Blueberry ricotta pancakes, house-smoked brisket hash, and fresh-baked bread have made Cafe Raymond a popular breakfast stop in Pittsburgh’s Strip District. Located on Penn Avenue, this neighborhood café serves scratch-made breakfasts, sandwiches, and pastries.
The kitchen is known for its blueberry ricotta pancakes, but the menu goes well beyond breakfast. Visitors can order house-cured salmon, brisket burgers, and sandwiches served on bread baked in-house.
The building has a few surprises too, including upstairs seating, a balcony overlooking the Strip District, and a cozy cabin-style room that many first-time visitors miss.
With a busy weekend brunch crowd and plenty of shops nearby, Cafe Raymond is worth considering for a morning exploring one of Pittsburgh’s most popular neighborhoods.
A Penn Avenue Doorway Worth the Detour
Penn Avenue in Pittsburgh’s Strip District is loud, busy, and full of produce crates, so I almost walked right past my breakfast. Cafe Raymond sits at 2009 Penn Ave, Pittsburgh, PA 15222, in the heart of this historic market neighborhood in Pennsylvania.
The Strip has been feeding the city for generations, with grocers, specialty shops, and street vendors packed along a few lively blocks. This café fits right in because it leans on the same idea of fresh, local food made with care.
I parked a few blocks away and enjoyed the walk past fish counters and spice shops. The smell of fresh bread outside the café was a clear sign I had found the right door.
The place opened under its current name back in 2008, and it has stayed a Strip District staple ever since. Locals treat it as a regular stop, and visitors usually leave planning a return trip.
The building looks modest from the sidewalk. What happens inside the kitchen, though, is a different story worth hearing next.
The Baker Who Started Cooking at Ten
Long before his name hung over a Strip District doorway, Raymond Mikesell was a ten-year-old cooking dinner for his family. That early start grew into a full career built around bread.
He trained at local bakeries, including Breadworks on Pittsburgh’s North Side, where he grew up. Later, he spent eleven years managing Stone Mill Bakery in Baltimore.
When he and his wife, Marie, decided to move back to Pittsburgh to raise their three children, Ray went looking for a place of his own. In 2008, he bought a restaurant called Cafe Richard and renamed it after himself.
His goal was simple. He wanted to use the freshest ingredients to get the best product, and he wanted to stand apart from the many breakfast diners nearby.
That meant baking breads, rolls, and pastries in house, plus making dressings, soups, and stews from scratch. The bakery background shows up in almost every bite on the menu.
Of course, a founder’s story only matters if the kitchen still lives up to it, and that brings us to the scratch-made promise.
Why Scratch-Made Actually Tastes Different
Bread that was flour and water the night before has a softness you can feel. My first sandwich here proved it, because the ciabatta was tender instead of chewy and dry.
The kitchen makes much of its menu in house, including breads, dressings, and sauces. That includes a house barbecue sauce, a house 1000 island dressing, and a house-made hot sauce I now ask for every visit.
Meats get the same attention. The brisket is smoked in house, and the salmon is cured and smoked by the kitchen too.
The café also partners with local vendors, farmers, and artisans. Being in the Strip makes that easier, since many suppliers are practically neighbors.
Here is my practical tip. Ask your server which items were made that morning, because the staff knows the menu well and enjoys pointing people toward the freshest picks.
The effort is easy to taste on any plate. Still, one breakfast item gets more love than everything else combined, and it deserves its own spotlight.
The Pancake Everyone Talks About
Count the blueberries if you want, but you will lose track fast. The Blueberry Ricotta Pancakes are the dish people mention most, and I understand why after one forkful.
The ricotta makes them light and creamy inside, almost like they melt as you eat. You can actually taste the cheese, which balances the sweet berries in a really nice way.
They usually arrive with whipped cream and a dusting of powdered sugar, plus maple syrup for pouring. Even a single pancake feels like a treat.
My advice is to share. Order a savory plate for yourself, then split a pancake with the table so everyone gets a taste without a sugar crash.
Families seem to love this approach, and I watched a group of four pass one plate around like a prize. Nobody left a crumb behind.
Pancakes may be the headliner, but the full breakfast menu has a few more stars waiting in the wings. One of them even includes a pancake on the side.
Guy’s Breakfast and Other Morning Heroes
Some mornings call for a little of everything. Guy’s Breakfast handles that job with two eggs your way, a choice of meat, crispy potatoes, and one of those famous ricotta pancakes.
The sausage is a quiet standout here. It is juicy and full of flavor, and the bacon comes out smoky without tasting too salty.
The home fries deserve a mention too. They are seasoned well and cooked with crispy edges, so they stay good until the last bite.
French toast fans get house-baked challah turned golden, often topped with strawberry compote, blueberries, and whipped cream. It looks a little different from diner French toast, and it tastes better for it.
The omelets are cooked carefully, and the breakfast croissant sandwich is huge. Expect two eggs and cheddar inside a flaky croissant, with potatoes on the side.
Gluten-free bread is available for an extra charge, so plan for that if needed. Next up, the breakfast plate that made me rethink what hash can be.
Smoky Hash and House-Cured Salmon
Smoke and potatoes were made for each other. The House-Smoked Brisket Hash proves it with tender brisket mixed into crispy potatoes, topped with eggs and a drizzle of house barbecue sauce.
This is a filling plate, so come hungry. Many first-time visitors order it on a local’s advice and leave very happy they listened.
For something lighter, the House-Cured and Smoked Salmon is a fresh change of pace. Thin slices of salmon come with cream cheese, capers, tomato, red onion, and cucumber, plus house-baked ciabatta.
