Where is the Best Steak in Pittsburgh, Pennsylvania?
The SceneHonoring the metal that made this town, this restaurant boasts reinforced architectural grandeur. Structural steel girders and a partially open stainless-steel kitchen reflect the halogen lighting, as do wire-sculptured bread holders and metallic salt and pepper shakers. The central motif, however, may be your steak knife–which is big enough to merit being called a Bowie knife. The FoodService is taken to another level as the waitstaff presents a tray of steaks and chops to inspect prior to ordering. The 18-ounce on the bone rib eye is charred on the outside tender on the inside. Ditto for the petite filet mignon. Appetizers can whet with less carnivorous dishes like a jumbo lump crab cake if you’re not so bloodthirsty. Hard-core meat eaters can start with the garlic-tinged steak bruschetta.
My boyfriend and I went to Tessaro’s on a Monday afternoon based on the great reviews about their burgers and salads. No joke, this place has absolutely the best hamburger. It is a half pound of perfectly cooked, juicy, meaty perfection. The only thing that matched to delicious burger was the service and atmosphere. Tessaro’s is a classic corner bar where the food and people are honest and inviting. We had a great time chatting it up with Suzy and the owner Kelley. Their hospitality was second to none. For luch, we started with a salad and chili. The salad had an amazing, chucky, homemade blue cheese dressing that was super yummy, and the salad was a fresh. The chili had more of a sweet tang to it, which was fine… but I would never choose it over the burger. The burger was served on a roll that actually had flavor and texture…not a piece of tasteless cardboard. The cheese was minimal, but that’s ok, it would be criminal to cover up the taste of the burger. Did I say the
My husband and I went to Morton’s last night for a Christmas Eve dinner. We’d never been there and thought it would be a good treat for the holidays. Overall, the service was top-notch. The only downside was that we tried to use their valet parking service but gave up after waiting in line for awhile. We had a reservation and our table was ready and waiting when we arrived (this is a major pet peeve of mine so they win huge marks for this one). Our waiter (Joshua) was attentive and friendly (without being obnoxious) and provided good recommendations. The restaurant was crowded but the level of noise was comfortable. The staff members were all very professional and courteous. We had the tuna tartare and oysters for appetizers, both delicious as were the salads. Initially we were both going to order the filet but I was swayed by the waiter to the NY strip. My husband ordered his filet rare and I ordered my strip medium-rare – both were cooked to temperature (although mine wa
