“We believe that the restaurant industry can do better. We are committed to sustainability from initial build-out to daily sourcing. But most importantly, we are determined to maintain a good work environment for our staff: living wages, zero deductible health insurance for all full-time employees, a reasonable and guaranteed work week, and a supportive environment in which to work and learn.”
Pizza with Berkshire prosciutto, arugula, Parmigiano Reggiano, mozzarella, and tomato; grilled asparagus with young mustard greens, one-year manchego, toasted hazelnuts, and house-made raed wine vinegar.
When Chef Sonja Finn opened Dinette a decade ago, she could not find locally grown asparagus in the spring. Today, Pennsylvania asparagus is grown by more and more small farmers. There’s no doubt that her spirited restaurant has contributed to the renewed zeal for local food and farming. Politically and community-minded, Finn’s dedication to her town goes beyond the restaurant walls. She even ran for a city council seat earlier this year. But her main focus remains Dinette, where most diners are more interested in the delicious thin-crust pizzas than in Finn’s impressive activism.
“Although the menu does include meat, vegetables stand out because Ms. Finn plays up their beauty and flavor.”
–Melissa McCart, Pittsburgh Post-Gazette