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Reservations

Reservations are accepted up to one month in advance to the numerical date (not including group dining). Lidia’s accepts reservations for parties of up to 11 guests. For groups larger than 11, please contact our events  team  at jfawcett@lidias-pittsburgh.com



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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, ...

Nicole Neely

Our executive chef Nicole Neely has been an integral part of the Lidia’s Pittsburgh team for 6 years and in 2014 was promoted to executive chef.

 

Always hiring

and excited to add new talent to our team.

For a list of available positions, visit our page on Culinary Agents. Whether or not we have an appropriate position available, submit your resume and cover letter and we’ll review your information promptly.

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