Anchovy topped with jalapeños, capers, fresh mozzarella, and tomato. [Photographs: Rodzilla]

Got this nudge from longtime Slice'r/SE'r Rodzilla to check out Dinette in Pittsburgh. He was there a few weeks ago for a review on his own site and was inspired to share some intel with us all:

The pies are almost the polar opposite of the Vinnie Pies that Daniel Zemans reviewed earlier this year, but equally if not more delicious. Dinette prides itself on incredibly fresh ingredients. Chef-owner Sonja Finn has quite a resume, including being a semi-finalist for the James Beard Rising Star Chef award. The pies are Neapolitan style but with probably the thinnest crust I've ever experienced. The crust itself is cracker like with a very, very, light char but very crisp. The saucing is incredibly light as to not weigh down the cracker-thin crust, and the mozzarella is ample—definitely on the cheesy side.


Grilled eggplant with oil-cured olives and a salmoriglio saucing postoven.

I tried both the salted anchovy topped with jalapeños, capers, fresh mozzarella, and tomato [top photo] and the grilled eggplant with oil-cured olives, and a salmoriglio saucing when it came out of the oven [above]. Both pies had great flavor, and the whole place has a really great ambiance (slightly hip/upscale). An individual pie runs $14 to 16, worth it for the fantastic ingredients, fantastic flavors, and great atmosphere.

If you missed that link at the top, you can read more about Dinette on Rodzilla's blog.


5996 Penn Circle South, Pittsburgh PA 15206 (map)
412-362-0202; dinette-pgh.com


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