About Eric Fontana

Restaurant Gems of Pittsburgh Restaurant Reviews

About Eric Fontana

Restaurant Gems OF PITTSBURGH Restaurant Reviews

It's a pretty familiar thought..."Where should we go out tonight?"

"I know what I don't want!" someone chimes in.

"I don't care where we go as long as I don't have to go through the Squirrel Hill tunnel!" another says, not kidding.

"I only have $10..."

Perhaps you've been here before.

There are so many great bars and restaurants in the Pittsburgh area...

...but finding reliable information on the internet can feel like an exercise in futility.

How many fake-sounding Yelp reviews can you read before you throw in the towel and hit up the Olive Garden?

I'm here to tell you that you do not need to settle for the "same old" with so much to experience in Pittsburgh, and you do not need to spend a fortune to have an amazing time.

There is another way! But first, a little background...

At Penn State, I discovered a site called the State College Bar Tour.

It had all the drink specials at every bar, every day of the week. It was updated weekly.

As most of you know, when you are in college, funds are limited, having access to see where you can drink cheap in college is a huge asset. This was the first time I was like, "wow, how useful to have this information available any time, right at your fingertips - tailored to my location and written by people I trust!"

As I moved on from my college years, I noticed a lack of the same tools for the general public.

Sure, I could sift through reviews of bars and restaurants in Pittsburgh on Google or Yelp until the cows came home...but I never felt like I could really trust what I was reading.

Additionally, there wasn't a single place I could go to see all of the best specials of the week to decide where to spend my cash.

Thus, Restaurant Gems Restaurant Reviews of Pittsburgh began!

I started small, posting reviews on Facebook for fun. It grew from there as people found my reviews helpful, thorough, and sometimes even comical.

My ultimate goal is to help everyday Pittsburghers find hidden restaurant gems that won’t break the bank.

Think of me as your good friend who has tried the best restaurants in and around the city, giving you reviews you know you can trust. That's what this website is all about.

I have written restaurant articles for applications and newspapers, appeared on the radio, am working on my second Pittsburgh restaurant book, and am starting to become well known in the Pittsburgh area as I visit all different types of restaurants from all over the area.

You can get started by reading some of my reviews below!

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Restaurant Gems of Pittsburgh and the Ohio Valley is in Pennsylvania.

14 hours ago

🤔 Pittsburgh ranked #10 on this list of places in PA to never move to — harsh, right? The guy behind it does his homework and brings up some valid points, even if the tone feels a bit negative. That said, I’ve seen the city grow, especially in the restaurant scene. More options, more diversity, more flavor.Do you agree with his take? Or do you think Pittsburgh is on the rise?👇👇👇👇 ... See MoreSee Less

10 Places in Pennsylvania You Should NEVER Move To

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Move to these places and you're gonna regret it big time!If you were going to make a list of places to NOT to move to in Pennsylvania, you’d have a lot to ch...

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Restaurant Gems of Pittsburgh and the Ohio Valley is at Vincent's Pizza Park Inc.

2 days ago

🍕 Who remembers their first bite of the famous Vinnie Pizza Pie? If you know, you know. Tag a friend who needs a slice ASAP!The STORY of PIZZA KING VINCENT CHIANESE of VINCENT’S PIZZA PARK - the GRANDDADDY of PIZZA in the PITTSBURGH AREA (Written by grand daughter Lisa Cepin/Zollner)Vincent’s Pizza Park998 Ardmore Blvd.Pittsburgh, PA 15221(412) 271-9181 🤔 When he was about 25 years old, Vincent Chianese of Rankin, PA traveled cross country with his new bride with $7 in his pocket and a head of lettuce for them to eat on the way. They drove to San Francisco, CA to learn how to make pizza from his Uncle Vincent, who had come over from Naples, Italy. His young wife worked as a waitress at the pizza shop, while Vince learned everything he needed to know about making pizza. After a few months, they drove back to PA and opened up Vincent’s Pizza Park in 1952.🏭 The pizza shop was right across from the old Westinghouse building, so although many people had not even heard of pizza until it opened, it gained popularity rather quickly. People traveled far and wide to try this “new food” called “pizza”. Not far from all the old steel mills, all the factory and mill workers would come either for a lunch break or after their shift to get a famous Vinnie Pie. 🍕 Vinnie Pie’s are what you could call a true “Pittsburgh Style Pizza”. Hand tossed, they have a thick, bread-like crust, piled with loads of cheese and toppings. While not common in the industry, Vince used electric ovens because he believed they cooked the pizza more evenly from top to bottom. He always purchased the highest quality fresh ingredients for his pies and had his own pepperoni and sausage recipes. The amount of toppings often create a pool of grease at the bottom of the pan, that customers love to dip their crust in. They call it “Lake Vinnie”. 🚬 Vinnie himself became part of the draw, as his boisterous character was one of a kind. He walked around with a big gold chain around his neck and a pistol in his pocket and was known for smoking cigarettes the entire time he made his pizzas. To this day, customers jokingly say they miss having the ash in their pizza. He was a master of his trade, and nobody dared to complain about their pizza to him. His pizza became so popular, that he began half-baking them, and shipping them all over the world. He shipped pies to the Middle East, Asia, even Italy. That also explains the unique packaging. There was no way to store the amount of pizza boxes he needed for his pizzas, so he found that butcher paper and cardboard was much more efficient. It also keeps the heat in better for people who have a ways to travel. 🧐 Vincent’s Pizza has never been delivered because Vinnie said that if it wasn’t good enough to pick up, it wasn’t good enough to eat. To this day, the restaurant only has a dine-in or pick-up option. And although the legendary Pizza King died over 15 years ago, the restaurant is still family owned and operated. His daughter Toni owns it, and his granddaughter Lisa manages and runs it, so if you want to give it a try, head on over to 998 Ardmore Blvd. in North Braddock and you will still be getting the same delicious pizza that has been a Pittsburgh staple for 71 years! ... See MoreSee Less

