Whiskey & Fine Spirits Festival on Oct. 23 will feature more than 250 spirit tastings and exclusive product sampling -- all in an exciting new event space

Inspired by Chefs: At Home with Richard DeShantz

Richard DeShantz owns six Pittsburgh Restaurants with two more in the works, so what kind of kitchen does he have at home? Take a look.

Inspired by Chefs: Bill Fuller's Newest Restaurant, Alta Via

Alta Via is the newest restaurant of the big Burrito Group. See the cooking techniques behind one of Alta Via's signature dishes and learn what big Burrito President and Corporate Chef Bill Fuller considers his most important kitchen appliance.

This Restless Pair are Pittsburgh Restaurateurs of the Year

Together, Richard DeShantz and Tolga Sevdik of the Richard DeShantz Restaurant Group form the Pittsburgh restaurant world's most dynamic duo.

When I Have a Craving for a Specific Dish

Here are a few Pittsburgh restaurants we didn’t include on the annual Best Restaurants list that our dining critic loves to visit when he's craving something specific.

Community Kitchen Pittsburgh Links People to Good Jobs

Pittsburgh Magazine selected Community Kitchen Pittsburgh as our inaugural Community Impact Award recipient in recognition of the organization’s commitment to moving at-risk community members into the workplace, with a focus on helping them find employment in the foodservice industry.

Inspired by Chefs: Watch the Turkey Devonshire Cook-Off

10 of Pittsburgh’s top chefs faced off at LeMont to see who could create the ultimate Turkey Devonshire. We take you in the kitchen for a throwdown for the ages.

Inspired by Chefs: Behind the Scenes with Dan Carlton of Fish nor Fowl

Watch Executive Chef Dan Carlton prepare his signature dish while discussing cooking techniques and must-have kitchen appliances.