{"id":177529,"date":"2026-04-27T20:16:15","date_gmt":"2026-04-27T20:16:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-pa\/177529\/"},"modified":"2026-04-27T20:16:15","modified_gmt":"2026-04-27T20:16:15","slug":"the-best-time-to-try-a-new-restaurant-in-pittsburgh-is-right-now","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-pa\/177529\/","title":{"rendered":"The best time to try a new restaurant in Pittsburgh is right now"},"content":{"rendered":"

After weeks of NFL Draft emails clogging my inbox, subject lines in all caps, things are finally starting to settle down. The crowds have cleared, the temporary signage will come down, and Pittsburgh will get back to being Pittsburgh.<\/p>\n

April brought a noticeable surge of restaurant openings across the city. Some were timed to ride the Draft wave while others have been in the works for months, if not years. That\u2019s the thing about this city: Even in the middle of a national moment, it still makes space for the small, the personal: the places built by people who live here and care deeply about feeding it.<\/p>\n

What happens next matters more than the opening itself. This part is on us.<\/p>\n

Show up. Try one of these new spots, or make a reservation at an old favorite<\/a>. Go back. Bring a friend. Tell someone about it. Eat out on a random Tuesday, and order the extra dessert.<\/p>\n

You\u2019ll be glad you did, and the people behind these places will be too.<\/p>\n

Openings<\/p>\n

\"\"Inside Titusz, the new Austrian and Hungarian restaurant from chef Csilla Thackray. Photo courtesy of Titusz.<\/p>\n

Titusz<\/a><\/p>\n

4129 Butler St., Lawrenceville<\/p>\n

Titusz might be the hottest reservation in Pittsburgh<\/a> right now, with a steady stream of social media buzz<\/a> and word-of-mouth curiosity driving demand. It comes with a distinct point of view too: Austrian and Hungarian food, side by side, on one menu.\u00a0<\/p>\n

Chef Csilla Thackray is clear about the balance she\u2019s aiming for. Austrian cooking is \u201ca hair lighter,\u201d with more attention to vegetables, while Hungarian dishes lean more satiating and meat-forward. That push and pull shows up immediately: liptauer, pickles, brighter, fresher flavors, and then the already-famous chicken paprikash, which Thackray points to as one of the most identifiably Hungarian dishes on the menu.\u00a0<\/p>\n

Thackray also highlights meggyleves, a chilled sour cherry Hungarian soup, as one of the dishes she\u2019s most excited about. When the fruit is in season, the kitchen brings in bushels of sour cherries and hand-pits all of them. \u201cEveryone\u2019s face is covered in cherry juice, and [we] look like we\u2019ve been part of a murder scene.\u201d Traditionally, the soup is sweetened and served as a starter in Hungary, but Thackray adjusts it slightly. \u201cI make it a little more borscht-like,\u201d she says, adding beets and keeping it tangy, thickened with rice and vegetable stock.\u00a0<\/p>\n

There\u2019s no single \u201ccorrect\u201d version of these dishes, and Thackray leans into that. It\u2019s a conversation she expects to have tableside, especially around the idea of authenticity. If an ingredient isn\u2019t available, substitution becomes part of the tradition. \u201cEverybody has a certain way that they make it, and that\u2019s part of the fun,\u201d she says. \u201cMy grandmother didn\u2019t make it that way \u2014 why, did your grandmother make it that way?\u201d<\/p>\n

\"\"\"\"<\/p>\n

Photos courtesy of SugarBird.<\/a><\/p>\n

SugarBird<\/a><\/p>\n

576 W. General Robinson St., North Shore<\/p>\n

Tied to the North Shore\u2019s new entertainment plaza, SugarBird arrives with timing and intention, opening just ahead of the Draft and the Pirates home opener, right in the middle of the city\u2019s busiest moment. The menu leans playful: tenders, sandwiches and signature fried chicken tucked between glazed doughnuts, alongside soft serve in rotating flavors and shareable \u201cSugar Buckets\u201d of doughnut holes. There\u2019s a full bar too.<\/p>\n