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Restaurant Gems of Pittsburgh and the Ohio Valley is at Pizza Hut.

2 days ago

“How cool is this?! There’s a retro, dine-in Pizza Hut still operating in Hempstead, Texas—straight out of the good old days! Red cups, checkered tables, and all the nostalgia. Who’s coming with me?”Caption source -https://www.google.com/search?client=safari&sca_esv=b97c0088c4eec1a1&channel=iphone_bm&q=pizza+hut+photos&si=APYL9bv_NgRsMVqra89oCbosVV3J0FjKBFdXVEftQgo8l62PG5SOMzZTmpfQaYm_vvImIk9mCvtnj7ILwtom0FNnLd2VlW9VcBWu-KjgX4UlYjAj6wiqHHJtsqTzYbDr4m52fBS-7Dbj&sa=X&ved=2ahUKEwi4krXqwrSNAxXMg4kEHasiEnYQvsQGegQIGBAy&ictx=1&biw=390&bih=663&dpr=3#ebo=2&lpg=cid:CgIgAQ%3D%3D,ik:CAoSF0NJSE0wb2dLRUlDQWdJQ0xndUtUa0FF ... See MoreSee Less

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Restaurant Gems of Pittsburgh and the Ohio Valley is at A Slice of New York.

4 days ago

🍕 THE GREAT PIZZA DEBATE, WHO REALLY MAKES THE BEST SLICE?🤔 New York Style Pizza has the characteristics of being hand-tossed, thin crust, and is rather large compared to traditional style pizza. The crust is thick and crisp along the edge, but soft, thin, and pliable in the middle. It is soft enough to be folded in half to eat. To the best of my knowledge in the Pittsburgh metro area, New York Style Pizza can be somewhat difficult to find, but not anymore. New York City native, Sean Jefairjian, has brought a culmination of award-winning recipes to the Steel City. Let me show you why this is a must try pizza if you are anywhere near the Allegheny/Westmoreland County area.🍕 First things first, the pizza crust is homemade, 18” in diameter, and cut into 8 large slices. Ask any New Yorker, New York pizza slices are sizable and eye catching. The sauce is not what you may expect in that it is extremely simple. The pizza sauce is simply hand crushed San Marzano tomatoes, basil, and salted to taste. How many times have you had sauce that overpowers the pizza? This sauce is delicious, flavorful, yet light enough to not overtake your taste buds. A lot of places in Pittsburgh use Provolone cheese. A Slice of New York takes a page right from the big apple by using Whole Milk Mozzarella Cheese. Finally, the x-factor is the pizza is removed from the oven just at the right time for the cheese to produce a light layer of butterfat which gives the pizza unbelievable flavor. Top each piece with a piece of fresh basil, choose your favorite toppings, and you will enjoy authentic, New York Pizza unlike anywhere in the Steel City.🧐 My final take. If you want to be the best, you must be open and willing to learn. You also need to be passionate about your product and put the thought of making a quick buck to the side. Sean Jefairjian researched the recipes from some of the top pizza joints in the boroughs of the Bronx and Brooklyn, New York. Take one bite of this pizza and you will see; it is nothing short of spectacular. After speaking with the owner, he is not in it to make money, but more concerned with seeing the look of satisfaction from a customer when they take their first bite. Most will tell you that when put your heart in something, are genuine, and do things for the right reasons, wonderful things will happen… ... See MoreSee Less

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Restaurant Gems of Pittsburgh and the Ohio Valley

5 days ago

🍟 Hot take - If the French Fries do not cover the entire Pittsburgh style salad, is it even legit?I want your opinion!? ... See MoreSee Less

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