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✔️Lunch ✔️Dinner ✔️Dine in
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New American small plates plus craft cocktails & beer in a contemporary space with leather seating.
Hours
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 6–9 PM |
| Friday | 6–9 PM |
| Saturday | 6–9 PM |
| Sunday | 6–9 PM |
| Monday | Closed |
Address and Contact Information
Address: 5430 Penn Ave, Pittsburgh, PA 15206
Phone: (412) 441-1700
Website: http://onebyspork.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Menu — One by Spork
Pittsburgh, PA 15206. [email protected] (412) 441-1700. Hours. RESERVATIONS REQUIRED Thursday – Sunday: Doors Open at 6:00pm. One Seating at 6:30pm. PRIVATE …
One by Spork
One by Spork. AN IMMERSIVE CHEF’S TASTING COUNTER. FROM A JAMES BEARD … Pittsburgh, PA 15206. [email protected] (412) 441-1700. Hours. RESERVATIONS …
One by Spork Restaurant – Pittsburgh, PA | OpenTable
Yes, One by Spork is an excellent choice for a special date night. It’s an intimate, chef-led tasting experience (single tasting menu served around a 16-seat …
Reviews
Justin McClelland
One by Spork — A Communal Fine Dining Adventure Worth Saying “Yes” To
One by Spork is one of the most special dining experiences in Pittsburgh — full stop. This isn’t just dinner, it’s a 16-seat, single-seating culinary event that feels intimate, intentional, and incredibly well executed from start to finish.
The prix fixe menu with drink pairings is thoughtfully paced and beautifully presented. Every course feels deliberate, seasonal, and refined without being pretentious. What really stands out is the attention to detail — the service team goes above and beyond to explain each dish, guide you through pairings, and anticipate what you need before you even ask. It genuinely feels like a Michelin-level experience, even without the stars or prestige.
Seating is at a communal high-top chef’s counter, which ends up being part of the magic. Sharing the table with other diners creates this collective energy — everyone is there for a special food moment, and it turns dinner into something celebratory and social. That said, while the entrance is accessible, the high-top counter may not be ideal for someone using a wheelchair.
Is it an investment? Yes. Is it worth it? Absolutely. For the level of creativity, hospitality, and overall experience, it’s a great value for what you receive. If you’re on the fence and looking for a memorable night out in Pittsburgh, book the seat. It’s one of the most unique dining experiences in the city.
… moreOne by Spork is one of the most special dining experiences in Pittsburgh — full stop. This isn’t just dinner, it’s a 16-seat, single-seating culinary event that feels intimate, intentional, and incredibly well executed from start to finish.
The prix fixe menu with drink pairings is thoughtfully paced and beautifully presented. Every course feels deliberate, seasonal, and refined without being pretentious. What really stands out is the attention to detail — the service team goes above and beyond to explain each dish, guide you through pairings, and anticipate what you need before you even ask. It genuinely feels like a Michelin-level experience, even without the stars or prestige.
Seating is at a communal high-top chef’s counter, which ends up being part of the magic. Sharing the table with other diners creates this collective energy — everyone is there for a special food moment, and it turns dinner into something celebratory and social. That said, while the entrance is accessible, the high-top counter may not be ideal for someone using a wheelchair.
Is it an investment? Yes. Is it worth it? Absolutely. For the level of creativity, hospitality, and overall experience, it’s a great value for what you receive. If you’re on the fence and looking for a memorable night out in Pittsburgh, book the seat. It’s one of the most unique dining experiences in the city.
Shane Simpson
Everyone was warm and welcoming at One by Spork, and I really wanted to love it—especially after seeing so many glowing reviews. I’ve pondered for about two weeks whether I wanted to post this review, but it is my honest experience.
I’ve experienced a lot of tasting menus, including a ridiculous number of James Beard and Michelin-level restaurants, so I had high expectations. The atmosphere felt more casual than anticipated, and the space—surrounded by fermenting and dehydrating equipment—wasn’t the elevated setting I associate with a $275 tasting. The noise from the machines during the first part of the meal was also distracting. It still felt like a place that was recently converted from a different concept. I know they are showcasing different was of preparation but the setup was cluttering.
