Pretty much all of the messages appearing in my inbox these days are completely cold and generic, rife with pretend familiarity and lacking human connection. I’m pointing my very human finger at AI for this trend. As a teen of the ‘80s, I viewed The Terminator as a warning...but here we are 40 years later, and Skynet is our friend?! I’ll continue to write personal missives because they are…well…personal. 

As we set the table for 2026, we’d like to take a moment to thank you for the love, devotion and support you’ve shown us over this past year. 

We began with the moon rising on Lunar New Year at Soba and ended with the sun setting on Mr. Shu’s last Omakase. With Veg Dinners, Fried Chicken Nights, seasonal Festa di Pasta events and a Moroccan tasting menu in between, our guests were always the most important ingredient!

We’re getting a fresh start to 2026 by making some new vegetarian dishes at all of our restaurants. And for those going dry for January (or teetotaling all year long), we’re adding some exciting new zero proof cocktails!

Our search for an executive chef continues at Umi (we’ve been meeting with some very talented folks but have pretty big Shus to fill.) Good things take time, and we’re taking time to review and reflect on 2025 and what’s to come. 

Lastly, we wouldn't be here to welcome you for the uniquely human experience of sharing a meal without our talented teams. They show up in the rain and snow and continue to push the limits with their creativity and work ethic all in the name of hospitality. For that we are forever grateful. 

It’s an honor to cook for you. 

Thank you & Happy New Year!

Chef Bill Fuller
President

big Burrito Restaurant Group

Happy New Sear!

While we patiently await spring (and asparagus season), we’re plating up some brand new vegetarian dishes alongside our winter staples. With some 50 degree days later this week, we’re hoping spring will be sprung sooner rather than later. 🤞

Alta Via Pizzeria

Braised Leeks | whipped potato, sun-dried tomatoes, focaccia croutons, chives

Alta Via

Slow Roasted Tomatoes | garlic confit, oregano, cracked black pepper. 

Zucchini | Green Goddess dressing,  toasted pistachio, pecorino, fennel fronds, olive oil

Casbah 
Falafel | charred carrot puree, frisee, black currants, preserved orange

Eleven
Maple-Apple Glazed Badger Flame Beets | Anson Mills red corn polenta, Granny Smith apple, tart cherries, pistachio, fennel oil

Kaya
Hearts of Palm Fritter | bell pepper, scallion, habanero sweet & sour sauce

Mad Mex
Pepita Hummus | Sweet Potato & Elote Tacos | Roasted Cauliflower Wrap

Soba

Roasted Cauliflower | cilantro-tahini dressing, chili crisp, crispy shallot

Winter Festa di Pasta
January 19–22

The pastabilities are endless at our first fest of the year! Join us to celebrate semolina with shareable small plates. Menu coming soon! Reservations encouraged.

Vegetarian Prix Fixe

January 26–29

Speaking of veggies, there will be plenty of 'em at Kaya later this month. Join us as we Warm Up with this seasonal vegetarian (and mostly vegan) four course feast! Reserve a seat.

New Year, New Chew
Stay aboard the veggie train and check out the Nuevos Misteriosos de 2026: Roasted Cauliflower Wrap, Sweet Potato & Elote Tacos and the long-awaited return of Pepita Hummus! Get your fruit servings in with a Banana-Strawberry Marg! And peep what's going on at Shadyside!

big Burrito Benefit Dinners

Join us as we give back to our community with these special benefit dinners, or request an evening for your cause. Purchase your ticket directly from these fine organizations, and we'll take care of the rest! We still have a few open dates for Summer and early Fall 2026! If your organization would like to host a dinner, please visit our community page or contact us for details.

January 6 | Dress for Success | Mad Mex Robinson

January 6 | Pittsburgh Montessori PTA | Mad Mex Shadyside

January 13 | Junior Achievement | Casbah

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