Eat Local at These 4 Pittsburgh Farm-to-Table Restaurants

This in-demand bistro in Pittsburgh’s Oakland neighborhood uses locally sourced and organic food as much as possible, including seasonal produce and organic, grass-fed meats. There's also a vegetarian tasting menu. Cooking techniques are French, with American and European influences. Menu items change slightly on a daily basis to reflect seasonal availability. The next day's menu is posted online by 5:00 p.m. 

Sustainability is key at Dinette, which specializes in thin-crust pizzas and appetizers that feature fresh vegetables, herbs, and cheeses. The short menu changes daily to take advantage of the freshest local ingredients to be found in the area. In summer, the restaurant's green rooftop garden supplements its local produce stock. It even filters and bottles its own drinking water in-house. Dinette is a no-tipping restaurant.

Local, seasonal, and sustainable food with an Italian flair describes the offerings at this casually elegant restaurant. Chef Stephen Felder ​takes a fresh and simple approach to Italian cooking by using local and seasonal ingredients. Felder even makes his own sausage and pickles, pasta, and preserves. The menu includes such Italian classics as beef carpaccio, poached octopus, and ricotta gnocchi. The wine list also offers a seasonal approach with unique grape varietals. On Tuesday nights you can BYOB with no corkage fee.

Spoon in East Liberty prides itself on a modern farm-to-table menu, driven by local and sustainable products from the Pittsburgh area. Menu items in the past have included European-inspired duck confit poutine and a more traditional slow-roasted pork shoulder. Spoon also offers a five-course chef's tasting menu that requires participation by everyone at the table. A unique cocktail selection, a diverse wine list, and knowledgeable staff round out the dining experience.