Service and pacing never quite clicked. Guests start in a lounge and are served about five canapés with an awkward pace and sequence. The lounge area isn’t unique and doesn’t feel distinctly set apart from the dining room, and the entire 6 p.m. seating hinges on everyone arriving on time. When several diners showed up late, the evening’s rhythm stalled before the first course even landed—an unfortunate distraction for a format that relies on flow.
The food showcases some thoughtful ideas, but the execution struggled, with some dishes having way too many ideas and/or elements. Very little was memorable, and many dishes arrived lukewarm, if not cool. Unlike most chef’s counters and/or tasting menus where the kitchen and assembly are combined, Spork carries all the plates and cooked ingredients from the kitchen to a cold stainless steel counter, then assembles for guests. The result is a disjointed service and errors in food quality. The required drink pairing added a significant cost, and while a few pours worked well, others overshadowed the dishes instead of lifting them (cocktails specifically). But they actually grow many of their own herbs and vegetables right next door and most of dishes looked great. The Maine scallop with calamari was the standout.
I have no issue spending hundreds for a great dining experience, but for $275 + tax + tip…I expected a more polished and cohesive experience, and much better execution with the food—temperature and flavor. With some adjustments around atmosphere, service, and the mandatory pairing, it could come closer to matching the price point.
… moreI’ve experienced a lot of tasting menus, including a ridiculous number of James Beard and Michelin-level restaurants, so I had high expectations. The atmosphere felt more casual than anticipated, and the space—surrounded by fermenting and dehydrating equipment—wasn’t the elevated setting I associate with a $275 tasting. The noise from the machines during the first part of the meal was also distracting. It still felt like a place that was recently converted from a different concept. I know they are showcasing different was of preparation but the setup was cluttering.
Service and pacing never quite clicked. Guests start in a lounge and are served about five canapés with an awkward pace and sequence. The lounge area isn’t unique and doesn’t feel distinctly set apart from the dining room, and the entire 6 p.m. seating hinges on everyone arriving on time. When several diners showed up late, the evening’s rhythm stalled before the first course even landed—an unfortunate distraction for a format that relies on flow.
The food showcases some thoughtful ideas, but the execution struggled, with some dishes having way too many ideas and/or elements. Very little was memorable, and many dishes arrived lukewarm, if not cool. Unlike most chef’s counters and/or tasting menus where the kitchen and assembly are combined, Spork carries all the plates and cooked ingredients from the kitchen to a cold stainless steel counter, then assembles for guests. The result is a disjointed service and errors in food quality. The required drink pairing added a significant cost, and while a few pours worked well, others overshadowed the dishes instead of lifting them (cocktails specifically). But they actually grow many of their own herbs and vegetables right next door and most of dishes looked great. The Maine scallop with calamari was the standout.
I have no issue spending hundreds for a great dining experience, but for $275 + tax + tip…I expected a more polished and cohesive experience, and much better execution with the food—temperature and flavor. With some adjustments around atmosphere, service, and the mandatory pairing, it could come closer to matching the price point.
Chris C
When we arrived, we were presented the bites immediately one after another – to the point that they were stacking up in front of me while the chefs described each one. The bites were good – I just feel like they were heavily rushed which made me feel awkward.
We were then taken to the table for the dining experience. The décor was beautiful, and the ambience pleasant.
Ratatouille – nothing special. It was good, but not amazing.
Maine Scallop – super small scallop. Presented on a scallop shell on a folded napkin. While it was really tasty, the plate felt unsteady and wobbly, and really just too cumbersome to eat from happily.
Black cod – amazing, no notes. The dry age was sublime on the fish. Very smart.
Tomato salad – It was a salad with fresh ingredients.
Lamb agnolotti – 2 agnolotti atop a rich demi-glace. The demi was amazing, but too much. It was like soup. The lamb in the pasta seemed a little overcooked and mealy, and tasted very basic. This dish would have been amazing with some fresh bread to dip in the demi. (Also, no bread course was provided throughout the entire service)
Goat – one of the highlights of the experience. Everything on the plate was absolutely delicious.
