In his third annual contribution to TABLE’s “How to Pittsburgh” issue, local legend Rick Sebak waxes philosophical: “I think I like lists, but putting one together always makes me question the competitive nature of this effort. These are all great places, no bests, just a few beloved spots around town.” We feel similarly about lists in general but tend to find higher virtues in Rick’s suggestions. We suspect you do, too.
The Best Places to Eat Meat in Pittsburgh
Tessaro’s
4601 Liberty Avenue, Bloomfield
This comfortable and amazing neighborhood bar and restaurant is now celebrating 40 years of beautiful big hamburgers and stunning specials, and if I’m craving a rare steak — or a steak salad! — this is where I’ll go. Bacon Bleu Burger not too shabby either. Shout out to Courtney McFarland at the wood-fired grill!
Mitch’s Barbeque Restaurant and Catering
16070 Perry Highway, Warrendale
This has become a must-stop if I’m north on Route 19. The sublime beef brisket, the succulent pork ribs, the spicy pork belly, all superbly smoked and prepped by Chef Justin Evanitsky with his mom, and dad Mitch, close by. Stupendous Asian “buns” too, great chili crunch and house made ice cream! Satisfying.
Streets on Carson
1120 East Carson Street, South Side
A recent visit confirmed my long-held love for the Confit Chicken Wings here at this surprising, hip and scrumptious bar-restaurant. I was also delighted recently to try Chef Matt Christie’s Meatloaf sandwich (with mashed potatoes and onion straws on the sandwich!) and tender Pincho Chicken Skewers with Puerto Rican barbecue sauce. The variety is global and mighty.
Grant Bar
114 Grant Avenue, Millvale
I first stopped in this distinctly Pittsburgh place in 2013 when I made a documentary titled “The Joys of Millvale.” It has a certain time-machine effect that always intrigues me, and the food is brilliantly prepared with timeless quality. The pork chops (char-grilled or breaded) are worth a visit, but the Saturday prime rib is legendary, and I have special respect for a neighborhood restaurant with Baby Beef Liver with onions on the regular menu! (And of course coconut cream pie for dessert!)
Chaykhana
410 South Main Street, West End
I wanted to try a few new places for this list, and the buzz about Pittsburgh’s several Uzbek eateries got me to this charming restaurant for an excellent, slow cooked, fall-off-the-bone lamb shank dinner. Also tried a Cheburek, an Uzbek puff pastry with beef filling that was pretty perfect, served with garlic tomato sauce. I will be back to try the plov.
Showcase BBQ
6800 Frankstown Road, Homewood
I learned to love this place, and Drew Allen’s superb smoky ribs (or “Bones”) and chicken wings, when I made a TV program titled “Meat Pittsburgh” in 2018. The powerful meat smokers on the sidewalk next to the building here let you know the stuff is fresh and genuine. And my favorite sides of beans and rice, and greens, just embellish the meals I willingly take out and savor.
Groceria Merante
3454 Bates Street, Oakland
I love to make big meaty sandwiches, and I often stop here to pick up sliced deli meats like Hot Coppa Secca, Genovetta, and other salamis, but I always listen to suggestions from Nicholas, his mom Filomena, and Aunt Julie. They carry on a Merante family tradition of great Italian foods in a corner market. They themselves also make some great pasta salads and famous hoagies with freshly fried peppers for grab and go.
Gaucho Parilla Argentina
146 6th Street, Downtown
I was a regular at Gaucho when it was in the Strip (at both locations there) and still bring affection when I go to the Downtown spot for some meaty delight. On my last visit I tried the slow-cooked pork flank called Cerdo Fuego Lento. Wonderful flavors, meat sliding easily off the bones. Served atop a pool of white beans and tasty dark greens. I’d gladly do it again.
Pasta Too
5260 Library Road, Bethel Park
When ordering a meaty main dish here, I go back and forth between the Chicken Cutlet and the Veal Cutlet Parmigiana (both big and “breaded and baked in our tomato sauce with melted provolone”). This place never disappoints. And the side of pasta justifies their name and reputation. My family has been dining here since the place was about a mile north on Route 88 in the 1980s. All good.
Stuntpig
1707 Murray Avenue, Squirrel Hill
Suggested by a friend at WQED, this tiny storefront was another first-time place for me. I was totally impressed by the fun names and juicy ingredients for their sizable sandwiches, including the excellent Pitt Beef and Mr. Orange (good and spicy). But I also appreciated the wise suggestion to try the Pig Wings (suckling pig shanks on the bone!) that were stupendous.
Story by Rick Sebak
Styling by Anna Franklin
Photography by Dave Bryce
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