Tako Downtown offers a top-notch staff and creative dishes.
The eatery will feature a Cajun-inspired menu, with craft cocktails, bourbon, beer and wine.
Clearing plates when some diners haven’t finished turns a group meal into a group exercise in guilt.
Learn how to dine like an insider with these spots, which are building momentum and excitement in Pittsburgh’s growing restaurant scene.
The first of several eateries from chef Kevin Sousa, it had been a partnership between the chef and architects Doug and Liza Cruze.
At the busy Shadyside BYOB, the seasonal menu features crowdpleasers, while a chalkboard menu offers a palette of creative dishes.
From caprese to panzanella, they are light, colorful and ready to eat at local restaurants.
Although Mediterranean menus remain a common thread, owners are diversifying beyond Italian restaurants.
Some Downtown spots that launched with late hours have retrenched, but you can still find sustenance around midnight in Pittsburgh.
Smoq Pitt BBQ is a passion project from owner Mitch Liebovich, an Illinois native who has studied barbecue around the nation.
The problems included holding food at unsafe temperatures and using a dishwasher that wasn’t sanitizing.