Duck two-ways – The pizza was good, but very oily from the duck confit. Flavor was good. Advised to save the crust for the dry-aged duck course (which I did, but there wasn’t enough sauce for dipping the crust into). The dry-aged duck plate was good, though the duck still had a pretty thick fat cap on it.
Desserts:
Squash Semifreddo – this dish was foul. I don’t use this term lightly either. I will pretty much eat and finish anything that is given to me, but I haven’t had something this awful in so long. The best way to explain their semifreddo is like putting a nice dessert in a fridge full of onions and garlic, uncovered, overnight – then serving it. Why does the semifreddo taste like alliums? I did not finish it; it was that bad.
Basil Panna Cotta – delicious. I would have preferred 2 servings of that over the previous dessert.
Drinks:
This is also rare for me, but there was too much alcohol. The ‘One Experience’ alternates between glasses of wine and cocktails, and it’s just too much. By the end of service, I was uncomfortably tipsy. Not mildly tipsy, not drunk. Just the weird feeling in between. The wines were good though, and most of the cocktails were tasty. The Maree Noir though – it was strange. Not bad per se, but not really that good either.
Here are my concerns for this service: it is not worth the price at all. In addition to the above, there were other flaws that bring down the value. For example, the general manager wore shorts, while a lot of the other staff who were presenting the food were in casually stained outfits. I would expect this at any other restaurant – but for an experience like this, I would expect a little more detail in the attire. Additionally, Cecil sounded sick. While he stood behind us in the kitchen, he continued to sniff (mucous filled sniffs) through the entire service, which was so off-putting. The cutlery presented for some of the dishes made no sense to me. Sometimes I was longing for a knife to help push food onto my fork, another time I was trying to determine why we had a very small teaspoon for a pasta dish. The explanations of the courses were also incredibly too long. It was en explanation of the food, followed by a dissertation about the wine/cocktail, as well as the NA option. It was weird as everyone just sat and listened for so long, while we all had plates of food in front of us getting cold. No coffee/tea service was offered, the homemade chocolates were not good, and the back of the take-home menu is full of comments about the establishment, and a prompt to leave a review. It just doesn’t feel naturally classy – more like forced pretentiousness. Which is how I feel like the experience went.
I’m glad I came here to try One by Spork, but I would not return. The cost is just not worth it. Maybe if they refine the experience or reduce the price, but not as it currently is.
… moreWe were then taken to the table for the dining experience. The décor was beautiful, and the ambience pleasant.
Ratatouille – nothing special. It was good, but not amazing.
Maine Scallop – super small scallop. Presented on a scallop shell on a folded napkin. While it was really tasty, the plate felt unsteady and wobbly, and really just too cumbersome to eat from happily.
Black cod – amazing, no notes. The dry age was sublime on the fish. Very smart.
Tomato salad – It was a salad with fresh ingredients.
Lamb agnolotti – 2 agnolotti atop a rich demi-glace. The demi was amazing, but too much. It was like soup. The lamb in the pasta seemed a little overcooked and mealy, and tasted very basic. This dish would have been amazing with some fresh bread to dip in the demi. (Also, no bread course was provided throughout the entire service)
Goat – one of the highlights of the experience. Everything on the plate was absolutely delicious.
Duck two-ways – The pizza was good, but very oily from the duck confit. Flavor was good. Advised to save the crust for the dry-aged duck course (which I did, but there wasn’t enough sauce for dipping the crust into). The dry-aged duck plate was good, though the duck still had a pretty thick fat cap on it.
Desserts:
Squash Semifreddo – this dish was foul. I don’t use this term lightly either. I will pretty much eat and finish anything that is given to me, but I haven’t had something this awful in so long. The best way to explain their semifreddo is like putting a nice dessert in a fridge full of onions and garlic, uncovered, overnight – then serving it. Why does the semifreddo taste like alliums? I did not finish it; it was that bad.
Basil Panna Cotta – delicious. I would have preferred 2 servings of that over the previous dessert.
