Lidia’s Pittsburgh opened in March of 2001, only two years after Lidia Bastianich and her son Joseph Bastianich opened the popular Lidia’s Kansas City, their first venture outside of Manhattan. Acclaimed New York architect David Rockwell designed the interior to reflect an open-warehouse atmosphere nestled in the heart of the strip district. Lidia’s Pittsburgh menu concept is a combination of the New York restaurants, Felidia and Becco.

The menu features a daily pasta tasting, with homemade pastas that incorporate the seasons freshest ingredients in addition to hearty Italian favorites such as the Osso Bucco, a braised Heritage Pork Shank with barley risotto. The Scallopine of Chicken Breast with roasted lemon, capers, and olive and Grilled Salmon Fillet with Yukon gold potatoes, reflects that essence that is Lidia’s cooking.

 

the team

Lidia Bastianich

Lidia Bastianich: founder & president of Tavola Productions, an entertainment company that produces high-quality broadcast productions including Lidia’s Italy, an Emmy-nominated television series; one of the best-loved chefs on television, ...

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Daniel Walker

Daniel Walker, Executive Chef at Lidia’s Pittsburgh, was introduced to cooking and agricultural life at an early age. Originally from Kansas City, he spent his childhood summers picking wild berries and visiting ...

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Always hiring

and excited to add new talent to our team.

For a list of available positions, click here to see our job board. Whether or not we have an appropriate position available, submit your resume and cover letter and we’ll review your information promptly.

Submit a resume