Restaurants in Lower Burrell

When first opening Marisqueira, seasoned restaurateur Claudio Pereira wanted to model his newest culinary investment after his father’s south-side eatery, Mallorca, notes the Pittsburgh Business Times. In doing so, Claudio aspired to churn out high-quality, authentic Mediterranean meals just like his dad. Today, Pereira has achieved that goal, transforming fresh seafood and top cuts of veal and chicken into traditional Portuguese feasts, from lunchtime sandwiches made from perfectly spiced pork and steak, to elegant dinners of veal and stuffed lobster. White-clothed tables hoist fresh-cut flowers, and waiters careen through the romantically lit eatery donning bow ties, according to a glowing review by the Pittsburgh Tribune’s Laura Lenk, who notes that “the most striking features of the restaurant are certainly in the details.”

In business since 1959, Rudy’s Subs specializes in one thing: freshly prepared subs. Of the more than 30 varieties, combos such as the cheesesteak, meatball, or ham and cheese can be ordered as half or whole subs, folded into a wheat, spinach, tomato, or plain wrap, or loaded into a slingshot and fired straight into the customer’s mouth. Rudy’s franchises span three distinct concepts—sub-only stores; stores offering subs, fries, and Vincent’s pizza; and those with a license to sell alcohol.

After each game, the players of the Pittsburgh Rugby Club used to gather for postgame grub and drinks. As they mulled over how much money they spent at these feasts, they proposed, half-jokingly, that they might as well own their own bar. The idea lingered for several years until, in the spring of 1999, one of the club's beloved members, Eddie Short, passed away. Eddie's enthusiasm for opening the bar rivaled that of his comrades, and, with the memory of their teammate firmly etched in their minds, the Pittsburgh Rugby Club raised enough funds to purchase a storefront.

Since opening in the fall of 2000, the gang's pub has appeased palates with an abundance of wraps, burgers, cheesesteaks, and sandwiches. Indoor dining quarters and an outdoor patio accommodate clientele, who can surf on WiFi throughout their meals or watch any Steelers, Penguins, or Pirates games. Music fans can tap their toes to occasional live bands or the sound waves emanating from the jukebox, and music haters can cup their hands over their ears in protest.

Nancy Pursh set aside a 20-year career as an administrative assistant to pursue her life’s passion by operating a Victorian-style tearoom. Within a stately Springdale home, she hosts refined afternoon-tea services, pouring gently steeped cupfuls of loose tea that she personally selects from local merchants. Now joined by chef Brian Boring, she pairs teas with a seasonal selection of housemade sandwiches and baked goods. Relying on handpicked fruits and herbs from the gardens, Brian creates refreshing finger foods to accompany tea, such as almond and coconut macaroons or cinnamon-pear scones. Although the tearoom’s china saucers and lace tablecloths evoke the elegant tearooms of an earlier era, Nancy’s goal was simply to create “a cozy, warm, welcoming house where friends could sit and chat, relaxed and unrushed.” :m]]

When the family behind Super-Stuff Super-Licious restaurant fired up their three sidewalk grills in 1985, they began a local BBQ legacy that was strong enough to attract people from forty miles out. Unfortunately, the booming success couldn’t stop an encroaching schism that would soon split up the relatives and choke the growing business. It took nearly 20 years of slow-cooked reconciliation and, according to the restaurant’s website, a spiritual awakening to bring the family and the business back together in 2005. Today, Robbie's Super-Stuff Super-Licious BBQ Restaurant continues the tradition they started more than 35 years ago.

The barbecue mavens stock their kitchen with fresh, local ingredients and meats. They season each of their ribs, chickens, and steaks—sousing some slabs with more than a dozen herbs and spices—before sizzling them atop an open-pit grill. They then slather these flavorful cuts in one of three sauces: hot-, mild-, or mustard-barbecue sauce. They also prepare homestyle sides, such as collard greens and signature cornbread, to accessorize meat-centric entrees or cocktail dresses.

The scent of freshly baked bread greets visitors as they enter Szmidt's Old World Deli, where cooks slow roast and brine meat in-house for high-stacked european sandwiches. Through the years, owner Darren Smith has experimented with reckless abandon in the kitchen, fine-tuning more than a dozen sandwich varieties and infrequently spilling mustard onto his lab coat. The signature Szmidt sandwich layers homemade pastrami with provolone cheese, caramelized onion, and crunchy dill pickles, while the Annie grilled cheese blends slices of cheddar, american, and provolone. The culinary master blends the new world with the old world as he fills the dough from his grandmother's pierogi recipe with buffalo chicken or melty chocolate-peanut-butter cups.