Fish nor Fowl is a fine-dining restaurant in East Liberty, Pittsburgh.
Fish nor Fowl on Penn Avenue in Garfield serves a creative New American menu and cocktails in Pittsburgh. A plant-filled DeShantz room hard to put in one box.
Must order: Share across the menu; the kitchen is built for grazing. Pair with a cocktail.
Tip: Good for groups who want to order broadly. Reserve for weekends.
Address: 5523 Penn Ave, Pittsburgh, PA 15206
Monterey Bay Fish Grotto on Grandview Avenue serves fresh seafood with the skyline view from Mount Washington in Pittsburgh. A special-occasion room.
Order: A grilled fresh fish off the daily list, with a window table at dusk.
Tip: Take the Mon Incline up to the room. Window seats book first for the view.
The Vandal on Butler Street in Lawrenceville serves a tight seasonal menu and a five-seat wine bar in Pittsburgh. Peak Pennsylvania ingredients.
Order: The bread service and whatever the kitchen runs off the market board.
Tip: The dining room and wine bar book separately. Reserve on Resy for weekends.
Bridges & Bourbon on Penn Avenue downtown pairs a high-end cocktail program with New American plates in Pittsburgh. A room for a dressed-up night.
Order: A cocktail off the long bourbon list, then share New American plates.
Tip: Handy before a Cultural District show. The cocktail program is the headline draw.
Talia Cucina on Sixth Avenue downtown serves modern Italian in a film-noir room in Pittsburgh. Handmade pasta and rotisserie meats in the Cultural District.
Order: A fresh pasta and whatever is turning on the rotisserie, with an Italian red.
Tip: Dark and dressy downtown. Reserve for pre-theatre dinner in the Cultural District.
Casbah in Shadyside serves Mediterranean wood-grilled cooking and a serious wine list in Pittsburgh. A long-running big Burrito Group room on South Highland.
Order: Mezze and a wood-grilled main, paired off the by-the-glass list.
Tip: The patio is the seat in warm weather. Reserve for weekend evenings.
Balvanera on Smallman Street in the Strip District serves Argentine asado in Pittsburgh. Chef Fernando Navas runs the wood grill in a 1920s warehouse.
Order: Empanadas, a grilled cut with chimichurri and a Malbec.
Tip: The dining room takes reservations; the bar and bodega are first-come.
