Best Restaurants in Pittsburgh in 2019
(page 6 of 11)
Cuisine: Fine Dining
It’s Best Because: It’s most worthy of a long drive just for dinner.
Lautrec, the fine-dining restaurant at Nemacolin Woodlands Resort, is more than 60 miles from Pittsburgh, yet it maintains a place on this list because of how extraordinary an experience it is to dine there. Executive Chef Kristin A. Butterworth combines classic technique with a farm-to-table ethos to craft a menu full of visually and gastronomically stunning dishes.
Butterworth’s prix fixe menu is a delicious salute to the seasons, and her chef’s table menu is an magnificent delight. Also on the table — an outstanding wine list.
Executive Chef Kristin A. Butterworth
NEMACOLIN WOODLANDS RESORT, FARMINGTON, FAYETTE COUNTY: 1001 Lafayette Drive
What we've said in the past: Profile of Kristin A. Butterworth
It’s Best Because: It’s matured into an all-around outstanding dining experience.
Legume Bistro, the 12-year-old restaurant from Trevett and Sarah Hooper, has developed into one of Pittsburgh’s most mature restaurants — a smart and personable front-of-house staff set the mood for an attentive dining experience, and the kitchen’s deep commitment to following the rhythm of western Pennsylvania’s seasons means the menu changes in little ways nearly every day.
I appreciate the zing of preserved ingredients in the winter, the pop of fresh produce in spring, the brightness of summer’s best and the richness of foraged fall. Csilla Thackray, formerly of The Vandal and Bar Marco, joined the culinary staff as chef de cuisine earlier this year. Legume is one of Pittsburgh’s 12 Essential Restaurants.
Executive Chef/Co-Owner Trevett Hooper
OAKLAND: 214 N. Craig St.
What we've said in the past: Legume Bistro Turns 10
It’s Best Because: Its Spanish-influenced snacks, shareable big plates and a low-key excellent cocktail program make for a powerhouse of a meal.
Although Pittsburgh eating aficionados mourn the closing of Cure, Justin Severino’s culinary prowess (and his absurdly amazing charcuterie) lives on at his other restaurant, Morcilla. He works with Executive Chef Nate Hobart to offer a delectable array of Spanish-influenced snacks such as Spanish mackerel escabeche with espelette aioli, fennel and saffron, plus large-format dishes such as cider-braised chicken with calasparra rice and herbs.
The dining room — now with better sound-proofing — is terrific for group dining, and the bar area is perfect for casual snacks accompanied by some of the bars quaffable cocktails, ciders, gin tonics and selections from its deep sherry list.
Executive Chef Nate Hobart
LAWRENCEVILLE: 3519 Butler St.
What we've said in the past: Re-Open Date Set for Morcilla in Lawrenceville