Grandma's pulling out the tv tray tables and putting out some nice snacks for yinz. Freshly-fried potato chips around a bowl of creamy onion dip.

Chicken tenders that are marinated, poked with a sharp stick and grilled. Served with some dippable dips for dipping, and recommend actually eating these versus lip syncing.

High-density dumplings from Poland, carefully assembled by nimble immigrant hands, slathered in butter and onions.

Here's a simple, delicious dip from the middle east, Syria, particularly, and even more specifically Aleppo. It's almost a superfood with walnuts, roasted red peppers, extra virgin olive oil and the surprise of pomegranate molasses.

Since 2004, our hot, creamy dip with artichoke hearts and cheese and served with pita for keeping your fingers clean.

A tribute to the creative cooks in corrugated containers comes tater tots with our famous chili, jalapeno peppers, spicy cheese queso sauce that has cheese in it, salsa and sour cream.

We'd just like to mention that there is cheese in this dip in case you weren't sure. Cheddary smoothness with our own east end GPA beer, a little smoke, a little spice. So nice. Served with freshly-made to order corn tortilla chips and napkins.

Even though it's hard to believe, entire restaurant concepts have formed around the humble meatball. We're taking that a step further and removing the meat. Sauced with house-made marinara and blanketed with provolone and mozzarella cheeses.

New from the Hizzle Grizzle Laboratories deep, deep below Ellsworth Avenue comes the appetizer you've been waiting for our tried and true, 14 years and running Mac and Chee all sizzled up in a finger-searing hot cast iron skillet.

With tahini and a touch of lime, served with warm pita bread triangles and some vegetables for scooping.

A favorite of every Stillers party south of Penn Ave. Oven baked, gooey, and full o' spicy bird, served with celery sticks and pita wedges for dipping.

Served with pita and celery.

A cold dip made with wWalnuts, roasted red peppers, and extra virgin olive oil. Served with pita bread.

Crispy fried tofu, with a Thai spiced dusting, and a Szechuan dragon fruit barbecue sauce.

Served with a dollop of sour cream this chili is not recommended late in the 3 third trimester.

Cold tomato and vegetable soup.

The Pittsburgh staple with tater barrels, shredded provolone and mozzarella cheeses, and grilled marinated chicken tenders.

This is a salad with roasted vegetables. Roasting is one of the best ways to treat veggies. Just ask any veggie and they'll tell you. Warm roasted carrots, broccoli, peppers, onions, and Brussels sprouts, and who knows what else over spring greens affected deeply and personally by fig vinaigrette.

All the standard accoutrements of the famous cobb, but with grilled wild salmon and avocado vinaigrette.

Iceberg lettuce and baby mesclun greens, cucumbers, tomatoes, bacon, and many, many more veggies all carved up with grilled chicken and a fig vinaigrette.

Hearty kale blend with tomatoes and garlic crouton dust. Dressing served on the side.

Topped with grilled, marinated flatiron steak, onions, radishes, and crumbly bleu cheese. Dressing served on the side.

Shredded rainbow kale, cabbage, brussels sprouts, garbanzo beans, carrots, and chickpea vinaigrette.

Baby spinach, roasted beets, craisins, candied pecans and crumbled goat cheese with figgy vinaigrette. Dressing served on the side.

A cold dip made with Walnuts, roasted red peppers, and EVOO. Served with pita bread.

Mixed greens, grilled wild salmon over olives, spinach, artichoke hearts with tarragon vinaigrette. Dressing served on the side.

It's nearly impossible to tell this meat-free meatball grinder from its carnivorous cousin. Served with house-made marinara and plenty of melty provalone and mozzarella cheeses.

Come here. Listen. We're gonna make you a sandwich you can't refuse. It's smoked salami, capicollo, and pepperoni baked on local Mancini's bun roll spread with a little Tuscan aioli, and nattily attired with red onion and greens.

This is the steak sandwich that just might heal a 1000 vegetarians. We expertly grill USDA choice Delmonico steak, slice it, and place atop sturdy, crusty Mancini's roll with grilled onions, peppers, mushrooms, aioli, and Swiss cheese.

Spicy, blackened chicken breast grilled with melted cheddar, lettuce, tomato, onion, and a smoky, spicy, perky and piquant chipotle mayonnaise on a crunchy roll.

