Here Are The 10 Best New Restaurants in Pittsburgh

HEY BABE PHOTO BY LAURA PETRILLA

According to the Allegheny County Controller’s Office, 64 restaurants have opened in the last six months. That warms my heart — and not just because I’m a rabid foodie with a monster appetite. It feels like Pittsburgh’s dining scene is slowly emerging from a five-year, pandemic-induced lull.

I definitely have my work cut out for me if I’m going to hit them all.

For this year’s crop of Best New Restaurants, I’m inspired by the folks who, despite odds that seemed insurmountable, followed their dreams. In the process, they’ve created spaces that not only serve good food, but good vibes.

Here are 10 of my favorite new places:

Dad’s Dog & Burger

PHOTO BY LAURA PETRILLA

This Pittsburgh mom loves Dad’s.

The Bloomfield hot dog and burger joint officially launched on April 12 (412 Day!) to serve natural-casing hot dogs, smash burgers, onion rings, breakfast sandwiches, milkshakes and the most addictive shoestring fries I have ever eaten.

Owner Katelyn Bako grew up in Southern California, but her eatery exudes yinzer charm (as does her Heinz ketchup bottle tattoo). The shop’s mascot, “Steely Dad,” is a reimagining of a Steelers logo from the 1960s, featuring a millworker punting a pigskin while balancing on an I-beam. Now, he sports a paper hat and apron while holding a burger and drop-kicking a hot dog.

To add even more yinzer authenticity, Bako’s dad, Rick Bako, works the register. The McKees Rocks native inspired her to buy the landmark mom-and-pop shop that previously operated as G/M Dog “N” Burger Shoppe for 49 years.

“He’s been my No. 1 supporter,” says Bako, who moved here in 2024 from Orange County. “I didn’t pick a typical career path. I’ve always been more creative and entrepreneurial. I’ve been successful because I had him to support me.”

PHOTO BY LAURA PETRILLA

With help from friends and relatives, she gutted the greasy spoon, yet managed to maintain its retro charm right down to the faux wood-paneled walls. Bako says she met and instantly bonded with Sarah Coppolo on the day the soup maker opened Brothmonger on Liberty Avenue. She also encouraged the newly minted Pittsburgher to buy the turn-key eatery down the street. That’s why you’ll find Brothmonger-brand chili on every Dad’s chili dog.

In another stroke of serendipity, in Bako’s West Coast roller derby days, she bought gear from Wicked Skatewear in Los Angeles, a woman-owned company that has a second location — in Bloomfield. Come to think of it, Dad’s decor reminds me of the snack bar at Neville Roller Drome, my favorite local rink; Roller Drome has been around since 1948, so the eras overlap.

Although her head is spinning from all the excitement, Bako is focused on serving good food that’s accessible to as many people as possible.

4830 Liberty Ave., Bloomfield
dadsdogandburger.com

Hey Babe

PHOTO BY LAURA PETRILLA

Married couple and local service-industry veterans Danielle Cain and Rob Hirst took their favorite term of endearment and turned it into a throwback lounge that serves swanky dishes and cocktails.

Hey Babe opened June 16 inside East Liberty’s historic YMCA building, which also houses boutique hotel The Maverick and a private event space. It’s the perfect spot to start or end a date night.Recently, it was used as an onscreen candy shop during the filming of the movie “Hershey” — and it’s fitting that Hey Babe is now forever associated with a Kiss. They offer plenty of their own sweets and savory eats on the menu, along with creative drinks.

The decor is elegant, with dark colors, warm woods, large ornamental windows and moody lighting that gives the room a romantic glow. Cain served as executive director of big Burrito Restaurant Group’s catering division and executive chef at both Kaya and Soba, while Hirst has spent two decades designing bar programs for hotspots such as Soba, Sienna Mercato, Kingfly Spirits and Eleven Contemporary Kitchen.

These lovebirds know a thing or two about food and beverage.

Their farm-to-table menu changes with the seasons, but some year-round stand-outs include the harissa-smoked lamb and hummus, strip steak, house burger and Brisket Biscuit, brisket slathered in Carolina Gold barbecue, creamy slaw and pickles on a buttermilk biscuit.

My favorite offering is the crispy eggplant, which I ordered at the behest of the bartender — who mixed me a perfectly paired Pandan Hi-Ball made with Japanese whisky and housemade soda flavored with pandan, a tropical plant with a flavor that hovers between vanilla and coconut. The dish is battered and fried and topped with grilled hot and sweet peppers, oregano, pine nuts and basil oil with whipped feta. It’s considered a small, shareable plate, but it makes a great entree if you’re flying solo.

