I've only eaten here once so far, but I know for sure that I will be back. This place is definitely a hidden gem. \n\nTypically, I kinda hate places that have super-limited menus, because that often means they also have a pretentious vibe. A vibe that says, \"We will only offer you 5 things, and you will eat them, and YOU WILL LIKE IT.\" However, Stagioni isn't that kinda place. Their menu is small and changes daily, but that's because they source local ingredients, and because the food really is that good. You will find something delectable on any given day. \n\nMy boyfriend and I went for breakfast. I'd read Yelpers' reviews mentioning the French Press coffee, so naturally, we had to get that. It lived up to the hype. Our waitress pressed it right at our table, and the coffee was utter perfection -- rich, bold, and delicious. \n\nTheir brunch menu had some items that fit the \"unch\" part of \"brunch\", but we went for the stuff that puts the \"br\" in \"brunch\", since it was 10am. I had the sausage, spicy potato hash, eggs, and toast, while my boyfriend had the same, only 'bacon' instead of sausage. They do note on the menu that the 'bacon' is actually prosciutto, just FYI. \n\nOur meals came out quickly. They don't fill a plate up with a large quantity of food, and that's because it's all such high quality, so there's nothing to make up for, as I quickly discovered after the first bite. The sausage was incredible -- a nice, handformed patty, perfectly spiced. The potato hash, by the way, is only spicy if you happen to put a pepper seed in your mouth, which I was careful not to, because I don't love spicy food. It was perfect potato hash, though -- every tiny cube was perfectly soft, never undercooked, and there was fresh, chiffonade basil ribbons throughout, which added kinda an unexpectedly delish touch, as well as slivers of sauteed red pepper. \n\nThe eggs were over-easy, and they were delightful. It was obvious they were cooked in high quality olive oil, which lent a great flavor, and they were nicely seasoned with salt and pepper, too. \n\nThere was a half a piece of thick-cut Italian bread as the 'toast', and it was really, really good. Initially, I was like, \"That's it?\" but, turns out, this was the perfect amount of food. We didn't leave feeling overly stuffed, or unbuttoning our pants, as often happens at many Pittsburgh eateries (not that I'm knockin' that!). Each element of the meal was just fantastic, and they all worked together to create an extremely satisfying breakfast. \n\nI will most definitely be back for dinner. I can't wait to see what else Stagioni has in store!