Best Restaurants in Pittsburgh (2025)
Chef‑owner Nik Forsberg has turned a Bloomfield red‑sauce spot into what reads like a vibey basement party at grandma’s house, where everything paradoxically tastes like the sea and the decor mixes Lynchian red lights with flowery china. The menu leans Scandinavian—think cured, acidic preparations—like a textural dream of pickled mackerel on smoked beets and shredded cabbage; house rye cavatelli laced with oyster mushrooms, tarragon, and fermented tomato; and a nutty farmer’s cheese whose whey becomes the brine for a roasted chicken with crackly skin. Cocktails are layered too (Dulse seaweed dirties up a martini; fernet adds an herbaceous kick to an after‑dinner tea), and the whole project delights by blending old and new in a distinctly Rust Belt setting.
Kate Lasky and Tomasz Skowronski’s vegan take on Central and Eastern European cooking feels both modern and hometown-familiar. Featured in The New York Times’ 50 Best and with multiple James Beard nods, it’s a defining Pittsburgh experience.
A Thai restaurant that matches refined cooking with one of the city’s most admired interiors and courtyard. Frequently recommended by Eater and praised by the Pittsburgh Post-Gazette, it’s a tough table for good reason.
An all-day Strip District favorite for Italian comfort done with finesse—house pasta, zeppole, cocktails, and warm service. Consistently highlighted by Pittsburgh Magazine and local food writers.
Chef Wei Zhu’s Squirrel Hill landmark serves some of the region’s most compelling Sichuan dishes—mapo tofu, fish with green peppercorns, and more. A regular on Eater’s essential list, with James Beard recognition for the chef.
Deutschtown’s wood-fired heartthrob turns Sunday-supper nostalgia into polished plates—pork chops, hearth-roasted vegetables, and seasonal pastas. Lauded by Pittsburgh Magazine and local critics for hospitality and craft.
A 16-seat chef’s counter from the James Beard–nominated Spork team, offering a single, evolving tasting menu with thoughtful beverage pairings. Recognized by Pittsburgh Magazine for raising the city’s fine-dining bar.
Chefs Jamilka Borges and Dianne DeStefano blend Puerto Rican and Sicilian inspirations into color-splashed, seasonally tuned plates and memorable desserts. Praised by local critics and included in Pittsburgh Magazine’s 2025 best list.
From mobile oven to neighborhood anchor, Driftwood’s naturally leavened sourdough pies and Roman-style slabs show serious craft. A fixture on Eater’s essential list and celebrated by Pittsburgh Magazine.
A personal, community-minded Korean kitchen where classics meet playful twists—galbi jjim, kimchi jjigae, dumplings, and creative cocktails. Frequently featured on Eater’s essential Pittsburgh list and loved by locals.