120 S. Whitfield St., East Liberty
heybabepgh.com

Palm Palm

PHOTO BY LAURA PETRILLA

Want to escape the winter blahs without leaving the ‘’Burgh?

Palm Palm brings the sunshine, even on cloudy days, with affordably priced coastal cuisine and beverages, served in a playfully opulent oasis that’ll make you feel like a jet-set celebrity.

I think that deserves a round of applause.

The hot spot was opened by Herky and Lisa Pollock and Edwin and Amanda Smith, the couples who debuted Downtown’s Ritual House in 2023.

“We call this Ritual House’s light-and-airy little sister,” Herky says.

The large space at the corner of Highland and Centre avenues had been vacant since Plum Pan Asian eatery closed in 2018. Inspired by the work of Slim Aarons, a World War II combat photographer who went on to capture elite life in Coachella Valley’s resort city, it features Mid-Century Modern furniture, warm woods, gold and brass accents, patio seating for 65 and two private, glass-walled dining rooms inside of the kitchen.

PHOTO BY LAURA PETRILLA

The floor-to-cathedral-ceiling windows and gold-leafed accents make the main dining room glow. The bar stools, some of the comfiest in town, look like giant, golden baseball gloves.

There’s also a large, lenticular Slim Aarons photo in the lounge that makes me yearn for Magic Eye posters from that other great era of laidback cool — the 1990s.

Edwin Smith has crafted a playful menu of 30 small and 10 large dishes that are meant to be passed. Dictate your own dining experience with everything from Sushi Tots, Street Corn Taquitos and Truffle Spaghettios. The latter dish is nothing like the Campbell’s SpaghettiOs my grandma used to microwave; instead, these are bathed in parmesan cream with black garlic and shaved black truffle.

In our table’s seemingly endless game of Pass the Plate, my friends and I shared fried goat cheese, oysters, shishito peppers (admittedly, I ate all of those), beets, mini lobster rolls, deviled crab fritters, bone-marrow tartare served with pretzel crostini and an adorable, orange-shaped orange cake with orange mousse, mandarin cremeux and mandarin jelly.

There are plenty of craft, classic and non-alcoholic cocktails, wine and housemade sodas on the menu. The eye-catching Palm Margarita, which features tequila, cold-pressed green juice, orange and lime with a hibiscus salt rim, will have you snappin’ pics like Slim Aarons.

6996 Centre Ave., East Liberty
palmpalmpgh.com

Let’s Sushi

PHOTO BY LAURA PETRILLA

I go to Let’s Sushi solo — because who can carry on a conversation at an all-you-can-eat restaurant?

During my most recent lone-wolf lunch at the former Nakama space, I sat at a large booth that matched my appetite. Disregarding the expansive menu’s plea to “order mindfully,” I rattled off a long list of house specialty rolls to my server.

For a $21 lunch, who could show restraint?

The affable waiter didn’t bat an eye as he jotted down my delicious demands. The night before, he witnessed a small group of college students devour 360 orders of sashimi, along with hibachi chicken, udon soup, vegetable lo mein and a couple rounds of cocktails from the bar.

These are my people.

PHOTO BY LAURA PETRILLA

Let’s Sushi has a team of seasoned chefs who prepare orders as soon as they’re placed. When mine arrived, I began stuffing myself to the gills. When the restaurant is busy, management asks all-you-can-eat diners to consume their meals in two hours or less; that’s plenty of time to sip sake and soak up the ambiance of the beautifully decorated spot.

The rolls ranged from Red Dragon (shrimp tempura, cucumber, spicy salmon, mayo and crunch on top) to Tiger (spicy tuna, cucumber, salmon, avocado, crunch, masago and eel sauce) to Dynamite (shrimp tempura, kani, avocado, cucumber, spicy mayo, masago and eel sauce, all wrapped in seaweed).

I polished off my plate, remembering the menu’s warning that I could be charged a la carte prices for food I didn’t eat, and rolled myself home.

10636 Perry Highway, Pine
letssushius.com

Milanes Mobile

PHOTO BY LAURA PETRILLA

Authentic Cuban flavors and a little divine intervention are driving customers to the food truck Milanes Mobile.

After buying an old box truck that used to sell Bibles, Carlos and Collyn Milanes said a prayer, left high-paying jobs and dedicated themselves to bringing tastes of Havana to Pittsburgh.

I’m no saint, but I think their food tastes heavenly.

