A Taste of Dahntahn

South Shore,Central Business District,Downtown

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In a Nutshell

East Coast and international flavors blended in dishes such as crab cakes, tofu stir-fry, flat iron steak, and cheddar ravioli

The Fine Print

Promotional value expires Dec 26, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Not valid for alcohol. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$20 for $40 Worth of International and American Fare

Chef Lee and his culinary crew incorporate a range of international recipes to make the Three Rivers crab cake with Cajun rémoulade ($11), tofu stir fry with basmati rice ($14), grilled flat iron steak with herb risotto and blue cheese emulsion ($23), and spinach and cheddar ravioli with pan-seared chicken breast ($20). See all drink and fare menus.

Taste of Dahntahn

Taste of Dahntahn revels in its Pittsburgh heritage—its name represents the Pittsburghese pronunciation of “downtown,” and its menu presents a local twist on international dishes. Executive chef Lee Corbett, who trained in the culinary arts in Baltimore, joins forces with bar manager and Pennsylvania native Eric Lynch to curate the cocktail and food menus where Asian-style chicken, French steaks, and Italian pastas coexist peacefully alongside East Coast seafood dishes. Their bar space brings culinary wanderers back to home turf with Pittsburgh-themed décor, which is highlighted by nine TVs screening local baseball, hockey, and football games, as well as a jukebox that plays the mayor’s high-school mix-tapes.

Customer Reviews

Great job!
Natalie A. · February 25, 2013
See above. I think it's a little "over designed" inside but the wait staff were very good and the food surprisingly delicious, perfectly prepared, every bit of it. It was a great surprise, I expected "bar food" and got much more, and the price was right.
Maryanne L. · January 4, 2013
Love this restaurant - good food, great atmosphere and great service.
Mary A. · December 26, 2012

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