A burger with foie gras, roasted bone marrow, and a massive tomahawk steak are not what most people expect from a restaurant called Meat & Potatoes. But this downtown Pittsburgh gastropub has built its reputation on taking familiar American dishes much further.
Located at 649 Penn Avenue in the city’s Cultural District, the restaurant serves everything from its signature Pub Burger to steak frites with rosemary fries and compound butter. The menu also includes coconut curry mussels and other unexpected takes on comfort food.
The restaurant opened in 2011 and sits just steps from Pittsburgh’s major theaters, making it a popular choice for dinner before a show.
And while the steaks get plenty of attention, some of the most interesting dishes are the ones you might not think to order.
A Theater District Address With a Dinner Plan
Meat & Potatoes sits at 649 Penn Avenue in Pittsburgh, Pennsylvania, right in the city’s busy Cultural District. The restaurant is set inside a building connected to a theater, which explains why so many people plan dinner around a show.
Chef Richard DeShantz opened the gastropub in 2011. His idea was clear from the start.
He wanted to take the hearty food Americans grew up with and give it more skill, more care, and a little more daring.
That plan still shows up on the menu today. You’ll see steaks, burgers, and potatoes, but they arrive with extras like bone marrow, foie gras, and rich pan sauces.
The location adds to the appeal. Downtown Pittsburgh has theaters, galleries, and concert halls within a short walk, so a meal here can easily become part of a bigger evening out.
I find the name almost funny in its honesty. It promises the basics, then quietly sets out to surprise you.
The kitchen opens only for dinner, starting at 5 p.m. each day, so this is an evening stop rather than a lunch break.
Roasted Bone Marrow Starts the Conversation
Bones are usually what gets left behind at dinner. Here, they are the appetizer people talk about first.
The roasted bone marrow ranks among the most mentioned dishes at Meat & Potatoes. The kitchen roasts beef bones until the soft center can be scooped out, then serves it with bread for spreading.
For many diners, this is a first try. Bone marrow sounds unusual, yet it has a long history in classic cooking.
Old-fashioned butchers and home cooks saved bones for soups and sauces because they carry so much flavor.
I like that the restaurant puts something this old-school front and center. It fits the whole idea of the place, which is honoring traditional cooking instead of hiding it.
If you’re sharing with a group, this is a smart way to begin. Everyone can try a little without committing to a full plate.
Think of it as a test of curiosity. Once the table has tried marrow, the rest of the menu feels a lot less intimidating, and that matters, because the steaks coming next are not small.
The Tomahawk Built for a Whole Table
Some steaks are meant for one person. The tomahawk at Meat & Potatoes is meant for a crowd.
This ribeye keeps its long rib bone attached, which gives it that dramatic shape. The cut is large enough that a group of three or four can share it.
It has been served with sides like marble potatoes and carrots.
Ordering a tomahawk turns dinner into an event. Plates get passed, slices get traded, and the meal slows down in a good way.
The menu also covers smaller appetites. A filet mignon, a ribeye, and other cuts give solo diners plenty of options, and steaks can come with a peppercorn sauce.
My advice is simple. Decide as a group before ordering, because a tomahawk changes how much else the table needs.
Fun fact: the name tomahawk comes from the long bone, which some people say looks like the handle of a hatchet.
Of course, the steak list is only one side of the menu. A very different kind of beef dish arrives wrapped in pastry.
Beef Wellington for Two, Old School Style
Beef Wellington used to be the dish that fancy dinner parties showed off. It takes beef tenderloin, wraps it in layers, and bakes it inside golden pastry.
At Meat & Potatoes, it comes sized for two people. That makes it a natural choice for date nights, anniversaries, or any meal where sharing feels right.
The restaurant itself has called the Wellington a big favorite. It shows up again and again in conversations about the menu.
Why does this classic work so well here? It is the exact kind of dish the gastropub was built around.
It’s hearty and familiar, yet it takes real skill to cook the beef inside without burning the pastry outside.
Pair it with a side of mashed potatoes, and you’ve got the restaurant’s name on one plate.
I would save this order for an evening with no rush. A shared centerpiece like this deserves time.
History buff note: many stories link the dish to the Duke of Wellington, though food historians still argue about where the name really started.
Burgers That Refuse to Play It Safe
Two burgers on this menu prove that a sandwich can be bold.
The Pub Burger is the messy, satisfying one. It comes with bacon, a special sauce on the bun, and a heap of fries.
Extra napkins might be wise.
Then there’s the Rossini Burger. It stacks a double patty with a slab of fried foie gras, red onion jam, and mustard.
That name is a playful nod to history. Tournedos Rossini is a classic French dish of steak topped with foie gras, named after the Italian composer Gioachino Rossini, who loved rich food.
Turning that fancy dish into a burger fits this kitchen’s style perfectly. It takes something formal and makes it fun.
