{"id":84128,"date":"2026-01-11T22:10:09","date_gmt":"2026-01-11T22:10:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-pa\/84128\/"},"modified":"2026-01-11T22:10:09","modified_gmt":"2026-01-11T22:10:09","slug":"3-must-try-locations-for-pittsburgh-winter-restaurant-week-2026","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-pa\/84128\/","title":{"rendered":"3 Must-Try Locations for Pittsburgh Winter Restaurant Week 2026"},"content":{"rendered":"

Shake off those winter blues with a belly-warming meal (or ten!) during Pittsburgh Winter Restaurant Week<\/a> running Monday, January 12th \u2013 Sunday, January 18th (with early access preview weekend at select locations between January 9th -11th).<\/p>\n

Check out Pittsburgh Winter Restaurant Week<\/a> for all the participating locations and menus. Here are some select mouth-watering highlights.<\/p>\n

Sister-owners Dalel and Leila Khalil have curated a seasonal Syrian menu exclusive to Pittsburgh Restaurant week guests only<\/a> (including early access beginning Friday, January 9th). <\/p>\n

\"AImage via Khalil\u2019s<\/p>\n

The first course is a traditional Syrian saut\u00e9ed green bean dish, Lubie Saimee. The second course Shish Barak, an ancient savory comfort stew mentioned in a 15th-century Damascene cookbook where house-made dumplings are filled with seasoned ground beef and toasted nuts, then simmered in a garlic yogurt sauce and served alongside basmati rice mixed with vegetables and topped with toasted pignolia nuts and almonds. <\/p>\n

\"AImage via Khalil\u2019s<\/p>\n

For dessert, enjoy house-made Blueberry Baklava, made with buttered phyllo dough filled with blueberries and topped with rosewater syrup. Guests also have the option to add Medumas to their meal. This house-made cold mezza dish is a Khalil\u2019s original creation dating back to 1972, made with crushed walnuts and tahini.\u00a0<\/p>\n

\"AImage via Khalil\u2019s<\/p>\n

Call 412-683-4757 to reserve your table, make reservations online here<\/a>, or walk-ins are welcome.\u00a0\u00a0<\/p>\n

Downtown staple The Commoner is offering a three-course menu featuring a multi-course experience<\/a> using fresh seasonal ingredients (with early access beginning Friday, January 9th). <\/p>\n

\"AImage via The Commoner<\/p>\n

For the first course, guests can choose between an Iceberg Wedge with fancy ranch, bacon bits, fennel breadcrumb, crispy garlic, and shallot; or Fried Brussels with Caesar dressing, mimolette cheese, and pickled onion. The second course features three separate options like Casareccia, a bronze-cut pasta with aged parmesan cream, walnuts, and arugula; Salmon with caramelized celery root and a roasted citrus sauce; and an Allen Brothers Striploin with mushroom-XO butter sauce, black garlic, and baby potatoes. <\/p>\n

\"AImage via The Commoner<\/p>\n

Finally, for the third course, The Commoner features house-made dessert options that include a choice of Cheesecake Custard with chamomile berries and pistachio milk crunch; or, Chocolate Ganache with milk caramel, chocolate crunch, and hazelnuts.\u00a0<\/p>\n

Call 412-230-4800 to reserve your table or make reservations online here<\/a>. Reservations are recommended.\u00a0<\/p>\n

Palm Palm is a new<\/a> ode to the ease and escape of Palm Springs and Palm Beach, blending leisure and luxury. This winter, guests will enjoy new dishes and early access to bright fresh cocktails and shareable plates with coastal influence<\/a> in Pittsburgh\u2019s East End. <\/p>\n

\"AImage via Palm Palm<\/p>\n

For the first course, guests may choose from Una Sushi Tots with cucumber, yum yum sauce, scallion, sesame seeds, and avocado; Fried Calamari with mango aioli and pickled peppers;\u00a0Grilled Cheese and Tomato Soup Dumplings with house made cheese wontons, garden tomato soup, and basil; or Br\u00fbl\u00e9ed Oranges topped with goat cheese and local microgreens. <\/p>\n

\"AImage via Palm Palm<\/p>\n

The second course includes options such as Beet & Burrata Salad with mixed greens, smoked sea salt, basil oil, and white balsamic vinaigrette; Caesar Salad with shredded romaine, brioche crumbs, and parmesan; Port-Poached Pear Salad with kale, farro, candied pepitas, blue cheese, and champagne vinaigrette; or Fat Crab and Corn Chowder a corn bisque with crab claw, and chowchow. <\/p>\n

\"AImage via Palm Palm<\/p>\n

For the third course, guests may choose between Wagyu Ragu with pipe rigate, braised mirepoix, veal demi-glace, thyme, and bay leaf; Beef Short Rib with sassafras and garlic confit mashed potatoes; Palm Palm Chicken with a Parmesan herb crust topped with roasted plum tomato, pepper relish, and black pepper lemon parmesan sauce; or Flame-Roasted Salmon, with teriyaki, grilled pineapple, lime honey, soy glaze, and basil oil. <\/p>\n

Finally, the fourth course offers Vanilla Cr\u00e8me Br\u00fbl\u00e9e with mixed berries or Mini Key Lime Pie with graham cracker crust, key lime curd, and Swiss meringue. Additional dishes will be available for an upcharge, including Korean Fried Chicken with peanuts, cilantro, scallion, chili pod, Szechuan syrup, and steamed or fried rice; Seabass, with shaved Brussels sprouts, pomegranate reduction, winter succotash, and sage brown butter; Truffled Spaghettios with Parmesan cream, black garlic, shaved black truffle, and two wagyu meatballs; and the Dark Desire, a dark chocolate mousse hazelnut milk chocolate cr\u00e9meux, chocolate financier, cherry jelly, and milk chocolate whiskey ganache.<\/p>\n

Call 412-248-7256 to reserve your table or make reservations online here<\/a>. Reservations are recommended and walk-ins are welcome. Dinner service only.\u00a0<\/p>\n

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\t\tTags:
\n\t\t412<\/a>, best of pgh<\/a>, best of pittsburgh<\/a>, drink local<\/a>, food<\/a>, foodie<\/a>, local businesses<\/a>, local restaurant<\/a>, pgh<\/a>, pgh made<\/a>, Pittsburgh<\/a>, Pittsburgh food<\/a>, Restaurants<\/a>, small businesses<\/a>\t<\/p>\n

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\n\t\tMo Macel<\/a><\/p>\n

Mo is a pun-loving Pittsburgher who likes to take photos and write. When not focusing on her kiddos, you’ll find her pursuing happiness and working on living the American Dream via one craft beer at a time. She blogs at givegodyouryes.com and fullhipster.com.<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

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