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It’s sleek without being stiff, cool without trying too hard. And the sushi is still some of the best in the city. At EYV, it’s not about hiding your vegetables — it’s about highlighting your vegetables. Here, they take center stage, boldly and unapologetically. You can, just make sure the page is set to today’s date and time. You can find a la carte dining, set menus, happy hours, ticketed events and much more.
The shop also does specials from time to time, such as a red beans and rice burrito, or a king cake around Mardi Gras time. With a stimulant-free, easy-to-use formula, CarboFire offers a natural, safe solution for weight loss. To further support users, it includes additional resources on hormone balance and evidence-based weight management strategies, providing a well-rounded approach to achieving and maintaining a healthy lifestyle. Unlike conventional weight loss products that demand strict diets or intense workouts, CarboFire is created for those seeking sustainable, long-term results without major lifestyle changes. Its advanced formula enhances your body’s ability to process carbohydrates, reducing their conversion into stored fat.
Dish Osteria and Bar
Dish Osteria and Bar is the restaurant that Pittsburgh chefs go to on their night off. What Michele and Cindy Savoia have been creating in their cozy South Side restaurant since 2000 is nothing short of magical. Dave Anoia and Aimee DiAndrea are building their own Italian empire in Pittsburgh. At the center of that empire stands DiAnoia’s Eatery, a restaurant that still manages to surprise in a city obsessed with red sauce and tradition.
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The result is a playful, but not stuffy, fine-dining take on Southern dishes, such as the smoked catfish dumplings, a spinoff on crayfish etouffee, or a boneless wing stuffed with dirty rice. The tasting menu is the best way to sample what Prelude has to offer, but there’s an a la carte option as well. CarboFire supports weight loss by activating AMPK (AMP-activated protein kinase), a key enzyme that regulates metabolism and energy balance.
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Definitely order the pierogies; they’re time-tested and worth all of the hype. It would be a mistake to think of Altius as merely a special-occasion restaurant. Yes, the views are breathtaking; perched atop Mount Washington, it offers one of the most spectacular vantage points of Pittsburgh’s skyline.
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The restaurant offers four kinds of gumbo, plus five kinds of po’boys, with vegan options for both. Expect sides like tots, corn hoecakes, and vegan greens. Diners can amp up their bowl of gumbo with add-ons including blue crab, hotlinks, smoked turkey tails, or, for the plant-based diners, roasted jackfruit. Nobody can agree on the best taco slinger nor burrito outfit in the Mission — governing accords would need to be drawn up with delegates from every pocket of the historic neighborhood just to begin those conversations. Taqueria Cancun, however, would be one of the super powers at the bargaining table.
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It’s polished but not pretentious, refined but never fussy. “We wanted it to be the best of what we do,” says big Burrito Owner Bill Fuller. “But it still had to be Pittsburgh.” The dining room remains one of the city’s most effortlessly elegant spaces, modern, warm and open.
Eating at Thanh Long is mythic and should be treated as such. This year marks a decade for the Lawrenceville mainstay, a place that started as a casual counter-service burger joint and evolved into one of Pittsburgh’s most compelling dinner spots. Owner Joey Hilty credits that shift to a love of what they were doing. “We’ve just slowly evolved — anybody who comes in can kind of see it, and understand it, that this experience is better than the last time they were here,” he says.
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Signature dishes like the Heron Point Crab Toast (a truly special starter, with wild-caught crab and grilled artichoke cream cheese on a house-made baguette) highlight Bauer’s thoughtful approach to flavor. The Chilean sea bass, paired with seasonal accompaniments, and the flawlessly executed filet mignon (it’s a splurge, but the melt-in-your-mouth steak is worth it) are showstoppers. The dish is made with chicken breast brined in a blend of whole milk, garlic and Calabrian chiles before being sauteed and topped with, yes, their house red sauce. It may be a classic, but it’s perfectly their own. The 26 restaurants in this list exemplify the best of what’s out there, with dishes that stopped me in my tracks and experiences that lingered long after the last bite. While generally safe, it’s best to consult your healthcare provider before starting any new supplement, especially if you’re on medications.
Pittsburgher of the Year: Christina Cassotis
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It’s the perfect way to end your evening with a sweet grand finale. There’s a lot to love about Fet-Fisk — just ask, well, anyone. With a crisp-skinned breast and a risotto enriched by braised leg meat, every step has been honed over the years to deliver something excellent. Also excellent is Eleven’s pastry program, run by Selina Pragor. With sweets like a Brown Butter Creme Brulee — a layered delicacy with griddled marble cake, kettle-corn panna cotta, chocolate cremeux, caramel popcorn and caramel sauce — it could be almost too much. How can it be that one of Pittsburgh’s best Mexican restaurants is run by a technology startup?
