Dinette is a NO TIPPING RESTAURANT
Menu prices reflect the true cost of goods and services provided, and all employees receive a good, hourly wage that they can count on.
5996 Center Avenue, Pittsburgh, PA 15206
On the second level of East Side. Free parking in adjacent lot.
Open for Dinner
T–Th 5p–10p F–Sa 5p–11p
Dinette does not accept reservations for parties of any size.
They're all the same price (service included), so get the one you really want. $13.50/glass; $54/bottle
*Add Creme de Cassis to any glass of white or sparkling $2
Chef & owner
Sonja Finn is the Chef and Owner of Dinette and Consulting Chef of The Café Carnegie at Carnegie Museums of Art and Natural History.
Sonja opened Dinette on October 9th, 2008, and 4 months later became the first Pittsburgh Chef to be recognized by the James Beard Foundation - twice a semi-finalist for “Rising Star Chef of the Year” (2009 and 2010). Sonja was also number 10 of Mother Nature Network’s “40 Chef’s Under 40,” (2009) one of the Pittsburgh Post-Gazette’s “Young Pittsburghers to Watch in 2009,” and twice a regional nominee for Food and Wine’s “Peoples’ Best New Chef” (2011 and 2012). More recently, Sonja’s been honored as an ACDA “Woman of Achievement” (2017), named one of Pittsburgh Magazine's "40 under 40" (2017), and was featured on “Anthony Bourdain’s Parts Unknown” Season 10.
Sonja is a Culinary Institute of America (2003) and Columbia University (2001) grad.
dinette is a restaurant based on sustainability...
from choices during the physical construction, to the daily sourcing of all food and drink to, most importantly, employing systems—good pay, health insurance, a reasonable work week—that ensure high employee welfare.
Fittingly, Dinette was the first restaurant to be recognized as a “Sustainable Restaurant” by Sustainable Pittsburgh (2015), and in 2017 Dinette achieved the highest level of Platinum Plate, making it one of only four restaurants and the only independent restaurant in Pittsburgh to achieve top sustainability designation.
Directly above the restaurant, Dinette maintains a 75 container garden that provides us with all our slicing tomatoes, as well as herbs, arugula, figs, shishito peppers, eggplant, broccoli, beans, cucumbers, and melons from May–November.
The entrepreneurial spirit runs deep…
Many of Dinette’s past employees have gone on to open responsible, community minded, and sustainable small businesses of their own. We are very proud of them, and encourage you to support them as well.