The meat-and-seafood-centric dinner menu's combines local ingredients with fresh seasonal selections. Start with a seafood tasting appetizer ($24), which offers up sauces and condiments for a marine menagerie of oysters, clams, blue prawns, scallops, crab claw, and mussel salad for the landlocked sailor or supping siren. Entrees feature elegantly updated classics such as Pennsylvania rabbit bolognese with tagliatelle pasta, pancetta, and pecorino Romano ($24), or Black Angus beef tenderloin that's blissfully bathed in red wine beef sauce ($25). Finish with a whimsical sweet treat such as the lemon olive oil cake with honey marscapone cream and blackberry lime sorbet ($9). Pull up an upholstered chair beneath the pearl-bedecked chandelier and sip on a selection from the extensive wine and cocktail list while drinking in sweeping city views.
Savoy's executive chef, Kevin Watson, a 2013 Pittsburgh magazine’s "Best Restaurants Party" winner and Savor Pittsburgh multiple-award winner, draws from 25 years of culinary experience to put a modern spin on American dishes, from barbecue ribs and burgers to seafood. Chef Watson’s eclectic mélange of upscale entrees and comfort fare has been featured on Pittsburgh Today, in the Pittsburgh Post-Gazette, and in the recurring dreams of the restaurant’s regulars.
Meanwhile, the space's ritzy décor has enticed celebrities that include Boris Kodjoe, Joe Manganiello, Tyson Beckford, Cedric the Entertainer, and Mya. The Pittsburgh Tribune-Review marveled: "Pittsburgh designer Luca Paganico transformed an old, three-story building…in the Strip District into a posh, swanky, 74-seat establishment with imported Italian leather couches and chairs, fiber-optic bar tops, walls with lighting that changes color as customers dine, and different music playing in each room and hallway."
Owner Kim Brittenburg custom-designs her cupcakes and cakes based on each client’s individual preferences, and is capable of bringing even wild Walter Cronkite–themed dessert dreams to life. Choose from cake flavors including carrot cake, red velvet, oreo cookie, cranberry, lemon poppy, german chocolate, and pistachio, or request an option you don’t see listed. Kim's delectable cupcakes are usually accompanied with themed wrappers. All desserts are baked the night before pickup and are never frozen, unlike cakes ordered from bakeries located inside of Superman’s Fortress of Solitude. If you’re trying to reduce your fat intake, Kim's cakes use apple sauce instead of oil, making them more moist and healthy, though equally full of love. Click here for menu items and pricing.
Founded in 1924, the Pittsburgh Inn appeases rapacious appetites with a menu consisting of hearty, home-cooked American comfort fare. Seafood-savorers can coronate a romantic meal across from a spouse or a seventeenth-century skipper by ordering a crab-cake appetizer, where homemade crab cakes come paired with creamy dill sauce ($4.99). For entrees, diners can order up a house favorite such as the almond fried-chicken breast, where boneless chicken is drizzled in homemade maple-honey mustard ($9.99), or engorge on a meatless meal such as the eggplant parmesan, topped with provolone cheese ($9.49). The Pittsburgh Inn's walls commemorate Pittsburgh-area legends with framed pictures, including its Honor Roll for soldiers on duty in Iraq.
In 1989, Dan Gallagher and Dan Smith joined their respective names and began pursuing one common goal: to bring a contemporary alternative to Berks County's dining scene. The 40-seat eatery was successful in the Dans' hands until 2005, when Bill Woolworth and MD. Monir stopped in for dinner, fell in love with the place, and decided to buy it.
Though much of the space's original charm remains intact, the new owners gussied up the decor with white tablecloths and floral arrangements, and they solicited the help of executive chef Jason Hook to lighten the rotating menu. Jason draws on his experience studying in France and working at The Four Seasons in New York to craft healthful, contemporary French- and Californian-inspired dishes. In every preparation, he highlights the ingredients' natural tastes, often pairing local cuts of meat and poultry with fresh, seasonal ingredients and luxurious flourishes such as truffles or Lamborghini-scented foam.
Hook, Woolworth, and Monir also frequently evaluate their wine selections to ensure that they pair well with the evolving menu, which changes every week. While sipping glasses of red or white, diners can question servers about the building's rich history in the Penn's Common Historic District. Before the restaurant settled into the space, it was inhabited by an old-style soda dive, a prison doctor's home, and a grassland populated with roaming dinosaurs.
Inspired by her Jewish family heritage, Susan Herlands opened My Mother's Delicacies Inc. in 1988 to share her grandmother's respected rugelach recipe and other traditional treats that are certified kosher dairy. Shoppers can peruse an assortment of the coveted, hand-rolled rugelach ($14.99/lb.), a crescent- or square-shaped pastry crafted using a buttery, flaky, cream-cheese-infused crust and speckled with cinnamon, sugar, or nuts. A pound of Hungarian hand-rolled kipfel cookies ($14.99) bubbles over with raspberry, walnut, or apricot fillings, and a small tin of black and white cookies ($21.95) dazzles dessert lovers with a duochromatic treat as decadent as snacking on a 1920s film star. The shop sells pastries individually and by the pound as well as platters and gift towers sizeable enough for parties or a high tea with longtime frenemy Betty Crocker.