Longtime companion of Henny Penny, Turkey lurkey reinvents himself on a big ol' pretzel roll with longtim`e friends Bacon and chedddar, and a big swizzle of Big Gay Al's strawberry chipotle BBQ sauce and crispy onion straws.

Grilled zucchini and a portobello cap paired with roasted red peppers, tomatoes, onion, fresh mozzarella cheese and basil pesto mayonnaise.

The most recognizable acronym preceding yolo, the BLT is a fine sandwich, and we've made that even better with grilled salmon on a crunchy bun with a little avocado sauce.

Fall off the bone tender beef braised in juices of our very own design, served on a local Mancini's brioche bun with a bright Chimichurry sauce and some freshly fried onion straws for a lil' crispy crunch.

The Impossible Burger is a delicious & meaty burger created for meat lovers & made entirely from plant-based ingredients, like wheat protein, potato protein and coconut fat. This burger is significantly better for the planet using a fraction of the water and the land to produce and, it's really damn good. We dress it with some avocado sambal and spinach on a non-pretentious vegan pretzel roll.

Buccos game meets backyard grillin in this fusion of snacks from around the neighborhood. Our house-made dip and chips adorn this giant burger served on a pretzel roll of course.

Sometimes we like to do a little something special together. This is a big something special: half a pound of ground chuck, blackened lightly and served on brioche with crumbled bleu cheese, onion straws, and special hizzle grizzle sauce.

Sometimes we like to do a little something special together. This is a big something special: half a pound of ground chuck, blackened lightly and served on brioche with crumbled bleu cheese, onion straws, and special Hizzle Grizzle sauce.

Buffalo style braised pork shoulder and shaved celery with a drizzle of ranch dressing. Served with choice of side.

Our famous Crabcake placed on a sturdy roll with tartar sauce. Served with choice of side.

Braised pork shoulder in garlic, cilantro and pickled onion. Served with choice of side.

House roasted turkey breast, tomatoes, cucumber, pickled onions and pesto aioli.

1/2 lb. ground turkey with dried cranberries, sage stuffing and rosemary aioli. Served with choice of side.

Beet and hummus based patty topped with Facon. Served with choice of side.

With Atlantic lobster and lump crab meat.

With 1/2 lb. Angus ground beef.

With spicy Jamaican jerk pulled chicken.

Grilled, marinated flatiron steak on our macaroni and cheese.

Shaved ribeye, onions, peppers and mushrooms tossed in our famous mac and cheese.

Like, the regular Mac and chese is great, but add our braised shortrib, a coupla fried eggs, and crispy onion straws and you got yourself an epiphany.

How's a half pound of Angus ground round that's browned sound?

Done right with a cheddary sauce Mornay, it's not from a box, and it's big. Really big. Voted Best in Pittsburgh 2019.

It just didn't seem quite right to name this decadent gastroconcoction in English, so we pulled out our high school French. Here our already world-famous macaroni and cheese is prepared with Atlantic lobster and lump crab meat.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

On the bone and spicy. A garlic and herb take on the classic Argentinian condiment.

On the bone and spicy. Our spiciest sauce, with a hint of sweetness. Have 911 on standby.

On the bone and spicy. Classic Buffalo sauce.

On the bone and spicy. A dry rub of classic jerk spices.

On the bone and spicy.

With a dollop of sour cream.

Warm roasted carrots, broccoli, peppers, onions and Brussels sprouts over spring greens with fig vinaigrette. Dressing served on the side.

Hearty kale blend with grilled, marinated chicken breast and crouton dust. Dressing served on the side.

Spinach, roasted beets, craisins, pecans and crumbled goat cheese with figgy vinaigrette. Dressing served on the side.

Iceberg lettuce, mesclun greens, cucumbers, tomatoes, bacon, chick peas, corn, red onions, grilled chicken, and a balsamic vinaigrette. Dressing served on the side.

Mixed greens, tomatoes, cucumbers, red onions, hard-boiled eggs, tater barrels, shredded cheese and grilled, marinated chicken tenders. Dressing served on the side.

Topped with grilled, marinated flatiron steak, onions, radishes and crumbly bleu cheese. Dressing served on the side.

Mixed greens, grilled wild salmon over olives, spinach, artichoke hearts with tarragon vinaigrette. Dressing served on the side.

