Lidia’s Pittsburgh opened in March of 2001, only two years after Lidia Bastianich and her son Joseph Bastianich opened the popular Lidia’s Kansas City, their first venture outside of Manhattan. Acclaimed New York architect David Rockwell designed the interior to reflect an open-warehouse atmosphere nestled in the heart of the Strip District. Lidia’s Pittsburgh menu concept is a combination of the New York restaurants, Felidia and Secco.
The menu features a daily pasta tasting, with homemade pastas that incorporate the season's 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.
|Room Name||Dimensions||Ceiling||Sq. Ft.||Theater||Classroom Size||Banquet Capacity||Reception|
|Main Dining Room-floor 1||X||3000.00||180||300|
|Main Dining Room-floor 2||X||1500.00||80||120|