Restaurants in North Versailles

Beneath the vibrant glow of its pink neon sign, Caliente Pizza and Bar’s kitchen rolls out platters of pub fare until the late-night hour of 1 a.m. Feasts of pizzas, wings, and hoagies unfold upon tabletops in the restaurant's red and black dining area, and the full bar’s more than 100 craft and import beers and 20 draft beers, specialty cocktails, and daily happy-hour specials wash down savory morsels. Customers can also create their own gourmet pizza from a choice of 25 different toppings. Flat-screen TVs line the walls, broadcasting sports games to distract guests from the urge to blackmail the chef for free meals every night.

Carmi Family Restaurant has walls, tables, and its very own kitchen—at first glance, these factors make it a run-of-the-mill establishment. But this brick-and-mortar restaurant arose out of overwhelming demand and governmental petitions for chef Michael King's southern soul food, which he originally prepared through his catering operation, Catering Kings. As buzz about on-the-go soul food swept the area, King and his fiancée "became victims of their success" and were forced to open their own storefront, according to Pittsburgh Tribune-Review. Pittsburgh City Paper's reviewers slaked their appetites on "terrific" waffles and chicken with a "thick, heavily seasoned crust that provided plenty of crunch." The author of Baking, domesticity, and all things mini polished off "every last crumb" of the gravy-drenched meatloaf and buttered up the staff who were "friendly and charming right from the start."

The "wood-fired pizza has us fired up about Bella Luna Trattoria," declared the Pittsburgh City Paper after its reviewers sampled the thin-crust pies pulled from the restaurant's blazing oven. Chefs adorn these doughy creations, available in sizes ranging from an 8-inch mini to a 14-inch large, with red or white sauces and an arsenal of traditional and inventive toppings. On the stovetop, freshly made angel hair, fettuccine, and linguine bathe in marinara, bolognese, and alfredo sauces, and the frying pan imbues cutlets of hand-breaded eggplant parmigiana with a golden tan worthy of the Italian Riviera.

"In 2004, the owner came to me looking to sell the place," Kevin explains. "But I was from a family of 10. I'd worked here for 17 years, since high school. I didn't have the money." As Kevin reminisces, there's deep gratitude in his voice. "So I prayed a little prayer. And you know what? He just gave the place to me instead."

Kevin has now owned the deli for seven years, and he works to show customers that same kindness the past owner lavished upon him. "I'll give a newbie something to try—a piece of cake, sometimes a coke,” he says. “This is more than just work to me. I love to come in here for the people." When not behind the counter, Kevin is prepping food by hand, drawing upon macaroni and coleslaw recipes from the previous owner's mother, house-made sauces, and a powerful memory for food. "I remember people's orders,” he says, “and they remember me. Kindness is not just words. And it's more important to make a friend than to make money."

The deli mirrors this modesty and warmth within Webster Hall, a building that served as a hotel in the 1960s. Kevin says his wife has suggested he paint the building a different color than basic white. "The community won't have it," he says. "And I don't blame them. It's historical. It's simple."

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.”

Tunes from a digital jukebox float throughout Somma Pizza, from the black-and-white-tile floors up to the sports jerseys hanging high above patrons’ heads. Next to walls painted Steelers black and gold, oven-baked hoagies and wraps jockey with burgers for table space. Shareable pizza pies—made fresh daily from hand-tossed dough—arrive topped with olives, hot-pepper rings, and sausage. TVs broadcast sports games, and a video-game room keeps thumbs busy, like a piano concerto composed for players wearing mittens.