Drinks:
This is also rare for me, but there was too much alcohol. The ‘One Experience’ alternates between glasses of wine and cocktails, and it’s just too much. By the end of service, I was uncomfortably tipsy. Not mildly tipsy, not drunk. Just the weird feeling in between. The wines were good though, and most of the cocktails were tasty. The Maree Noir though – it was strange. Not bad per se, but not really that good either.
Here are my concerns for this service: it is not worth the price at all. In addition to the above, there were other flaws that bring down the value. For example, the general manager wore shorts, while a lot of the other staff who were presenting the food were in casually stained outfits. I would expect this at any other restaurant – but for an experience like this, I would expect a little more detail in the attire. Additionally, Cecil sounded sick. While he stood behind us in the kitchen, he continued to sniff (mucous filled sniffs) through the entire service, which was so off-putting. The cutlery presented for some of the dishes made no sense to me. Sometimes I was longing for a knife to help push food onto my fork, another time I was trying to determine why we had a very small teaspoon for a pasta dish. The explanations of the courses were also incredibly too long. It was en explanation of the food, followed by a dissertation about the wine/cocktail, as well as the NA option. It was weird as everyone just sat and listened for so long, while we all had plates of food in front of us getting cold. No coffee/tea service was offered, the homemade chocolates were not good, and the back of the take-home menu is full of comments about the establishment, and a prompt to leave a review. It just doesn’t feel naturally classy – more like forced pretentiousness. Which is how I feel like the experience went.
I’m glad I came here to try One by Spork, but I would not return. The cost is just not worth it. Maybe if they refine the experience or reduce the price, but not as it currently is.
LaToya Johnson-Rainey
⭐️⭐️⭐️⭐️⭐️ One by Spork is a full sensory experience
I had the pleasure of dining at One by Spork to celebrate Capricorn birthdays with close friends, and from the start, the entire experience was superb.
Atmosphere: ⭐️⭐️⭐️⭐️⭐️
The space is intimate without feeling stuffy. The decor is modern, clean, and thoughtfully designed. There is a stunning light fixture that centers the room and truly commands attention. Sitting around the chef’s counter makes the experience feel immersive and personal.
Hospitality: ⭐️⭐️⭐️⭐️⭐️
The team was professional, welcoming, and genuinely kind. Friendly without feeling forced. You can tell they take pride in what they do, and it shows in how they explain each course, how they interact with guests, and how smoothly the evening flows.
Food: ⭐️⭐️⭐️⭐️⭐️
This multi-course tasting experience is beautifully executed. Every dish is fresh, creative, and intentional. Do not let the small portions fool you, you will leave full. Each course ignites your palate in a different way, and the presentation is exquisite.
Pairings (Non-Alcoholic Options): ⭐️⭐️⭐️⭐️⭐️
I do not drink, and I was truly impressed by the non-alcoholic pairings. They were elevated, flavorful, and thoughtfully matched to each course. I loved that the experience felt just as special without alcohol.
Presentation and Details: ⭐️⭐️⭐️⭐️⭐️
I am big on presentation, and One by Spork delivered. The plating, dinnerware, and overall visual experience were top tier. Even the natural light, the windows, and the color palette of the space added to the beauty of the night.
Yes, it is pricey, but it is worth it for the quality, the creativity, and the full experience. If you are looking to treat yourself or celebrate someone you love, I highly recommend it. Come ready to indulge all your senses, the smell, the sight, the taste, and every detail in between.
… moreI had the pleasure of dining at One by Spork to celebrate Capricorn birthdays with close friends, and from the start, the entire experience was superb.
Atmosphere: ⭐️⭐️⭐️⭐️⭐️
The space is intimate without feeling stuffy. The decor is modern, clean, and thoughtfully designed. There is a stunning light fixture that centers the room and truly commands attention. Sitting around the chef’s counter makes the experience feel immersive and personal.
Hospitality: ⭐️⭐️⭐️⭐️⭐️
The team was professional, welcoming, and genuinely kind. Friendly without feeling forced. You can tell they take pride in what they do, and it shows in how they explain each course, how they interact with guests, and how smoothly the evening flows.
