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Decade of Dinette

Established 2008

 
Highly regarded since it opened in 2008. Dinette’s modern take on food put East Liberty back on Pittsburgh’s culinary map.
— Dan Gigler for Pittsburgh Post-Gazette

Dinette is a NO TIPPING RESTAURANT

True cost of providing menu items is reflected in their price.

LocatioN  

5996 Center Avenue, Pittsburgh, PA 15206

Open for Dinner

T–Th 5p–10p F–Sa 5p–11p

Dinette does not accept reservations for parties of any size.

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
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Wines

They're all the same price; get what you want. $13.50/glass; $54/bottle 

*Add Creme de Cassis to any glass of white or sparkling $2

 

Sonja Finn

 Photos by Laura Petrilla

Photos by Laura Petrilla

Chef & owner

Sonja Finn is the Owner and Chef of Dinette and Chef of The Café Carnegie at Carnegie Museums of Art and Natural History.

Since opening Dinette in 2008, Sonja has twice been a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” (2009 and 2010), was 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,” twice a regional nominee for Food and Wine’s “Peoples’ Best New Chef” (2011 and 2012), an ACDA “Woman of Achievement” (2017), and most recently named one of Pittsburgh Magazine's "40 under 40" (2017).  

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 this April (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.

 

There are only two things money can’t buy. That’s true love and home grown tomatoes.
— Guy Clark
 

Rooftop Garden

Except, we can help with the home grown tomatoes part.  Directly above the restaurant, Dinette maintains a 75 container garden that provides us with our 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.