From Our Editors
Under the leadership of owner Nicholas Mineo and executive chef Michael Simpson, the experienced culinary team at Sausalido concocts an ever-changing array of New American– and European-style dishes from a wealth of local produce. Though Chef Simpson's menu changes seasonally, he always pairs seafood, pasta, and meat entrees with salad, locally baked rustic bread, and a white bean and fresh rosemary dipping sauce whipped up in-house.
Sausalido’s main dining room evokes the aesthetics of the Napa Valley with soothing jazz music and acrobatic sommeliers dangling from grapevines, while still incorporating work from Pittsburgh artists to remind the walls where they come from. The expanse hosts up to 40 diners who can BYOB, while upstairs, a private party room fits up to 30 guests. Along with hosting in-house celebrations, Sausalido feeds guests at offsite soirees with catered cuisine from its 12-page catering menu.