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Poros Pittsburgh Restaurant Review

Poros Pittsburgh Restaurant Review

When I heard that a new upscale Mediterranean restaurant was going to be opening in Pittsburgh’s Market Square, I became immensely excited.  As I’ve mentioned before, Pittsburgh doesn’t really understand that ethnic food can also be hip and upscale, but thankfully that is now slowly changing with Poros contributing to it.

We dined here right after work on a weeknight so the sit-down portion of the restaurant was deserted (obviously the bar area on a post-workday was not). But the tables quickly filled up and you could see that it’s definitely become one of the city’s most popular spots.

Poros Pittsburgh Restaurant Review

The interior design of the restaurant is more on the subdued side.  However, in the middle of it there is a large, what I presume to be an olive tree. While I saw some olive trees while in Spain, my dream is to be on a Greek or Turkish island and see them there since that scene is so evocative of the Eastern Mediterranean countries.

Poros Pittsburgh Restaurant Review

These don’t appear to be on the menu anymore but these were a delicious slider (I think they were lamb?).

The menu at Poros is divided between its mezze selections (mezze are small plates, similar to tapas) and its fish market. We didn’t order from the fish market but  basically you order your fish (you can choose between a boneless whole fish, a fillet, or shellfish) and then select the cooking style you want. I might try this in the future but honestly, its mezze selections were just too tempting.

I decided to try one of their house cocktails to drink, the Ouzito ($10). I hadn’t had ouzo (Greece’s famous alcohol) in ages, and had forgotten about its strong black licorice taste, but in no time I was enjoying the combination of ouzo, gin, sage, and lemon fizz. I don’t know if I could drink these all the time, but for that evening, it was a pleasant drink to nurse.

Poros Pittsburgh Restaurant Review

When at new restaurants and wanting to try as much as possible, we often order a slew of dishes to share and that’s what we did here which I’ll recount below.

Roasted Cauliflower Hummus, Baba Ghanoush, Tzatziki ($5 each, or all three for $12). We opted for the trio. They were served with house-made pita and grilled Mt. Athos bread. I liked the tzatziki the least (I’m not the biggest fan) and surprisingly enough, baba, my typical favorite,  was superseded by the cauliflower hummus which was amazing.

Poros Pittsburgh Restaurant Review

House Made Spanakopita ($9). This is basically a spinach-style pastry made of filo and filled with feta and manouri cheese. This is a D favorite, not mine, but he liked it.

Poros Pittsburgh Restaurant Review

Local Farm Rabbit Moussaka ($12). This consisted of grilled eggplant, fingerling potatoes, and mizithya béchamel.


Elysian Fields Lamb Pastitsio ($11). Greek-style macaroni and cheese which featured braised lamb shoulder, pasta, tomato, and an all-spice béchamel sauce.

Poros Pittsburgh Restaurant Review

I also ordered a side of asparagus which was grilled and tasted good since so many of the mezze were on the richer and saltier side.


And even though I was bursting by that point, we also ordered the Baklava Ice Cream ($8) because how often is something like that on the menu? It literally featured whole baklava pieces within the ice cream.

Poros Pittsburgh Restaurant Review

I truly loved everything I got to try at Poros. My only minor critique is that I thought the moussaka and pastitsio cooled off much too quickly, especially as I’m someone who likes my food piping hot. But other than that, the selections were varied and diverse and the service excellent. I look forward to dining here again since small plates always get my vote.


PPG2 Market Square | Pittsburgh, PA | 15222

Poros Menu, Reviews, Photos, Location and Info - Zomato

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    Turkish Dumplings with Yogurt and Brown Butter Sauce - The Red Headed Traveler
    December 8, 2016 at 8:21 am

    […] I think what I liked most about the manti is that one, they were made with ground lamb and two, the topping. The contrast of the tart yogurt to the brown butter sauce really gave the manti a unique taste and the inclusion of the yogurt with a hot savory item just seemed so Mediterranean. I could imagine myself with a glass of Turkish tea feasting away on my manti as I gazed out at the pristine blue waters of the Aegean Sea. […]

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