You wouldn't expect a restaurant that specializes in beef brisket, wood-grilled steaks, and burgers to be referred to as "a hidden vegan-friendly gem" by a blogger from Yummy Plants. And yet, Double Wide Grill satisfies both meat- and vegetable-lovers, with menus that run the food-chain gamut from lentil veggie burgers to St. Louis?style pork ribs. Adding to the eclectic feel, the restaurant is housed in a converted gas station where vintage pumps still stand out front. Indoors, the decor pays homage to these rugged beginnings with bottle-based chandeliers, a hubcap ceiling, and a vintage trailer that recalls Floridian vacations to the wetlands where all lawns' pink flamingos migrate every year.
Patrons can also stop by on weekend mornings for brunch on the outdoor patio, or hang around until late at night for karaoke and more than 30 types of beer at the license-plate-covered bar. Sports fans can watch games on four 10-foot-wide high-resolution projection screens.
As the winner of WPXI's 2011 Pittsburgh’s Best Burger contest, Burgh’ers Restaurant testifies to the fact that chef Fiore Moletz knows how to combine business and family. As a boy, he learned to cook from his mother and grandmother, who would teach him the basics as they prepared weekly feasts for their large Italian family. The skills he learned from those marathon family-cooking sessions colors his work at Burgh’ers Restaurant, where he tops his unique hamburgers with Italian herbs such as fennel, along with locally sourced vegetables and hormone-free black angus beef raised in nearby Saxonburg. Chef Moletz’s restaurant not only reflects his own culture, but the city’s as well, with burgers named for Pittsburgh neighborhoods and a bar stocked with eight local microbrews on tap, whiskey, and seasonal craft cocktails. The handcrafted bar top was even constructed by an area artisan, and meals are served on stainless-steel plates to prevent professional wrestlers from shattering them on each other’s heads when the referee turns his back.
Balls of homemade dough fly in the air as Posti's Pizza’s chefs spin them into original, New York-style, and Sicilian crusts. Afterward, they slather house-made sauce onto the discs and adorn each one with such bites as bacon, broccoli, steak, and sweet peppers. The pizza dough also serves as the base of wedge sandwiches such as the Big Dawg, an agglomeration of capicola, provolone, fries, buffalo wing sauce, lettuce, tomatoes, onions, and creamy Italian dressing. The chefs’ creative ventures continue into the menu’s salad selection, where they serve a mix of veggies and meats such as banana peppers and chicken tenders in a regular bowl, bread bowl, or a bowl carved from a large crouton.
Helmed by a head chef who has accrued experience in India and along the East Coast, Mirchi's culinary team forges a menu of traditional, regional eats made with halal meats and fresh ingredients. Soft, fluffy garlic naan and roti made from scratch soak up the delicate yogurt sauces of lamb and goat curries. Indo-Chinese entrees present hakka-style noodles and gobhi manchurian—cauliflower whirled in a tomato-soy sauce. Mirchi’s BYOB policy and free WiFi lets diners feast alongside self-supplied libations and celebrity cat blogs, while its proximity to an Indian grocer lets guests stock up on ingredients to recreate their meals at home.
Yama’s owner, Mr. Yeung, opened the restaurant in October 2009 intending to fill a void in the local cuisine scene by offering fresh and authentic Japanese recipes. A glance at the sushi menu confirms the presence of stalwart favorites such as salmon sashimi ($4.50 for two pieces) and California rolls (crabmeat, cucumber, and avocado, $4.50), as well as a wide selection of specialty rolls, including the Greenwich roll (white tuna, avocado, yellowtail and jalapeño, $12) and the snow roll (shrimp tempura and cucumber capped by blue crab and served with lemon sauce, $14). The staff at Yama can help first-time sushi-goers by counseling them on dish choices, the proper way to hold chopsticks, and the pros and cons of providing room and board to circus performers. Along with fresh ingredients and expert preparation, the sushi is enhanced by elaborate, artistic platings.
Tamarind offers three locations for your convenience. Whether you are looking for a casual or 'step above' atmosphere, we can offer both for you. Whichever location you choose, you will have the best quality food and great service which we are proud of.