Food: ⭐️⭐️⭐️⭐️⭐️
This multi-course tasting experience is beautifully executed. Every dish is fresh, creative, and intentional. Do not let the small portions fool you, you will leave full. Each course ignites your palate in a different way, and the presentation is exquisite.
Pairings (Non-Alcoholic Options): ⭐️⭐️⭐️⭐️⭐️
I do not drink, and I was truly impressed by the non-alcoholic pairings. They were elevated, flavorful, and thoughtfully matched to each course. I loved that the experience felt just as special without alcohol.
Presentation and Details: ⭐️⭐️⭐️⭐️⭐️
I am big on presentation, and One by Spork delivered. The plating, dinnerware, and overall visual experience were top tier. Even the natural light, the windows, and the color palette of the space added to the beauty of the night.
Yes, it is pricey, but it is worth it for the quality, the creativity, and the full experience. If you are looking to treat yourself or celebrate someone you love, I highly recommend it. Come ready to indulge all your senses, the smell, the sight, the taste, and every detail in between.
James M
Really impressive showing. We tried the vegetarian tasting menu which is all sourced by their urban farm. The food is fresh and grouped by flavor palette. Lots of creativity in the dishes too. The service is great. We tried the alcohol pairing but the non alcoholic pairing actually sounded quite good too – lots of florals from the garden
… moreAnonymous Capybara
It was good. I’m glad I experienced it, but it was not spectacular like the price point would suggest. I hope they are able to refine it. I miss the old Spork.
Overall favorite: Gin genmaicha cocktail
Favorite dish: Sweetbreads
Least overall favorite: Sounds strange but…too much of everything? Really would like to see a more curated best-of-the-best menu. When it’s crafted and well presented, you want to eat it there, not bring it home. I want to feel full and satisfied, not wasting any food. 3 dessert courses felt unnecessary.
Other notes:
– Fantastic bartender. I wish I had gotten the non-alcoholic cocktails. They sounded unique and complex.
– Love a dinner and a show. To see the plating and hear the story behind each dish/drink
– Interesting ramen noodles. Instead of your typical long and chewy noodle, these were short and soba-like.
– Lots of tuiles!
… moreOverall favorite: Gin genmaicha cocktail
Favorite dish: Sweetbreads
Least overall favorite: Sounds strange but…too much of everything? Really would like to see a more curated best-of-the-best menu. When it’s crafted and well presented, you want to eat it there, not bring it home. I want to feel full and satisfied, not wasting any food. 3 dessert courses felt unnecessary.
Other notes:
– Fantastic bartender. I wish I had gotten the non-alcoholic cocktails. They sounded unique and complex.
– Love a dinner and a show. To see the plating and hear the story behind each dish/drink
– Interesting ramen noodles. Instead of your typical long and chewy noodle, these were short and soba-like.
– Lots of tuiles!
Lisa Kologreeva
My friend and I recently attended the steak event at One by Spork. This was actually our second visit to the restaurant, as we genuinely wanted to return and support what is considered one of Pittsburgh’s standout fine dining experiences. We understand that in a city like Pittsburgh, not many people are able to spend over $275 per person (before tax and gratuity) on dinner, which made this evening feel even more special and intentional for us.
Unfortunately, the experience did not meet the level we expected. Toward the end of the dinner, we both began feeling unwell and were unable to finish the final courses. We left with a bill exceeding $600, already disappointed but hoping it was simply an isolated discomfort.
The following day, both of us felt significantly worse, with symptoms consistent with food poisoning. We reached out to the restaurant to inform them, not with accusations, but out of concern. We were told that everything had been handled safely and that no other guests had reported issues. We were also informed that someone would follow up with us directly, but after that initial exchange, we did not hear back.
For a fine dining experience at this price point, we expected a higher level of care, attentiveness, and accountability.
We truly wanted this to be another positive experience, especially as returning guests. Instead, we left feeling physically unwell and disappointed by the lack of meaningful follow-up. Given the circumstances — the cost of the event, the health impact, and the absence of resolution — we believe a refund or at minimum a serious gesture of accountability would be appropriate.
