Cuisine:

• Italian
• Pasta

Lidia's Description:
Chef, cookbook author and restaurateur Lidia Bastianich presides over Lidia's Pittsburgh. To harmonize with the restaurant's Strip District location, architect David Rockwell constructed a soaring warehouse-referenced space, warmed by sunny earth tones, a floor-to-ceiling slate-faced fireplace and colorful blown-glass chandeliers. Large windows face onto busy Smallman Street. An exhibition kitchen opens onto the pleasant bar. The kitchen features the flavors of Bastianich's native Friuli, the far northeast corner of Italy, bordering on Slovenia and Hungary. You can have pasta with red sauce, but there are other items unique to that Italian region: fricos (fried Montasio cheese with savory fillings); mussels Trieste-style (laced with Tokai); and ground meat-stuffed cabbage (braised with sauerkraut, tomatoes and garlic). Different terrain is covered with the cevapcici (hand-rolled Balkan sausages), osso buco, pan-fried chicken livers with polenta and onions, and spaghetti Trapanese, dressed with a Sicilian pesto of almonds, tomatoes and basil.


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