Menu

Fun Facts

Renowned Executive Chef, Anthony Zallo, serves up the finest Pittsburgh ethnic fare highlighting fresh, local ingredients with a creative twist that prompted the Pittsburgh Post-Gazette to rate the Bigelow Grille a Four Star dining establishment. Whether you savor the flavor indoors or on the seasonal outdoor patio, this contemporary American restaurant will please every palate.

DID YOU KNOW?

•    Our one-of-a-kind gnocchi is prepared and is freshly made by Executive Chef, Anthony Zallo’s mom, which is a secret family recipe that dates back to their family heritage from the Region of Lazio, Italy.

•    Cherry Valley Organics grows specialty organic produce for BG.

•    Chef Anthony and the Bigelow Grille participate in the Taste of the NFL each year to participate and help raise money in partnership with the National and local, Pittsburgh Food Banks.

•    The Bigelow Grills has its own roof top garden that is gowns and maintained by Chef Anthony and his team.

•    We have an in house charcuterie program. 

WE LOVE BEING LOCAL!

•    Our lunch and dinner menus are 70% locally sourced during the off growing seasons. 

•    Our lunch and dinner menus are 90% locally sourced in peak growing season. 

•    Our menus feature about 60 to 70% organic products. 

•    From MAY to the end of October something changes on our menus pretty much every day. 

•    Everything on our menu is produced in house with the exception of the French fries, the Mama Zallo Gnocchi, and some of our breads. 

•    We feature many locally wild foraged items on our menus especially our love for mushrooms and ramps.

•    Our Pork is raised for us by Logan Family Farms. 

•    Our Burgers Meat is also raised by Logan Family Farms, we can track every burger to its cow, it’s a one cow burger. 

•    Warrington Farms raises our beef for steaks and other prime cuts.

•    Our relationships with our farmers, ranchers, producers and foragers have been 20 years in the making.   

WE ARE GREEN, HOW ABOUT YOU?

•    We were one of the first restaurant kitchens to start a composting program.

•    We were the first restaurant in PGH to install a sustainable water filtration system (Aqua Health).

•    We only source sustainable fish and seafood that is on the green watch program. 

•    We donate food to a shelter every week.