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Best Restaurants in Pittsburgh in 2019

(page 5 of 11)



Cuisine: Modern American
It’s Best Because: It brings culinary adventure back to a once-favorite space.

Fish Nor Fowl, the sixth standalone concept from the Richard DeShantz Restaurant Group, Pittsburgh Magazine’s 2019 Restaurateurs of the Year, is firing on all cylinders in the former Salt of the Earth space. Executive Chef /Partner Dan Carlton’s modern American menu features a selection of shareable dishes that change with the weather — some standouts from this year include halibut collar with lemon and butter, farfalle with uni, baby corn, chervil and lime and burrata with citrus, fennel and bitter greens.

General Manager Maggie Meskey oversees an exemplary front of house staff, the cocktail program ranks in Pittsburgh’s top-tier and DeShantz’s modern-hygge design makes for an outstanding experience.

Executive Chef/Partner Dan Carlton
GARFIELD: 5523 Penn Ave.

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What we've said in the past: 
Pittsburgh Restaurant Review: Fish nor Fowl




Cuisine: American
It’s Best Because: It’s an all-around excellent experience. 

Earlier this year, while eating a coconut-chia parfait and sipping on a vivid blend of fresh-pressed juices in fl.2’s stunning dining room, I was reminded about how luxurious it feels to enjoy an elegant breakfast in a beautiful space. But I typically go to fl.2 in the evening, which is when the restaurant’s extraordinarily talented executive chef, Julio Peraza, oversees one of the best dinner menus in Pittsburgh.

Start with kampachi sashimi dressed with white seaweed, citrus and white soy-yuzu, and then share a whole rotisserie chicken or locally raised trout with all the trimmings. Attending one of Peraza’s collaborative chefs’ dinner series is always a treat, too. 

Executive Chef Julio Peraza
DOWNTOWN: 510 Market St., second floor

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What we've said in the past:
Pittsburgh Restaurant Review: fl.2 Is a Level Up




Cuisine: Argentine
It’s Best Because: You get to eat all the meats, cooked over fire. 

Several of my best mealtime memories in Pittsburgh involve gathering with a few friends and a few bottles of (BYO) wine and crushing all the meats at Gaucho Parrilla Argentina, owner Anthony Falcon’s Strip District ode to asado. Sure, sometimes there is a long-ish line, but when you’re with the right people, waiting can be part of the fun (tip: go for an off-hour lunch if lines aren’t your thing).

For a proper feast, step up to the counter and order the asado platter, which includes five cuts of steak, and add some sides such as roasted carrots, roasted potatoes with garlic and rosemary, an El Gaucho salad and provoleta.

Executive Chef Matthew Neal
STRIP DISTRICT: 1601 Penn Ave.

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What we've said in the past: Restaurant Review: Gaucho Parrilla Argentina is Smokin'

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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.

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