DiAnoia’s Eatery in Pittsburgh adds breakfast menu
Breakfast is now on the menu at DiAnoia’s Eatery.
The Strip District destination will serve breakfast Tuesday through Saturday from 8 to 11 a.m.
The restaurant known for Italian fare for lunch and dinner is expanding to the morning with what owners call “breakfast classics with an Italian twist.” The establishment will also be serving cocktails and mocktails.
Selections include avocado toast made on Pane é Pronto sourdough, featuring avocado, sun-dried tomato and sunflower seed pesto.
The American breakfast has two eggs any way, pancetta, an English muffin, and hot pepper fennel jam. The prosciutto and mozz omelet will feature eggs, prosciutto, fresh mozzarella, tomatoes, and arugula and a caprese omelet has eggs, tomatoes, basil, and mozzarella.
They will offer the eggs benedict of an English muffin, porchetta, poached egg, and garlic hollandaise.
Breakfasts will be served with a side of roasted potatoes made with red potatoes.
Zeppole — four Italian doughnuts — will be sprinkled with powdered sugar.
French Toast made from Pane é Pronto sourdough will have vanilla mascarpone, pistachio cream, powdered sugar, and toasted pistachios. They’ve created an Italian stallion pasta bowl of orecchiette, escarole, cannellini beans, vegetable stock, chives, Parmesan cheese, and fried potato, with two sunny-side-up eggs on top. Overnight oats are rolled oats, sunflower seeds, granola, seasonal fruit, honey, and almond milk.
Some of the drink choices are espresso, macchiato, cappuccino, latte and iced latte, hot tea, and limoncello espresso spritz.
The cocktail list has everything from an Aperol spritz to a mimosa and an espresso martini
Mocktails of pompelo spritz and limonata al basilica will be available.
They will also serve draft beer.
Owners husband and wife chef Dave Anoia and Aimee DiAndrea Anoia opened their Italian cafe and restaurant in 2016.
Anoia makes house-made pastas, pastries and breads, meatballs, and signature dishes such as herb-crusted porchetta and the gnocchi sorrentina bread bowl.
Details: dianoiaseatery.com
JoAnne Klimovich Harrop is a TribLive reporter covering the region's diverse culinary scene and unique homes. She writes features about interesting people. The Edward R. Murrow award-winning journalist began her career as a sports reporter. She has been with the Trib for 26 years and is the author of "A Daughter's Promise." She can be reached at jharrop@triblive.com.
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