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Pittsburgh’s restaurant scene just received a much-needed dose of vitamin D with the opening of Palm Palm in East Liberty. Forget the grey skies and steel city grit for a moment; stepping into this new establishment at 5996 Centre Avenue is like being whisked away to a Slim Aarons photograph from the 1970s—all sun-drenched glamour, breezy style, and unabashed fun. Having just opened its doors on July 6th, this collaboration between local restaurateurs Herky and Lisa Pollock and the talented Chef Ed Smith is making waves.
From the moment you enter, the restaurant commits fully to its Palm Springs-inspired theme. The space is a vibrant oasis of emerald greens and shimmering gold. A massive 53-foot mural of palm trees stretches above the glamorous, scalloped metal bar, and your eye is immediately drawn to iconic, vintage photography, including a lenticular print of Aarons’ “Poolside Gossip” that seems to shift as you move past it. The attention to detail is impeccable, creating an atmosphere that feels both luxurious and playfully escapist—a perfect antidote to a dreary Pittsburgh day.
The menu is described as coastal cuisine with Californian and South American influences, focusing on shared plates that encourage conversation and communal dining. We started with cocktails, which were as bright and inviting as the decor. The “Passionista,” a bubbly mix of vodka, passion fruit liqueur, and prosecco, was a refreshing opener. For something with a bit more punch, the “fire and fresa” combined mezcal with the surprising notes of fire-roasted red pepper and strawberry, a complex and delightful concoction.
For our first course, we couldn’t resist the Grilled Cheese and Tomato Soup Dumplings. This clever dish reimagines a nostalgic comfort food, with delicate cheese-filled wontons served over a rich, savory tomato soup. It’s whimsical, delicious, and sets the tone for the creative meal to come. We also shared the Tuna Sushi Tots, another inventive small plate featuring perfectly fried tater tots topped with fresh tuna, avocado, and a creamy yum yum sauce.
Moving on to the larger plates, the Korean Fried Chicken is a must-try. It arrived with an audibly crunchy coating, lacquered in a sweet and spicy Szechuan syrup that was utterly addictive. We also sampled the Wagyu Ragu, a deeply flavorful and satisfying dish served over perfectly cooked pipe rigate pasta that showcased Chef Smith’s fine-dining prowess.
No meal at Palm Palm would be complete without a visit to the pastry case. The selection of jewel-like desserts is dazzling. While the “Coconut Mirage” and “Dark Desire” cakes were tempting, we opted for the Key Lime Pie, which was, in a word, outstanding. It struck the perfect balance of tart and sweet with a buttery crust.
The Verdict:
Palm Palm is more than just a restaurant; it’s an experience. The owners aimed to create an escape, and they have succeeded brilliantly. The combination of the stunning, transportive decor, a creative and well-executed menu, and a vibrant cocktail program makes it one of the most exciting new additions to Pittsburgh’s dining scene. It’s the perfect spot for a celebration, a fun night out with friends, or any time you simply need to feel the sun. Book your table now—this place is going to be packed.