Carlos, a Miami native, grew up on recipes passed down through generations of his Cuban family, from red bean soup with ham, chorizo, pumpkin and potatoes, empanadas, fried ham croquetas, picadillo-stuffed, deep-fried potato balls and homemade bread.

Fluffy in the middle with a thin, crispy crust, Milanes’ bread is as integral to the country’s namesake sandwich as the ham, roasted pork, cheese, pickles and mustard in between. Carlos says Cuban sammies are more of a Miami street food, but provide a nice introduction to the cuisine, so they’re a Milanes Mobile staple.

PHOTO BY LAURA PETRILLA

Pittsburgh-born Collyn has worked in the service industry since she was a teenager, from dive bars to high-end seafood restaurant Off the Hook. She kindly warned me to let the fresh-out-of-the-fryer offerings cool, but I impatiently took a hot (but not spicy) bite. The wonderful scents emanating from the kitchen had taunted me throughout the interview; I just couldn’t wait any longer.

I’ve devoured a lot of empanadas in this town (the savory hand pies are the culinary cousin to the pierogi after all), but Milanes’ version packs a distinctive one-two punch with a slight sweetness to the dough and a savory smack from the picadillo made of seasoned ground beef, red and green peppers, onions and seasonings.

The couple met online by liking each other’s food-related social-media posts. They’ve also connected with many Cubans living in Pittsburgh. In early 2026, the Milanes will open a cafe to fill bellies as well as a void in the local dining scene.

instagram.com/milanesmobile412

Pocha by Kye-Won

PHOTO BY LAURA PETRILLA

This postage stamp-sized eatery inside Sprankle’s Market is something to write home about.

In Korea, pochas are small street stalls that serve comfort food, so the name fits the space. The flavors, however, are huge.
Chef Owner Kye-Won Doyle serves up authentic eats from her childhood, including mandu, dumplings handmade daily by her mom. My daughter ate all of them before I could take a bite. I was miffed, but I didn’t go hungry.

Our small table was crowded with jeyuk bokkeum — spicy pork that’s marinated, grilled and accompanied by a bunch of banchan lettuce wraps — plus jap chae glass noodles with beef and Korean fried chicken so crispy and delicious, it’ll make you forget all about Colonel Sanders’ KFC.

Doyle describes her Korean curry as “a hug from inside;” I had to do some hardcore culinary cuddling. Drinking beer also makes me feel warm and fuzzy, so it’s nice that the restaurant space doubles as a Grist House satellite location. For years, Doyle has been close friends with the owners of the Millvale-based brewery, which also recently opened Grist House Command inside a former Nike Missile Command Center in Collier.

Doyle’s mission is to elevate Grist House’s stellar beer offerings by pairing them with authentic eats that represent her childhood in Korea, plus her later years in Washington, D.C.

PHOTO BY LAURA PETRILLA

Pocha started as a pop-up stand in Sprankle’s produce section, but, thanks to high demand, soon moved into the newly renovated Grist House space, which is nestled in a corner of the market. When you enter the narrow hallway to the 27-seat dining area, you’ll pass the Shout Out Wall, where customers can jot down their thoughts on a Post-It Note and hang it on a clothesline for all to see. Think of it as a wholesome precursor to social media.

Pocha also has an outdoor area for Korean barbecue that allows patrons to grill their meals tableside. In addition to Korean eats, the menu includes American-style smash burgers, hot dogs and a Sunday brunch served from 11 a.m. to 3 p.m.

Although I was bursting at the seams after my meal, Doyle convinced me to try tiramisu bingsu, or “milk snow,” made with a machine imported from Korea. The shaved, coffee-flavored ice milk was topped with chocolate syrup, mochi balls, red bean and whipped cream. Before my daughter could devour it all, I managed to snag a few spoonfuls of the frosty dessert on a cold day.

270 W. Water St., Saxonburg

Jenny Lee Breakfast Nook

PHOTO BY LAURA PETRILLA

The Cinnamon Swirl Girl from McKees Rocks finally has her own restaurant.

In June, 5 Generations Bakers, makers of Pittsburgh’s iconic Jenny Lee Cinnamon Swirl Bread, opened Jenny Lee Breakfast Nook in Moon.
The quick-service diner serves french toast, sandwiches, salads, soups and smash burgers made with local mom-and-pop products, including Mancini’s Bread and Cesina’s Sausage (the century-old company’s Aliquppa factory was damaged in a December fire, but the owners vow to make a comeback).

They also sell their own line of dry mixes based on old Jenny Lee recipes: Yellow Cake, Chocolate Chip Cookie, Sweet Dough and Classic Muffin. Stock up so you can make your own nostalgic spread at home.

