A true Pittsburgh institution, Primanti Bros. restaurants specialize
in towering sandwiches made up of a half-pound of meat, cheese,
tomatoes, crispy fries and sweet-and-sour coleslaw, all piled on crusty
Italian bread and served on wax paper. Lore has it that the original
Primanti’s (in The Strip District at 18th Street) invented the sandwich
as a one-handed meal for on-the-go truckers hauling produce to nearby
markets. But then again, the owners simply may have run out of flatware
and improvised by cramming a plateful of food between two pieces of
bread. Either way, there’s no denying the gut-level appeal of these
gargantuan sandwiches. Try the double egg and cheese or the
Pitts-Burgher Cheese Steak. Winner of the America’s Classics James Beard
Foundation award.
Cash only. Kids' menu. Full bar. Serving lunch and dinner until late-night daily.
"Some complain that the chaining of the famous Primanti sandwich has
shrunk the amount of meat delivered. But the greasy, tangy, salty and
crunchy icon still embodies one honest and very large bite of the 'burgh
experience.'"
–
Gayot
A true Pittsburgh institution, Primanti Bros. restaurants specialize
in towering sandwiches made up of a half-pound of meat, cheese,
tomatoes, crispy fries and sweet-and-sour coleslaw, all piled on crusty
Italian bread and served on wax paper. Lore has it that the original
Primanti’s (in The Strip District at 18th Street) invented the sandwich
as a one-handed meal for on-the-go truckers hauling produce to nearby
markets. But then again, the owners simply may have run out of flatware
and improvised by cramming a plateful of food between two pieces of
bread. Either way, there’s no denying the gut-level appeal of these
gargantuan sandwiches. Try the double egg and cheese or the
Pitts-Burgher Cheese Steak. Winner of the America’s Classics James Beard
Foundation award.
Cash only. Kids' menu. Full bar. Serving lunch and dinner until late-night daily.
"Some complain that the chaining of the famous Primanti sandwich has
shrunk the amount of meat delivered. But the greasy, tangy, salty and
crunchy icon still embodies one honest and very large bite of the 'burgh
experience.'"
–
Gayot