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
  • Fritto Misto 10

    Chicken Livers, Sweet Onion, and Polenta w/Sage

  • Salt Cod Toasts w/Shichimi Togarashi 8
  • Mixed Salumi Plate w/House Pickled Vegetables 10
  • Grilled Shishito Peppers w/Goat Cheese, Fried Almonds, Fleur de Sel 9

Starters

  • Portobello Soup 9

    Crispy Shallots, Rosemary Oil

  • Farro Salad 10

    Roasted Apples, Bacon, Grilled Red Onion, Red Cabbage, Truffled Pecorino

  • Cara Cara and Blood Orange Salad 10

    Chioggia Beets, Leaf Lettuces, Scallion, Feta, “Greek Goddess”

  • Steamed PEI Mussels 13

    Onion, Thyme, Dijon Mustard, White Wine, Cream, Grilled Ciabatta

Pizzas

  • Fresh Ricotta 14

    Rooftop Basil, Fresh Mozzarella, Tomato

  • Spicy Italian Sausage 16

    Broccoli Rabe, Sunny Side Up Egg, Fresh Mozzarella, Tomato

  • Tuna 15

    Grilled Fennel, Thyme Salmoriglio, Oil-Cured Olives, Fresh Mozzarella, Tomato

  • Berkshire Prosciutto 17

    Arugula, Parmigiano Reggiano, Fresh Mozzarella, Tomato

  • Salt-Cured Anchovies 14

    Jalapenos, Capers, Fresh Mozzarella, Tomato

  • Spinach 16

    Butternut Squash, Grilled Scallion, Ricotta, Pesto, Smoked Mozzarella

  • Dry-Cured Chorizo 16

    Red Poblanos, Fennel, 1 Year Aged Manchego, Fresh Mozzarella

  • Roasted Pork Shoulder 17

    Napa Sauerkraut, Red Onion, Gruyere, Fresh Mozzarella

  • Pepperoni 15

    Sun Dried Tomatoes, Chili Oil, Fresh Mozzarella, Tomato

Desserts

  • Chocolate Pot de Creme 7
  • Baklava 7
  • Arborio Rice Pudding w/Meyer Lemon Compote 7

Sparkling

  • Prosecco Superiore, “Rustico,” Nino Franco, NV 11/44
  • Brut Classic, Domaine Chandon, California NV 13/52

White and Rose

  • Pinot Grigio, Tiziano, Veneto 2013 8/32
  • Muscadet Sevre et Maine, Chateau de la Dimerie, Loire Valley 2014 10/40
  • Verdicchio, Colavita, Le Marche 2012 10/40
  • Vouvray, “La Forcine,” Auguste Bonhomme, Loire Valley 2013 12/46
  • Graves Blanc, Chateau Magneau, Bordeaux 2014 12/46 12/46
  • Riesling, Cave Spring, Niagra Peninsula 2013 12/48
  • Chardonnay, Excelsior, South Africa 2013 8/32
  • Cotes du Roussillon Rose, Bila-Haut, Languedoc 2014 10/40

Red

  • Chianti Classico, “Ser Lapo,” Mazzei, Tuscany 2011 13/52
  • Pinot Noir, Ryder Estate, California 2012 8/32
  • Ciro Rosso, “Liber Pater,” Ippolito 1845, Italy 2011 13/52
  • Gaillac Rouge, Domaine Philemon, France 2013 10/40
  • Cotes du Ventoux, J Vidal-Fleury, Rhone Valley 2014 10/39
  • Nebbiolo, Demarie, Piedmont 2013 13/52
  • Cabernet Franc, “The Franc,” Cosentino Winery, California 2013 10/39
  • Bordeaux Superieur, Chateau Recougne, France 2011 12/46
  • Vinho Tinto, “Confidencial,” Casa Santos Lima, Portugal 2010 11/42
  • Malbec, “Punto Final,” Renacer, Mendoza 2014 10/39

Beer

  • Troegs Blizzard of Hops IPA 5
  • Victory Prima Pils 4
  • Great Lakes EF Porter 5
  • Southern Tier 2XIPA 5
  • Yuengling 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
2009, 2010, 2011,
2012 & 2013

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