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 m?lange 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 d?cor 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."
Tamari takes its name from the Argentinean Huarpe people’s word meaning “to do everything with passion,” and the staff heeds it as a call to action. Executive Chef Roger Li expresses this joie de vivre through a bold menu of Latin, Asian, and European cuisine, uniting cultures through food like a model of the 1933 World's Fair made from fondant. Lobster-tempura maki tempts mouths alongside shrimp tacos garnished with yuzu-margarita foam and scottish salmon paired with chimichurri and ginger polenta. While dining, guests take part in a rich, interactive experience, sipping exotic açai mimosas and watching chefs prepare shareable tapas or custom-made menus in an open-pit kitchen. Altogether, the combination of unexpected flavor from the kitchen and unhindered elegance from the dining room has earned Tamari a great deal of respect. The Pittsburgh Post-Gazette, for instance, named it on its Best Dining: Top Dishes list, and CBS Pittsburgh ranked it at the top of its list of Best Outdoor Dining options.
Hailed by the Pittsburgh Post-Gazette, Dasonii Korean Bistro “brings the Robinson area an authentic taste of Korean cooking” that includes “perhaps the best [mandu dumplings] in Pittsburgh.” With a name that translates into "the person you love" in Korean, the restaurant's staff are "warm and enthusiastic” toward all guests. With upward of 20 years of culinary experience under his belt, Dasonii’s head chef designs dishes forged from healthy, energy-filled ingredients that range from fresh fish to hot pots brimming with fresh vegetables. The open kitchen grants diners a glimpse into the chef’s meticulously maintained workspace and gives cooks an audience for their mid-shift impressions of famous cartoon chefs. Once the finishing touches have been made on each dish, servers ferry bowls and plates into the sleek contemporary dining room, which is furnished with comfortable booths and shining wood floors. Dasonii’s dedication to the community goes beyond the creation of wholesome foods, as the restaurant donates some of its profits to the Learning and Mentoring Partnership.
At Bossa Nova, it’s okay to begin a meal with cupcakes. In the baked chicken cupcakes—one of many tapas plates on the menu—mashed potatoes are substituted for frosting, and there’s a garnish of sautéed zucchini. Such innovative recipes are mixed in with a number of classic ones; you can also try fried calamari, spicy tuna tartar wrapped in cucumber, and a bacon, brie, and potato sandwich. These dishes are centered on a communal dining experience, which encourages you to try whatever tapas plate your friend is eating without first pretending to have somehow misplaced your own. In addition to tapas, the kitchen serves up larger entrees such as Spanish chorizo and beef filet.
The restaurant's space is just as eclectic as the cuisine, with a circular bar covered in mosaic tiles acting as the centerpiece. Stop here to order wine and cocktails, and on Thursday, Friday and Saturday nights, guests head to the dance floor during DJ sets. Chandeliers and vibrant artwork surround the tables spread throughout the dining room, and there are nooks embedded into the walls if you want a more intimate setting.
Museums typically showcase art in carefully curated rooms. At Mattress Factory, however, the room itself is the art. Since 1977, the museum's two buildings have housed a permanent collection of contemporary installation art—room-sized works that engulf the entire space. In Yayoi Kusama's Infinity Dots Mirrored Room, mirrored ceilings and walls infinitely reflect a trio of fluorescent dots painted on a white formica floor. In Greer Lankton's It's all about ME, Not You, astroturf lines a floor covered in artful arrangements of grotesque dolls that form shrines to artists such as Patti Smith and Candy Darling.
To further immerse guests, Mattress Factory's exhibitions are paired with educational programs that range from lectures to hands-on art projects. Along with stimulating the public, the museum stimulates the growth of artists through its residency program, which invites participants to create installations while living near the museum, a much more practical alternative to hiding a secret cot in the coatroom.
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.