Alta Via—named for the renowned footpath through the Dolomites—is inspired by the fresh cuisine and active lifestyle of both California wine country and the lively mountain towns of the Italian Alps and presents big Burrito Restaurant Group’s take on modern Italian cooking in a comfortably intimate space.
For big Burrito President and Corporate Chef Bill Fuller, Alta Via presents an opportunity to pursue more closely his passion for great pasta, seasonal vegetables, and the warm comfort of wood hearth cooking. “Alta Via fulfills our desire to further explore Italian cooking, embracing a cuisine that celebrates the way we like to live and like to eat: fresh, clean, active.”
The creative new restaurant design is a collaboration between big Burrito, Studio K in Chicago, and Wildman Chalmers Design. The Alta Via menu is built around the hearth and handmade pasta with a continued attention to big Burrito’s love of great seafood. All pastas are made by hand every day in Alta Via’s kitchen. The vegetable-forward recipes embrace sustainably sourced ingredients and fresh, clean flavors.
In addition to the cozy 90 seat dining room, there is seating for another 40 in the bar area, including the large horseshoe-shaped bar. The full menu is available for lunch and dinner in both rooms. The drink program focuses on well-made classic cocktails, a concise wine list with an intelligent balance of Italian and American wines, and a carefully curated menu of draft and bottled beers with a heavy focus on Western Pennsylvania producers.
Ben Sloan of Kaya and Eleven is the Executive Chef, working with Jennifer Johnson from Eleven as the General Manager.