I’d suggest the Pub Burger for a first visit and the Rossini for a second. That way you see both sides of the menu, the comforting and the daring.
Fries come with dipping sauces, so ketchup is not your only option.
Speaking of fries, they play a starring role in another favorite, where a hanger steak gets a whole lot of butter.
Steak Frites With a Mountain of Butter
Steak and fries might be the simplest pairing in the world. Meat & Potatoes still finds ways to make it feel special.
The steak frites features a hanger steak cooked medium rare by default. It arrives topped with compound butter, which is butter mixed with herbs and seasonings.
Whole garlic cloves are scattered around the plate.
The fries get attention too. They’re seasoned with rosemary and served with a peppercorn sauce, plus options like ketchup or aioli for dipping.
Hanger steak is an interesting cut. It hangs from the cow’s diaphragm, and butchers once kept it for themselves because each animal has only one.
Today, it’s a favorite in French bistros.
This dish is a good pick if you want steak without a giant portion or a shared order. It feels classic and personal at the same time.
Garlic fans, take note. This plate does not hold back.
If you prefer pork or seafood, the menu covers those cravings as well, and one of them comes with a curry twist.
Pork Chops, Curry Mussels, and Other Detours
Not every great dish here comes from a cow.
The pork chop is a hearty plate with a big serving. It’s a strong option for anyone who wants something filling without ordering steak.
Curry mussels bring a different kind of flavor to the table. Mussels are cooked in a curry broth, which feels unexpected at a place named for meat and potatoes.
The restaurant itself counts them among its big favorites.
Salmon and a roast chicken also appear on the menu for lighter tastes. That variety helps groups where not everyone wants red meat.
There’s also Welsh rarebit. Despite the name, there’s no rabbit involved.
It’s a traditional British dish of rich cheese sauce poured over toasted bread.
I find that detail delightful in a quiet way. A name that confuses people usually starts good dinner conversation.
Exploring these choices shows how wide the menu really is. The kitchen clearly enjoys pulling from many cooking traditions.
Before any main course, though, a few lighter starters deserve a look, especially one made with thinly sliced Wagyu.
Starters and Sides Worth Planning Around
Smart diners plan the first course just as carefully as the main event.
Wagyu carpaccio is a popular way to start. Carpaccio means raw beef sliced very thin, usually dressed with simple toppings.
It’s light compared to the steaks that follow.
Potato leek soup has appeared on the menu with bits of pork belly mixed in. It’s a fitting choice for a restaurant that honors potatoes in its name.
The Caesar salad is a classic starter, and diners can add anchovies for a stronger, saltier taste.
Sides are where the comfort really shows. Mac and cheese, mashed potatoes, and Brussels sprouts all show up as shareable plates.
Here’s a practical tip. Order sides for the table instead of one per person.
Portions can be generous, and sharing lets everyone taste more.
Fun fact: carpaccio was reportedly named after Vittore Carpaccio, a Venetian painter known for using bold reds in his artwork.
Of course, a good dinner also needs a proper ending, and the dessert list has its own standout.
Coconut Cake and a Sweet Finish
After bone marrow, steak, and potatoes, dessert might seem impossible. Still, plenty of people make room.
The coconut cake is a crowd favorite, and the restaurant has called it one of its hot items. Layer cake like this fits the menu’s theme well.
It’s classic American comfort, the kind of dessert that shows up at birthday parties and church potlucks.
A chocolate dessert also appears on the menu for those who want something richer.
I like the idea of ordering one dessert and several spoons. After a big dinner, a few bites each is usually plenty, and sharing keeps the evening relaxed.
Coconut cake has deep roots in Southern baking. It became popular in the 1800s as shredded coconut became easier to buy across the country.
It’s a gentle way to end a meal that starts so boldly. Sweet, simple, and familiar, it brings the table back to comfort.
Planning ahead matters here, though not just for dessert. Getting a table at this busy spot can take some strategy.
Reservations, Bar Seats, and Showtime Tips
Tables fill up quickly, even on weeknights. A reservation is the safest move, especially on Friday and Saturday.
Didn’t plan ahead? The bar is a real backup option.
Bar seats are often available for walk-ins, and you can order from the full food menu there.
Dinner runs from 5 p.m. most nights until 9 p.m., with later closing at 10 p.m. on Fridays and Saturdays. Schedules can change, so checking before you go is wise.
Show nights add another layer. Many theater fans eat here before curtain time, so let your server know when you need to leave.
The staff is used to that rush.
Parking downtown can cost more than you’d like. A garage attached to the theater building offers a convenient option close to the door.
Some tables sit fairly close together, so a quiet corner isn’t guaranteed. Expect a lively room.
One last tip: your final bill may include added service fees beyond menu prices and tax. Knowing that ahead of time keeps the evening stress-free.
The best plan is simple. Book early, arrive hungry, and leave time to enjoy every course.
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