Perched a handful of blocks from the home stadium of the Pittsburgh Steelers, The Village Tavern and Trattoria serves as both post-game celebration spot and laidback neighborhood hotspot. Inside, cooks whip up classic Italian eats including pizza, pasta, and Ahi tuna entrees, while bartenders pour a wealth of drafts and craft specialty cocktails such as a jalapeno margarita and a vodka-infused banana split. Diners can take their pick of seating by lounging at one of the tables, bellying up to the bar, or cozying up on the year-round patio in hopes of catching an errant football.
Though you can grab a sandwich and slaw in mere minutes at the carry-out windows of Pittsburgh Barbecue Company, the meal components are by no means slapped together. The cooking process stretches across 18 aromatic hours, with pit masters slowly cooking Texas-style brisket, North Carolina–style pulled pork, and slabs of ribs over the low heat of cherry- and maple-wood flames. The smoldering logs are what imbue the meats with the majority of their beloved smoky flavors, enhanced by just small splashes of Carolina-style, vinegar-based barbecue sauce or coatings of a 17-ingredient spice rub. To complement meaty main dishes, the staff cooks up homestyle sides such as slaw, baked apples, and mac ‘n’ cheese.
Old world Italian cooking made with traditional ingredients and delicious flavors is on offer six days a week right in the heart of Pittsburgh. The atmosphere is intimate and nostalgic, and the savory smells of your food being prepared will have your mouth watering. Joe, the owner, pulls double duty as the chef and a hospitable host, and you’ll appreciate the effort and attention to detail. In the mood for something unique? Try one of the four pasta specials, such as Della’s Spring Diavola, for a real culinary treat. Remember to bring a bottle of wine, as the BYOB policy and $5 corkage fee are you best bet for the perfect vino pairing with your meal.
Home of the Steel City's famous "Roethlisburger" sandwich, a monster sub packed with ground beef, hot sausage, fried onions, scrambled egg, and american cheese ($7.26), Peppi’s creates a savory collection of sandwiches, from cheese steaks to burgers to chicken breasts. Scope the menu for everything from The Wiz, a 6-ounce cheese steak with grilled mushrooms and onions ($7.15), to the Santucci, “a delectably messy sandwich” with extra italian beef, cheese, and both hot and grilled peppers ($6.25). Peppi’s nestles each juicy ingredient on a springy 10-inch bed of Mike & Dave’s italian bread, which holds together the confluence of ingredients like a beaver dam manages to contain a rushing tide of nacho cheese.
For more than 50 years, Beto’s Pizza has pampered Pittsburghers with a hearty menu of unconventionally prepared pizza alongside an array of hoagies. The pizzeria's signature pie-making process entails adding shredded provolone cheese and generous layers of toppings ($0.50 each) to every slice or cut ($1.25 each) after the dough and sauce have been baked. A full pizza contains 28 pizza rectangles ($34.11), each boasting an inimitable texture of hot crust and half-melted cheese that serves as an interactive alternative to tasteless geometry textbooks. For less saucy fare, patrons can try a steaming steak hoagie, capped by a layer of bubbling cheese ($5.39 for a half; $10.69 for a whole). A high-powered veggie telescope grants herbivores access to a planetary bowl of tossed salad, available with orbiting sides of fried cauliflower, mushrooms, and hot peppers ($3.89+).
Just as Thomas Edison stumbled through useless prototypes of light bulbs and movie cameras before perfecting the phonograph, the alchemists at Qdoba Mexican Grill took 47 attempts before landing on the franchise's signature blend of three cheeses, known simply as queso. That attention to detail still pervades every aspect of the menu, as employees spend hours each day chopping, dicing, and simmering the fresh ingredients that find their way into burritos, taco salads, and grilled quesadillas. Beyond the marinated bites of chicken, beef, and pork and hand-crafted tortillas, cooks protect their ripe, fragile avocados from harm by smashing them into batches of fluffy guacamole.