With more than 100 participating restaurants, Pittsburgh’s Restaurant Week can overwhelm even the most dedicated diners. So we asked three Pittsburgh food influencers—and TABLE’s editor in chief—to tell us where they’re making reservations, what they’re excited to try, and the one piece of Restaurant Week advice they think every diner should know.
6 Questions for Pittsburgh’s Food Insiders
Camila Alarcón Cordón
If you could book just one Restaurant Week reservation, where would it be?
Senti—they’ve curated a beautiful progression of Italian courses that are representative of elevated Italian cuisine. It’s an elegant meal that will leave you incredibly satisfied at an affordable price point. I also love their wine selection, which pairs beautifully with the menu. A great option for a romantic date.
Which Restaurant Week dish are you already craving?
The Escargots Bourguignon have been on my mind ever since Paris 66 announced its Restaurant Week menu. As a francophile, I can be transported back to France with this one exquisite bite.
What’s the one thing every Restaurant Week first-timer should know?
My number one tip: Set a budget. Then select at least three restaurants you haven’t visited yet, but that you’ve been looking forward to trying. Restaurant Week is the perfect time to try new restaurants at affordable prices. Make your reservations ahead of time!
Which participating restaurant deserves a lot more attention than it gets, and why?
The Commoner at the Hotel Monaco has a three-course option that is incredibly diverse and elevated. You can start with either steak tartare or their classic Caesar salad, then choose between a vegetarian-forward pasta, a prime top sirloin steak, or a decadent salmon dish. You finish off with creative takes on cheesecake and chocolate mousse. The best part is that you can add wine pairings for each course, which—full disclosure—I curated. I created two options for each: a classic pairing and an adventurous one.
What’s one opinion you have about Pittsburgh’s food scene that might surprise people?
More and more, Pittsburgh’s food scene is pushing traditional boundaries and experimenting with modern cuisine. All while highlighting our amazing local products, particularly produce. But more importantly, I’m inspired by how diverse our food scene has become since I first moved to Pittsburgh in 2014. Now restaurants highlight different cultures and the value that immigrants bring to our communities.
If it was your last night ever in Pittsburgh, which restaurant would you go to and what would you order?
This is an impossible question, because we have so many amazing restaurants. But I would probably go to The Vandal and order the steak frites and martini service with caviar. Then I would head to Fet Fisk for the oysters and the cabbage Caesar salad.
Angela Santucci Mazza
If you could book just one Restaurant Week reservation, where would it be?
Garbarino’s for sure! It’s always a must for me during Restaurant Week. The specialty menu is huge, with so many options to choose from—and who doesn’t love some pasta?
Which Restaurant Week dish are you already craving?
The Costoletta di Maiale alla Milanese from Senti is already calling my name. A juicy, crispy pork cutlet just feels like the perfect dish for a summer day with a glass of wine.
Which participating restaurant deserves a lot more attention than it gets, and why?
Definitely all the steakhouses. You can get an amazing filet dinner for a great price during Restaurant Week, which makes it a fun time to experience some of the best steak spots around Pittsburgh.
What’s the one thing every Restaurant Week first-timer should know?
It’s the perfect excuse to finally try a restaurant that’s been on your list. They’re usually showcasing some of their best dishes, so it’s a fun way to experience what they do best and maybe even find a new favorite spot.
What’s one opinion you have about Pittsburgh’s food scene that might surprise people?
I think people would be surprised by how much Pittsburgh’s food scene has grown. It’s not just classic Pittsburgh food anymore. Restaurants are taking risks, getting really creative, and putting out dishes that can compete with just about any bigger city.
If it was your last night ever in Pittsburgh, which restaurant would you go to and what would you order?
This is so tough! Probably The Vandal in Lawrenceville. I’d start with their famous Vandal martini and add a caviar bump, then go for the beef tartare and smoked trout pâté. For my main, I’d get the steak au poivre and finish the night with dessert and their Amari Shakerto cocktail as a nightcap. It would be the perfect last meal in Pittsburgh.
Sophia Chang
If you could book just one Restaurant Week reservation, where would it be?
The Commoner. I’m a big fan of Hotel Monaco’s whole vibe, and The Commoner’s food and service are always above and beyond phenomenal.
Which Restaurant Week dish are you already craving?
Fish nor Fowl’s duck liver pate sounds phenomenal, with all its seasonal summer ingredients. It’s a decadent treat!
What’s the one thing every Restaurant Week first-timer should know?
Don’t try to fit too many in! Remember that this week will come back around. Prioritize so you can enjoy.
Which participating restaurant deserves a lot more attention than it gets, and why?
Cafe Momentum. Not only is the food always amazing, but the mission makes it that much more special.
What’s one opinion you have about Pittsburgh’s food scene that might surprise people?
There are so many amazing spots in different neighborhoods outside of the popular ones. Venture out and enjoy!
If it was your last night ever in Pittsburgh, which restaurant would you go to and what would you order?
I would go to Lilith for lobster rolls, Banh Mi & Ti for a summer roll, The Vandal for oysters, and then omakase at Mola. I would finish with a final few handrolls at Umami. Is that cheating?
Last Word: TABLE’s Editor in Chief Shares His Restaurant Week Picks
After hearing from Pittsburgh’s food influencers, we asked TABLE’s Editor in Chief Keith Recker which Restaurant Week menus he’s most looking forward to.
Khalil’s
4757 Baum Boulevard, Bloomfield
I’ll be visiting Khalil’s during Restaurant Week, which is a lot like visiting an old friend. The restaurant is owned and run by a Syrian-American family famous for its warmth and humor, and everything that comes out of their kitchen is infused with the Middle Eastern flavors I adore—and somehow never seem to get enough of.
From their Restaurant Week dinner menu, I’m starting with the Summer Salad. Studded with dried fruits and walnuts and brought alive by a tahini dressing, it plays with Syrian flavors in a way that’s approachable for an American palate. The grilled kebab comes next—channeling what I like to call “big grill energy”—into a main dish that satisfies without overwhelming. I’ll finish with an old favorite: the fig, pistachio, and rosewater baklava sundae. Like the salad, it adapts classic flavors into a dish that’s a wonderful fusion of old-country traditions and new-hometown habits.
Carmella’s Plates & Pints
1908 East Carson Street, South Side
Carmella’s in the South Side combines an impressive bar program with a kitchen that coaxes big flavors out of hearty, fresh ingredients. From their Restaurant Week menu I’m choosing the seared mushroom medley appetizer, because I love what horseradish does to skillfully prepared vegetables. I’ll ask Carmella to recommend a wine pairing, since she knows her wine list backward and forward.
Next comes the Veal Veneto with chitarra pasta and artichokes in a classic lemon-caper sauce. For dessert, I’m making a surprising pick: the vanilla gelato. Give me a chance to explain! I’m going the simple route because I’ll ask Carmella to choose one of her 1,700 scotches for me to sip alongside it.
Even if you’re not hitting up Restaurant Week, you can still explore the diverse and bountiful culinary scene of Pittsburgh any time of year with our guide to Pittsburgh restaurants.
Story by Kathleen Renda
Featured Photo From Khalil’s