I liked building small bites with a little of everything on the bread. It felt bright and clean, and it paired nicely with a cappuccino.
Both dishes show the kitchen’s range. One is rich and hearty, while the other is crisp and refreshing.
Here is a tip for groups. Order one of each and split them, so you get the smoky and the fresh side of the menu in one visit.
Breakfast ends eventually, and that is when the sandwiches take over.
Stacked Sandwiches on Bread Baked Upstairs from Dawn
Lunch here starts with the bread, and the bread starts early. Most sandwiches come on house-baked ciabatta or focaccia, soft enough that even ciabatta skeptics end up converted.
The Grilled Corned Beef Reuben is a crowd favorite. It brings corned beef, Swiss, sauerkraut, and house 1000 island dressing on grilled rye.
The Muffuletta piles capicola, Genoa salami, mortadella, and ham with provolone, olive salad, and house pesto on focaccia. The Baked Italian uses similar meats with lettuce, tomato, hot peppers, and lemon vinaigrette on ciabatta.
The BLT is simple and excellent, with thick-cut bacon, spring mix, and tomato. The rare roast beef and the chicken cheesesteak also earn steady praise.
Vegetarians can grab the Portobello Melt, with roasted mushrooms, onions, provolone, and aioli. Every sandwich comes with those seasoned potatoes.
My practical tip is to come around late morning on a weekday if you want lunch without a long wait. Sandwiches are great, yet the burger list hides a twist I did not expect.
Burgers With a Brisket Secret
Ground brisket changes everything about a burger. The patties here use it, which gives each bite a deep, beefy flavor you notice right away.
Big Ray’s comes loaded with thick-cut bacon, sharp cheddar, lettuce, tomato, pickles, and a special house sauce. It is the classic choice for first-timers.
The Farmhouse goes bold. It stacks a brisket patty with brisket hash, bacon, cheddar, a fried egg, and house barbecue sauce, so plan on a fork and plenty of napkins.
The Blues burger uses a peppercorn crust with bacon and bleu cheese for a tangy kick. There is also a veggie burger made with the café’s own recipe, topped with Muenster, avocado, spinach, tomato, and chipotle aioli.
Each one comes with crispy potatoes on the side. Portions are generous, so splitting a burger and a salad is a smart move for lighter eaters.
Menus can change, so check the current list online before you go. After the food, it is time to look around, because the building itself has layers.
Three Levels of Cozy, Plus a Balcony View
Ask for upstairs if you want a little quiet. That was my best decision of the day, since the upper room felt roomier and calmer than the busy main floor.
Downstairs has dining tables and bar seating with beautiful wood that catches the morning light. The decor is eclectic, with plenty of fun details to look at while you wait for food.
Exposed brick and wood accents make the space feel warm without being fussy. It is clean, bright, and full of good energy.
On nice days, the upper deck is the seat everyone wants. You can watch shoppers, delivery trucks, and street vendors moving along the Strip below.
The balcony gets a lot of love from regulars, so arrive early if outdoor seating matters to you. Bring a light jacket in spring or fall, because Pittsburgh mornings can stay chilly.
Families with babies are welcomed warmly, and servers are patient with little ones. There is still one more room in this building, and many guests never learn it exists.
The Hidden Cabin Most Guests Miss
Plenty of regulars walk right past it. Raymond’s Cabin is a separate space, often found on the third floor, with a cozy cabin-style look that feels miles away from the busy street.
Think warm wood, soft lighting, and a snug, rustic feel. It is the kind of room that makes a Saturday brunch feel like a small getaway.
Some brunch guests get seated there on busy mornings and are surprised it even exists. I was one of them, and I spent half my meal admiring the details.
The Cabin also offers its own special appetizer menu at certain times. Those choices are separate from the main café menu.
My tip is simple. Ask your host whether the Cabin is open during your visit and how to get there.
It is a fun bonus for birthdays, small celebrations, or anyone who loves a quiet corner. The cozy setting is great, but the people running the place matter even more, and they recently changed.
New Owners, Same Ricotta Promise
Change can make regulars nervous, especially when pancakes are involved. In early 2024, the café moved to new owners, partners George Ettstaller and Adriana Stacy.
Their plan was clear from the start. They wanted to keep the essence of the place that Chef Ray had built over more than 15 years.
Adriana Stacy is a Carnegie native with a background in hospitality. She and her partner described the café as a winning team worth protecting.
So far, the favorites remain. The ricotta pancakes, brisket hash, and house-baked breads still anchor the menu.
The service also gets steady praise. Servers here give honest menu suggestions, check in often, and rarely rush guests even during a packed brunch.
Busy mornings can stretch the staff thin, so coffee refills may take a moment. A friendly wave usually solves it.
Good food and kind people make a great start. Knowing when to show up, though, is what turns a good visit into an easy one.
Timing Tricks for a Smooth Brunch
Weekend brunch here is popular, so a wait is normal. On a Sunday, it can reach around 45 minutes, while a Saturday at 10 AM might mean about 30.
The good news is that the café texts you when your table is ready. Put your name in, then wander the Strip and browse the shops while you wait.
Tables also tend to clear faster than the quoted time. Do not wander too far away.
Hours run from 8:30 AM to 3 PM every day of the week. Arrive at opening for the shortest wait and the quietest room.
Pickup and delivery are options if you would rather eat at home. You can also call ahead at 412-912-6009 with questions.
Prices are a bit higher than a standard diner, with breakfast plates starting around $14. Given the scratch cooking, I felt it was fair.
Fresh bread, smoky hash, and a pancake worth sharing make this a stop I will keep repeating. Come hungry, stay curious, and save room for one more bite.
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