Shredded rainbow kale, cabbage, brussels sprouts, garbanzo beans, carrots, and chickpea vinaigrette.

Classic cobb salad with wild salmon and avocado vinaigrette.

A cold dip made with Walnuts, roasted red peppers, and EVOO. Served with pita bread.

Grilled USDA Choice Delmonico steak, sliced, and placed atop a sturdy ciabatta roll with grilled onions, peppers, mushrooms, Italian aioli, and Swiss cheese. Served with choice of side.

Grilled zucchini and a portobello cap with roasted red peppers, tomatoes, onion, fresh mozzarella cheese and basil pesto mayonnaise. Served with choice of side.

Spicy, blackened chicken breast grilled with melted cheddar, lettuce, tomato, onion and chipotle mayonnaise on a local ciabattini roll. Served with choice of side.

Braised pork shoulder in garlic, cilantro and pickled onion. Served with choice of side.

Veggie wrap.

Grilled cheese sandwich with tomato slices and a bowl of cream of tomato soup.

Beet and hummus based patty topped with Facon. Served with choice of side.

Our famous Crabcake placed on a sturdy roll with tartar sauce. Served with choice of side.

Buffalo style braised pork shoulder and shaved celery with a drizzle of ranch dressing. Served with choice of side.

Classic BLT with wild salmon and an avocado vinaigrette drizzle.

Turkey, bacon and cheddar served with chipotle aioli on a hoagie roll. Served with choice of side.

Served on grilled multigrain bread and choice of side.

Served on grilled multigrain bread with melted cheddar cheese and choice of side.

Rolled into a flour tortilla with lettuce, tomato and onion. Served with choice of side.

Served atop a bed of field greens with choice of side.

Served on grilled multigrain bread with choice of side.

Served on grilled multigrain bread with melted cheddar cheese and choice of side.

Rolled into a flour tortilla with lettuce, tomato and onion. Served with choice of side.

Served on grilled multigrain bread with choice of side.

Roast turkey breast with cheddar cheese, smokey Chipotle aioli, lettuce, tomato, and onion. Lovingly wrapped in a flour tortilla.

Marinated roasted carrots, onions, peppers, broccoli, and Brussels sprouts along with grilled mushrooms, tomato, and cucumber; finished with our world famous Hummus. Served wrapped in a flour tortilla. With lettuce.

Shaved ribeye, onions, peppers and mushrooms tossed in our famous mac and cheese.

With bacon and cheddar cheese.

1/2 lb. ground turkey with dried cranberries, sage stuffing and rosemary mayonnaise.

Entirely made from plant based materials. Served with sambal sauce and spinach on a pretzel roll. Served with choice of side. Vegetarian.

Braised ribs in a tortilla.

Two soft tortilla with chief tilapia fish with quinoa salad and roasted veggies.

Spicy pulled jerk chicken tacos with cilantro cream and pineapple black bean salsa. Served with quinoa and veggies on the side.

Braised until falling off the bone, served in a flour tortilla with pickled red onions and chimichurri sauce.

With Atlantic lobster tail and lump crab meat.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

For 2.

Light and airy, covered in icing and shaved almonds.

A freshly baked chocolate chip cookie of prodigious diameter served hot out of our Easy-Bake oven in a lethal cast iron skillet with your choice of Millie's ice cream.

Just feeling a little peckish. There's always room for ice cream. Let us scoop up a nice little bowl of nummy local Millie's handmilked cream

Odd capitalization intentional. Yep. Three pie-style pierogies with sweet fruit filling in puff pastry dough made and baked right here, sprinkled with cinnamon sugar and served with a little ice cream.

Yep it's exactly what you think. All of the above with a savory pumpkin filling.

Much like our Cookies n Cream dessert, here's a freshly-baked brownie in the same dangerous cast iron skillet that was a favored weapon of the likes of Tom and Jerry through ren and stimpy. Swizzle of caramel sauce and Millie's ice cream

Napkins and plasticware only. No plates.

Más grande que el procuedio, el pollo se asa parrilla y se sirve con todos los compleuertos and gringo.

Braised until it's falling off the bone, then braised some more. We tuck it into a tortilla and griddle it to make handling easier. Served with pickled red onion and green chimichurri sauce.

Roasted roots and other veggies bound with cheese glorious cheese.