Dinette n.: a small area off the kitchen for casual dining

Restaurant & Wine Bar

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Daily Menu

Food | Drinks

For The Table

  • Marinated Olives 4
  • Salumi Plate w/Housemade Pickles 10
  • Jerusalem Artichoke Fritto 12

    Scallions, Parsley, Smoked Paprika Aioli

  • Salt Cod Toasts w/Shichimi Togarashi 8
  • Grilled Shishito Peppers w/Chevre, Fried Almonds, Fleur de Sel 9

Starters

  • Portobello Soup 9

    Rosemary Oil, Creme Fraiche

  • Roasted Then Grilled Carrots 10

    Housemade Yogurt, Harissa, Shaved Fennel, Mint

  • Salad Mimosa 10

    Leaf Lettuces, Egg, Fines Herbs, Watermelon Radish, Breadcrumbs

  • Grilled Washburn Island Oysters 13

    Served on the Half Shell w/ San Diego Hot Sauce and Cilantro Butter

Pizzas

  • Sweet Potatoes 17

    Pancetta Tesa, Spinach, Hazelnuts, Smoked Mozzarella

  • Fresh Ricotta 14

    Basil, Fresh Mozzarella, Tomato

  • Hot Banana Peppers 16

    Sweet Onions, Sunny Side Up Egg, Salmoriglio, Fresh Mozzarella, Tomato

  • Salt Cured Anchovies 14

    Jalapenos, Capers, Fresh Mozzarella, Tomato

  • Berkshire Prosciutto 17

    Arugula, Parmigiano Reggiano, Fresh Mozzarella, Tomato

  • Spicy Sopressata 15

    Red Onion, Fontina Val D’Aosta, Fresh Mozzarella

  • Brussels Sprouts 16

    Yukon Golds, Scallions, Triple Cream Brie, Sage, Thyme, Mozzarella

  • Portobello and Maitake Mushrooms 17

    Roasted Cipollini, Ricotta, Pesto, Fresh Mozzarella

  • Pepperoni 15

    Sun Dried Tomatoes, Chili Oil, Fresh Mozzarella, Tomato

Desserts

  • Chocolate Pot de Creme 7
  • Wild Blueberry Snack Cake 7
  • Arborio Rice Pudding w/Dried Plums, Almonds, and Cinnamon 7

Sparkling

  • Brut, “Private Cuvee,” Gloria Ferrer, Sonoma NV 10/40
  • Brut Rose, Francois Montand, France NV 9/34

White and Rose

  • Graves Blanc, Chateau Magneau, Bordeaux 2015 10/40
  • Pinot Grigio, Tiziano, Veneto 2015 9/34
  • Vermentino di Sardegna, “Tyrsos,” Contini, Italy 2015 12/45
  • Verdejo, Finca Montepedroso, Rueda 2014 12/45
  • Penedes White, “Azimut,” Can Suriol, Spain 2014 11/44
  • Riesling, Kuentz-Bas, Alsace 2013 12/45
  • Gruner Veltliner, Broadbent, Austria 2015 10/39 (1L)
  • Chardonnay, Formation, Monterey 2013 11/42
  • Cinsault-Grenache Rose, “Bila Haut,” Chapoutier, Roussillon 2015 11/44

Red

  • Chianti Classico, “Lamole,” I Fabbri, Tuscany 2012 13/52
  • Pinot Noir, “Route 152,” Pietra Santa, Central Coast 2014 9/34
  • Grenache, “Clos de Gilroy,” Monterey 2014 12/47
  • Cannonau, Sella & Mosca, Sardinia 2012 12/47
  • Cotes du Rhone, Pont du Rhone, France 2015 9/34
  • Gaglioppo, “Solagi,” Caparra & Siciliani, Italy 2013 11/44
  • Petit Verdot-Syrah, “Caliza,” Marques De Grinon, Spain 2011 13/50
  • Cinsault Blend, “Musar Jeune,” Musar, Lebanon 2013 13/52
  • Malbec, Juan Benegas, Mendoza 2015 9/34

Beer

  • Great Lakes Amber Lager 5
  • Yards Pynk Ale 5
  • Fat Heads Head Hunter IPA 6
  • Victory Storm King Stout 6
  • Straub American Lager 1

Etc.

  • House Sparkling Water, 1 liter 5
  • Coca-Cola, Diet Coke 2.5
  • Limonata, Aranciata, Cheerwine, Root Beer 2.5
  • Espresso, Decaf Espresso 2
  • Fernet It and Forget It 5

A Top Pittsburgh Restaurant
Pittsburgh Magazine

Chef Sonja Finn
James Beard Award Semi-finalist
"Rising Star Chef of the Year"
2009 & 2010

Hours

  1. Tuesday–Thursday:

    5-10 pm

  2. Friday and Saturday:

    5–11pm

Location

5996 Centre Avenue
Pittsburgh, PA 15206