The culinary experts at Ali’s Grille & Cafe craft extensive menus for lunch and dinner, silencing growling hunger pangs with an array of soups, salads, sandwiches, and more. Pick up one of Ali’s handheld comestibles, such as the three-cheese panini on a ciabatta bun ($5.95) or the bacon-wrapped black-bean burger that rides atop a portobello mushroom ($7.95). An asian oriental salad mixes mandarin oranges, red peppers, cinnamon honey almonds, and chinese noodles with a sesame ginger dressing ($6.95), while a java-rubbed rib steak topped with onions and portobello mushrooms comes accompanied by a baked potato and sauteed zuchini ($15.95). Feeding frenzies get a grand liquid finale with an espresso milkshake ($4) or a fresh strawberry-banana smoothie ($4), and Ali’s can infuse its beverages with health-enlivening vitamins and minerals ($1.99–$2.99), including antioxidants, vitamin B12, and protein to build up muscles before arm-wrestling with a western lowland gorilla.
During the last three decades, Charley’s has shuffled up standard decks of carbs in a fresh, innovative fashion. Though the soul of Charley’s spawns from the beefy abyss of the signature cheesesteak sandwiches ($4.59–$8.99), the entire menu is flavorfully filled to capacity with delicious grilled combinations (prices vary by location). The chicken teriyaki sandwich ($4.89–$9.29) is quaint for a stomach sublet, while the Italian deli deluxe carnivorously conquers with a bed of pepperoni, ham, turkey, provolone, and generous dustings of Italian seasoning ($4.59–$8.99). Diners can load their gastronomic cargo-carriers with a combo meal, complete with Charley's famously crisp fries ($1.79–$1.89 for a regular order), or ascend a mountain of abominably coated fries featuring cheddar, ranch, and bacon
Frankie I’s artisan pub fare steams beneath 12 big-screen televisions and vibrates with live tunes emanating from a cavernous loft stage. Signature dishes lend a gourmet John Hancock to traditional pub cuisine with entrees such as the Greek-style stuffed salmon florentine, comprising a freshly caught Atlantic salmon fillet packed with spinach, spices, and feta atop wild rice and crinkly parchment ($16.95). Other proteins include the homestyle baked pork chop with sausage and sage stuffing ($12.95), as well as the 24-ounce bone-in rib eye, cut by hand and topped with caramelized onions and mushrooms ($27.95). Diners may also savor the fried-shrimp platter, which chefs bread and haul from the deep fryer to bathe in house-made tartar and cocktail sauces ($15.95).
As Steelers fans cheer and jeer the Hofbrau's flickering TVs, frothy mugs of Miller Lite gush from foam-flecked taps and glide across a burnished wood bar. These sudsy drafts chase chews on a trim menu of traditional bar fare, from half-pound burgers to slices of square pizza, and cool palates scorched from signature hot wings drenched in lemon pepper, Cajun, or teriyaki sauces. Clacking pool balls and clinking glasses add makeshift percussion to the occasional live band, who can underscore meals with original tunes and recollections of that one time they smashed their guitars.
At Bistro @ Bella Sera, located in Bella Sera Event Venue, diners converse across white-linen-covered tables tucked below painted Tuscan archways after adorning plates with an infinite supply of gourmet fare. The trattoria—first in Pittsburgh to nab a certification from the Green Restaurant Association—surprises palates with a daily rotating menu of Italian antipasti, salads, soups, entrees, and desserts. Past delights include Tuscan minestrone soup, breaded chicken milanese with lemon pepper confit, and chicken romano with roasted redskin potatoes. For a quick preview of what’s in store, diners can check out today’s all-you-can-eat menu on the Bella Sera Facebook page or sneak into chef Josh’s dreams.
Bado's Cucina understands that food is not merely sustenance, but an important part of community and family tradition. That's why his rustic restaurant is warmed by a traditional wood-fired stone hearth, and his pizzas and flatbreads are made with the same recipe for dough that he kneaded as a child in his Italian grandmother's kitchen. Visitors to Bado's Cucina gather amid wrought-iron accents and goldenrod-hued walls, watching chefs in the open kitchen bake toasty flatbreads, whip up homemade bread puddings, or stuff eggplants with a series of increasingly smaller eggplants. These sights and smells send patrons on a culinary tour of the Italian peninsula, featuring a carefully selected lineup of pastas, roasted seasonal veggies, and tender cutlets of pork, wood-fired salmon, and flank steak.