New Spots to Savor this Season: Pre Amp Coffee Studio & F&F Pizzeria

At one such venue, Pre Amp Coffee Studio, the warmest retro vibes now fill a cozy Squirrel Hill space on Forbes Ave. Think wood paneling, 70s-nostalgic tones (browns, orange, gold) plus a smattering of plants that further add to the effect that perhaps you've simply landed in a dear friend's living room. Funky light fixtures dangle from high ceilings, while the narrow layout encourages perfect strangers to strike up banter. They’re either seated at the long bar where baristas (who get described as true coffee mixologists) are hard at work, or along the rail running the left wall of the venue. Other neighbors settle into booths in the back and communal seating up front by the sidewalk windows.

Part-owner Danny Ryan, who was the coffee lead with DeShantz Restaurant Group for five years, previously lived in the Big Apple for a decade. There he and his wife dreamed of opening a coffee shop, something that didn't feel feasible in that city. But it’s felt much more doable here. They moved to Pittsburgh in January of 2020.

Fast forward several years, and Ryan partnered with Richard DeShantz and Tolga Sevdik. "I had an idea for a cafe,” Ryan says, “but with their partnership, combined with their knowledge, creativity and support, has made this café far surpass anything I could have imagined." Having been in the works for two years, Pre Amp recently switched on its lights — and groovy tunes, and we think it’s well worth a visit.

Ryan explains that they took inspiration from Japanese vinyl cafes for this space. Their ever-expanding vinyl collection spans from The Beatles and The Fleetwoods to Led Zeppelin and beyond. Hosting guest DJs might be on tap down the line (as well as some cocktail pop-ups perhaps). Yet Ryan is proud of their NA program, and promises "The Unplugged Old Fashioned" tastes just like the real deal.

At this inviting venue coffee will remain the star, Ryan promises, with delectable and innovating creations featuring Passenger Coffee, roasted in Lancaster, PA. Yet various food vendors will cycle through every three to fourth months, too, like the current offerings by Mortadella (from 11 a.m. till "sold out") of gargantuan focaccia sandwiches and salads. We couldn't have been happier with our order of a Pappy Maple Bourbon Latte (oat milk with Pappy Family Maple Bourbon Syrup, Smoke Sea Salt, Double Espresso) alongside an Allen Brothers Roast Beef sandwich which lasted for two meals (generously stacked with fresh mozzarella, arugula, garlic aioli, pickled banana peppers and roasted tomato).

An open layout concept here means that much of the coffee-making magic takes place below the bar, so as to not block sightlines or conversation. This is possible thanks to sleek equipment like a Modbar under-counter espresso machine.

On a blustery weeknight, we visited another new hot spot — Mt. Lebanon’s F&F Pizzeria, a popular Brooklyn eatery that’s now landed in our city, too. Inside, the scene was bustling and warm. A spacious layout with simple, sleek white décor and tile floors made for a lovely setting in which to catch up over celebratory cocktails and flavorful dishes. (We appreciated that despite it being a full house, the acoustical design allowed for an easy flow of conversation throughout the evening.)

Renowned New York chefs Frank Falcinelli and Frank Castronovo, known as “The Franks,” decided to open their first F&F Pizzeria outside of the original Carroll Gardens (Brooklyn) location for several reasons. Partially inspired by a childhood Boy Scouts camping trip that introduced them to Pittsburgh, landing in this city also offers connections to friends from culinary school plus a destination with its own thriving pizza culture.

So far, he says they’ve received an incredibly warm welcome from Pittsburgh. “Every day we see new faces and more and more familiar ones,” he says. “We are just as excited to be part of the Mt. Lebo community as they have been to have us!”

Simasek knows that many flock here for that classic NY slice, and for good reason. But while their pizza might be what initially draws you in, he thinks you really should try a bit of everything. We took this advice to heart. Our feast began with the perfect combo of fresh focaccia, Castelvetrano Nocellara olives, Finocchiona salami, persian cucumber salad, and scarlet runner beans with greens.

The pizzeria embraces natural fermentation and also prides itself on using high-quality ingredients like Bianco DiNapoli organic tomatoes and Frankies 457 Extra Virgin Olive Oil. It’s also a great place for folks who love ordering a whole medley of dishes to sample and share.

“The lefthand side of our menu is filled with favorites that we've been perfecting in Brooklyn,” Simasek explains. “We always recommend an arancini or two, one of our fresh salads, and the Pork Cavatelli or Beef Brasato depending on what you're craving.” When it comes to pizza, he says you can't miss signature items like their Partanna or Clam Pies. (Vegan and lactose-intolerant diners will also appreciate the menu addition of tomato pies!)

Some standout cocktails include the Rust Belt Revival made with bourbon, maple, egg white, and red wine; the Bianco Negroni, featuring 15 Gin, Carpano Bianco and Cocchi Americano; and The Olio Martini, made with gin or vodka, and olive-washed vermouth. Something tells us we’ll be returning to this comforting neighborhood eatery sometime very soon.