Driftwood Oven

Driftwood Oven uses its naturally leavened bread for sandwiches that receive the same attention as its pizza. Crisp crust, open crumb, house condiments, and carefully chosen fillings produce combinations that change with the kitchen's sourcing. Pittsburgh Magazine's restaurant coverage explicitly praises the sandwiches and explains how bread anchors the Lawrenceville operation.

Picks from Pittsburgh Post-Gazette, Pittsburgh Magazine, and Pittsburgh City Paper

Driftwood Oven builds its pies on naturally leavened dough with a pronounced sourdough character and crisp, airy edges. Whole grains, seasonal toppings, and careful fermentation distinguish the Lawrenceville menu, which also includes sandwiches on bread baked in house. Pittsburgh Magazine reviewed the restaurant's development from mobile oven to permanent dining room.

Picks from Pittsburgh Post-Gazette, Pittsburgh Magazine, and Pittsburgh City Paper