The Vandal,

4306 Butler St, Pittsburgh, PA 15201, United States

"Great flavors on most of the food however I believe they could leverage a more northern variant of oysters."

"A beautiful meal! The space is small but special, the menu really celebrates the ingredients. Looking forward to returning."

"We had an amazing time here with excellent food and environment. They really know how to make creative toasts, both food mousse and shrimp toasts were the best. Steak tartare and squid casarecce a bit salty but still flavorful. They also got good scallops, huge, buttery, and tender."

"We had our June 2022 wedding rehearsal dinner at The Vandal -- a no-brainer for us as its one of our favorite neighborhood restaurants to enjoy seasonal food and great wine. We had the whole restaurant to ourselves for about 30 guests, and it was intimate, relaxed and truly lovely. We worked with Evan to create a hand-selected seasonal menu and also had input on the cocktail and wine offerings, but they surprised us (in the best way) on the day of and had our picks plus many more cocktail, beer and wine options. Everyone raved about the food, drinks, wonderful hospitality and intimate atmosphere. Thank you to the whole team at the Vandal for kicking off our wedding weekend in the best way!"

"We were so excited to be able to check out the renovations and new summer menu last night. As always the service was impeccable and the atmosphere had that perfect date night vibe. We can’t help but over order when we come here but everything was so delicious it was worth the need for sweats when we got home. We started with the fresh bread service and olives, the breads crust was baked to perfection but a tip I wish I would have known. Don’t butter all of your bread if you get the olives, dip a little of that crusty goodness into their amazing olive oil. Don’t debate on whether or not to get the pea and ricotta fritters, just do it. Whatever the green sauce is I wish I had a jar on hand at home. I loved the chicken and thought it was perfectly cook but would not have been made if there was more salsa verde for every bite. We also had the bass which was good but I saw the pork and should have gone with that only because the fish was slightly over cooked on the edges and the piece was smaller. Just figured if you are reading this and torn between the bass and anything else on the menu I’d go with option 2. We ended the night with the flourless chocolate cake and could have shoved another piece of that somewhere because it was divine. We both had the white Negroni which we LOVED and split whatever the tawny port with hits on raisins was and it was quite tasty and paired perfectly with the dessert. Definitely worth every penny."