\"\"Inside The Eastman on East Ohio Street. Photo courtesy of Tim Colbert. <\/p>\n

The Eastman takes over a very familiar North Side address (RIP, Fat Cat) and gives it a new personality. The kitchen is run by Chris Acosta, which explains why the menu veers New Mexican \u2014 carne asada, chiles, bold flavors \u2014 before casually swerving into Buffalo bar food like pizza logs, wings and Beef on Weck.\u00a0<\/p>\n

It\u2019s an odd couple on paper. It works in practice.\u00a0<\/p>\n

As co-owner Michael Schmidt puts it, \u201cWith Chris doing all his wonderful New Mexico flavors that everyone loves, we wanted to add some favorites from my hometown, delicious additions to the neighborhood.\u201d\u00a0<\/p>\n

The beverage program, designed by Patrick Cassidy, formerly bar lead at Gi-Jin, includes classic cocktails, weekly $11 cocktails, 10 rotating draft beers, tallboys like Iron City and Genny Cream Ale, plus nonalcoholic options like house-made ginger beer and seasonal shrub soda.\u00a0<\/p>\n

Also worth noting, this is a first-time ownership project<\/a> for Schmidt and his wife, Jess Frandsen, opened while the husband-and-wife team are also navigating life with a newborn. \u201cWe\u2019ve surrounded ourselves with great people at home and at the restaurant,\u201d Schmidt says. \u201cWithout them we wouldn\u2019t be successful in either.\u201d<\/p>\n

\"\"A Santa Fe Bowl from Juniper Grill. Photo courtesy of Juniper Grill.<\/p>\n

Three concepts, one address, and a clear play for the Strip. Juniper Grill, Atria\u2019s and the new 1930 Cigar Bar land together in a shared space, giving you options depending on your mood: California-leaning plates at Juniper, comfort food classics at Atria\u2019s and a more lounge-style, cocktail-and-cigars setup at 1930.\u00a0<\/p>\n

Founder Pat McDonnell frames it as both a return and an investment. \u201cThis community has a rich history and an exciting future, and we are thrilled to be part of it,\u201d he says, adding that each concept was designed to bring something different to the neighborhood. \u201cWe are committed not only to providing great food and hospitality but also to contributing to the vibrancy and growth of the Strip District,\u201d he adds.<\/p>\n

Laissez les bons temps rouler (\u201clet the good times roll\u201d in French). At Roux Orleans, that spirit hits the table before the food even lands. Tucked just far enough off the usual path to feel like a discovery, the restaurant keeps things rooted in New Orleans tradition: gumbo with a proper dark roux, deeply seasoned jambalaya, po\u2019 boys, red beans and rice, and other staples. Go early, because when they\u2019re out, they\u2019re out.<\/p>\n

Vieux Carr\u00e9 is a hidden speakeasy tucked behind Sea Monkey in the Strip, open Thursday through Saturday starting at 7 p.m. The small space centers on a cocktail program led by Pittsburgh native Brian Maxwell, mixing classics with more theatrical pours, including fire-forward drinks like the Bananas Foster Blue Blazer.\u00a0<\/p>\n

Expect over-the-top food offerings, like a wagyu smash burger with truffle and a caviar-forward sauce, plus a dressed-up \u201chappy meal\u201d with nuggets and fries. Reservations run through Sea Monkey on OpenTable under \u201cExperiences,\u201d and there\u2019s a limited nightly waitlist.<\/p>\n

\"\"A Confections by Casey Renee cake. Photo courtesy of Confections.<\/p>\n

\u201cA strong scone program\u201d is not a sentence you expect to say, but here we are. Casey Renee, a two-time James Beard semifinalist and former Ace Hotel pastry chef, has taken Confections from a custom cake business into a full bakery and caf\u00e9 in Regent Square. The shop shifts the focus from special-occasion desserts to a daily pastry program catered toward walk-ins.\u00a0<\/p>\n

