The Shiloh - Pittsburgh, PA

Hot, creamy dip with artichoke hearts and cheese, served with pita for dipping and keeping your fingers clean.

Chicken tenders that are marinated, poked with a sharp stick, and grilled. We serve them with some greens and some dippable dips for dipping, like a chipotle sauce and a basil pesto. We recommend actually eating these versus lip syncing.

High-density dumplings from poland, carefully assembled by nimble immigrant hands, and slathered in butter 'n onions. Dziadzio and baci wouldn't steer you wrong. Eat, najdrosza, eat!

With tahini and a touch of lime, served with warm pita bread triangles and some vegetables. A harris grill favorite!

Our favorite cephalopod all dressed up in a seasoned breading and quickly flash-fried, then tossed in a sweet and spicy chile drizzle of dutch and indian influence.

Back from the early days, our sweet and smoky bbq that we're not ashamed to bring out of the closet.

A screaming bright garlic and herb take on the classic argentinian condiment that purportedly brought juan perón to power.

Also known as eggplant lasagne, it's noodleless nonetheless. Wafer-thin eggplant gets the colonel's treatment, then it's stacked and slathered with house made marinara, pesto, and silky, sexy cheese.

A favorite in all of new york (save for the city), this casserole is the stuff that brings grandmothers to fisticuffs in local contests. If you break it down you'll decipher that there's chicken and rigatoni pasta, plus what goes with that? Vodka sauce, cheese, peppers, mushrooms, black olives, and lord knows what else, silly!

Más grande que el procuedio, el pollo se asa parrilla y se sirve con todos los compleuertos, gringo. Google translation: "we are in school, the room is large and bright."

Saddle up, it's gonna be a long ride, pardner. One whopper of a prime rib cut, bone-in to retain flavor and moisture, grilled as you like it* and served with roasted reds and vegetable sidekicks. Big ben likes his topped with one of our world-famous crab cakes added on.

Watching "deadliest catch" makes this dish all that more interesting, with people risking their lives by chain smoking on a boat to bring us crab from the bering. Jumbo lumpers with salad and vegetable, our special sauce remoulade.

Closer to the bone, sweeter is the meat. Here it's braised until it's falling off the bone and tucked into tortillas to make handling a little easier. Big and beefy.

Freshly folded and ready for lovin' come two soft tortillas filled with fish either grilled or fried (your choice one or 'tuther, not both now) with some slaw, some salad, and the veggie du jour.

Yes. Yes we are. Three really spicy pulled jerk chicken tacos, jamaican-style with some calming cilantro cream and pineapple-black bean salsa to bring the temperature down to a manageable level. With a little quinoa and some veggies on the side, mon!

Done right with a cheddary sauce mornay, it's not from a box, and it's big. Really big. 14,453 calories, but no fat, carbs, or protein!

It just didn't seem quite right to name this decadent gastroconcoction in english, so we pulled out our high school french. Here our already world-famous macaroni and cheese is prepared with atlantic lobster and lump crab meat.

How's a half pound of angus ground round that's browned sound? It's sure to astound.

One life, one lunch, let's get together and feel all right. Have your own ganja-free reasoning right here at the table with spicy jamaican jerk pulled chicken. Jah will provide.

Grilled, marinated flatiron steak on our macaroni and cheese. Recommended medium rare so it remains juicy.

This is the steak sandwich that just might heal a thousand vegetarians. It's so much more than its diluted ancestor from philly who's now served at gas stations. We expertly grill a usda choice delmonico steak, slice it, and place atop a sturdy ciabatta roll with grilled onions, peppers, mushrooms, and swiss cheese. Worthy of employing knife and fork.

Rich, smokehouse bacon and sharp, bitey cheddar atop a manhole cover of grilled beef that's more than able to satisfy even the most demanding carnivore. "Simple, bloody perfection," say the critics. We think you'll agree.

Grilled zucchini and a portobello cap paired with roasted red peppers, tomatoes, onion, fresh mozzarella cheese, and basil pesto mayonnaise. Served on a grilled ciabatta roll, or on a righteous gluten-free roll for a buck. Fits nicely in the cup holder of your prius.

Spicy, blackened chicken breast grilled with melted cheddar, lettuce, tomato, onion, and a smoky, spicy, perky, and piquant chipotle mayonnaise on a local ciabattini roll.

A turkey burgher just like thanksgiving at granma's. Half a pound of ground turkey (not leftovers) with dried cranberries, sage stuffing, and a little rosemary aioli instead of giblet gravy. We recommend 7 hours of televised sports and a nap after this. Goin' to sears's with mom tomorrow real early.

Updating our pork sandwich for the lighter summer look, we've slowly braised shoulder in garlic and cilantro to make these 'little meats' bright and tender. Then we adorn 'em with a little chipotle lime kale slaw and some sweet pickled onion for pure pork indulgence. Try it on a pretzel roll or a gluten-gree bun for just another buck!

Caesar dressed his appropriately in the kitchen as do we; caligula just tossed salad. And since this is pixburgh, grilled marinated chicken breast 'cause most salads really need meated up.

The pittsburgh staple with fries, shredded provolone and mozzarella cheeses, and grilled, marinated chicken tenders. You might almost forget you're eating a healthy salad. Doesn't this just cry out for ranch? This is the way little donnie likes it up 'ere in cheswick!