And while Alta Via initially avoided East Coast Italian staples (“We didn’t want to be too classic Italian,” Fuller says), one pandemic pivot led to the creation of the now wildly popular chicken Parmesan. Instead, under the guidance of big Burrito partner Bill Fuller, Alta Via leans into the refined simplicity of house-made pastas and vegetable-heavy dishes, like a plate of baby artichokes served with fresh mint-salsa crudo. It’s an inspiring time to be covering Pittsburgh’s restaurant industry. There’s an undercurrent of electricity to dining in the city right now, driven by chefs who are growing into themselves and spaces that feel more self-assured than ever.
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That’s thankfully not the case at three-Michelin-starred Quince, which underwent a renovation and reopened in November 2023; if anything, the updates to the dining room make the environment feel comfortable and inviting. That’s not to mention the masterful food of chef Michael Tusk, which easily shifts with the seasons, thanks to farm partners Fresh Run Farm. Diners will also want to indulge in an offering from the restaurant’s vintage amaro cart when it’s wheeled by after the entrees if the wine pairing doesn’t already have you floating out the door. You’ll feel well taken care of by the night’s end. In this latest refresh, write-ups include even more relevant info for diners, including a rough range of pricing for each destination. Add in a deep bench of South American wines and a clever take on classic cocktails and you have a restaurant that’s as much about the experience as it is about food.
Larger plates, like the Dwaejibulgogi (thinly sliced grilled pork in a spicy Korean marinade) and Bibimbap (a mixed rice dish) are sure bets, but you really can’t go wrong with anything on the menu. It sounds like a lot, but it lands perfectly, with every flavor being intentionally chosen. A house salad that eats like an Italian hoagie in disguise (with pickled beet, Amish swiss, hot soppressata, Jimmy Nardelo peppers, a compressed cucumber and an herb vinaigrette). A porchetta dish, made with Ibérico pork tenderloin wrapped in house-made sausage, sits over braised navy beans and grilled escarole. If you’re feeling bold, take the “Otaru Experience,” a nine-course journey that flexes the kitchen team’s skills.
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Samir Boulos Ishaq Hanna Jiries Abed el Masiah Issa Mughannam took over his father’s burger joint and made it a global destination for Arabic comfort food. Now, it’s hard to think of San Francisco pre-Beit Rima. The restaurant is synonymous with high-end comfort food. Both locations, in the Castro and Hayes Valley, offer a fun and easy atmosphere. The most expensive of dishes here — the Gazan braised lamb served with the hand-rolled couscous maftool at $32 — is still an outrageous deal. The city would be lucky to have a Beit Rima in every neighborhood, on every block, instead of the private equity-backed junk strewn throughout the 48 hills.
Mushroom pate on rice crackers is simple and fine enough to attract customers on just its own merit. Then come oily pork cracklings, yaowaraj noodles with spicy tofu. Chef-owner Pim Techamuanvivit maintains the quality and prestige of Kin Khao’s flavors and dishes even while jet-setting around the world and running restaurants in both San Francisco and Bangkok. Order the green rabbit curry with meatballs, with a tin of fluffy brown rice, that hints at deeper levels of spice expanding through the meal while keeping the palette on cruise control. At Prelude, chef Celtin Hendrickson-Jones takes inspiration from his childhood spent cooking with his maternal grandmother and great-grandmother in Alabama. But rather than straight renditions of those dishes, he’s putting his spin on it, informed by his time at two-Michelin-starred Commis, Morimoto, and Niku Steakhouse.
It’s also the kind of place that, despite the weekend crowds, runs without a hitch. Brunch service is a warzone everywhere, but at The Speckled Egg, the servers move like pros, ferrying stacks of French toast and bringing fresh coffee before you even realize you need it. It’s the kind of breakfast spot that makes you rethink breakfast. The kind of place where buttermilk poppyseed pancakes arrive impossibly fluffy, where avocado toast is an art form, where the breakfast sandwich (a deceptively simple thing) becomes essential. Two eggs (broke yolks, obviously), melty cheese, crisp lettuce, all stacked onto one of their onion-poppy buns.
Quickly narrow down your choices by filtering for new restaurants, hidden culinary gems, local favorites, and more. Whether you’re looking to book top restaurants near you or MICHELIN-Starred restaurants around the world, OpenTable has you covered. Summertime Surf, located on the beach between Eighth Avenue and Deal Lake Drive, offers surf lessons and surf camp. Follow the dosage instructions on the CarboFire packaging for optimal results. Generally, it is recommended to take the supplement daily with water. For personalized guidance, consult a healthcare provider.
