Venture to a New Spot During Pittsburgh Restaurant Week

The weeklong festivities kick off Monday, affording you a chance to try new spots, including Butcher and the Rye.

Photo by Laura Petrilla


Starting Monday, 70-plus businesses will offer specials as part of Pittsburgh Restaurant Week. Consider trying two new downtown spots — Grit & Grace and Butcher and the Rye. Grit & Grace, the third venture from our 2012 Chef of the Year, Brian Pekarcik, has a menu of globally influenced dishes. During PRW, diners can pick five American dim sum offerings for $20.14. One buzzed-about option is the steam buns with mortadella, Chinese mustard and bread and butter pickles. Butcher and the Rye, the sister spot of Meat & Potatoes, has been lauded for its whiskey collection. Its PRW deal includes four courses for $35.14; start with a soup or salad of your choice and end on a sweet note with one of three desserts, including a deep-fried brownie.

Come Saturday, we suggest heading to Skinny Pete’s Kitchen in Avalon for the $16.14 brunch — bacon pancakes, featuring Allegheny City Smokehouse's flavorful product, with fruit and La Prima Espresso java or access to the bring-your-own-vodka Bloody Mary bar.

(Pittsburgh Restaurant Week runs Jan. 13-19;

If you'd like to improve your culinary skills, think about enrolling in one of Habitat's cooking classes. The downtown restaurant, located inside Fairmont Pittsburgh, has released its lineup of monthly two-hour sessions, each featuring a different theme. Taking the March 1 Mardi Gras-themed course or April 5 Tour de France class might be the perfect way to spend a Saturday afternoon with a friend. Executive Chef Jason Dalling's classes book up quickly, so if you're interested in a particular session, make a reservation soon.

(Cooking classes at Habitat, 510 Market St., downtown; $65 per person, lunch and materials included; reservations required: 412/773-8848,

Late last month, Ten Penny joined the Cultural District's avenue of eateries. The spot serves approachable American cuisine from a kitchen helmed by executive chef Scott DeLuca. The menu lists a range of lunch and dinner dishes, from steamed Prince Edward Island mussels to the seared gnocchi entreé. Ten Penny — owned by AMPD, the brand behind Local Bar + Kitchen and a few other businesses — has a weekday happy hour and full bar service.

(960 Penn Ave., downtown; 412/318-8000,

Categories: PGHeats