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+).
The chefs of Lunardi's Ristorante bring the flavors of Sicily and Milan across the Atlantic to top plates of succulent meats and pastas with parmigiana, pesto, and marsala sauces. Their creations add pops of color to white marble-topped tables that, along with the dining room’s art-covered walls, impart a feeling of being well taken care of before a waiter even sidles up to the table.
Where's the best place to enjoy more than 101 European beers? Beneath a 6,000 square-foot tent in the great outdoors, of course. That's where the Great European Beer Festival brings some of the best brews from across the pond—with special attention paid to the hops-filled land of Belgium. Names like Piraat, Lindeman’s, Chimay, and Duvel greet festival attendees as they work their way through the tent, which also shelters Belgian cuisine, live musicians, and the tinier musicians that live inside their tubas.
Hosted by the Sharp Edge Beer Emporium, The Great European Beer Festival has been a tradition for nearly two decades. The festivities kick off with an "Ultimate Bier Dinner," during which chefs pair Belgian ales with equally Belgian cuisine, such as duck sausage and imported cheese. The festival then hosts multiple beer-drinking sessions over the course of two days.
90 seconds. That’s how long Stone Neapolitan Pizzeria’s wood-burning oven takes to cook each pie. Imported directly from Italy, the heating chamber serves as the centerpiece of the open kitchen. Here, diners can watch chefs craft every Neapolitan-style pizza from dough made fresh daily, house-made mozzarella, and toppings such as speck, roasted red peppers, and arugula. The culinary team also tosses salads made to order and piles meats such as prosciutto and turkey onto Italian deli sandwiches. Meals unfold on the fast casual pizzeria’s outdoor patio or within an indoor dining room adorned with pop art, floor-to-ceiling window views of Point Stake Park, and environmentally friendly furnishings. These include reclaimed wood tables, 100% recycled chairs, and lighting fixtures powered by fireflies.
Buon Giorno Café serves up fresh, homemade, and upscale Italian breakfast and lunch fare to famished downtown workers and hopelessly hungry romantics alike. A small breakfast menu offers a tasty break with veggie-stuffed frittatas ($5.50), fresh pastries ($1.25–$4.75), and caffeine-infused coffee creations ($.85–$3). The daily lunch menu rotates house-made dishes, unique to each location, every giorno. Permanent lunch staples such as the antipasto salad ($8.25), pasta ricotta ($8), and Italian hot sausage sandwich ($6.75), are stuffed full of imported Italian specialty foods.
Andora delivers beautifully arranged platefuls of upscale cuisine in a casual yet refined atmosphere. Dinner diners can feast on a menu brimming with seafood and meat options such as grilled ahi tuna, served with zesty wasabi-mango rice and daikon radish slaw in ponzu aioli ($24), and veal scaloppini more tender than a Luther Vandross lullaby ($23). Taste buds tingle with each bite of zesty pastas including spicy-shrimp cappellini ($21) and vegetarian-friendly eggplant ratatouille ravioli, which simmers spinach noodles, roasted eggplant, zucchini, parmesan, and baby spinach in a robust tomato broth ($17). Andora's skilled chefs sate afternoon appetites with a lunch menu bearing gourmet sandwiches ($9–$13) and colorful entrees such as jumbo lump crab cakes and mixed vegetables in a red-onion caper sauce ($13).