: Natural light floods into this bright, straightforward Pittsburgh classic. Bright orange plastic chairs and polished stainless steel strike the appropriate contemporary design note. The wine bar features a changing list of labels, available by the glass or bottle. And the well-curated menu reflects chef/owner Sonja Finn’s focus on doing a few things well. In many ways the operation remains a model for our times: local, seasonal, organic, sustainable, casual fine dining. The energy-efficient equipment couples with a recycling plan. A rooftop garden shaves off carbon miles for the restaurant's tomatoes, herbs, peppers and arugula. Offerings may seem simple, with appetizers, salads, soups, pizzas and desserts. But what panache fresh and tasty ingredients, in unique combinations, deliver. Caramelized fennel elevates soup. Crispy thin crusts support pizza toppings such as bacon, leeks, mozzarella, Gruyère and sage. Understated, comforting desserts, with standby choices of chocolate pot de crème and arborio rice pudding, finish the meal.

Dinette

Dinette Restaurant Review

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