Our Story

Welcome to Cioppino, your local gem tucked away in Pittsburgh’s vibrant Strip District for over a decade. We believe that hospitality is not just in the food you eat, but the experience you have. And our menu? Always seasonal, always fresh. We’re talking succulent seafood, hand-cut steaks, and elegantly presented cocktails that are sure to make your evening memorable.

Our award-winning wine list is extensive, with over 200 domestic and international labels for you to explore. A fan of whiskey? Step into our luxurious cigar bar, a cozy enclave where we house a collection of over 150 fine whiskeys. Here, reservations are welcome, making it a perfect spot to kick back and unwind.

Got dietary preferences? No problem. Our menu caters to vegetarian, vegan, and gluten-free needs, ensuring everyone can enjoy a great dining experience. But don’t just take our word for it. We were named ‘Best of Pittsburgh Steaks‘ by Thrillist, and we can’t wait to share our love for good food with you. Stop in for date night, a special occasion or simply enjoy the everyday. No matter what, we look forward to welcoming you to Cioppino.

Book A Private Event

We're pleased to offer complimentary valet parking on Friday and Saturday nights on the corner of 23th Street and Railroad Street.

Planning a special celebration or a big group get-together? Our dedicated events team is ready to make your private dining experience truly memorable. For reservations and more information, give us a call at 412-281-6593, or drop us an email at events@cioppinogroup.com. We can't wait to help you craft the perfect event!

Our Team

Robert “RC” Carter

Meet our

Executive Chef,
Robert “RC” Carter

Born in Detroit, I was raised in the soulful heart of the culinary world from day one. My mother, a successful soul food restaurateur, instilled in me a deep-rooted love for cooking.

In 2001, my passion steered me towards Pittsburgh, and at just 20, I found myself immersed in the esteemed Le Cordon Bleu Culinary Institute. This rigorous training was my stepping stone into the world of professional cooking and I took on my first role as a line cook at the Marriott at City Center. Quickly I moved into the role of Sous Chef at Eleven, playing an instrumental role in their grand opening.

In 2008, I started as Sous Chef here at Cioppino, and after nearly a decade of commitment ascended to the role of Executive Chef in 2017. Since then, I’ve been pouring my heart and soul into every dish that leaves our kitchen.

My passion? It’s about finding the extraordinary in the ordinary. Give me a humble potato, and I’ll recreate it into something extraordinary. I also have a particular fondness for all types of mushrooms and the zesty punch of citrus. Take a peek at any dish on our menu and you’re sure to find those influences.

But at the end of the day, it’s not just about the food. It’s about the people we serve. I believe in honoring our local purveyors and delivering impeccable service, ensuring every dining experience at Cioppino is as memorable as the flavors on the plate.

Dana Zinsser

Meet our

General Manager, Dana Zinsser

Pittsburgh born and bred, I ventured from home for a while to culinary destinations as distinct as Maine, South Carolina, and Oregon. Each stop along my journey presented a new opportunity, a new cuisine, and a new rhythm, broadening my understanding of food, service, and the unique dance of managing diverse guests.

I dove headfirst into management at the young age of 25, cutting my teeth in a Japanese/Hibachi restaurant where I had served in virtually every capacity over eight years. My growth and adaptability did not go unnoticed – a regular patron offered me a supervising role in a new restaurant she was launching within a DoubleTree hotel.

Three years saw me rise swiftly through the ranks, moving from manager to Food & Beverage Director. My next adventure took me to Maine, where I served as the F&B Director at a prestigious coastal inn. Just when I thought my journey couldn’t get more exciting, an opportunity appeared that I couldn’t resist. A former colleague reached out with an enticing prospect to return to Pittsburgh and join the team at Cioppino Restaurant & Cigar Bar and Osteria 2350.

I accepted the role of General Manager in March 2020, only to face the unprecedented challenges brought on by the COVID-19 pandemic. Those times tested me in ways beyond the realm of the restaurant industry. Today, I lead a strong and reliable team at Cioppino. Our dedication to providing exceptional service is unwavering, and I’m proud to say we’re thriving more than ever. Every day brings a new opportunity to do what I love in the city I love, and for that I am grateful.

Our Purveyors

At Cioppino, we believe in the power of community, and that includes our hard working local purveyors. They're the backbone of our culinary creations, providing us with the freshest ingredients that help our dishes sing.
Based in Wilkinsburg, it's thanks to Samuels & Son that we're able to serve our guests the freshest fish and shellfish, enhanced with our unique flavors and preparations.
Our trusted supplier in the Strip District, Weiss offers top-tier, locally-sourced cuts of steak, succulent pork, and those flavorful racks to give our meat dishes that extra something special our patrons can't get enough of.
Also in the Strip District, Penn Mac arms us with a variety of specialty cheeses, mouth-watering meats, and olives, which we carefully curate into our celebrated antipasti board.

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