Established 2008


One of the foundations of Pittsburgh’s culinary renaissance and a pizza laboratory without peer.
— Michael Machosky for NEXT Pittsburgh


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 Centre 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

Our hours never change. The kitchen never closes early— COME ON IN.

Gift Cards

Order E-Gift cards instantly, or pick one up at the restaurant.

Finn opened Dinette in 2008 and almost single-handedly jumpstarted East Liberty’s food scene.
— Douglas Trattner for Thrillist


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

Pittsburgh’s Essential Visionary
— Hal B. Klein for Pittsburgh Magazine

Sonja Finn

Photos by Laura Petrilla

Photos by Laura Petrilla

Chef & Sole 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 named an ACDA “Woman of Achievement” (2017) and a Pittsburgh Magazine's "40 under 40" (2017), and was featured on “Anthony Bourdain’s Parts Unknown” Season 10. In June 2019, Sustainable Pittsburgh honored Sonja with the “Leadership in Sustainability” Award.

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.


Rooftop Garden

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.   

Photo by Jessica Walliser

Photo by Jessica Walliser

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.