Not discounted during happy hour
Parma Stuffed Pepper
A charred, mild Poblano pepper chock-full of local Parma hot Italian sausage and cheese, broiled ‘til blistering with mozzarella cheese and marinara.
Buffalo Chicken Dip
A favorite of every Stillers party south of Penn Ave. Oven baked, gooey, and full o’ spicy bird, served with celery sticks and pita wedges for dippin’. $9.85 Enough for sharing. Please share. Seriously: don’t eat all this by yourself.
She’s Having Triplets! *
Three newly-engineered Baby Burgers, now bigger and on brioche buns with sharp cheddar doled out with our special baby sauce for just . No babies were harmed in the production of this appetizer.
So, maybe you don’t dig on beef but still love the concept of tiny tasty hand-held bites? Try this: three hand-formed chicken parmesan patties with chunky marinara and Asiago cheese on teeny tiny little brioche buns.
Soups & Salads
New England Clam Chowda
If were called Old England Clam Chowda would anyone even think about eating it? Prolly not. Our chowda is brand new and we know it ‘cuz we make it right here in Old Pittsburgh.
Spin Spin Sugar
One pimp salad: Spinach and a little arugula, roasted beets, craisins, candied pecans and crumbled goat cheese, custom dressed with a complementary figgy vinaigrette.
Arugula Steak Salad *
The rich, peppery green made famous by Vincent “Vinnie” Antonelli in My Blue Heaven is the perfect underlayment for this hearty salad topped with a grilled, marinated hanger steak and bleu cheese.
The Tri-River Turbot, the Ohio Oscar, the Allegheny Angler, whatever you’d like to call it, we’re serving up the swai. More fish than even fish eat, this hangs out over the end of the bun. Pink pink tar tar sauce sauce. Cheese and Ranch extra.
The Sandwich…Which Dare Not Speak Its Name
The legal department here at the Grill insisted on us not naming this what we’d like to, fearing the repurcussions from the world’s largest restaurant chain. So, TSWDNSIN is for legal reasons. Only available for a limited time, it’s delicious pork conveniently taken off the bone, slathered in smoky barbeque sauce, and served atop a soft hoagie roll with onions and pickles.
Short Rib Tacos
Closer to the bone, sweeter is the meat. Louis Prima knew that way back when. Here it’s braised until it’s falling off the bone and tucked into tortillas to make handling a little easier. Big and beefy. There’s virtually nothing that doesn’t go nicely in a tortilla. Makes you wonder why gringos invented bread.
The Angus cows we employ are sooooo excited to work here! And rightly so. Generous and hearty, this classic stroganoff is made right here in our very own kitchen with lots of beef and ‘shrooms and served atop curly egg noodles.
Chicken Cordon Brew
So you remember those fancy schmancy weddings that you were dragged to as a kid and they served haute cuisine such as this and your mother got mad because you wouldn’t eat it? Now’s your chance to redeem yourself with our lightly-lagered sauce over twin rolled breasts with tavern ham and Swiss inside.
No! Wire! Hangers! Steak *
We might not always get the approval of Mommie Dearest for the shenanigans we pull around here, but she’s a-ok with this cabernet-marinated hanger steak, grilled to order with roasted reds and the veggie du jour.