Butterjoint
Restaurant · North Oakland ·
Known for pierogies, burgers, sandwiches, and vinegar pie
Known for pierogies, burgers, sandwiches, and vinegar pie
"Butterjoint in Oakland makes incredible sandwiches, pierogi, and baked goods. Primetime here is lunch on the weekends, when the smell of fresh buttery goodness hits you right as you walk in—focus on their rolls with roasted cipollini onion butter or one of their rotating sandwiches like Jamaican pulled goat served on a milk bread bun. The plate of smoked bluefish pate or sauerkraut balls with honey mustard are perfect to share, as are the pierogi, the best of which come with a link of kielbasa and a variety of pickles. There are cute and colorful booths, long tables, and small two-seater high-tops, though we prefer the booths in the bar for an extra intimate setup. Have a slice of their vinegar pie, a Depression-era treat with a crunchy top and a custardy texture, before walking over to the Carnegie Museum of Natural History for the afternoon." - elaine zedack, quayla allen
"Butterjoint in Oakland makes incredible sandwiches, pierogi, and baked goods. Primetime here is lunch on the weekends, when the smell of fresh buttery goodness hits you right as you walk in—focus on their rolls with roasted cipollini onion butter or one of their rotating sandwiches like Jamaican pulled goat served on a milk bread bun. The plate of smoked bluefish pate or sauerkraut balls with honey mustard are perfect to share, as are the pierogi, the best of which come with a link of kielbasa and a variety of pickles. There are cute and colorful booths, long tables, and small two-seater high-tops, though we prefer the booths in the bar for an extra intimate setup. Have a slice of their vinegar pie, a Depression-era treat with a crunchy top and a custardy texture, before walking over to the Carnegie Museum of Natural History for the afternoon." - Elaine Zedack
"In Oakland, Butterjoint’s top-notch pierogies and always-changing seasonal specials also capture the region’s spirit."
"A next-door bar operated by chef Trevett Hooper and his wife Sarah that also serves the neighboring restaurant’s menu and is singled out for pierogies that might be the best in town: dumplings filled with mashed potato and farmer’s cheese, boiled then sautéed, served with caramelized onions and sour cream and easily expanded into a full meal with additions like kielbasa, grilled escarole, and kimchi. The reviewer also enjoyed zurek, a puckery rye soup with slices of kielbasa and dried marjoram, and a textbook chicken schnitzel fried in duck fat." - Bill Addison
North Oakland’s beloved tavern builds a famously beefy, in‑house grind and pairs it with rotating Fancy Burger riffs. Praised by NextPittsburgh and local critics, it’s a masterclass in sourcing, technique, and Pittsburgh hospitality.