We hope the restaurant takes this feedback seriously, as we would have preferred to continue supporting what should be one of the top fine dining destinations in Pittsburgh.
… moreUnfortunately, the experience did not meet the level we expected. Toward the end of the dinner, we both began feeling unwell and were unable to finish the final courses. We left with a bill exceeding $600, already disappointed but hoping it was simply an isolated discomfort.
The following day, both of us felt significantly worse, with symptoms consistent with food poisoning. We reached out to the restaurant to inform them, not with accusations, but out of concern. We were told that everything had been handled safely and that no other guests had reported issues. We were also informed that someone would follow up with us directly, but after that initial exchange, we did not hear back.
For a fine dining experience at this price point, we expected a higher level of care, attentiveness, and accountability.
We truly wanted this to be another positive experience, especially as returning guests. Instead, we left feeling physically unwell and disappointed by the lack of meaningful follow-up. Given the circumstances — the cost of the event, the health impact, and the absence of resolution — we believe a refund or at minimum a serious gesture of accountability would be appropriate.
We hope the restaurant takes this feedback seriously, as we would have preferred to continue supporting what should be one of the top fine dining destinations in Pittsburgh.
Ashley
One By Spork is a dinning experience like no other in Pittsburgh!! They have taken a step above from the typical restaurant scene and have created an elevated and interactive space comparable a high end dinner at a friend’s home.
When we arrived, we started off with some light bites on the sofas. Then, we were escorted to a round table with a chef’s table in the center. Here the chef and his team explained the dishes they had prepared while assembling them!
With each dish, a glass of wine or cocktail was skillfully paired with the dish to elevate the flavors even more! I am so excited a unique experience like this exists in Pittsburgh. It really is the perfect spot for a celebration or business dinner!
… moreWhen we arrived, we started off with some light bites on the sofas. Then, we were escorted to a round table with a chef’s table in the center. Here the chef and his team explained the dishes they had prepared while assembling them!
With each dish, a glass of wine or cocktail was skillfully paired with the dish to elevate the flavors even more! I am so excited a unique experience like this exists in Pittsburgh. It really is the perfect spot for a celebration or business dinner!
AnMa ORi
nothing to explain more
you just need to experience it.
Im a happy kid!
finally! A Prix Fixe Restaurant in Pittsburgh.
Curated by a very talented Chef, plus his team and art in mind mixicologist.
If you plan to dine in, you need a good amount of time, our dinner lasted about 3 plus hours for the whole course. This is expected so you can savor and enjoy the art of the meal.
I would love to see a cleansing pallet part incorporated within the course in the future visit.
service is 4.8 star as there are some tiny hiccups.
I would assumed to start with a warm towels for amuse bouche, and also the sommelier somehow felt short that night.
ambiance is very chic, minimalist and open
lm In love with the Tom Dixon Melt chandelier which just sets the mood right.
music background is very playful but pleasant to listen to,
overall, Im looking forward to go back pretty soon
(esp for rye bread and koji butter and creative cocktails pairing )
… moreyou just need to experience it.
Im a happy kid!
finally! A Prix Fixe Restaurant in Pittsburgh.
Curated by a very talented Chef, plus his team and art in mind mixicologist.
If you plan to dine in, you need a good amount of time, our dinner lasted about 3 plus hours for the whole course. This is expected so you can savor and enjoy the art of the meal.
I would love to see a cleansing pallet part incorporated within the course in the future visit.
service is 4.8 star as there are some tiny hiccups.
I would assumed to start with a warm towels for amuse bouche, and also the sommelier somehow felt short that night.
ambiance is very chic, minimalist and open
lm In love with the Tom Dixon Melt chandelier which just sets the mood right.
music background is very playful but pleasant to listen to,
overall, Im looking forward to go back pretty soon
(esp for rye bread and koji butter and creative cocktails pairing )
Stephanie Moore
Creative and delicious meal focused on service and sustainability. Love the concept and the food. Will definitely return. They change over one menu item each week so plenty to explore.
… more