Lidia’s Pittsburgh opened in March of 2001, only two years after Lidia Bastianich opened the popular Lidia’s Kansas City, her first venture outside of Manhattan. 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 is an Emmy award-winning public television host, a best‐selling cookbook author with a dozen books published to date, a successful restaurateur, and owner of a flourishing food and entertainment business. Most…

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…

Tanya Bastianich Manuali, PhD

Tanya Bastianich Manuali’s visits to Italy as a child sparked her passion for the country’s art and culture. She dedicated herself to the study of Italian Renaissance art during her college years…

Zach Katz

Beverage Manager

Eric Barlow

Dining Room Manager

Jean Porter

Chef de Cuisine

 
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