Think soft \u2014 not crumbly \u2014 scones rotating with the season, alongside macarons, cookies, truffles and cake by the slice. There are also savory hits like garlic cheddar biscuits and a mix of vegan and gluten-free options. It\u2019s an easy pre- or post- Frick Park move. Grab a few things and make it a sweet spring picnic, Pittsburgh-style.<\/p>\n

Mun\u2019s Pizza grew out of a local pop-up and kept that same limited, you-have-to-catch-it energy. It runs Thursday through Sunday afternoons into early evening, and if you show up late, you\u2019re rolling the dice. Chef Dan Tomcik\u2019s pizzas come counter-service, by the slice or whole pie. It sits right next to Allegheny City Brewing, with a service window connecting the two, so you can grab a beer and a slice without breaking stride. Order, eat it hot, maybe grab another.<\/p>\n

Allegheny City Brewing\u2019s Brighton Heights taproom feels made for this moment in Pittsburgh, longer evenings, warmer weather, beer in hand. The newer spot keeps things simple with a tight draft list that moves between IPAs, lagers and seasonal pours, plus plenty of space to hang out.\u00a0<\/p>\n

You already know this, but it shares a wall with Mun\u2019s Pizza, which means your dinner plan is basically handled. Hallelujah!<\/p>\n

Another taproom opening, you say? We\u2019re not mad about it, even if this one isn\u2019t permanent (yet). Pittsburgh Brewing Co.\u2019s Downtown taproom is a small pop-up inside the Alcoa Building, opened in April around the NFL Draft as part of a short-term storefront program. It\u2019s about 1,000 square feet with a small patio and runs for at least six months. The menu is simple: Iron City, IC Light, Mango and Berry, plus a few seasonal drinks and to-go cases.<\/p>\n

Cocky\u2019s Coop drops into Market Square with fried chicken, a full bar and a clear reason for being. Owner Nathan Bryner says the goal was to \u201cgrow exposure of the Cocky\u2019s Coop brand\u201d and give Downtown \u201ca different option unlike other chain restaurants\u201d in the area. The location builds on the original with a full bar setup and a bigger menu.\u00a0<\/p>\n

You\u2019ll find chicken sandwiches, smash burgers, wings, wraps, mac and cheese bowls and a full brunch play. Think crispy chicken with bourbon maple syrup, a waffle breakfast sandwich with an Angus smash patty and bottomless mimosas or Bloody Marys on weekends from 11 a.m. to 3 p.m.<\/p>\n

\"\"Sichuan Spicy Chicken from Dragon City. Photo courtesy of Dragon City.<\/p>\n

Co-owner Hsuan Ying Chen, who also works full time as a nurse, teamed up with two chef partners after building a following with Wei Lai Dim Sum. \u201cWe intentionally keep our menu focused,\u201d Chen says. \u201cWe believe in doing a few things exceptionally well rather than offering hundreds of average options.\u201d\u00a0<\/p>\n

Specialties include General Tso\u2019s chicken with a balanced signature sauce, combo meals designed for value and house-made staples like crab rangoon and fried ribs. \u201cOur mission is to provide the freshest and most affordable Chinese food to families,\u201d Chen says. The team continues to adjust based on feedback. \u201cWe listen and adapt.\u201d<\/p>\n

A Japanese spot inside Cranberry Mall, Shoku Next Door bills itself as \u201cfresh, fast, fun,\u201d ideal for quick takeout or casual dine-in. The menu covers sushi rolls, both classic and specialty, along with ramen, hibachi-style plates, and starters like gyoza, tempura and crab rangoon. Early feedback points to solid fish quality and small details like fresh wasabi that help it stand out from typical strip mall options.<\/p>\n

Closings<\/p>\n

Primanti Bros. (Monroeville & North Versailles)<\/p>\n

Primanti Bros. closed two suburban locations on April 6 as part of a broader pullback, citing shifting consumer habits.<\/p>\n

Bahama Breeze<\/p>\n

6100 Robinson Center Drive, Robinson Township<\/p>\n

Bahama Breeze closed on April 5 as part of a nationwide decision by parent company Darden Restaurants to wind down the chain.<\/p>\n