Winghart's in Southside!
Winghart’s began as a small counter in Market Square with a simple philosophy: what if you took the preparation practices of a world class fine dining restaurant and applied it to simple “bar” food? Burgers, Pizza, Mac and Cheese, and, of course, Fries came to life in a whole new light. Stripping away the old ideas that frozen, processed food was needed for speed and consistency in the casual dining environment proved to be interesting indeed.
Today, our menu is a testament to years of experimentation, passion, and sticking to our guns when it comes to food freshly made. Every menu item is made in house, down to each and every sauce. Even further, practices typically reserved for fine dining food preparation are in some of the most unlikely places: our Whiskey Barbeque starts by flambéing Jameson Irish whiskey. Our Buffalo sauce uses bacon grease during the emulsification process. Our burgers are ground seven days a week and brought to you fresh those seven days. Our fries undergo a strict 2 day, 6 step process before reaching you, and our White Truffle Fries, which use some of the finest imported truffle oil and a house made truffle aioli, were voted best fries in Pittsburgh by over 68,000 voters via the Pittsburgh Post - Gazette.
Choosing to make our food fresh is, to us, not a choice. It isn’t always easy, but we are committed to bringing you the highest quality food possible. It’s a labor of love, and we can’t wait for you to enjoy eating it as much as we enjoy preparing it.
- A note about refined peanut oil – multiple studies have shown that, even in persons highly and severely allergic to peanut oil, there is virtually zero chance of allergic reaction when eating food fried in refined peanut oil, like the type we use. For those who are concerned, we encourage reading the results of these reports and learning the science behind refined oils for restaurant use. We care deeply for our customers, and are always considering safety above all other priorities. Currently peanut oil is considered so safe for the general public, even those with severe peanut allergies, that restaurants are not required by the FDA or ADHC to notify the use of refined peanut oil on premises.