The culinary crew at Calabria's, which is nestled on the crest of Frosty Valley Golf Links's manicured greens, crafts a dinner menu brimming with traditional Italian dishes and meaty entrees. The chicken vesuvius basks in a meadow of mushrooms and artichoke hearts, with a glimmering aura of lemon and oregano ($14.95), while the chicken Romano beckons tempted tongues with Romano cheese battered and sauteed with lemon butter ($14.95). Diners can dive into specialties such as gnocchi ($11.95) or pasta calabria, which showcases penne with spinach and tomato sauce ($12.95). Construct noodles with a choice of five pastas and eight sauces (starting at $9.95) or with mannequin heads and wigs. The newly renovated eatery also boasts a lighter lunch menu, a selection of specialty cocktails, a $20 bottle wine list, and outdoor seating.
The readers of Pittsburgh Magazine have heaped mounds of praise on Alchemy N' Ale, a rustic pub known for its savory entrees and crisp libations. In a 2012 readers' poll, Alchemy received the second-place spot for Best Burger and took home first-place honors as Best Pub. To see what the fuss is about, all you need to do is sit down and look around. Faux ivy clings to exposed-brick walls, which surround diners as they sink their teeth into mouthwatering burgers or quintessential pub eats such as fish 'n' chips and shepherd’s pie. The recently expanded menu also showcases entrees for vegans and vegetarians as well as dishes forged from local, organic, and Fulbright scholarship–winning ingredients.
You can top off Pizza Parma's pies with any of more than 30 uncommon gourmet toppings. That includes cheeses such as gouda and greek mountain cheese, meats such as crabmeat, gyros, and steak, and veggies such as artichoke hearts, eggplant, and broccoli. The pizzeria’s chefs can put the same rich ingredients in a steaming calzone or string them on a necklace for a loved one. Alternatively, there’s a wide selection of wraps and hoagies, which, depending on what part of the country you're in, are also known as "grinders", "heroes", or "denver omelets".
The cooks at Nobby's Pizzeria sprinkle hand-tossed crusts with tangy, homemade sauce and aromatic cheese made from a smoked provolone blend. In addition to classics such as pepperoni and sausage, they adorn seven signature pizzas with creative toppings ranging from ranch and buffalo sauce to capicola and olives. Their menu also includes other Italian-American staples, including meaty hoagies and ricotta-covered calzones.
The chefs at Pizzutti's Restaurant roll and slice delicate ribbons of spaghetti, and other pastas in the bustling kitchen. The housemade pastas, alongside other noodles imported from Italy, act as anchor for dishes that also feature housemade pesto. Classically prepared Prince Edward mussels with tomatoes and chives join the seasonally rotating menu, served indoors, on the patio, or next to a Leaning Tower of Pisa hologram.
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.