Edit ModuleShow Tags
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Best Restaurants 2018

(page 9 of 10)

Classic Pittsburgh

Familiarity of service and go-to menu favorites make these long-standing restaurants important destinations for Pittsburghers.


Tessaro’s American Bar & Hardwood Grill

BLOOMFIELD: 4601 Liberty Ave.
412/682-6809, tessaros.com
Grill Master
Courtney McFarlane
  Pittsburghers have since 1981 flocked to the Bloomfield burger joint and bar for a taste of a true Steel City classic. Every day, Tessaro’s butcher Dominic Piccola grinds the restaurant’s custom blend of chuck, brisket, short rib, New York strip and other cuts. Then, grill master Courtney McFarlane cooks the ground beef over a hardwood fire, as he’s done nearly every day since 1992. As any regular would tell you, there are no French fries at Tessaro’s; instead order a favorite side such as boiled red-skin potatoes or broccoli (hey, your body will thank you). On Thursdays, there is a ribs special. We love the bar — and the longstanding bartenders — at Tessaro’s too. 


Cafe Zinho

SHADYSIDE: 238 Spahr St.
Executive Chef/Owner
Toni Pais
  Executive Chef/Owner of Cafe Zinho Toni Pais taps into his Portuguese roots with dishes such as mariscada, a garlic-and-cilantro-forward shellfish stew with a wine and tomato base and bulhao-pato style clams (cooked in white wine, olive oil and garlic). Other seafood standouts include branzino with olive oil and lemon slices and the not-to-be-missed daily specials. Dishes such as suckling pig shanks in papaya barbecue sauce will please meat-forward diners, and plates such as spinach ricotta ravioli with piquillo pepper coulis are certain to delight vegetable-forward ones. Be sure to grab an outdoor seat in the warmer months.


Penn Avenue Fish Company

STRIP DISTRICT: 2208 Penn Ave.
412/434-7200, pennavefishcompany.com
Henry B. Dewey and Angela Earley
  Penn Avenue Fish Company merges a vibrant fish market with a casual, BYOB eatery. Deep inside the space is a sushi counter, where chefs craft nigiri bites with fresh fish lofted atop seasoned rice served at body temperature. If sushi isn’t your thing, go for a decadent fish sandwich, such as English-style cod with breadcrumbs and tartar sauce or Sneaky Pete — grilled salmon on whole-grain ciabatta with fresh arugula, hearts of palm and spicy avocado crème sauce. 

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

Watch This - 2018 Best Restaurants Party

 Buy Tickets for the 2019 Party Here

Edit Module
Edit ModuleShow Tags

Food & Drink Features

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.

Pittsburgh's 12 Essential Restaurants

Step-by-step, these establishments helped build our dining scene. Even better, they still have something to offer today.

Turkey Devonshire: Reviving a Classic Pittsburgh Sandwich

The once-famous sandwich originated here but now is largely forgotten. We dive into its history and argue that it's time for a revival.

Why Jamison Farm Is a “A Napa Valley for Sheep”

How a former coal miner and his wife use the resources atop rolling Westmoreland County hills to produce the best lamb in the United States.