The Nook even has its own soundtrack, as the band Accordions Likely regularly brings feel-good vibes to the house that Swirl Bread built.
Although Jenny Lee Bakery — known as 5 Generation Bakers since 2009 — has been making bread for 150 years, this is the company’s first foray into the restaurant business. After wowing the Picklesburgh crowd with their sammiches in 2024, owner Scott Baker knew yinz guys wanted more.

PHOTO BY LAURA PETRILLA

A Moon Area High School graduate, he had dined at the Brodhead Road building in the 1970s when it housed Pompeo’s eatery. Baker plans to open more Breakfast Nooks in the area with his business partners Jack “Johnny Angel” Hunt, Rich Bufalini, Rocco Bufalini and RJ Carrabbia.

“It’s wonderful to see families bringing in older relatives and enjoying that nostalgic vibe together,” Carrabbia says. “It’s really turned the Nook into a multi-generational gathering spot.”

My favorite menu item so far is the Signature 1014 Breakfast Sammie with sweet maple sausage, a fried egg and American cheese on toasted raisin cinnamon swirl bread. I devoured one at the counter while yappin’ with my fellow yinzers about Kennywood and worshed it dahn with a Turner’s Iced Tea.

That’s a peak Pittsburgh experience in my opinion.

1014 Brodhead Road, Moon
jennyleebreakfastnook.com

Rockaway Pizzeria

PHOTO BY LAURA PETRILLA

In 2024, Josh Sickels went on a pizza pilgrimage.

The Irwin native visited 23 time-honored and trending eateries across Philadelphia, New Jersey, New York City and New Haven, Conn., devouring up to six pies a day.

“That area of the world has such a long, prestigious pizza culture,” says Sickels, who relocated Rockaway Pizzeria from White Oak to Regent Square in 2025. “I need to come down here as experienced and educated as possible. I get fanatical. Good isn’t good enough for me.”

The new spot opened last spring across from Hemlock House, Sickels’ other restaurant on South Braddock Avenue. The White Oak space now houses his third eatery, a joint called Uncle June’s Pizzeria that specializes in Pittsburgh-inspired pizza, pasta dishes, salads and subs.

The revamped Rockaway menu also features stellar hoagies and salads, but, as far as Sickels is concerned, it’s all about the pizza. There are more than 20 pies in his repertoire, all served well-done and crispy, and he’s always experimenting with different ingredients, from flour to tomatoes.

A Slice of Fire & Ice is made with fresh, smoked mozzarella, castelluccio di norcia nduja (a type of spicy, spreadable pork sausage), stracciatella and Rosi’s Hot Oil. The Carcosa Square Pie also brings the heat with spicy tomato sauce, fresh mozzarella and a pound of thick-cut pepperoni.

The former Square One space got a makeover that includes artwork inspired by the TV series “Twin Peaks” (also an inspiration for the style at Hemlock House). Photos of Sickels’ favorite bands, most notably the Ramones, adorn the walls; their music blares from the speakers.

PHOTO BY LAURA PETRILLA

For many years, Sickels was a touring drummer stationed in the Big Apple. When he wasn’t playing music, he was exploring NYC’s unrivaled pizza culture. Di Fara Pizza, a Brooklyn staple since 1965, is where he got a taste of his future. He credits late owner Domenico De Marco for revolutionizing the street slice and inspiring him to open a local place that elevated pizza to an art form.

Sickels respects the legendary pizza makers who came before him, but he still marches to his own beat. Thanks to his gastronomic journey up and down the East Coast, his brain is filled with ideas, both for Rockaway and his band Animal Scream.

There were moments on his trip when he said he’d take a bite of pizza that tasted so good it caused his arms to flail, his head to shake and a string of expletives to fly out of his mouth as he chewed.

That’s the reaction he wants to see from his patrons. I’m pretty sure I did all that and levitated the last time I ate a damn fine Rockaway pie.

“I’ve done such extensive homework on how to elevate my pizza in a way that it’s something original to the region,” Sickels says. “I’m just trying to make the best pizza in the world.”

1137 S. Braddock Ave., Regent Square
rockawaypizzeria.com

Fry Bar

PHOTO BY LAURA PETRILLA

Cousins Ashley Taylor and LaShawn Espy first opened Fry Bar in McKeesport in 2022, but, four months into living their dream, a natural gas line explosion caused it to go up in smoke.

They lost inventory, tools and a new point-of-sale system — but they didn’t lose hope.

