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THIS RESTAURANT IS CLOSED Mio Kitchen & Wine Bar Restaurant Review: Thanks to chef-owner Matt Porco, the bar has been raised on casual fine dining in Pittsburgh. After working for several years as sous chef at Veritas in Manhattan, the Aspinwall-born Porco returned to family and home to open his own restaurant. He designed the small, smart eatery, incorporating wrought iron accents, warm neutral colors, comfortable seating and a prominent temperature-controlled wine room---a mission statement of sorts, since Porco’s philosophy is to balance food and wine. The upscale menu of contemporary American dishes changes seasonally. A roster of nightly specials produces such items as braised beef short ribs with celery root purée, glazed baby carrots, tomato and fried leeks; or house-made sausage ravioli, with wild mushrooms, melted leeks and sweet peas in truffle cream. For the ideal experience, request a chef’s tasting menu paired knowledgeably to wines. Desserts are also special. Try apple raisin crisps with maple syrup ice cream.