One pimp salad: spinach and a little arugula, roasted beets, craisins, candied pecans, and crumbled goat cheese, custom dressed with a complementary figgy vinaigrette.

Iceberg lettuce and baby mesclun greens, cucumbers, tomatoes, bacon, and many, many more veggies all carved up with grilled chicken, bacon, and a fig vinaigrette so all you have to do is fork it in. Perfect for eating with one hand tied behind your back!

The rich, peppery green made famous by vincent "vinnie" antonelli in my blue heaven is the perfect underlayment for this hearty salad topped with a grilled, marinated flatiron steak and crumbly bleu cheese.

Grilled wild salmon atop a mount of olives, spinach, greens, artichoke hearts, and feta, with tarragon vinaigrette.

Full of usda choice angus beef of domestic lineage, served with sour cream and a smile.

Remember walking with your partner to the primary school lunchroom then going single file through the cafeteria line and the smell of the grilled cheese and the nice older ladies in the hair nets filling melamine bowls on the trays with the little round indentation to keep the bowl from slipping that would be steaming with the hot creamy tomato soup that by all means you should hate because it has tomatoes in it and you're supposed to still hate tomatoes and you secretly love but won't admit? Yeah.this Is like that, only better.

This is a cake. This is a cake made of carrots. Carrots are vegetables. Vegetables are good for you. Ergo, this carrot cake is good for you. Plus, it's really, really good.

Our pie of the day: empanada del día, pastei van de dag, secteur du jour, torte des tages, or grafico a torta del giorno whatever you call it, it's gonna be pretty damn good. Ask your server about their pie today. It's a skilletful of pie; share if you like.

To maintain our self respect we have to call this a cheesecake for two just because it would be completely decadent to eat a whole one by one's self, with all its creamy cheesy goodness and an overtone of madagascar vanilla (from the island, not the movie). But of course, we've all done it before. Maybe. We really won't think poorly of you if you eat one all by yourself.

A freshly baked chocolate chip cookie of prodigious diameter served hot out of our easy-bake oven (powered by a 40-watt light bulb) in a lethal cast iron skillet with french vanilla ice cream. Give us a few minutes to make this: mom's baking these to order, and you know how she gets when she's rushed!

B.2004 The appetizer that the man doesn't want you to order! Spicy black bean muthas served up with sour cream, lettuce and tomato salsa fresca. Dedicated to our 2009 g-20 summit protesters. Do you remember them?

B.2004 No, not those... these are 92% fat-free turkey meatballs slathered in a creamy dill sauce that people gobbled down for 5 years.

B.2006 The famous cold feta cheese and roasted red pepper dip served with warm pita wedges for dipping. Salty and briny, you've gotta love feta to like this. Something smells like feta!

B.2005 Ice cream. Dessert should always include ice cream. And a frozen, tempura-battered and deep fried hostess twinkie dusted in powdered sugar just to get the carb level up to where it should be. Exotic and erotic, it pleases both eye and palate. You will not be disappointed for unabashed sensual harrisment.

Freshly whipped mashed potatoes / gluten-free quinoa / curly curly cavatappi & red vodka sauce / rigatoni aioli / tatery tatery potato tots

Grilled marinated chicken / braised short ribs / pork carnitas / grilled portobello 'shroom / jamaican jerk chicken / turkey meatballs / grilled tofu or, with an additional charge: grilled salmon / flatiron steak / faberge egg

Delicious roasted vegetables / lots of bacon / black bean pineapple salsa / pico de gallo / dill bechamel / toothsome hearty chili / big ladle of our famous mac-n-chee sauce / chipotle-lime kale slaw / big gay al's strawberry chipotle bbq sauce

A couple of years ago we found this dude who made fresh cheddar cheese balls for us from his basement in larenceville. Then he quit, and we were sad. But we found another guy, or rather, a family: the hickeys of woodhull, ny. It's unlikely they will quit. And we are happy. So, we hand-batter their curds and gently fry them 'til even deliciouser, then serve with some of our sweet & spicy stillers sauce.

A favorite of every stillers party south of penn ave. Oven baked, gooey, and full o' spicy bird, served with celery sticks and pita wedges for dippin'.

We've fired up the bluth cornballer with absolutely no regard to our personal safety to bring you these free-range tots chock-full of bacon and sharp cheddar, served aside a lil' bucket of harris grill srirancha for dipping.

From our yinzerific test kitchens deep below ellsworth avenue comes a combo of all things pittsburgh: kielbasa, sauerkraut, whole grain mustard, and cheese-stuffed pierogi together in mini pretzel buns.

Cut from hand-selected pork belly which has been carefully trimmed and cured with an old world-style processing technique, in wisconsin, we hand-cut four smoked pork belly steaks with cracked peppercorn maple reduction. Now the staff is very concerned that you understand that this is bacon and don't think that this is a beef steak with bacon. You're smarter than that, aren't you?

Only 100% free-range, politically-correct, renewable, carbon-neutral, local du jours are used in this special soup. Quiz your server and see if they know what it is today.

One banged-up economy, but a great salad! Now lettuce-free, with quinoa, feta, and greek olives, tossed with lemon-herb vinaigrette.

This is a salad with roasted vegetables on top. Roasting is one of the best ways to treat veggies. Just ask any veggie and they'll tell you! Warm roasted carrots, broccoli, peppers, onions, and brussels sprouts over spring greens with fig vinaigrette.