Steel City Renaissance: Where to Eat and Drink in Pittsburgh


The City of Bridges is in the throes of a full-on nose-to-tail, barrel-aged, small-plates culinary renaissance. And if you didn’t know it, yinz (that’s “you all” in Pittsburghese) probably don’t know anyone from there. Locals are as psyched about their stylish new cadre of chef-driven restaurants as they are about their Steelers. (Okay, almost.) And it’s about time that we all started paying attention, because once the Ace Hotel opens this winter, the secret will be officially out. Now is the time to determine how many types of charcuterie it’s possible to consume in a single weekend and to get an earful of that one-of-a-kind Pittsburgh accent. Here are six different and delicious ways to tackle the Steel City.

1. Eat the New

Pittsburgh’s recent crop of restaurants is lively and fiercely beloved. Four standouts:

Named one of Bon Appétit‘s 50 Best New Restaurants in 2012, Justin Severino’s vaguely Mediterranean, inarguably Pittsburghian spot is as on-point as ever. Dishes like squid-ink-and-leek-ash gnudi are executed with unparalleled finesse.


Bar Marco
This subway-tiled wine bar in an 1860 fire station keeps the vibe low-key and pretense-free. It overdelivers with small touches (such as complimentary splashes of sparkling wine for all) and big aspirations (like the downstairs Wine Room, home to chef Jamilka Borges’s tasting menus).


Butcher and the Rye
At his woodsy tavern, Richard DeShantz offers his take on Pittsburgh food tropes of the moment—pork a thousand ways, treatise-length beer and whiskey menus, and dry-aged steak tartare. Don’t skip the charcuterie plate.

Bread and Salt
Three days a week, bread obsessive Rick Easton bakes unbelievably flavorful loaves from local wheat in a former slaughterhouse. The …read more

Source:: Bon Appetit