In December 2024, Taylor and Espy relaunched Fry Bar in the former Lola Bistro space in North Side’s Allegheny West neighborhood, serving their comfort food in the form of wings, sandwiches, sweets, housemade beverages and pizza boxes filled with fries, macaroni and cheese or salad topped with a delicious assortment of ooey-gooey ingredients. Standalone sides are available for folks who don’t like their food to commingle.

“Garbage plates” originated in Rochester, N.Y., but Fry Bar raises the bar by putting a gourmet spin on the concept. Espy is a veteran chef and Taylor has a background in business as well as a master’s degree in community leadership from Duquesne University.

PHOTO BY LAURA PETRILLA

These meals might seem like guilty pleasures, but they’re made with fresh, flavorful ingredients. The portion sizes rival those of The Original Hot Dog Shoppe, the fabled Oakland eatery of yore that served mountains of fries — even to folks who ordered a “small.” These potatoes are cured, fresh-cut, fried and seasoned to perfection. This might be a controversial thing to say in H.J. Heinz Country, but you don’t even need to dip ’em in ketchup.

Patrons may choose from a menu of Fry Bar Classics or build their own tasty masterpiece. I suggest the Three Rivers, a mix of marinated chicken, peppers, onions, shredded lettuce and Parmesan ranch sauce on a nest of crispy spuds.

You’re welcome to dine in, but, through extensive research, I’ve found that great comfort food tastes even better when consumed while watching your comfort show in the comfort of your own living room.

1100 Galveston Ave., Allegheny West
frybarllc.com

One by Spork

PHOTO BY LAURA PETRILLA

At One by Spork, the prix fixe meal is more like a performance.

James Beard Award-nominated Chef Christian Frangiadis and his team have taken center stage at the reimagined Spork on Penn Avenue, but the real stars are the ingredients, many of which are grown on the property.

At 6:30 p.m. every Thursday through Sunday, guests gather at a circular, 16-seat tasting counter and are taken on an immersive, two-and-a-half-hour culinary journey via small, yet intricately prepared, courses and paired beverages, including wine, sake and house-made libations that evolve with the seasons.
Before the “show” started during my visit last January, we were invited to relax in the lounge area with inclusive sips and snacks such as smoked bass charcoal tartelette, barbecue turkey tacos and carbonated apple cider.

Main features, including gnudi bolognese, lamb tartare and miso-topped halibut, were explained in detail and meant to be savored. I’m a fast eater, but, in this instance, I enjoyed taking my time, learning about the unique offerings and challenging my palate to identify the ever-changing flavors. I was also hypnotized by an enormous chandelier that moves like a shape-shifting, liquid metal Terminator.

I’ll be back, indeed.

PHOTO BY LAURA PETRILLA

I will, however, have to save up before my next visit. This culinary experience, although captivating, carries a hefty price tag per person (my tab was $275, not inclusive of tax or gratuity). The staff runs like a well-oiled machine and they’ll make sure you leave stuffed. My belly is a bottomless pit, but even I had to take my lemon poppy cake to go.

Reservations are required and, since this is a set menu with no a la carte options, folks with allergies or dietary restrictions must give the crew at least a week’s notice so they can design the proper accommodations. Likewise, if booze isn’t your thing, non-alcoholic cocktails are created with the same level of care and sophistication.
If you can afford to bring a date to One by Spork, I guarantee there will be multiple times throughout the evening when you will look at each other with befuddled wonderment — especially when Frangiadis breaks out the Bunsen burners like a laidback scientist in a Kangol cap.

You could call it molecular gastronomy, but the 62-year-old chef, who’s been a fixture on Pittsburgh’s food front since the 1990s, says he’s just having fun doing what he loves to do. Customers seem to dig it, too. It was the first time I’ve ever joined my fellow patrons in a round of applause after a meal.

In 2016, Frangiadis and business partner Andy Tepper opened Spork as a neighborhood tapas joint that, over the years, morphed into an upscale foodie destination. It was known for its urban garden, cocktail program and emphasis on amuse-bouche, small morsels that whet the appetite before a meal. One by Spork takes the amuse-bouche concept and pumps it up to Arnold Schwarzenegger size.

Spork closed last September to make room for One, which reminds me of “T2” thanks to that light fixture and all of the new high-tech toys that complement old-school cooking techniques. Frangiadis is downright giddy about his new koji incubator, a dehydrator and a freeze dryer used to make ramen noodles from rye that is grown and milled onsite.

Who needs AI when there’s a real-world dining experience that’s a feast for the senses? Take that, Skynet!

5430 Penn Ave., Bloomfield
onebyspork.com