Restaurants in Pittsburgh

Chefs craft authentic Mexican dishes for dinner and lunch, using fresh ingredients and choice cuts of imported meats. Kitchens simmer sauces to order instead of pre-making and freezing blocks of mole, and guarantee every vegetarian entree is fully meat-free by dusting all tortillas, rice, and vegetables for butchers' fingerprints. A batch of fresh, hot tortilla chips and a dish of salsa greet each table, and Cuzamil's Murray Avenue location pours 15 different Mexican beers and 40 tequilas.

Founders Sue Moore and Larry Bain started Let's Be Frank with their vision for a healthier fast-food alternative to the traditional fat-filled dog, instead offering 100% grass-fed hot dogs that are lower in sodium and fat, and filled with omega-3 fatty acid. They decided to “return the much-demeaned hot dog to its rightful position: an icon for a healthy food system." Salute the hardworking local farmers that Sue and Larry partner so closely with and savor each pop and sizzle on your grill this summer.

Fernando’s Cafe slings a panoply of satisfying sandwiches and American fare that range from toasted subs and wraps to salads and pizza. Toasted subs include the hickory-barbecue steak deluxe and the tuna-melt supreme, which traps tomato, mozzarella, and basil inside a crisp bread prison. Classic subs such as the philly cheesesteak and clubs filled with turkey, ham, and swiss sate midday hunger, and Fernando’s kitchen masters craft comfort-food combinations by rolling lasagna, curried chicken, or gyro meat into toasted wraps. Fold ‘Ems subvert traditional sandwich expectations by wrapping sandwich toppings in flatbread, creating a half-closed cocoon where chicken-teriyaki flavors blossom much like a blooming butterfly.

A wall of exposed brick adds rustic character to the casual dining room at Prince of India, where booths and long tables load up with meats and breads from the tandoori oven. The chefs also simmer rich curries, biryani, and masala dishes, brightened with accents of mango and crunches of cashew. To view the entire menu, click here.

The chefs at California Taco Shop borrow culinary inspiration from Mexico and the Golden State as they fill fresh tortillas with meats and veggies. Their tacos, tortas, and burritos—stuffed with carnitas, beef tongue, and shrimp—transport tongues to sunnier locales with their authentic, equatorial spice and peppers.

Taste of Dahntahn revels in its Pittsburgh heritage—its name represents the Pittsburghese pronunciation of “downtown,” and its menu presents a local twist on international dishes. Executive chef Lee Corbett, who trained in the culinary arts in Baltimore, joins forces with bar manager and Pennsylvania native Eric Lynch to curate the cocktail and food menus where Asian-style chicken, French steaks, and Italian pastas coexist peacefully alongside East Coast seafood dishes. Their bar space brings culinary wanderers back to home turf with Pittsburgh-themed décor, which is highlighted by nine TVs screening local baseball, hockey, and football games, as well as a jukebox that plays the mayor’s high-school mix-tapes.