Sommelier and food connoisseur Alexander Riola knows his way around city’s dining scene. And he’s not afraid of a protein whether it’s steaks, BBQ, or even duck. He shares his top 10 meat dishes around Pittsburgh with TABLE readers.

Where to Find the Best Steaks, BBQ, and More Around Pittsburgh

BBQ Platter at Walter’s BBQ Southern Kitchen

4501 Butler St, Lawrenceville

My friend and I came to Walter’s for the Brisket but ended up ordering the best BBQ platter in Pittsburgh. Few platters showcase barbecue abundance like “The Sandman.” This smoky spread features a quarter pound of brisket, tender pork ribs, pulled pork, and jalapeño cheddar sausage, each bringing a different texture and depth of flavor. The brisket was the star of the dish. It delivers peppery bark and juicy slices, while the ribs pull cleanly from the bone. Pulled pork adds soft, smoky richness and the sausage offers a punch of spice and creamy cheddar. Three sides and two pieces of cornbread round out the feast. It’s generous. It satisfies. And it captures the bold spirit of Pittsburgh.

Bone Marrow Red Wine Risotto at Fish Nor Fowl

5523 Penn Avenue, East Liberty

At Fish Nor Fowl, risotto becomes a luxurious canvas for bold flavor. Arborio rice is slowly stirred to a creamy consistency before a reduction of red wine brings brightness and structure, balancing the marrow’s buttery palette. The dish is served table side with the marrow scraped onto the dish right in front of you. The staff is well trained at making it visually and flavorfully memorable. Chef Drew Robinson tops the dish with a caper crunch to add more depth of flavor and texture. The bone marrow stands out, elevating the already delicious risotto. Ask your server about the bone marrow bourbon luge, a flavorful way to experience your favorite bourbons.

NY Strip Steak at Scratch & Co

1720 Lowrie Street, Troy Hill

I attempted to make this list without doing a steak dish, but I have to say Scratch & Co elevates this renowned cut of beef in the most essential way. The steak is seared in beef tallow, evolving the char to a caramelized crust whilst enhancing the natural tenderness of the meat. The tallow amplifies the meat with its own organic beauty. Scratch’s eye for quality products and standards for fresh greatness shows in the care of each dish they present. This simple, easy-going dish is a perfect way to get to know the restaurant. A hit of garlic ramp butter on top makes this pure carnivore heaven. Pair it with their Cabernet Sauvignon from Australia.

Costillas de la Matanza at Morcilla

3519 Butler Street, Lawrenceville

The team of Justin Severino and Nate Hobart have developed one of Pittsburgh’s best takes on Spanish flavors at Morcilla. They bring the bold flavors that define Spanish culture to their Costillas de la Matanza. Baby back pork ribs are cooked until tender, then glazed with harissa honey that adds both sweetness and gentle heat. A dash of za’atar brings herbal brightness and earthy spice, while a side of tangy labneh provides a cooling contrast. This lively combo balances smoke, spice, and richness in every bite. These ribs blew my mind and I need some more. My favorite wine pairing here is the Mencia Bierzo by Castro Ventosa.

Short Rib & Pork Belly Meatloaf at Fig & Ash

514 East Ohio Street, North Side

Meatloaf was something I grew up eating…and sort of tolerated. Until I went to Fig & Ash where they transform a nostalgic comfort food into something deeply indulgent. Their meatloaf blends braised short rib with rich pork belly, creating a tender slice packed with savory flavor. The meatloaf arrives alongside creamy scalloped potatoes adding more delicious nostalgia to the succulent dish. Bright green haricot verts provide balance and a touch of freshness. The spoonful of horseradish creme fraiche balanced the dish with subtle tang. This wonderful take on an American classic will be hard to beat. My wine pairing here is a fabulous malbec/cabernet franc blend from Ricominciare.

Double Cheeseburger with Chili and Bacon at Dad’s Dogs & Burgers

4830 Liberty Avenue, Bloomfield

One of my closest friends learned I could eat a proper burger on a daily basis and not ever get tired of it. Well, Enter Dad’s Dogs & Burgers where the double cheeseburger is unapologetically indulgent. Two beef patties are griddled until their edges develop a crisp, caramelized crust, then layered with melted cheese that adds creamy richness. Throw on the house-made chili and smoky bacon and thank me later for the tip. Adding a side of crispy fries completes the plate. Wash it down with a classic bottle of Coca-Cola and a thick chocolate shake to lean into nostalgic diner comfort. No frills. Just good food.

Baked Kassler Rippchen at Max’s Allegheny Tavern

532 Suismon Street, Deutschtown

The same friend who showed me Dad’s also introduced me to Max’s and the deep-rooted history it’s had since the 1800’s. Located in historic Deutschtown on the North Side, this restaurant does German comfort cooking right. Center stage is the Baked Kassler Rippchen. A smoked pork loin chop is slow roasted in housemade sauerkraut. A mustard sauce adds a perfect zing. Rooted in deep German tradition from the province of Hasse, this Kassler Rippchen captures everything that makes this historic restaurant so special.

Thai Basil Beef at Nicky’s Thai Kitchen

903 Penn Avenue, Downtown

Nicky’s has dominated Pittsburgh’s Thai scene…and for good reason. I went to the downtown location in the Cultural District one night and left very satisfied. Good service complemented the ambiance as well as the aromatic flavors that define Thai street cooking. I chose the tender Thai Basil Beef, an indulgent dish which brought layers of savory depth with herbal brightness. The Thai basil was fresh and aromatic, and it amplified the beef with its peppery nuances. On top of insanely good food, Nicky’s is also a BYOB establishment. This somm recommends bringing a Dry or Semi-Dry Finger Lakes Riesling for the best pairing out there.

Lamb Shank Uzbek Style at Chaykhana

410 South Main Street, West End

I came across Chaykhana accidentally. It was during Lent and I was having a spiritual urge for some lamb. Low and behold: this amazing family-owned restaurant does a beautiful lamb shank from their homeland of Uzbekistan. This lamb shank reflects the rich culinary traditions of Central Asia in the most stunning way. The shank is slowly braised until it’s fall-apart tender, absorbing layers of warm spices and savory broth along the way. Served with Uzbek style rice and cherry tomatoes, this dish brings both hearty and aromatic boldness to the day. Chaykhana has been one of my favorite surprises in Pittsburgh.

Moulard Duck at Siempre Algo

414 East Ohio Street, North Side

Siempre Algo approaches duck with a thoughtful, seasonal touch. The Moulard Duck is brined with black tea and coriander, giving the meat an herbaceous note that elevates its natural sweetness. Chef/Owner Brian Hammond elevates the duck to an even further level with a visit to a smoky grill. He then lays the duck on a bed of spicy Inaniwa udon noodles, baby pak choy, baby red onions, crispy garlic, and petite mustard greens. Siempre Algo does a lot very well on their menu, but this duck was unreal. I’d pair this with their Criolla Blanca white wine from Argentina.

Story by Alexander Riola
Photography by Dave Bryce

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