The cooks at Harris Grill populate their menu with American classics. They've got a bacon cheeseburger by the name of I Can Has Bacon Cheezburgher and a dish of marinated chicken skewers dubbed Britney Spears. To complement seasonal entrees and keep patrons on their toes, the selection of draft beer rotates often.
The freshest of the fresh. The best-est of the best. As it says on their website, “we make the food we love to eat”. Now, isn’t that novel idea for a restaurant? Hats off to them, because they’ve done it! This is a highly-rated yet not at all stuffy experience in Pittsburgh, PA. The menu is adjusted daily in order to include the freshest and best ingredients possible. You can tell that a great amount of care and thought is put into every single thing that finds its way to your table. In fact, the chef’s father has a rooftop garden over Dinette so that the vegetables really are FRESH. An Italian-based cuisine, the menu is simple. Starters include dishes like olives, grilled peppers, and salami. But then, the pizzas are the crowning jewel. There are traditional cheese, basil, tomato pizzas, but also—for the adventurous—“Sweet Carmen Peppers” with scrambled egg, feta, fresh mozzarella, and tomato. You’re in for a treat at Dinette, so stop by and enjoy.
The chefs at Pizzutti's Restaurant roll and slice delicate ribbons of spaghetti, and other pastas in the bustling kitchen. The housemade pastas, alongside other noodles imported from Italy, act as anchor for dishes that also feature housemade pesto. Classically prepared Prince Edward mussels with tomatoes and chives join the seasonally rotating menu, served indoors, on the patio, or next to a Leaning Tower of Pisa hologram.
Anybody can make a pizza, but not every pizza-maker can claim the support of the Italian government. Head chef Michael Mercurio is one of those rare few: he's been officially certified as a Neapolitan pizza maker. As such, Mercurio's Gelato and Pizza complies with age-old standards for cooking pies, serving up traditional styles such as the margherita and quattro formaggi.?The standards don't rule out original creations, though, and Mercurio's also makes specialties such as the lasagna pizza, topped with house-made mozzarella, Italian sausage, ricotta, and oregano.
These meals pair with more than 200 flavors of house-made gelato, including menu mainstays such as pistachio, strawberry, and mint chocolate chunk. Both the gelato and the pizza are also available away from the restaurant, thanks to a trailer equipped with a portable oven and a freezer with a 50-mile extension cord.
You can top off Pizza Parma's pies with any of more than 30 uncommon gourmet toppings. That includes cheeses such as gouda and greek mountain cheese, meats such as crabmeat, gyros, and steak, and veggies such as artichoke hearts, eggplant, and broccoli. The pizzeria’s chefs can put the same rich ingredients in a steaming calzone or string them on a necklace for a loved one. Alternatively, there’s a wide selection of wraps and hoagies, which, depending on what part of the country you're in, are also known as "grinders", "heroes", or "denver omelets".
Pizza Perfecta, Pittsburgh, was originally a pizza and hoagie shop in the 90s. Today, most of the original team runs Pizza Perfecta, who is now award winning. The restaurant now boasts wings voted as Pittsburgh’s best, as well as hoagies and pizza that have been voted one of Pittsburgh’s top ten. The restaurant serves full course meal options from appetizers, meals and desserts. Their large menu doesn’t stop at just awards, however, as they offer “munchies” such as garlic bread and pizza boats; wedgies of seafood, tacos, Italian meats or even gyros; salads, pastas and soups. After an irresistible award winning pizza, don’t forget to indulge in a chocolate dipped cannoli.