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 Becco.
The menu features a daily pasta tasting, with homemade pastas that incorporate the seasons 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.
Lidia Bastianich: founder & president of Tavola Productions, an entertainment company that produces high-quality broadcast productions including Lidia’s Italy, an Emmy-nominated television series; one of the best-loved chefs on television, a best-selling cookbook author, restaurateur & owner of a flourishing food & entertainment business. Her line of cookbooks include, Lidia Cooks from the Heart of Italy & Lidia’s Italy (both companion books to the Lidia’s Italy) as well as Lidia’s Family Table, Lidia’s Italian-American Kitchen, Lidia’s Italian Table & La Cucina di Lidia. Lidia is the chef/owner of four acclaimed New York City restaurants — Felidia, Becco, Esca & Del Posto, as well as Lidia’s Pittsburgh & Lidia’s Kansas City. Together with her son Joseph, she produces award-winning wines at their Bastianich Vineyards in Friuli. 2007 signified a true benchmark in Lidia’s career, as she had the esteem honor of cooking for His Holiness Pope Benedict XVI during his travels to New York. In fall of 2010, Lidia released her first children’s book, soon to be a holiday classic, Nonna Tell Me a Story: Lidia’s Christmas Kitchen. Perhaps the single most important quality that Lidia shares is her belief that it’s not only the food on the table that makes the meal, it’s the people who join around the table who bring the meal to life. Her signature line: “Tutti a tavola a mangiare!” means “Everybody to the table to eat!”
Chef Voytish’s culinary experience includes a diverse culinary background that reflects his love for all things food and wine. Chef Jeremy started his journey in the kitchen as a child, shadowing his father and preparing meals for the family.
A certified Sommelier, Chef Voytish has worked at AAA 5 diamond award restaurants and resorts, executing dishes that ranged from traditional Japanese technique to dishes that embodied true Italian Cuisine. Chef Voytish has participated as a guest chef at the South Beach Food and Wine Festival, has planned and cooked for numerous PGA tour events, and has prepared dishes for Former and Current Presidents Bush, Clinton, and Obama.
Serving as the Executive Chef for Lidia’s Pittsburgh, Chef Voytish works closely with Lidia Bastianich-celebrity chef, restaurateur, and culinary instructor, using the freshest ingredients the Keystone State can offer. Chef Voytish creates and incorporates seasonal menus that reflect the essence of Lidia’s authentic, house-made, Italian-cuisine.
Chef Voytish can be found cooking in the heart of the Strip District-at 1400 Smallman Street creating seasonal, mouth-watering, Italian cuisine for the best Italian restaurant Pittsburgh has to offer. When he is not in the kitchen at Lidia’s, he can be found spending quality time outdoors with both his wife and son.