Find a Table

6:30am - 11:00am
Monday - Sunday

Breakfast Buffet
8:00 - 11:00am

Brunch (a la carte menu)
11:00 am - 2:00pm Saturdays & Sundays

Lunch 11:00am - 2:00pm
Monday - Friday

5:30pm - 10:00pm
Sunday - Thursday

5:00pm - 10:30pm
Friday and Saturday

510 Market Street     |     Pittsburgh, PA 15222     |    412.773.8848 |    MAP

Contact Habitat

Habitat Restaurant
510 Market Street
Pittsburgh, PA 15222

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6:30am - 11:00am
Monday - Sunday

Breakfast Buffet
8:00 - 11:00am

Brunch (a la carte menu)
11:00 am - 2:00pm
Saturdays & Sundays

11:00am - 2:00pm
Monday - Friday

5:30pm - 10:00pm
Sunday - Thursday

5:00pm - 10:30pm
Friday and Saturday



Call 412.773.8848 or book online with OpenTable.


About Habitat

Habitat is good food, pure and simple.

Our menus are seasonally-inspired but that’s the closest we’re getting to a food trend. No foams, no gimmicks.

Just quality ingredients prepared simply and elegantly. 

Meet the Team

Jason Dalling ("JD")
Executive Chef

Hometown: Vancouver, British Columbia, Canada
Before Habitat: Executive Chef at The Fairmont Washington, D.C. (20+ years with Fairmont Hotels & Resorts)
Education: Journeyman’s Red Seal Certificate from the Northern Alberta Institute of Technology
Hobbies: Spending time with family, traveling, cycling
Favorite food to eat: Meat
Favorite food to cook: everything
Least favorite food trend: All of them. They bring a little excitement for a time – and then they disappear……
Phrase you’ll hear him say most often in the kitchen: "Please" and "Thank you"
Must-try dish at Habitat: all of them


James Wroblewski
Pastry Chef

Hometown: Pittsburgh born, Pennsylvania county bred
Before Habitat: Ritz Carlton in Las Vegas, Dallas, Arizona, Red Rock casino ,The Homestead, Big Burrito, and  Bidwell Catering
Education: Associates Degrees in Culinary Arts, Pastry Arts, and Hotel Restaurant Management from Pennsylvania Culinary Institute
Hobbies: Tattoo collector, fishing, geocaching, home brewing, film/photography, currency collecting, grilling, camping 
Favorite food to eat: Sushi/tapas/street-food trucks
Favorite food to cook: Animals, vegetables and tubers 
Least favorite food trend: Gluten free
Phrase you’ll hear him say most often in the kitchen: "Word"
Must-try dish at Habitat: The desserts - all of them


Jennifer Gelormino
Director of Outlets

Hometown: Johnstown, PA
Before Habitat: privately owned restaurants in Pittsburgh & NYC
Hobbies: cooking, running, traveling
Favorite food to eat: grilled cheese with brie, goat cheese, and fig jam
Favorite food to cook: any/all baked goods
Least favorite food trend: bacon on everything
Phrase you’ll hear her say most often in the restaurant: "Prepare for the apocalypse" (it’s always better to be over-prepared)
Must-try dish at Habitat: Beet Salad


Christmas Brunch

December 25, 11am-2pm
$79 / person
 (kids 5-12, $39; complimentary under 5)

Seasonal ingredients, traditional Christmas dishes and decadent desserts fill Executive Chef Jason Dalling's holiday buffet. 



Leek, potato and pancetta quiche
Crisp bacon and country-style sausage links
Home fried potatoes with caramelized onions and fresh herbs
Pumpkin pie pancakes with warm maple syrup
Fresh baked breads, danish, assorted breakfast pastries

Seasonal Salads

Roasted root vegetable and squash salad with maple whiskey vinaigrette
White and wild rice salad with cranberries and cilantro vinaigrette
Roasted beets with local goat cheese, honey and crisp frisee
Grilled vegetables and varietal tomatoes with balsamic vinegar, rosemary and garlic
Roasted cauliflower with artichokes, olives and crisp parmesan cheese
Local and international cheeses with fresh and dried fruits
Local and homemade charcuterie, pate, assorted mustards, homemade preserves and pickles
House-smoked salmon, smoked trout, peppered mackerel with traditional garnishes
Chilled shrimp with cocktail sauce and Marie Rose sauce
Seasonal fruits and berries

Christmas Carving Station

Grass-fed prime rib with horseradish cream
Herb roasted turkey with sage pan gravy
Whipped gold potatoes
Seasonal vegetable selection

Small Entrees

Crab fritters with corn and sweet potato hash and tomato remoulade
Whiskey and maple marinated salmon with squash puree and crisp fried leeks
Chili roasted chicken wings with white bean and sausage cassoulet and red wine jus
Traditional meat pie with butter pastry crust


Selection of Pastry Chef James Wroblewski's house-made desserts
Chocolate fountain with fresh fruit and dipping treats

Cooking Classes

Demonstration-style classes taught by the Habitat chefs the first Saturday of every month, 1:00-3:00 p.m.
$69/person (includes apron & lunch)

February 7, 2015 – Romantic Dinner for Two
A study of aphrodisiacs and effective preparation of dinner for two

March 7, 2015 – Mardi Gras
Classic New Orleans cocktails and cuisine revisited

April 4, 2015 – Healthy Home Cooking
Light and healthy cooking made easy

May 2, 2015 – Sushi and Sake
Explore traditional Japanese sushi preparation and the world of sake

June 6, 2015 – Italian Cuisine Made Easy
An overview of homemade Italian favorites

July 4, 2015 – Bourbon and BBQ
The Habitat chefs explore cooking with their favorite bourbons

August 1, 2015 – Healthy Kids Cuisine (That They’ll Actually Eat!)
Just in time for back-to-school

September 5, 2015 – International Beer and Food Pairings
An educational and interactive beer and food pairing session

October 3, 2015 – Pumpkin
Creative uses of the King of Fall Fruits – soups to pies, maybe even beer oh my!

November 7, 2015 – Non-Traditional Thanksgiving Dinner
A modern spin on the traditional Thanksgiving feast

December 5, 2015 – Holiday Party Planning
Learn to make a variety of cocktails and canapés perfect for your holiday gathering