Today, Eater returns to Pittsburgh, Pennsylvania, to focus on nine newish restaurants that have been garnering some serious buzz. Back in 2015, Eater’s restaurant editor Bill Addison asked whether Pittsburgh was the country’s next destination food town, noting that “the dining scene is still shaping a distinct identity, though the dynamism among its strongest players is tangible.”
Now, Pittsburgh Magazine associate editor and dining critic Hal B. Klein is here to offer up his picks on the hottest openings of the past 12 months. The city is loving elevated museum fare (the Café Carnegie), restaurants that embrace homey Italian cuisine (DiAnoia’s Eatery, Talia Cucina & Rosticceria), and the first solo venture from one of Pittsburgh’s star chefs (Derek Stevens’s Union Standard). Without further ado, and in geographic order, the Eater Heatmap to Pittsburgh:
3. TALIA CUCINA & ROSTICCERIA
Spit-roasted meats are the go-to at Talia, located on the ground floor of the historic Alcoa Building. Porchetta, leg of lamb, chicken, and more spin on the rotisserie, slow-cooked and basted in their own fats, while antipasti, pasta dishes, and entrees round out the menu. The broad, well-organized amari list is a nice (and, after eating all that meat, perhaps necessary) offering.