1113 S Braddock Ave
Pittsburgh, PA 15218-1250


Cuisine: Vegetarian, Lunch, European

Legume is a Vegetarian, Lunch, and European restaurant where most Menuism users came for fun with friends, paid between $25 and $50, and tipped more than 18%.

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14 / 20
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 Orlando, FL

Wonderful but pricy

I enjoyed a nice, leisurely meal with a friend at Legume Bistro. They have a different menu every day. The one we ordered from had so many delicious-sounding options, we ordered multiple dishes and split them. We split a nice if not outstanding Tomato, Fennel and Fish Soup with Rouille and amazingly fragrant and flavorful squash soup for appetizers. We split Seared Duck Breast with Carolina Rice Grits, Plum Sauce and Hakurei Turnips, good if a bit on the chewy side; the rice and sauce were delicious. Then we split the Chocolate Truffle Cake which was rich and exquisite and the Apple Crisp which had the best crust of any apple crisp I’ve ever had, something involving oatmeal. My main objection was the price. I don’t like spending that much on dinner on a regular basis.

Tomato, Fennel and Fish Soup with Rouille

Nice if not outstanding.

Squash Soup

Amazingly fragrant and flavorful.

Seared Duck Breast

Good if a bit on the chewy side. A bit over-priced for the portion size.

Chocolate Truffle Cake

Rich and exquisite.

Apple Crisp

The best crust of any apple crisp I’ve ever had, something involving oatmeal.

Gretchers photo


 Pittsburgh, PA

Legume - Spotlight of Regent Square

It’s tough to provide an objective review to what I commonly claim as my favorite restaurant in Pittsburgh, but having visited this small bistrot in Regent Square 6 times in the 2 years it’s been open, thus seeing a few opportunities for suggestion, I’m still boasting it as tops. Owned by couple Sarah (front of house) and XXX, (the chef), this beautifully apportioned restaurant has the vibe of eclecticism just right. With exposed brick outside and not even sporting a spotlight to draw attention to the name, you could miss it if driving down Braddock Avenue, but this would be a grave error in judgement. The chef focuses on sustainable, incredible ingredients and finds ways to simplistically make them shine with excellent technique and a touch of experiment at the heart of the success. Though they prefer to highlight local ingredients (often calling out the provenance of resources on the menu, or lauding them in their weekly e-newsletters) they don’t limit themselves if a better, or specifically intriguing ingredient can be sourced directly elsewhere. This place breathes with the possibility of “relationship” – it’s cozy so you’re likely to overhear conversation from the next table – the staff are friendly and professional, and the owners regularly converse with patrons – and it’s clear from the ability to regularly source specialty items from small sources that they are working hard at achieving as close to perfection as they dare. (But not really wanting to get there as the fun is in the journey.) Check out their website for opportunity to attend special tastings (vegetarion, offal, lobster feast are a few that are coming up) and make sure to bring your favorite fine wine to compliment (BYOB! Could it get any better?!? Oh wait, then there’s dessert!). The menu is changed daily and featured on the web, and they’ve also recently begun accepting reservations, which can be hard to get, so make them early

prosciutto-wrapped dates stuffed with cream cheese

I love the idea of this and enjoyed the flavor combination immensely – the sweet date, salty prosciutto and creamy almost with a hint of acidity cheese tasted nice in a bite altogether. That said, I wish the cheese had been a bit warmer and the prosciutto a bit less crunchy as it seemed slightly overcooked with none of the silky softness remaining.

swordfish with tomato / onion stew and roasted potatoes

I ordered this as I’d read in the newsletter it was arriving and it certainly did not disappoint. The fish was meaty and hearty, seared perfectly with a bit of a crust, but cooked (poached?) through without nearing overcooking. The potatoes were fantastic. I want to know what kind of fat was used, because boy were they great – crunchy outside and sort of soft and crumbly inside – yum! The stewed tomato and onion were a great addition to the taste profile, sweet but with a hint of spice (turmeric maybe?) that also lent a smooth finish.

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Legume is located near the cities of Pgh, Downtown, Mount Washington, Strip District, and Mt Washington.
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